Until last December, I was using my Nikon L10 which is a really basic point and shoot that only had a macro mode to boast about and no other manual settings. It was hard to get the nice blurred effect that I so badly wanted and even though I had lots of natural light and used to set up the picture just right, it was frustrating to get a wuss of a blur in most cases!...
Mix the besan with chilli, turmeric, hing, jeera and salt. Add enough water to make a thick batter. Cut the okra into thin discs and add to the besan batter. Heat about 2 tbsp oil in a non-stick pan and add this mixture. Keep stirring occasionally until it starts separating into small bits and the okra is cooked.
Baked salmon with capers, lemon, and garlic is incredibly delicious. For this recipe, I use my favorite baking method, which gently bakes the salmon at a low temperature to guarantee it’s tender, moist, and soft in the middle. For another recipe with fresh lemon and herbs, try this lemon dill salmon. Key Ingredients Salmon: Any salmon fillet will work for this recipe. However, I especially love those with a higher fat content, like sockeye, king, and coho....
The Feel Good Meal Plan is a downloadable 1-week meal plan. It includes a shopping list, a Sunday meal prep guide, and fresh, delicious recipes for breakfast, lunch, and dinner. All recipes are vegetarian and include a vegan option. If you want more meal ideas for 2024, you’re in luck! I’ll also send my most popular dinner recipes and meal prep breakfasts. Sign up here to get the Feel Good Meal Plan: By signing up, you’ll receive the Feel Good Meal Plan as well as our Love & Lemons newsletter three times a week....
I love a good green salad – mixed greens, romaine, and kale are some of my favorite starting points for fresh, healthy meals. But summer is a time when all vegetables are at their peak. Sweet, juicy tomatoes, snappy bell peppers, and crisp cucumbers abound. This Greek salad recipe showcases these veggies, without any greens to get in the way. And the best past? Because the vegetables are in their prime, this Greek salad recipe is flavorful and refreshing with just a few ingredients....
As much as I love tacos, I really love taco salads. In fact, any time I make tacos for dinner, I usually have a taco salad for lunch the next day to use up any leftover ingredients. But today’s healthy taco salad recipe isn’t just any kitchen sink salad. What’s special about this taco salad is a yummy veggie “taco meat.” Finely chopped sautéed shiitake mushrooms and ground walnuts take on a similar texture to ground beef or ground turkey, and tamari, chili powder, and a touch of balsamic vinegar give them a savory/spiced flavor....
The Hokkaido Bread dough also makes the most fabulous Indian-style Pav and I am looking forward to trying an entire batch of pav the next time I make pav bhaji. The plain rolls above were longer than regular pav but would have worked just as well. I sliced them up into small pieces and we had them with jam for tea (first picture). The chocolate rolls I baked in ramekins turned out lovely too....
For this homemade banana pudding recipe, we layer from-scratch vanilla pudding, whipped cream, ripe bananas and mini chocolate chip cookies. Make this into individual servings or use a large dish or bowl and serve it family style. You may also enjoy our recipe for dreamy banana cream pie! 3 tips for making the best banana pudding I love this banana pudding. It’s pretty simple to make and will make everyone happy....
The most important thing with kara boondi or even making boondi for ladoo is the consistency of the batter before frying the boondi. It has to be right to ensure that the boondi holds it’s round shape and fries up crisp for spicy boondi recipe. One of the tips I used and loved is from Sharmi. She suggests dipping the stem of a spoon into the boondi batter and letting it drip into hot oil to see if the boondi shape is round and perfect....
Earlier this spring, I started making this lemon butter sauce to serve with steamed artichokes. Since then, I’ve started serving it with so much more – pasta, roasted veggies, couscous. It’s deliciously buttery and rich, with a bright, savory flavor from lemon juice and garlic. You only need 5 ingredients to make it, and it comes together in less than 5 minutes. I mean, why not drizzle it over everything?...
In case you haven’t noticed, I sort of have a thing for matcha. I know it’s SO trendy… but I personally think it’s exciting to see really great healthy foods become insanely popular. Everyone’s drinking matcha lattes and matcha mochas these days – but now that it’s almost summer, here’s a really simple ice cream treat. This one’s really more of an idea than a “recipe.” I didn’t even bother breaking out the blender to make these milkshakes because in the spirit of our “grab and go” monthly series with Almond Breeze, I wanted to make these simple enough to shake and run....
Tell me, who doesn’t love a variety of yummy mix & match toppings on little pieces of grilled bread? Here’s a party idea that you can easily pull off this weekend: grill some bread to make a big batch of crostini, chill some rosé, gather a bunch of toppings (and a bunch of friends)… and you have a fun, casual crostini party! How to Make Crostini Crostini may seem fancy, but making them is actually simple....
Remember way back in the day when blogs were new and everyone did “Follow Friday?” I’m thinking of bringing that back because sometimes I’m just so excited about what other talented folks are doing. Yes, I do realize that today Saturday… but regardless, here’s a list of things I’ve loved and drooled over this week. And P.S, if you need one darn simple way to enjoy peaches, scroll down for this pictured Peach Affogato....
I bet you already have everything you need in your kitchen to make these incredible brownies from scratch right now! They are super easy to make, taste like rich dark chocolate, have the fudgiest middles, and have crinkly, shiny tops. So many of our readers have claimed this to be “the best brownie recipe,” and honestly, after trying so many brownie recipes ourselves, I think they are right. If you are looking for slightly sweeter brownies that are thicker and chewier around the edges, see our easy brownie recipe....
Jack and I have been making great homemade pizza for years, but when I took my first bite of this pesto pizza, I knew that we’d outdone ourselves. To be honest, I was surprised. This pesto pizza recipe doesn’t call for any fancy ingredients or special techniques. It’s simple and classic, a delicious reminder of how flavorful seasonal ingredients, like summer tomatoes and garden-fresh basil, can be. If you find yourself with this summer bounty on hand in the next few weeks, I really hope you’ll try this pesto pizza....
The next time you need a quick and easy summer dinner, make this grilled portobello mushroom burger recipe! You only need 6 ingredients and 20 minutes to make it, but the payoff is huge. The grilled portobello mushrooms are juicy and meaty, and a simple balsamic marinade deepens their tangy, savory flavor. We often cook them on weeknights, when we’re craving something tasty but don’t really feel like cooking. But like regular homemade veggie burgers, they’re a great choice for summer cookouts, too....
I used my standard vegetable pulao recipe and adapted it with the addition of quinoa instead of rice. You can cook it directly on the stovetop (no soaking or pressure cooker needed) and so it totally fits my cooking style (read – get the job done as quick as possible and get out of the kitchen). If you’re trying to incorporate quinoa into your (largely Indian) diet, here are a couple of tips: – Taste it first if possible and see if you like it....
Bean salads are my favorite for entertaining, especially during the summer. I also find myself making them for make-ahead meals throughout the week. This simple bean salad recipe is super adaptable. You can make it with whatever beans you have on hand. Canned beans make this super easy, but you can cook your own. If you prefer homemade, check out our recipes for how to cook black beans and how to cook chickpeas....
