Sooji halwa and kheer are two indian desserts that were often made growing up, each made with easy pantry staples. I love to do the same in my own kitchen now since they evoke nostalgia and always bring a touch of homemade sweetness to the table. What is Kheer Classic North Indian kheer is made with just four ingredients - rice, sugar, whole milk and green cardamom. You can flavor it with saffron or rose water as well if you like....

Comfort food has never been easier with salisbury steak in the slow cooker. This hearty dinner is full of rich flavors that the whole family will love. Serve it over cream cheese mashed potatoes with a side of sauteed asparagus and watch the rave reviews come in. I am all about my slow cooker in the cold weather months, especially on busy weeknights when many days we don’t get home from school and activities until dinner time....

This is my version of smothered chicken and I’m so excited to share it! I was nervous when I decided to tackle a smothered chicken dish. There are so many variations on the Internet. The dish is essentially just chicken cooked and served in a gravy-like sauce. It gives off a Thanksgiving-style taste and vibe. There’s not usually a lot of color, but as I was cooking and creating the recipe, I added my special twists and tweaks, as I always try to do....

I wasn’t sure I was going to bake anything with zucchini this summer. To be honest, it just sounded boring and kind of overdone. And let’s be real, why bake with zucchini when I could bake with peaches, you know? But then, I made this bread and it changed my mind about baking with zucchini forever and ever. If you think baking with zucchini is weird, I get that. BUT, I’m here to tell you that baking with zucchini can actually be a really good thing....

Growing up, homemade rasmalai was not a part of my experience. In fact, aside from a few basic sweets like ladoos and halwa, all mithai was typically store-bought. After moving to the United States, I taught myself how to make decent mithai because,on most days, I refuse to eat frozen sweets. And let me tell you, Bengali sweets are the quite challenging! I’ve spent many years trying to perfect the texture of my rasgullas and rasmalai....

I want to first begin by thanking you all and learning more about Black communities and culture with us! I’ve said this before, but our HBH community really does feel like family to me, you are all so special. That may seem weird for me to say, but it’s true. It’s important to me to take this opportunity to educate both myself and those who wish to listen. I feel food really helps to bring people together in such a loving way....

Last night I made this Soya Chunks Kofta curry for our dinner to go with Phulkas. Now the soya chunks as it as are super tasty (for me at the least!) but to make something better out of it and to have a change from the same dishes being repeated again and again, I attempted Kofta balls with minced soya chunks. To add to the texture of the Kofta balls, I used blanched fresh green peas and the color combination was super good to look at....

I did a lot of research on how Moroccan’s cook up their eggs. And while there are obviously various ways to do it, the most common method used by Moroccan’s is to fry their eggs. They simply fry the eggs, break the yolks just a little while still in the pan, and then serve them sprinkled with cumin and a side of bread (lots of bread) and olives. Simple as that....

In today’s Vinayaka Chaturthi recipe series, I am sharing a simple spicy stuffed kozhukattai using moong sprouts/molakattiya pachai payaru. For a long time, I have been contemplating trying a spicy stuffed modak and the opportunity presented itself when I was given an opportunity to share a modak recipe with different/innovating stuffing for a popular English daily. By no means am I claiming this spicy moong sprouts stuffing innovative, but it is different from everything I have tried before....

But I sort of have summer thoughts after being in Florida for a week. Sunny skies and 8o degree weather will do that to you. To me, that just means summer. But ahh, I am back in Colorado now where it’s definitely not 80 degrees (low of 21 and chance of snow tonight), so I guess it’s time I get back into that springtime mindset. I am not gonna lie though, I am missing my week of summer....

Or it will be on Tuesday, so close enough. And Yes, I know that a lot of you are still covered in snow right now, but I think this cake will bring on the spring vibes, and in turn the weather will play along. It’s all about positive thinking, right? Yes, right. Also, happiest FRIDAY!! I am very excited the weekend is here, and hoping for a little bit of down time after a busy week....

You all know about my love for all things breakfast and brunch, so you had to have an idea that something like this giant stack of Sweet Cherry Buckwheat Pancakes might be on the way. I mean, with all the summer berries and produce?? YES, it just had to happen! Also, you guyyyssss, HAPPY FREAKING FRIDAY! I have to say, I am so ready for the weekend. It’s been a long, busy, tiring… but awesome week!...

Happy last Friday of May – happy almost June! You guys, I have to admit, I am feeling excited. June is so very close and things are starting to feel summery. It’s a fun time of year. We have three months of nice weather, amazing summer produce, and lots of summer baking to look forward too. But right now, what I’m most excited about is this simple loaf cake, which is somewhat shocking to me....

Let’s just say my first loaf of bread was blackened. Blackened bread equals not photogenic. Luckily I had another loaf on hand, but it was not the pretty whole grain loaf I wanted. No, instead you get to look a white loaf that I still managed to burn. The white loaf was for the boys, they would never dare to touch anything that might possibly not be refined, full of sugar and maybe a just a tad healthy for them....

And we’re back! It’s everyone’s favorite post to kick off the fall season, which crazy enough starts in less than a week! If you read daily then you know that around here we’re already into our fall season. We’ve got slightly cooler temperatures and our leaves already turning. It’s my absolute favorite time of year! For the last few autumns in a row, I’ve shared this round-up style post highlighting the most popular fall recipes from previous years....

How about a little trip down to Tijuana? Ok, ok, for most of us a little trip over the border is probably not possible, but we can eat like we are there, and then dream a little about it in the process. Or at least that is what I did, because um, you know… it snowed all day yesterday. Surprise, surprise. In full disclosure, I have never been to Tijuana, or Mexico either for that matter....

I make soup at least once a week, it’s quick, easy and my family loves it. Some of our favorites include Italian wedding soup, cheeseburger soup and this tortellini soup. Tortellini Soup Ingredients To make this tortellini soup with sausage you will need olive oil, white onion, celery, carrots, mild Italian sausage, chicken broth, canned crushed tomatoes, a can of white beans, cheese tortellini, baby spinach, parsley, salt and black pepper....

Yeah, monumental. It is just that good. Like it is crazy, just insanely good. You could not get them better unless you flew to Greece. I can promise you guys, that after you make this easy homemade traditional Greek pita bread you will never want to buy the store-bought version again. Sure, you may have to for convenience and time purposes, but you will probably be wishing you were eating these....

When I have leftover turkey after the holidays, I repurpose every part of the turkey to make dishes such as turkey casserole, turkey salad, and delicious homemade turkey broth. Making your own turkey broth is so easy to do, and it’s a great way to use up all the odds and ends of veggies in the fridge! Turkey Broth Ingredients This recipe consists of a leftover turkey carcass, onion, carrot, celery, salt, pepper, parsley, thyme, garlic and bay leaves....

Ugadi, the Telugu New Year brings with it a lot of joy and new hope – it is that time of the year for renewing the missed resolutions and to begin new beautiful things. I have very fond memories of Ugadi and the first thing that comes to my mind, is the Ugadi Pachadi (recipe coming up tomorrow!) which is a mix of all 6 tastes of the world. More on this in detail in tomorrow’s post and for today, I just want to share a couple of memories....