These no-bake energy balls are my favorite healthy snack. Sticky, sweet, and studded with chocolate chips, they taste like little balls of cookie dough, but they’re made with simple, wholesome ingredients. Dates bind them together, oats add fiber, and walnuts and almond butter pack them with protein and healthy fats. They’re quick and easy to make in the food processor, and they keep for weeks in the freezer or fridge....
I first made this Everything Bagel Seasoning for Jack’s homemade bagels, but once I had it on hand, I started sprinkling it over everything. Its nutty, garlicky flavor and irresistible crunch make almost anything more delicious – roasted veggies, eggs, avocado toast, and more! You might be wondering, “Why would I make my own Everything Bagel Seasoning when I can pick up a jar at Trader Joe’s?” I hear you, but a homemade seasoning mix has one huge advantage over any store bought blend: you control the ratios....
I get so many emails asking about my favorite places to eat and drink in Austin. It used to be pretty easy to make a list for people from out-of-town, but in the past couple of years Austin has really become a top notch food city. The list of restaurants to hit is becoming endless, so today I’m narrowing it down to just a few of my favorites and when (and with whom) I would go....
This French toast recipe is one of my favorite things to make for brunch. It doesn’t matter whether it’s a holiday or a regular old lazy weekend morning: just thinking about French toast makes my mouth start watering. What could be more crave-worthy than thick slices of bread with tender, fluffy middles, crisp edges, and a mound of fresh fruit on top? This French toast recipe is delightfully quick and easy, so I make it whenever we have day-old bread in the house....
I absolutely LOVE gobi manchurian and have tried it in more restaurants than I can count. It’s usually my test dish to see how good a restaurant is and I have come across a wide variety of manchurians in my quest – the bright red coloured ones (umm, no thanks), the crispy ones with a perfectly soft cauliflower floret inside (yes please!) and everything in between. My mom makes a mean gobi manchurian – which is very similar to how she makes chilli fish – as does my sister....
You may have noticed that I love making non-dairy sauces & spreads of out cashews, walnuts, and almonds (to name just a few). Every time I post a nutty sauce, I get a comment or two from readers who are allergic to dairy and nuts. (And I totally feel for you). Hopefully, you are not also allergic to seeds because my current obsession is this spread made from sunflower seeds....
Let me start by saying the dressing recipe below is one you need in your life. It’s equally delicious as a veggie dip, dressing for salads or used as a dressing for chicken. We pack in lots of fresh herbs like tarragon, mint and parsley. If you’re short on one, not to worry other fresh green herbs like basil or cilantro will work nicely. The key is keeping the dressing creamy with a nice punch of fresh from the herbs and citrus....
This cornbread recipe has been a staple in my kitchen for years. I hope it’ll become one in yours too! If my Midwestern upbringing taught me one thing, it’s that there’s nothing better than a slice of cornbread and a bowl of chili on a cold fall night. But I’m not talking about just any cornbread. I’m talking about good cornbread, the kind that’s slightly crumbly, perfectly golden, and right on the line between savory and sweet....
These honey chicken bites are the perfect trifecta of deliciousness: sweet honey, tender chicken, and a bright burst of fresh orange. They’re so easy to make, even the kids can help! Make them for a party or a quick weeknight dinner. Serve these chicken bites next to cilantro lime rice, alongside roasted broccoli, tucked into warm corn tortillas, or on top of one of our favorite salad recipes. Key Ingredients Chicken: I usually make this recipe with boneless, skinless chicken breasts, but it works just as well with chicken thighs....
How to Tell if an Avocado is Ready to Eat Are you tired of cutting into underripe avocados? I was, too. That’s why I made it my mission to figure out the best ways to choose them. I go into a bit more detail below, but remember this: unless you are really lucky, the avocados you find at the store will need a few days to ripen. An avocado is ripe when it gives just slightly when squeezed....
You may also enjoy: Chunky tomato salsa recipe Tomato mint chutney recipe Fresh basil pesto Mint chutney Pin Those were the days that I could get hummus without going through the trouble of making it myself but now things are different. So last weekend, I set out to the task myself. My hummus came out really well and though next time I may blend it until creamy, I still didn’t mind the coarse texture of it this time....
These Instant Pot black beans did something that I didn’t think was possible – they changed my mind about the Instant Pot. After I made them…and then rice…and then soup (recipes coming soon!), I went from being an Instant Pot skeptic to a total convert. It is so handy to be able to start cooking your beans/rice/whatever you’re making and then walk away, not having to worry about adjusting the heat on the stove or having a pot boil over....
It came out much better than I expected so this one is definitely a keeper. We have different versions of Vatha Kuzhambu in South India. Theeyal is the most common variation from Kerala and Reddiars make something called nalla pulusu which is very close in taste. By whatever name you call it, Vatha Kuzhambu is a very tasty and easy kuzhambu recipe for rice. I also love the flavour the methi seeds give the kuzhambu on tempering it....
I’m excited to share this recipe today – these Pistachio Oat Squares are SO delicious! It’s spring which means that the best cookbooks are coming out now. You know the ones – they’re brimming with fresh healthy, veggie-ful recipes. This recipe is from Jessica Murnane’s book One Part Plant. If you’re not familiar with my blog pal Jessica, you should go listen to her podcast – she’s hosted all of your favorite food bloggers (including yours truly!...
Visits to Kottayam always involve a lot of great food. Like I was telling TH the other day, I have come to realise that my family expresses affection through food – and lots of it! Amma goes into overdrive preparing for our visits days before we actually get there and as soon as we do, the extended family starts calling with plans of days and meals and meet ups. Pin Amma has a good friend who always sends food over when we get there....
Now, I really don’t want to give you more reasons to think I am weird but in the interest of full disclosure, I want to admit that when I went to Delhi on work for a week earlier this month, I brought back fresh vegetables from the farmer’s market. There, I said it. And before you ask, no, the Singapore customs didn’t mind. I can never resist fresh peas. I think I am wired exactly like my mom in that aspect....
My role this week while my dad is visiting = food machine. Which I don’t mind one bit… he’s been hard at work knocking tasks off our “house-to-do” list, and I’m more than happy to be doing the heavy cooking rather than the heavy lifting. I can’t get him to stop for lunch (unless you count the beer… liquid lunch) so for dinners, big bowls of substantial food are in order....
Pin LYCHEE LEMONADE RECIPE Ingredients: Lychee juice – 250 ml Fresh lime syrup – 2-3 tsp (mix 2 tbsp lime juice + 5 tbsp sugar and use as required) Ginger – 1/2 tsp, skinned and shredded Salt – one pinch How to Make: Mix all the ingredients and serve cool and fresh. This will not taste good when refrigerated cuz the lime emits a bitter taste with the passage of time....
This wasn’t originally going to be a post, but of course that’s how so many of these things start out. I was making dinner one night last week… the mango salsa I usually make, on top of seared tuna. (thanks to my Aunt Judi for the suggestion!). I started preparing my tuna the way I usually do – marinated in soy sauce and maybe some ginger… pressed in sesame seeds, with a drizzle of sesame oil at the very end....
Tomato chutney recipe White chutney hotel-style Peanut mint chutney Green chutney for chaat South Indian coconut chutney recipe Mint or Pudina Coconut Chutney Recipe Serves 2 Ingredients: 1 cup fresh grated coconut (not desiccated) 1/2 cup loosely packed fresh mint leaves 2 shallots A tiny piece of ginger A tiny piece of tamarind 2 green chillies (adjust to taste, this makes a spicy chutney) Salt to taste To make chutney – grind all ingredients with very little water....
