My mom in law makes amazing rasam so it’s no surprise that the Mysore rasam was really amazing. She used freshly roasted rasam powder for it so the flavours were great and it was just the right amount of spicy vs sour. I really shouldn’t have waited this long to get on board the Mysore rasam fan club. Other rasam recipes I love – Pepper Rasam, Instant Tomato Rasam, Coconut Milk Rasam, and of course, Lemon Rasam....
The first time I made this orecchiette pasta recipe, I intended to eat a bowl of it for lunch. I did end up eating it for lunch that day, but a bowl never entered the picture. Instead, I stood at the stove, eating forkful after forkful of orecchiette straight from the skillet! The recipe is my plant-based riff on a classic Italian pasta dish – orecchiette with sausage and broccoli rabe....
This peanut butter banana smoothie is the kind of breakfast that makes you excited to get out of bed in the morning. It calls for 4 simple ingredients, it takes minutes to make, and it tastes so good that it could almost pass as dessert. The peanut butter, banana, and whole rolled oats make it thick and creamy, and they infuse it with the BEST sweet and nutty flavor. They also happen to add fiber, protein, potassium, and vitamin C, meaning that this delicious breakfast is a healthy one too....
After trying my first Aperol Spritz in Italy several years ago, I immediately started browsing Aperol Spritz recipes to recreate it at home. This light and bubbly cocktail, made with Prosecco, Aperol, and soda water, is often served as an apéritif and enjoyed before a meal to stimulate the appetite. Aperol Spritzes are perfect for warm weather and summertime sipping. Enjoy one before dinner, or pair it with lighter dishes like antipasto, bruschetta, shrimp scampi, olives, slices of focaccia, and Caprese salad....
Some say the Southside cocktail, made with gin, citrus, simple syrup, and mint, originated during the prohibition era, while others claim it was created in New York City at the 21 Club. Wherever it may have started, we’re happy it’s here and excited to add it to our ever-growing list of cocktail recipes. Our variation calls for lime for the citrus (other Southside cocktail recipes may call for lemon). I also love a few drops of aromatic bitters, but they are totally optional!...
You may also like this omelette curry recipe, masala omelette recipe, cheese omelette recipe, and this malabar egg curry, one of my favourites! Pizza Omelette Recipe Ingredients: Eggs – 2 Green chillies – 1 Tomatoes, diced – 1/2 Salt – 1/2 tsp Pepper – 1 tsp Cheese cubes – 1 Instructions: Whisk the eggs with salt and pour on a girdle with little oil. Sprinkle the chillies and tomatoes and cook for 2 mins, closed....
This might be somewhat of a surprising thing to see here, considering I’m not a fan of goat cheese. But Jack is (that’s an understatement)… and literally this is all of his favorite things packed into one decadent dessert. Months ago, I saw this recipe on The Kitchn, and I immediately knew I’d surprise him with it for his birthday. Of course I’m not going to sit by and watch him eat a pan of brownies all by himself....
“Quick and easy weeknight cooking” hasn’t been something I’ve focused on much here. If something I’ve made happened to be quick, it was by accident more than anything else. I enjoy the process of cooking, and when I’m inspired, hours can fly by. (Although I’ll add the disclaimer that recipes on this site should, by no means, take “hours”). After a particularly stressful day last week, inspiration ran out. I was tired and preoccupied....
Ribollita, a classic Tuscan soup, is the definition of a delicious meal made with simple ingredients. We’re talking really simple—this flavorful Italian soup was originally a way to stretch leftovers. It was made by reheating bean and vegetable soup and adding day-old bread to thicken it. In fact, ribollita means “reboiled.” My ribollita recipe doesn’t start with leftovers. But in the Italian tradition, it does deliver rich flavor with basic ingredients....
It’s Monday, which for me often means: salad day! This past weekend was full of food, wine, friends, and fun – but I’m definitely a little tired today and ready for a healthy eating reset. Not that this is rabbit food by any stretch – it’s full of roasted vegetables, nutty farro, roasted chickpeas, diced apples, cranberries… basically everything I love about fall in one hearty bowl. This one starts by roasting delicata squash and red onion wedges (btw, how pretty is this color combination?...
Pin There are a few good things going for this smooth and creamy semolina porridge: It’s easy to make Uses very few ingredients It’s healthy and filling for babies and toddlers You can use as a base recipe to add toppings based on your baby’s age It’s a welcome change from ragi porridge and cereal PinA few important things to note when you make this semolina porridge recipe for babies and toddlers....
But wait, what is rasmalai? Traditionally, it’s sweetened, flattened or round balls of chenna (fresh Indian cottage cheese) soaked in milk cream. Sounds yummy? That’s because it is! Now this recipe below throws tradition to the wind and uses a very interesting shortcut method to make rasmalai. Read on to learn more. PinSo in case you want to celebrate the holidays with some Indian dessert, whose sweetness level you can control, then this one is for you....
We all go crazy over spinach and kale, but when was the last time you cooked Swiss chard? This vibrant leafy green is one of my favorite vegetables to work with. It’s endlessly versatile – my go-to Swiss chard recipes range from smoky Mojo bowls to a lemony pasta – and its stems are just as edible as its dark green leaves. Because I think we could all be cooking it more often, I wanted to share a little Swiss chard 101 today....
I started making this stuffed zucchini boats recipe a few years back. It’s been a staple in our summer dinner rotation ever since! I love this recipe for several reasons. First, it’s a fantastic way to make the most of a summer stockpile of zucchini. I don’t let any of the squash go to waste here. Instead of tossing the scooped zucchini flesh, I mix it into the zesty filling....
Our vacation is coming to a close and while we’ve eaten well in Italy, we’ve eaten just a little too well. I’m feeling pretty ready to go home and get back to my many-vegetable way of eating. But before we go to salad town, I thought I’d share this pile-of-vegetable pizza recipe that I made before we left. Usually my opinion about pizza is “less is more,” but I had a fridge to clean out....
We have a new superfood obsession – we’re head over heels in love with tart cherries. It started with this froyo recipe, but since then I’ve been tossing frozen tart cherries into our morning smoothies and mixing tart cherry juice into cocktails, (among other simple uses)… It’s an understatement to say that Jack and I both drink a lot of iced tea. While I usually prefer unsweetened tea – I’ve found that adding just a splash of tart cherry juice to plain black tea (or green tea) is so deliciously tangy and refreshing… and just slightly sweet, which is the way I like my tea....
A mandoline slicer is the best way to cut vegetables and fruits into thin, even slices. As a recipe developer, cookbook author, and avid home cook, I’ve used one for years. I reach for my mandoline anytime I want to make a shaved fennel salad, homemade coleslaw, or other dish that’s best with paper-thin slices of veggies. Consisting of a flat surface fitted with an adjustable blade, it helps me cut them quickly and consistently, no fancy knife skills required....
Try this homemade salsa verde recipe once, and you’ll never get the store-bought kind again. It calls for a short list of fresh ingredients: tomatillos, serrano chiles, garlic, onion, cilantro, and lime. They give it an amazing zesty, tangy, bright, and spicy flavor that’ll have you scooping it up with chip after chip (after chip). And speaking of all those chips, another reason I love THIS tomatillo salsa vs. tomatillo salsa from a jar is its amazing texture....
Happy almost Thanksgiving! Whether you’re having a vegetarian holiday, or your son’s new girlfriend is vegan… OR you just plain love vegetables (like we do), here are a few veggie feast-worthy recipes that will hopefully inspire… Pictured above: Vegan Cauliflower Mashed Potatoes Ginger Apple Pumpkin Soup / Shredded Brussels Sprout & Apple Salad Butternut Squash, Walnut & Sage Pasta / Creamy Polenta & Mushrooms Rosemary Roasted Veggies / Kale & Shiitake Mushroom Stuffing Apple Zinger Tea-tails / Apple Cardamom Oat Crumble Plus, check out tons more in the Thanksgiving section of our recipe index…
Here’s a quick list of recipes: Inji curry Sweet mango pickle Vendakka pachadi Beetroot pachadi Kerala sambar Kaalan Olan Erissery Avial Semiya payasam Cherupayar payasam Wishing all readers of Edible Garden a wonderful Vishu and a Happy New Year 🙂
