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I started making this homemade almond butter recipe in an effort to clear out my pantry. It sounds silly, I know, but partway through last winter, I ended up with jars and jars of different nuts in the cupboard. Pistachios left from this carrot salad, hazelnuts left from this kohlrabi slaw, and so forth. I had one big canister of almonds that was begging to be eaten, and since Jack and I had a great time making homemade peanut butter last spring, I decided to try blending them into homemade almond butter....

We’ve made a lot of ice creams before, so I don’t know why it’s taken us this long to think of making a frozen yogurt recipe with actual yogurt! Guess what? It tastes nothing like the soft-serve froyo you get from frozen yogurt shops. It’s creamy, luscious, and rich, made with Greek yogurt, a bit of coconut cream, a little sugar, maple syrup, and vanilla. The yogurt gives it a tangy flavor (a little like cheesecake), and it has a bright pop from the tart cherries that are marbled throughout....

The farmers market is my happy place for meal inspiration. When I feel really stuck in a cooking rut, I head to local weekend markets. Collecting fresh seasonal produce always helps me combine flavors in interesting ways (what grows together goes together), BUT it can be a little daunting to think on the fly at the market… especially if your goal is to come out with the ingredients to make that night’s meal....

Table of Contents Ingredients Tips for making kadala curry Jump to recipe Step by step images for making kadala curry Ingredients in Kadala Curry Kadala or chickpeas: sounds obvious but hear me out. Traditionally, black chickpeas is used although we have swifly moved on to the creamier, more butter-like texture offered by white chickpeas. Purists still argue that the black chana is tastier due it’s nutty flavour, healthier, and the “right” one to use in kadala curry but it’s really up to each cook....

Christmas in Kerala is what memories are made of. I haven’t come back in 6 years so this year is extra special. Except for once or twice when I was a kid, Amma hasn’t made fruit cake at home from scratch because every year we are inundated with fruit cakes from friends celebrating Christmas. This year’s first cake is this Kerala plum cake from Omana Paul, a popular caterer and good friend of ours....

Growing up, this fiery and spicy red fish curry was my least favourite. I preferred fried fish or the fish curry with coconut that taste so good with rice. Now that I have grown up and become more sensible, not to mention increasingly homesick, I often crave this simple fish curry that gets almost all its flavour from the unique souring ingredient – kudam puli – which literally translates to pot tamarind due to its round shape....

Note that Tindora takes time to cook so this dish takes longer than regular Kerala-style mezhukkupuratti using other vegetables. Some more recipes for you to check out: Beetroot Carrot Mezhukkupuratti Stir-Fried Beans Kerala-Style Yam Fry (Chena Fry) Kovakka Mezhukkupuratti – Stir-Fried Tindora Recipe Ingredients: Kovakka / Tindora – 100 gms Onions – 1 medium Ginger garlic paste – 1 tsp Chilly powder – 1/2 tsp Curry leaves – 1 strand Salt – to taste How I Made It: Cut kovakka in long slender pieces and boil in very little water with salt....

My family loves these quick and easy swordfish kabobs! Our simple lemon pepper marinade adds fresh flavor, and thanks to the swordfish’s natural fattiness, you don’t have to worry about it drying out on the grill. Plus, since they’re cut into bite-sized pieces, they cook up in just a few minutes! Serve these fish kabobs with rice, like our Mexican rice, or on top of a salad, like this homemade Caesar salad....

This classic margarita recipe is our favorite cocktail to make at home. We love it for two reasons. First, because it’s so simple—if you have tequila, lime juice, and orange liqueur on hand, you can make it in under 5 minutes! Second, because it’s so delicious. The lime juice gives it a tart, refreshing kick, which the sweet orange liqueur (and a touch of agave) balance nicely. On a warm spring or summer evening, there’s nothing I’d rather drink....

Mushroom Biryani can be made in advance and kept in the refrigerator for up to two days. I find that this elevates the flavours as they mingle together and when you reheat and serve it, it tastes fantastic. Mushroom Biryani is also a great recipe for lunch boxes and packing on a trip since it’s a great one pot meal that few people would dislike. Just pack along a raita to accompany the mushroom biryani and you are all set....

This might be the most unhealthy thing I’ve made for this site thus far. It’s not “surprisingly” vegan or “by the way” gluten free. And I didn’t make my own Nutella, although I thought about it. But… it’s fast, easy, and super delicious. We’re having some Nutella-loving friends over for Easter brunch next weekend, so I’m thinking this will be sure to impress. If sweets are too much for you in the morning, this can double as dessert with a scoop of ice cream on top....

Here is what I made with some nice and tangy raw mangoes. Pacha Manga Curry-Manga Curry Serves 2Ingredients:Raw mangoes – 1 cup, cubedChilli powder – 1 tspTurmeric powder – a pinchSalt – to tasteGrind well together:Coconut – 1/2 cupJeera – 1 tspTurmeric powder – one pinchFor tempering:Mustard seeds – 1/4 tspFenugreek seeds – 1/2 tspCurry leaves – 1 sprigDry red chillies – 3Oil – 1 tbsp How to make Manga Curry:...

Happy New Year! Do you all make resolutions? In the past I haven’t, but this year, I’m going to give it a go. (And I’m thinking if I write them here, maybe I’ll feel some sense of accountability). Learn Italian. So far, I can read most restaurant menus, I can order gelato… I can ask for directions… but I’d love to be able to have an actual conversation. Get some furniture and hang things on my walls....

Baked tofu used to be a gamble in our house, with my family either disliking the texture or finding it bland. But this recipe has been a total game-changer, winning over the whole family! The secret lies in a quick marinade that infuses the tofu with incredible flavor. Then, it is tossed in cornstarch for a perfectly crispy exterior. Trust me, this crispy baked tofu recipe will turn anyone into a tofu lover!...

Scallops are one of the easiest things you can cook, especially if you sear them in a pan (they’re just as easy as shrimp). There’s no need to be intimidated. Scallops are easy to cook, I promise. With a few tricks, you’ll be cooking them like a pro in no time. Plus, I’ll show you how to make our delicious garlic basil butter to serve with them. Key Ingredients Scallops: I look for large sea scallops since they taste sweet....

Lately, our weekends have been filled with some pretty extravagant eats. After a few weeks in a row of food & wine fests, gelato fests (oh, yes), and dinners out with friends, I’ve been feeling a little over-indulged, to say the least. Quinoa to the rescue! Nothing helps me feel more grounded than a bowl of quinoa piled with veggies. This bowl is pretty simple if you’ve prepped a few of these items in advance....

Pin This recipe is slightly fansy-pansy. It calls for demerara sugar. I bought it just for this purpose, just so that I won’t screw up a second time. Sidenote: Is demarara sugar available in India? If you know if a place, do leave a comment. Thanks! Other cake recipes you may wish to try: Christmas fruit cake Orange cake with toffee sauce Pineapple cupcake recipe Flourless almond coconut cake Ingredients: 1 cup regular all purpose flour or maida 8 slices canned pineapple, drained 150gm / 3/4 cup butter at room temperature 3/4 cup demerara sugar 1 tsp baking powder 3 eggs, separated 1 tsp vanilla extract 1 cup powdered sugar, sifted 1/2 cup milk (low fat works too) Instructions...

Pumpkin pancakes are the perfect cozy breakfast for cool mornings. They’re moist, fluffy, and warmly spiced, and they beg for a drizzle of maple syrup on top. Add a cup of coffee to the mix, and what more could you want on fall weekend? If you ask me, not much! I’ll be making this pumpkin pancake recipe often this season, and I hope you will be too. It’s festive, delicious, and simple, made with basic pantry ingredients....

For a while, I went through a frittata phase, then there was the chia bowl phase, followed by a bit of a smoothie kick… which brings us to my current morning trend: cookies for breakfast! But before you think I’ve completely given up on myself, hear me out – I make these cookies with lots of good things – carrots, oats, flax, walnuts, pepitas, cranberries, and QUINOA. Yes, carrots and quinoa – it almost sounds like a salad, but I promise you these “healthier” cookies are so delicious and energizing in the morning....

Grains & greens. Avocado & eggs… I could probably stop blogging right here and be happy eating this meal every day. Or at least in theory. In reality, I need variety otherwise I have a way of wrecking foods for myself. (One year in college, I ate plain oatmeal 2x a day — breakfast and lunch — and now I can’t stand the sight). The beauty of the grains and greens meal is that it can be changed up a thousand different ways....