I’ve had these corn fritters on my list of recipes to make all summer long. But I wanted to wait until the corn was finally sweet enough to really be delicious. Not sure about you all, but around here our corn, tomatoes, and peaches have finally come in and they are perfectly sweet and ripe. I’m so glad I waited to make these until the corn was just right, because oh my gosh, you guys?...
Curry Leaves a.k.a Karuveppilai are used as condiment and flavoring agent in pretty much anything that we make in South India. It is a blasphemy to not have a tempering made with mustard seeds and curry leaves in our cuisine. Growing up, I hated the sight of curry leaves. Like all things in life, I knew the importance of curry leaves only after having my own kitchen – both health wise and flavor-wise....
Shami kebabs are freezer friendly and hence awesome for meal prep! Serve them with green chutney, sliced onions or cucumbers & fresh lemon juice. Growing up, shami kebab parceled inside parathas with sliced onions & green chutney used to be a favorite road trip meal. These kabab taste great at room temperature and hence they travel really well. I would lie if I told you that our freezer used to be stashed with frozen shami kebab....
You can’t eat just one of these deliciously addictive lemon pepper wings! They’re great for game day alongside other hearty appetizer recipes, or serve them over Instant Pot mashed potatoes with a side of roasted broccoli for a fabulous dinner option. I can never resist ordering chicken wings at restaurants. They’re incredibly crispy on the outside, yet juicy and tender on the inside. Add a savory lemon pepper butter and you have the absolute best lemon pepper wings imaginable!...
If you are looking for a different way to serve aloo at indian parties, you will love this recipe . Its simple to make and quite a unique switch from the tomato based curry sauces. Whats more? It can be easily made vegan, read my suggestions later in the article. In Hindi, aloo/aalu = potatoes and malai is heavy cream. Being a predominately vegetarian country, in India,potatoes are a super common ingredient cooked in every way possible....
I’m always looking for new ways to recreate our favorite dishes. Making meatballs allows you to really enhance the flavor of chicken. If you love a saucy meatball, this recipe is for you! I took inspiration from the popular “marry me” chicken and created meatballs with a similar flavor and sauce. They turned out so delicious. They’re drenched in a creamy sun-dried tomato sauce with plenty of parmesan cheese and yummy Italian seasonings....
Whoop. Whoop. I am so excited to share today’s Brazilian inspired cocktail. Have you guys ever heard of a Caipirinha? Up until recently I’d never heard of one. Apparently, it’s Brazil’s national cocktail. Traditionally it’s made with cachaça (very similar to white rum), sugar, and lime. Kind of like a mojito, just minus the rum and mint. When I came across this cocktail the other week, I knew I had to try it…but with my own little twist (of course)!...
These pastries are fall, all fried up in a cute little circle. They’re delicious, easy, and just what you need to be making this weekend. Speaking of which, happiest Friday to you guys! As you know I am hosting the HBH Cookbook retreat this weekend so things are just a little crazier than usual around here. We are already having so much fun and have a jam-packed day today, so I’m going to be keeping this post pretty short and sweet… Which is fine since I really just want to convince you guys to get up right now (I mean, even leave work if you have too…) and make these apple cider chai crullers....
Yay! Friday finally 😀 😀 Can you see me grin ear to ear?! That’s only because I couldn’t have asked for a busier week and I really couldn’t wait for the weekend, all week long. Sigh. Ok enough of my ranting, let me get back to something that makes me really happy – foooood 🙂 Today’s recipe is courtesy my sister. Couple of months back, when I took a small vacation staying at my sister’s, she treated me to this amazing Chettinad Mushroom Gravy....
I am sharing instant pot/electric pressure cooker method in this post. However, if you wish, you could also make mushroom pulao on stove top (instructions included). I love to make different kinds of rice dishes especially pulao for our lunch time. With the current heat wave, these quick and easy pulao recipes have really been saving the day. Then there are elaborate pulao recipes like yakhni pulao and moti pulao that are reserved for special occasions....
December is here, and I have so many festive, yummy recipes to share. I’m looking forward to creating recipes that really get us into the holiday spirit this December. It’s going to be so fun! Today, we’ve got another Christmas cocktail (with the mocktail variation too). It’s one I think we can all enjoy. A spicy, just slightly sweet, wintery margarita – and it is festive! Here are the details Step 1: start with the vanilla jalapeño honey syrup Simply simmer honey with jalapeños, ginger, and star anise to infuse the honey with a ginger spiciness....
The festival of lights, Deepavali is just a few days away and I have been cooking up a storm in my kitchen. And that’s how I remember this festival from my childhood years. Even days before the festival, we would bug Amma so much about the special sweets and snacks. Every day coming back from school, we would run straight into the kitchen looking for any hints of Diwali preparations 🙂 Deepavali was an excuse to make delicious food!...
Keeping things easy, yet still cozy and colorful today. I feel like everyone is dealing with colder temperatures and snow. Therefore, pasta on a Monday feels especially fitting…because even though soup is great…variation is key! My brother, Kai, who does all the filming for the HBH videos, became completely snowed in over the weekend. And when I say snowed in, I mean snowed in! He’s been filming up in Canada, in St....
The truth? A lot of times I make a recipe with a certain person in mind. It can be a sibling, a friend, anyone really. But I have the most fun creating recipes with others in mind. It allows me to step outside my own zone and think about what the other person would enjoy. It keeps things fun, fresh, and creative for me. This pasta is a combination of two people and they both have very different flavor pallets....
I’ve received more requests for a Christmas Menu than anything else all month. I’m always shocked by how much you guys love these menu style posts. But it makes me so happy you do! Creating menus, especially Christmas menus, is one of my favorite things to do. Last year I created an easy Christmas tablescape in addition to our menu. I love that table SO much that I will be recreating it again this year....
Oh how this recipe takes me back to one of my favorite memories in life…this time last year in South Korea for the 2018 winter Olympics. I’ve said it so many times, but I am so grateful for those memories. And even more grateful that I was able to experience them with my favorite people. I can’t believe that I was this close to skipping out because I needed to stay home and work....
I am a big lover of soups. And a much big lover of Spinach. So what do I do when I have a big bunch of Palak (Spinach)?! I can make Palak Paneer or if I want something heavy, I could prepare Palak Biryani. But what else could taste so enticing and fresh and vibrant – it is Palak Soup of course 🙂 Palak Shorba is an Indian styled Spinach Soup....
After a while, I am sharing a delicious accompaniment for rice – Paruppu Urundai Kuzhambu. Paruppu Urundai means Roundels made with Dal (specifically Kadalai paruppu - Chana Dal) and Kuzhambu means gravy/curry. So as the name suggests, this is a South Indian gravy recipe with cooked dal roundels/balls. My earliest memory of this dish is from my childhood days, when our beloved neighbor Priya aunty used to make it and gracious share 2-3 paruppu urundai along with the extremely fragrant kuzhambu....
Pasi Paruppu Sambar is a simple and easy Sambar made with Moong Dal. Mostly sambar is made from Thuvaram Paruppu - Toor Dal/Arhar Dal but this sambar made with Moong Dal makes it one of the easiest and quickest sambar recipes. It is typically served as a side dish for tiffin items like idli, dosa or Pongal. It also goes well as a side for chapati and can be served along with hot rice & a dollop of ghee....
I really dislike you. Procrastination that is, not you guys!! I am sitting here at my desk just kind of staring of into nothing thinking about how exactly I should start this post. It’s not that I do not have things to share or that I lack excitement for this KILLER sandwich that you see here, but more that I don’t know how to put all my thoughts together into words....
