Ingredients: 3 cups of pumpkin, cut into small cubes 1 cup of yellow moong dal (I add more than normal, you can adjust per taste) 1/4 tsp of turmeric powder A few of curry leaves To Grind 1/2 cup of grated coconut 1/2 tsp of red chilli powder 1 tsp of cumin seeds 1 clove of garlic 2 shallots, optional but recommended To Temper 2 tsp of oil 1/4 tsp of black mustard seeds 1/4 tsp of hing...
The first step in making rasgulla is to making chenna. The process is similar to how paneer is made – curdling milk and separating the cheese from the whey. I am outlining the steps after you have made the fresh chenna so please check out this post on how to make chenna. The chenna is made into balls and cooked in sugar syrup. I liked how Manjula’s Kitchen had recipe of rasgulla made in a pressure cooker, eliminating a lot of guesswork and standing over the stove so I followed the same method....
Let’s make roasted green beans! These tender, caramelized beauties roast in just 15 minutes in the oven, so they’re a perfect veggie side dish for busy weeknights. Topped with flavorful garnishes like lemon zest, toasted almonds, and/or Parmesan cheese, they fit right in on a holiday table too. To be totally honest, when I have fresh green beans on hand, my first instinct isn’t usually to roast them. Blanched and sautéed green beans are my typical go-tos....
BROCCOLI MUSHROOM BEAN SPROUTS STIR-FRY INGREDIENTS: Broccoli – one small head cut into thin florets Mushrooms – 1 cup, quartered with thick stalks removed. I used Shitake mushrooms but you can use pretty much any variety you want. Bean sprouts – 1/2 cup Green bell pepper / capsicum – 1/2 cup, cut into squares Onions – 1/2 cup, cut into squares Garlic – 2 cloves, chopped Red chilli powder – 1 tsp Low sodium soya sauce – 4 tbsp Cornflour / cornmeal – 1 tbsp, dissolved in 4 tbsp water Salt – to taste Oil – 2 tsp INSTRUCTIONS:...
I’m excited to be guest posting at Anthology Magazine this month with a 4-part summer salad series! If you can’t tell by now, I live on salads all summer long, so I’m excited to share some of my favorites. First up, today, is this savory-with-a punch-of-sweet strawberry & feta quinoa salad.
Happy almost new year! I don’t know about you, but I’m sure ready to start eating a little bit lighter and brighter. And of course, “healthy” in my book doesn’t mean bland and boring… quite the opposite. In the middle of winter,* I find myself craving bright orange and red foods… so here’s a sunny smoothie I made to brighten up winter mornings and give my immune system a boost....
Brunchy food… it’s perhaps what I cook the most, but what makes it to this site the least. Saturday and Sunday mornings are just not the time to be breaking out the camera. So in an effort to provide a few pre-Easter brunch ideas, we had eggs for dinner… something we should really do more often. I love this sort of meal because it’s a bit of a fridge clean-out....
For those who haven’t tried this popular Thai dessert, it’s this beautiful pairing of fresh ripe Thai honey mango slices with sticky glutinous rice cooked in sweetened coconut milk. The combination works fabulously and I could eat just this for a meal if I was allowed to have my way. Every summer during mango season, I tell myself I will make this dessert this year when the Thai honey mangoes flood the markets and are cheapest....
Like macaroni salad and potato salad, three bean salad takes me right back to my childhood. It was something I ate at potlucks, picnics, and even the occasional school lunch. I remember liking the sweet and tangy dressing, but the mushy canned green beans? Not so much. So, to kick off picnic salad season this year, I’ve got a new three bean salad recipe to share with you. In many ways, it’s just like the one I ate as a kid....
This shrimp pasta is one of my go-to meals when craving something light, fresh, and flavorful. It comes together quickly and easily, making it perfect for busy weeknights. The combination of juicy shrimp, sweet tomatoes, and fragrant basil is simply irresistible! This dish truly screams summer. For more easy shrimp recipes, see our shrimp scampi, shrimp ziti, and these sesame ginger shrimp. Key Ingredients Pasta: While I love using thin pasta like angel hair or thin spaghetti for this dish, feel free to use your favorite shape....
Where did the time go?! It feels like just yesterday that I was sitting here writing about last year’s top recipes, and here we are again. 2018 was a busy one… we settled into our Chicago home and cooked up a storm of yummy food. We have some exciting things happening in 2019, but before we get there, here are the greatest hits of this past year. I think it’s fun to check our analytics to see which of your favorite recipes were also my favorite recipes… and this list really aligns....
You know what? I always thought panna cotta was this incredibly difficult thing to make. I even thought it would be something like doing the inverted dog position and staying there for 5 mins without moving. Yeah, yoga taught me how tough it is to stay in one position doing nothing. And blueberry coulis. I couldn’t even pronounce that 2 years back. Thanks to Masterchef Australia and watching 8-year olds whip up perfect berry coulis, I finally got around to making it myself....
Pin I love breakfast, and I love it more when it’s served for dinner. I guess I was just raised like that. We had dosa for dinner 5 out of 7 days a week and my mom’s idlis are very popular among friends in Kottayam. She even used to make them for small parties and get togethers where people used to skip the appam and curry and come straight for her spongy soft idli....
Confession: for the longest time, I thought zucchini was another type of cucumber that’s only used in raita and salads. I didn’t even know the Indian name for zucchini having never seen this vegetable in Kerala or even Hyderabad. It seems zucchini is actually a fruit, not a vegetable, and is closely related to ridge gourd, a popular vegetable in India. Pin Anyway, I wanted try an Indian recipe with Zucchini and went with the easiest option – a quick and simple sabji with besan....
I say this every year – but I think cookbooks make the greatest gifts. Here is a collection of some of my favorites that have come out this year. (If I’ve missed any good ones – let me know in the comments below!). Also – be sure to glance over at last year’s gift guide because there are some goodies on that list too! Travel Inspired: Rosewater & Orange Blossoms by Maureen Abood Near & Far by Heidi Swanson Mexico the Cookbook, by Margarita Carrillo Arronte (*see note) Books from restaurants we’ve loved: Nopi by Yotam Ottolenghi Gjelina by Travis Lett Flour + Water: Pasta by Thomas McNaughton Veggie Forward: Food52 Vegan by Gena Hamshaw My New Roots by Sarah Britton The Sprouted Kitchen: Bowl + Spoon by Sara Forte Baking: The Violet Bakery Cookbook by Claire Ptak Bien Cuit by Zachary Golper Food52 Baking by the Editors of Food52 Other Favorites!...
This post is in partnership with Simply Beverages. It’s spring(!) and our Saturday mornings are feeling so much happier and brighter now that the sun is shining and there’s finally not any snow on the ground. I love Saturday morning, I love not leaving the house until at least 1pm, and I love watching TV until we run out of things to watch. Somewhere in there, I’m also making a healthy breakfast (or brunch)....
This past week, Samsung flew me out to New York as part of their Club de Chefs collaboration. I had the opportunity to preview some amazing appliances at the Samsung Living Atelier (like a pop up shop), and chat with some pretty major Michelin star chefs. Along with fellow bloggers, I had the chance to sit down and chat with Éric Fréchon of the restaurant at the Hôtel Le Bristol in Paris, Christopher Kostow of The Restaurant at Meadowood in Napa, Michel Troisgros of La Maison Troisgros in Roanne, and (surprise chef!...
Aloo Tindora Dry Curry Recipe Ingredients for Aloo Dry Curry:Tindora / Gerkins / Ivy Gourd / Kovakka – 1 cup, choppedAloo / Potatoes – 2, cubedGrated coconut – 2 tbspDried red chillies – 4Jeera – 1 tspTurmeric powder – a pinchUrad dal – 1/2 tspMustard seeds – 1/4 tspCoconut oil – 2 tsp How to Make Tindora Aloo Dry Curry: Wash, peel and boil the potatoes till almost soft. Cut the tindora in small pieces and boil in some water till cooked....
I’ve been craving this avocado salad recipe ever since I first made it. If you’re thinking, “Craving…a salad?”, well, you simply have to try this one. This avocado salad is not guacamole. But like guacamole, it keeps you coming back for more. Creamy avocado plays off juicy tomatoes, crisp cucumbers, crunchy red onion, and spicy jalapeño. A bright lime dressing brings it all together. The fresh, zesty flavors and the delicious combination of textures make it so much more than the sum of its parts....
