Another Monday. Tell me why does the weekend go off in a blink? From Friday evening, before I know it, it’s Monday again! Sigh. I am sure I am not the only one feeling like this. I need some serious motivation to get past these terrible Monday blues. What’s better than good food? So, here I am. Today’s recipe is of my most favorite cuisines of the world, Indo-Chinese. I have professed my love for fried rice and noodles on this blog enough number of times....

When I’m looking for an easy dinner that the whole family will love, I turn to favorites such as vegetable lasagna, taco casserole and this simple, yet satisfying vegetarian chili. I try to make sure we eat a meatless dinner at least once a week because it’s healthier and less expensive. This vegetarian chili is a favorite with both kids and adults alike, and is the perfect way to warm up on a cold day....

So today’s recipe is an easy everyday lunch side for either hot rice or rotis – Vendakkai Mor Kuzhambu. Mor Kuzhambu/Majjiga Pulusu is a South Indian gravy made with yogurt/buttermilk. Usually it is had with hot rice with a side of some dry vegetable curry and crispy fryums. My amma makes it usually with bottle gourd but a couple of weeks back when I had a surplus of Okra, I used them up to make this Vendakkai Mor Kuzhambu....

Also known as meethe chawal, the main ingredients in zarda recipe are basmati rice & sugar. A variety of nuts, raisins and aromatic spices like green cardamom, saffron, cloves, and cinnamon are incorporated to impart a festive essence to this sweet pulao. Every New Year’s Day,my grandmother used to make zarda. I vividly remember the captivating aroma of elaichi (green cardamom) that filled the air of the house, and her hands would bear the marks of yellow food coloring....

It has been ages since I made Paratha and last week, I was craving badly for some Dhaba Style Aloo Paratha that I had to make it right away. I love Paratha recipes, not only they are convenient and simple to make, they require no side dish specifically. As stuffed parathas have spicy vegetable or paneer stuffing inside, I usually serve them with plain curd or boondi raita and a simple mango pickle....

Our biggest festival, Deepavali is all about good over evil, light over darkness. In the festive spirit, there is a lot of give and take too. Neighbors and friends share goodies with each other. And that for me is the best thing with any festival. I still remember those days when we had newly moved into our current house. We didn’t know our neighbors until Diwali. I knocked on their door hesitantly with a plate full of Deepavali sweets and the next day, the plate came back full with goodies from their house....

Rich and creamy deviled eggs with bacon are a simple yet satisfying appetizer that everyone will love. I used to be intimidated by making deviled eggs, but now I’ve got some tips and tricks up my sleeve to make sure my deviled eggs come out perfect every time. Serve your deviled eggs along with other party favorites such as sausage cheese balls and caprese skewers! Bacon Deviled Eggs Ingredients To make these bacon deviled eggs you will need hard boiled eggs, mayonnaise, cream, yellow mustard, smoked paprika, cooked bacon, fresh chives, salt and black pepper....

Chicken is often on our dinner table, and I try to mix things up a bit with different flavor combinations including using a BBQ chicken marinade or making Peruvian chicken, chicken pad thai, rosemary chicken, chicken scallopini, and these Greek style chicken thighs. Chicken thighs are inexpensive, easy to prepare, and tend to be more flavorful than chicken breasts. My favorite way to prepare this cut of meat is with baked chicken thighs bathed in a zesty marinade....

And Tuesdays just need all the fun and colorful things we can add to them. Don’t you agree? Speaking of which, happy Tuesday guys! We made it through Monday, meaning the rest of the week is going to fly by from here on out. I’m currently running all around, like that devil of rooster I have screaming outside my window (for real, he’s the devil, roosters are mean…just putting that out there)....

I’m on a pasta salad kick this spring/summer. Well, pasta salads and ice cream, I’ve been making both on repeat. Usually, I’d have issue with all of this repetitiveness, but I’ve loved all of the recipes I’ve been sharing. each one even more than the last. If it’s a good recipe, it needs to be shared. And you all, this pasta salad is a really GOOD recipe. I’m not sure exactly what inspired me to mix this up....

In India, every household has their own unique chai recipe passed down through generations. I am sharing with you how to make strong masala chai, also known as “kadak chai,” renowned for its bold flavor and unwavering consistency. Chai isn’t just a drink for us Indians; it’s a cultural embrace of warmth, connection, and tradition. Every single day, as the sun rises, brewing a pot of chai is inherently soothing for me....

About Boondi Raita Raita is a popular Indian side dish made by combining yogurt, spices, fresh herbs and grated or chopped vegetables such as onions, cucumber (cucumber raita), tomatoes, potatoes, spinach, or eggplant, as well as fruits The term “boondi” is derived from the word “boond,” which, in Hindi means water droplets. Boondi are small, crispy fried balls made from gram flour. They have a spherical or teardrop shape. To make raita, these crunchy boondi balls are added to spiced yogurt....

We’re going on a three-week roll of Friday apple desserts and I’m not seeing an end in the near future. Well, ok. I’ll probably switch it up next Friday, but my point is that I have so many fall apple recipes written on my “to make” list. I plan to make as many as I can. I was worried you guys would be sick of apples, but after a quick poll on Instagram earlier this week, you all assured me that the more apple recipes the better....

It’s about that time of year when lasagna becomes a staple dinner around here. Every November (and December too) it seems I make a lasagna practically every week, or at least every other week. I have two that are in my rotation, and I know each recipe by heart, this classic lasagna (old recipe, but one I love so much) and this crispy prosciutto white lasagna. The first is an extra meaty and very classic Italian style lasagna....

Every year when Thanksgiving rolls around, I make a feast for my whole family that includes classics such as a Thanksgiving charcuterie board, Ruth’s Chris sweet potato casserole, cranberry orange sauce, savory Thanksgiving stuffing, cornbread casserole and a zesty Cajun turkey. You can never go wrong with a traditional roast turkey for the holidays, but in my opinion, a Cajun turkey is an even better bet. The extra spices and flavorings take this tender and juicy Thanksgiving recipe over the top for a memorable meal....

I always enjoy pecans, whether they’re in a rice pilaf, a brussels sprout salad or in pecan pie bars. These glazed pecans are so incredibly delicious, you’ll never be able to eat just one! Candied Pecan Ingredients To make these candied pecans you will need granulated sugar, brown sugar, cinnamon, salt, an egg white, water and pecans. These pecans are perfect for salad recipes, dessert recipes or even for snacking by the handful....

Today is the second auspicious Friday of the month of Shraavan. And it just so happened that I got to post a sweet recipe. I am not a very religious person and do not follow all the rituals to the T. But anything that comes with the choice of making mouthwatering food, I am all for it. For me in the end, that is what matters and seems like a fitting celebration....

I always serve at least one special drink at parties, it’s often pineapple punch, cherry limeade or this elegant champagne punch. Champagne Punch Ingredients To make this refreshing champagne punch you will need champagne, frozen limeade concentrate, lemon lime soda, fresh or frozen berries, limes and sprigs of mint for a garnish. Serve this drink at a party with some of my favorite appetizer recipes like baked chicken wings, dill dip and grape jelly meatballs....

This is the time of year when I love the snow the most. It’s pretty and cozy and perfect. It could snow everyday from now until January and I would be pretty darn happy about it. It’s full on heavy snow out there right now and I love it! Last night I totally broke into the Christmas candles. Hey, you cannot blame me. It pretty much just looks like Christmas land here right now and this year instead of fighting with my, crazy about waiting till after Thanksgiving, self I am just embracing it....

Did you grow up eating scotcheroos? I feel like many of you did, but I actually did not! I grew up with my mom’s special k-bars, which are basically a scotcheroo minus the butterscotch. It was until a few years ago that I learned about a scotcheroo. Chocolate, peanut butter, and sweet butterscotch chips are all layered together in a simple, no-bake bar. People I know love them – I love them....