on Oct 08, 2019, Updated Mar 22, 2021 I definitely have a weakness for homemade jalebis and have eaten them by the kilo in a single sitting. And here’s the thing – I only eat HOMEMADE jalebi. If you ever offer me anything but the jalebis that my mum makes, it’ll be a resounding no. I won’t even get tempted because they are THAT GOOD. And that’s why she is sharing her recipe here today....
If you like big, bold curries. If you want curries with a lush sauce that makes your mouth dance. Then this might just be the thing you didn’t know you were looking for. I didn’t know I was looking for it. Until I found out about it. Then I knew I had to have it. And I can’t believe how good it is. Not your everyday restaurant style curry gravy This is not how they make curries in restaurants outside India....
I’m sharing with you today my recipe for homemade sauerkraut, a condiment that’s almost always in my refrigerator because of its amazing taste and immense health benefits. I started making my own sauerkraut years ago, and I stuck with it because it’s just so much fun to do. For one, it’s the easiest thing anyone can make. All you need to do is shred cabbage, add salt, and then knead and massage the cabbage until it lets go of the juices inside it....
We had a crazy thunderstorm last night. I love thunderstorms and they always are crazy, but when they happen in a valley high in the Allegheny mountains, where the closest house is more than a mile away and the night outside is so black that it makes your city-dwelling head a little numb to even think about it, they are crazier than crazy. The thunder’s that much louder, the lightning, it seems, that much closer....
on May 09, 2018, Updated Jul 03, 2024 What could be better than popcorn chicken? I’d say it’s this crunchy and sticky KOREAN style popcorn chicken! If you’re looking for a summer party starter that’s all fire and crunch then you have just gotten super lucky! Because this sticky, spicy, tangy and crunchy Korean popcorn chicken is where it’s all at! Inspired by the hyper-famous Korean street snack, Dakgangjeong (my favourite summer discovery), this deep-fried boneless chicken nugget is a bite-sized fireball that’s bound to get the party rolling!...
OK. Maybe not every Indian restaurant. But almost all of them. Not easy to find one that doesn’t have it. I’m biased, mind you. Lamb vindaloo is one of my favourites. Right up there with lamb madras. There’s just something about lamb and spicy curries that works. The richness and depth of the lamb plays beautifully against assertive flavours. Balance. This is not traditional style lamb vindaloo The title says it....
For years now, one of my favorite quickie recipes has been a flavorful but utterly simple cauliflower curry that requires just a minimum of ingredients. The cauliflower goes into a tomato sauce that, together with some turmeric, creates a glorious orange color. But this time I thought, why not substitute the cauliflower with beans? So in went some lima beans, those creamy, buttery, flavorful little nuggets that I simply adore in dishes like Greek Gigantes....
Carnitas are the star of this particular taco. Lousy carnitas – lousy tacos. Well, that’s not the only place to fall down with tacos. Lousy tortillas – lousy tacos. But let’s not get distracted. I make carnitas a couple different ways. Sous-vide carnitas are really good. Make them ahead of time and just fry them up to order. Or you can go old-school and make more traditional pork carnitas. They are really, really good too....
on Jul 30, 2020, Updated Jul 03, 2024 I’m all for fusion food, whether it’s my Indo-Italian keema pizza or Indo-Chinese one pan veg noodles and manchurian stir fry. Admit it, it’s fun! When my friend and I met for lunch at her place, she made us some Pasta in jalapeno pesto. And I remember thinking ‘Who puts a Mexican ingredient in a staunchly traditional Italian recipe??’ But as soon as lunch was over, I knew I had to share this recipe with y’all!...
Yes, yes, I know. You haven’t been waiting with bated breath for me to post my Rajma recipe. Or have you? It’s incredible that after nearly seven and a half years of food-blogging– mostly about Indian food – I wake up and find that I never got around to posting this really popular Indian restaurant dish that I love and make in my kitchen at least once a month. Amazing....
It’s not hard at all. If you are used to cooking in the Indian restaurant style that’s all over this blog it should be snap for you. If you are new to Indian restaurant style jump in. Once you get the hang of it you can make anything. Saag aloo doesn’t have to be made with spinach I know it seems that everyone makes it with spinach. I’m no different....
What is sai bhaji? Among the plethora of Indian dals you can make and eat is the delicious and nutritious sai bhaji, a gift from the Sindhi community that straddles India and Pakistan. This is not restaurant food - it’s a simple dal that people eat in their homes every day, and it’s way tastier and healthier than anything one can order. Sai bhaji (which translates to greens and vegetables) is, true to its name, loaded to the gills with veggies, much like a Parsi vegetable dhansak....
I love Vietnamese noodle soups. I’m actually crazy for them. Seriously. I have a problem. If you are like me, I’m guessing this is one you’ll like. A lot. It’s not a famous dish. Not even a dish really. Just something I came up with to get my fix of noodle soup. I wasn’t planning to write it down. But once I tasted it, I had to do it. So I would remember to make it again....
When you reduce the stock right down to a syrupy consistency it transforms into a flavour grenade ready to transform any chicken dish. Think chicken demi-glace. If you only ever make one thing from this blog, make the concentrated chicken stock. The best thing about this recipe is it’s dead easy. It’s even easier than regular stock. Regular chicken stock has carrots and celery you have to chop. Herbs. Peppercorns....
You might also enjoy these recipes for vegan apple pie and vegan French apple tart. The other day, Jay told me he had brought up my blog to his fourth-grader friends. “What did you say?” I asked, curious because to my surprise he said that they were actually interested and had questions. “I told them you make lots and lots of desserts,” he said. Ah. Unfortunately, that was not very truthful....
In January, indulgence will come with a heavy dose of guilt. But which wet blanket could possibly feel guilty about stuffing themselves with gorgeous, sugary food when the holidays are around the corner? Obviously, not me. So today, I give you this divine Vegan Brown Sugar Pound Cake. This, seriously, is the best pound cake recipe I’ve ever made or eaten. It is moist, dense, and has a velvety, delicate crumb, exactly the way a pound cake should....
This scrumptious vegan cranberry upside-down cake comes together in barely any time and it is gorgeous enough to make every dessert lover go “wow!” The tart cranberries create a glistening red topping and play beautifully with the sweetness of the tender cake. I love upside-down cakes, like this vegan rhubarb upside down cake and this vegan peach upside down cake. They are not only delicious with the nourishing goodness of fresh fruit, they are so easy to make and they look pretty with hardly any effort on your part....
There’s no vegetable quite as delicious as eggplant, and if you don’t believe me, you have to try this vegan eggplant moussaka and this Sri Lankan eggplant curry. Vegan eggplant parmesan is yet another amazing dish I love to make with this versatile veggie. Eggplant is truly incredible in this vegan eggplant parmigiana. If you know someone who doesn’t love eggplant, this is the recipe to make them change their mind....
In India’s smallest state, Goa, you will find some of the richest and most diverse food traditions anywhere in the country. This includes a thriving street food culture with offerings that are quite unique, from crunchy croquettes to choris-pav, a sausage and bread combination, to bebinca, a layered, sticky sweet made with coconut milk and eggs. One of the most popular among these street eats is Ros Omelette, a delectable fusion of an omelette and a spicy Goan curry made with coconut and spices....
Indo Chinese food is a stalwart of Indian street food, with a flavor profile that’s quite unique to India. For one, it includes spices that are not typically used in Chinese cuisine, like coriander, turmeric, and dry red peppers. I have even eaten Chinese food in India cooked in a tadka or tempering of mustard seeds, the way most Indians would start any cooking. Tofu, a popular ingredient in vegetarian Chinese dishes here in the United States, is completely absent – or was when I lived in India which, admittedly, was 20 long years ago....
