Think Sri Lankan spices. Green chilies. Curry leaves. Coconut. A whole lot of South Indian goodness going on here. This is restaurant style cooking. Not like your neighbourhood restaurant though. This is posh. High-end. What happens when Indian chefs go looking for a Michelin star. OK – maybe not a Michelin star. That’s over the top. But I’m betting this is what goes on in serious Indian restaurant kitchens. The ones people line up for....
on Apr 17, 2018, Updated Aug 25, 2020 Welcome to your new favourite chicken dinner. We’ve been doing a lot of drinks, appetizers and salads lately and I realised that we haven’t done a proper dinner recipe in a while. And I’m correcting that ASAP with this super easy and creamy lemon chicken scallopini. I know that name sounds a bit fancy but trust me, this recipe is so easy that soon you’ll be able to recite it in your sleep....
Dal tadka or tarka dal is a dish you’ll often spot on an Indian restaurant menu. It’s a simple but very tasty dal made with just a few basic spices and herbs and without any veggies added to it, except, often, tomatoes. It’s a creamy and comforting dal, much like this simple dal that is my hands-down favorite dal for weeknights, vegan dal makhani or this spicy urad dal. Top all of this amazing goodness with a “tadka” or tempering of hot oil with mustard seeds cracked wide open to disperse their amazing flavor into the lentils, and you have a recipe for comfort....
You might also enjoy these recipes for vegan whole wheat pancakes, low-carb vegan pancakes and vegan sourdough pancakes. If you’re anything like me, your Saturday and Sunday mornings are spent on your feet, running errands. Or maybe you are a parent taking your child to soccer practice or swimming practice where you’ll spend a few lively hours jumping up and down in the bleachers. Whatever it is you do on your weekends, these vegan protein pancakes are designed to keep you - and your kids - going for hours and hours....
You might also like these recipes for Tuscan bread, easy ciabatta and vegan sourdough focaccia. This Italian bread is what you’d likely find sold at the supermarket simply as “Italian bread.” This is an exquisite bread: with a spongy, soft, airy crumb and a slightly hard, chewy crust. It is wonderful to dunk into soups, stews, make a bruschetta with, or to simply slather with vegan butter and pop into your mouth....
on Nov 08, 2015, Updated Apr 07, 2021 If you’ve grown up in India, I’m sure you have memories of grabbing a handful of pedas as soon as they came home, and then fighting with your siblings for more. Because these bite sized Indian sweets, made with milk solids deserve to be fought over! These homemade kesar pedas are so perfect for Diwali and are just as delicious as their store-bought versions!...
You might also like these recipes for tofu tikka masala and chickpea tikka masala. I love it when I have a jar of this easy tikka masala sauce in my fridge for rushed weeknights, along with other favorite curry sauces, like tomato onion masala sauce and Indian curry paste. Set aside a few minutes to make one or all of them over the weekend, refrigerate or freeze them for longer storage, and you will never have to break a sweat to serve your family delicious and nutritious dinners....
on Apr 25, 2022, Updated Jul 03, 2024 Eggs are one of the most versatile foods ever. Boiled, scrambled, fried, added to a curry – there are so many ways you can eat it. Apart from the fact that it all tastes amazing, what I especially love about cooking eggs is that most recipes are usually pretty quick to put together too. 15-30 minutes tops and you have a delicious, wholesome meal on the table!...
on Jul 24, 2017, Updated Jul 05, 2020 Say hiiiii to the freshest, most delicious eggless pineapple mousse you’ve ever tried! This little jar of deliciousness has been made and devoured 5x times in the last five days. Thats a lot of mousse I reckon, but we didn’t even realize because this mousse is light and airy and has a slow, mild, tropical flavor that’s hard to resist. And you know I love anything that can be served in little jars!...
This recipe comes from Dr. Joel Fuhrman’s Eat to Live Cookbook. Dr. Fuhrman, for those of you who may not know, is a physician who specializes in preventing and reversing disease through nutritional and natural methods. I have long been a fan of Dr. Fuhrman so I was only too happy when I was asked to review the book which is packed with 200 recipes for everything from smoothies to breakfast recipes, dips, salads, soups, main dishes, fast food and desserts....
on Feb 23, 2017, Updated Jul 04, 2024 I don’t know whats with me trying to convert oatmeal and breakfast into my favorite dessert. Remember apple pie oats and apple pie granola? But breakfast should be our special meal right? I mean we are all breakfast lovers here. So no compromises. I know how some of you feel about having oats for breakfast. Gloopy, gooey, mushy and did I hear yuck?...
This has absolutely nothing in common with store bought soup. Chicken noodle soup from scratch is to store bought canned soup like perfectly grilled New York striploin steaks are to boiled hamburger. Maybe I’m overstating it but you get the idea. It’s a totally different beast. And it’s so worth it. Soup is good food I love soup. It’s becoming a lost art. Nobody makes it anymore. It’s become instant food....
What is Parsi brown rice? Parsi brown rice is not – as one might instantly conclude – rice that is unrefined with the germ and bran intact. Rather, this is white rice that takes on a brown color after it’s cooked with caramelized sugar and onions. The caramelization, along with the warmth of a few whole spices and a bit of pungency from the onions, gives the rice lots of delicious flavor and makes it the perfect side for vegetable dhansak, a uniquely Parsi dal I shared with you last....
OK – hands up. Who doesn’t love pork chops with mushroom soup? Did you grow up on it? For me it’s a childhood memory. It’s what I crave when I’m home sick. When I want to just curl up and whimper. These pork chops with mushroom cream sauce follow pretty much the same recipe – just upscales it. This is the dinner party version of the Campbell soup classic. It’s rich, delicious comfort food....
on Nov 14, 2019, Updated Aug 22, 2020 Hey there! This is me declaring that seasons are changing and soup season is officially here! This side of the world, we have fresh, juicy, tomatoes coming in strong and I had to make the obligatory tomato soup to celebrate. We are adding a secret ingredient to this favorite (not so secret anymore since its in the recipe title 🙄) and taking this to the next level!...
Here the salmon is served warm atop a cool noodle salad. You get the interplay of texture and temperature. Think Vietnamese noodle bowl. This is just like that but with salmon instead of pork. Dressed with a soy lime vinaigrette that doubles as the marinade for the fish. Easy. I like this with the salmon skin removed. If you prefer the skin on that works too.
on Mar 07, 2015, Updated Sep 05, 2020 Needless to say, we had to try this cocktail a few times to make sure its perfect. Eyes rolling. Okay, I can’t lie to you guys. This drink is so easy and refreshing that we ended up drunk one afternoon because it’s hard to get enough of it. Also, it doesn’t help that Bangalore afternoons are getting warmer. I constantly cribbed about the cold all this while because I couldn’t take it, but now I wish it had stayed....
These are seriously tasty wings. Big Korean flavours of gochujang and Korean chili powder. With a surprise Vietnamese twist. Something new. Not traditional. But really good. Koreans know grilling There’s something about Korean spicing that just works on the grill. It makes sense. Koreans have been grilling for a long time. A long time. Like a couple thousand years. So they’ve had time to think about it. And they have figured it out....
on Mar 06, 2017, Updated Aug 27, 2020 I clearly have a strong love for Korean food. Because this is my third Korean inspired recipe in six months and there are a half dozen others that haven’t even made it to this little food blog. Give me anything spicy with flavors that make you go – that is amazing but I can’t really pinpoint where that exact taste comes from and I’m sold!...
Chickpeas are a legume to love, and not just because they arguably have the best texture among beans: firm, yet creamy. These little rascals have a smooth, nutty taste that lends itself without bias to snacks, sweets, and savory dishes. There’s practically nothing you can’t do with a chickpea. You can stuff them into a pastry, grind them into a dip, roll ’em into a wrap, pop them into your mouth for a snack, and dunk them in a curry, among many, many other possibilities....
