It’s pretty clear to see that I’m completely embracing any and all summertime foods. We’ve done salads, cobblers, berry-filled scones, simple plates of pasta, and today I’m finally sharing my go-to summer appetizer with you guys. I’ve been making a version of these crostini for years now. They change ever so slightly every time I make them. But they’re always delicious, and my favorite way to use up fresh summer strawberries....
Back in Delhi, methi matar malai used to be one of my favorite things to order at restaurants. This luxirous punjabi dish is most commonly made during winter months, when fresh methi is in season. It has a beautiful medley of flavors and textures and the taste is mildly sweet and milky with slight bitterness of methi leaves. What is Methi Matar Malai Like many indian dishes, this creamy and delightful dish gets its name from the two main ingredients - methi (fresh fenugreek leaves) and matar (green peas)....
Have you ever ordered moo goo gai pan at a Chinese restaurant? It’s a simple chicken and vegetable stir fry that’s super flavorful and also on the healthier side. I first tried this fabulous dish about 15 years ago while on a date with my now-husband. I had never had it before but he insisted we order it and I’m glad that he did. What is moo goo gai pan?...
Misal Pav is a popular street food from Maharashtra made with bean sprouts that is both easy and delicious. Misal is made from Usal, a spicy curry made using sprouts and topped with farsan (spicy fried snacks), onions and coriander leaves. It is served with toasted buttery pav bread with the side of crispy sev, finely chopped onions and a wedge of lemon. While moth bean sprouts are used for making traditional misal, I used mung bean sprouts (sprouted green whole moong dal) and also, I used way lesser oil and spices, so this Moong Misal Pav is a healthier version made the way we like at home....
I am taking a quick break from my Sourdough experiments to share yet another most requested recipe on my Instagram since a week. Last weekend, as a part of Sunday lunch ritual, I made Nei Soru and Soya Chunks chukka. I lost track of the number of people who requested both these recipes on DMs. Now I don’t wish to keep any of you waiting for my recipes but given how this lockdown situation is demanding 100% more work from each one of us, I am trying my level best to share recipes as humanly soon as possible here....
When I’m in the mood for pumpkin dessert recipes, I make pumpkin cake, pumpkin muffins, pumpkin chocolate chip cookies, pumpkin dump cake, or this simple yet satisfying no bake cheesecake. October is here and I’m totally going to pretend that there’s a chill in the air and pumpkins are everywhere. In reality it’s been over 100 degrees here and there’s nothing fall to be seen, but that doesn’t mean we can’t have a slice of no bake pumpkin cheesecake anyways!...
These are the “it’s summer, schools out, let’s eat all the ice cream sandwiches our stomachs can fill up on”. Yeah, these are those sandwiches! I only wish I had them back when I was getting out of school. Instead, I got shaving cream in the face. Did you guys ever have shaving cream fights on the last day of school or is that just an Ohio thing? So, soft pretzels, peanut butter and butterscotch are one of the most perfect combos....
Never did I think I could be so excited to share a vanilla ice cream recipe. But I think this is probably my favorite ice cream of the summer. It’s just so creamy, silky, and the flavors are perfect. Basic, sure, but so great!! With August well underway, temps are obviously pretty hot. Warm, sunny days should always have some ice cream involved. I usually go for chocolate, but my dad’s favorite flavor is vanilla....
I wasn’t sure the day would ever come that I would share a lime-based dessert. But you guys…it’s here, and I’m so into it! Yes, it took me a while to come around to the idea of lime desserts. But then it also took me a while to come around to lemon-based desserts, and look at me now. I love a lemony sweet treat…though I still find them better for brunch than dessert....
Palada Pradhaman is a popular kheer recipe from Kerala made using rice ada and milk. Pradhaman means kheer or sweet pudding and palada means thin rice-based wafers cooked in milk. It is rich, creamy, and delicious – also gets made quite fast especially if ready-to-use ada is being used. Ada, the main ingredient of the recipe can be made from scratch too but there are good brands selling packaged stuff that comes in handy for making this quick traditional dessert....
Chocolate covered pretzels replacing the cookie? That’s a big fat YES in my mind. Not only are there chocolate covered pretzels involved, but if you wish, there can also be chocolate chip cookies. It is all about the options….and your personal preference. Really though, I just could not decide which version I liked best, so I am giving you both. Options are better than no options in my opinion. Plus, these are two very good options....
If you love Philly cheesesteak sandwiches, you’ll love this easy and hearty pasta dish. It’s full of bold flavors and will satisfy even the biggest appetites. I know what you’re thinking, isn’t Philly cheesesteak supposed to be a sandwich? You’re right, it’s traditionally a sandwich but this Philly cheesesteak pasta is taking that tradition and mixing things up. This creamy dish is a delicious dinner that requires little effort....
Peda is a very popular indian mithai in the indian subcontinent. Traditionally peda is made by simmering milk for hours so that the milk solids remain which are then sweetened with sugar or condensed milk, flavored and rolled into flat round shaped balls. Texturewise, peds are and little crumbly and Making traditional milk peda takes a long time and effort. However, using khoya/mawa or milk powder, can make it very easily....
Is anyone else so very excited for this weekend? I feel like most of you are probably celebrating Halloween this weekend since the holiday falls on a Tuesday this year, am I right? If so you guys have to tell me what your plans are and what you are up to. For some reason I’ve never been the best at planning out a super fun Halloween. I love the holiday, but I never go to any parties and instead stay home and watch all the Halloween movies....
A really good pantry pasta is truly one of my favorite dinners. What’s a pantry pasta? Well, that’s a great question! To me, a pantry pasta is a very simple pasta dish made up of mostly pantry staple ingredients. That could be dry pasta, jarred peppers, sun-dried tomatoes, olives, garlic, maybe a basil pesto, and so much more. With a little help from the pantry you can create a mouth-watering dinner in minutes....
I feel unusually excited about meat curries during fall & winter months. There is comfort in standing by the stove, slow-cooking meals that warm up the heart and soul. Generously spiced, boldly flavored meat dishes such as goat curry or mutton pepper fry take on a unique charm in cold months, just waiting for rotis to be dunked in or rice to be mixed. You’ll find quite a few similar ingredients in both my goat curry recipe and laal maas....
With whipped ricotta AND raspberries…because I love a really, really good (and apparently indulgent) french toast! In all seriousness though, this french toast is like no other. It’s incredibly soft, buttery and touched with just the right amount of sweetness from that cinnamon sugar. I know this is not a light recipe in any way, but with Easter approaching, I really wanted to create a fun breakfast/brunch recipe, and this croissant french toast has been on my mind for months....
Like clockwork, September hits and I’m back to browning butter and cooking with sage. Look, I know it’s very early into the month. I also know we still have Labor Day coming up. But I can’t help but be excited for the warming fall comfort food I love so much. Here in Colorado, the temperatures have dropped and summer is definitely on it’s way out. I know most of you are most likely still enjoying eighty degree days, but hopefully, you can enjoy your warm temperatures and your ricotta gnocchi too....
All guacamole is ridiculously easy, but I really just did not know what to call it and was coming up with nothing creative. Sorry, I think my brain is fried. The end of the year can do that to ya. So this guac? There is nothing weird and nothing fancy about it. Although it took everything in me not to add some diced mango to this. Mango Guacamole is one of my favorites!...
When figs are in season, I use them to make recipes such as spinach fig salad, and these easy and delicious roasted figs. Fresh figs are one of my all time favorite fruits, and they’re especially unique because they have such a short season. While this fruit is delicious eaten out of hand as a snack, or mixed into fruit salad, you can also caramelize them to make roasted figs for an extra special dessert or appetizer offering....
