Not enough to get your attention? There’s a crazy tasty dipping sauce too. This is just good living. Stop for a second. Think about it. Chicken wings. Vindaloo. Put those together in your mind. Vindaloo chicken wings. I can’t stop eating them. This is not Indian. Not fusion either. It’s Indian-ish. Indian inspired. Fun with Indian ingredients. And I’m absolutely loving it. Maybe not the healthiest. If you’re watching your weight....
on May 22, 2024 Looking for more summer snacks? Check out these 50+ light summer meals for all the inspiration you need! Whether it’s a summer party for the adults or your kids’ summer holiday play date, this watermelon pizza makes for the perfect snack! Imagine perfectly crunchy watermelon wedges, topped with a creamy cheese sauce, and finished with a topping of fresh fruits! It’s sweet, crunchy, and insanely refreshing – just the kind of thing you want on a hot summer day!...
Desi has a special relationship with asparagus. Every time we see it at the store, he wants to buy it. When I try to explain to him that the stalks don’t look fresh, or the price is too high, he pouts and sulks like a kid without candy. And that’s a true story. It’s easy to understand Desi’s obsession. Crisp, flavorful and nutty, this stalk is almost surely at the top of any vegetable lover’s list....
on Mar 03, 2022 If you have been to Bombay, you wouldn’t have missed seeing the stalls lined up on the streets making those crispy sandwich toasts. When I was in the city, I would pretty much eat these Bombay Sandwich Toasts every single day. And let me tell you – I’ve never had a bad one! And I would not get bored of them either. They’re just that good!...
But I mostly like my vegetables cooked, and radishes appear to lend themselves better to uncooked foods, like salads. Another reason, perhaps, is that I came to the small, round, deep-pink variety later in life. In India, the only radish I knew growing up was the daikon – that long, white, rather intimidating-looking root – which is chopped up with the greens and sauteed for a very tasty sabzi or side....
Be happy. It’s amazing. And you can make it. Desi pizza. It’s a thing. Tandoori chicken. Butter chicken sauce. A little red onion. A few green chilies. Mozzarella. And crust. Pizza. With sledgehammer flavour. A little bite. A little spice. And tandoori chicken. Just. Crazy. Good. My name is Romain and I have a problem I’m a pizza junkie. Obsessed. I make my own dough. Takes two days. I’ve had a pizza oven for 15 years....
on Aug 24, 2016, Updated Aug 28, 2020 Caramelized Onions Thyme Lemon Chicken Legs. It’s a mouthful, I know but believe me, its name is the only time consuming thing about this dish. Because otherwise, this is one of those dump and go recipes where the whole dish is cooked in a single pan and requires very little supervision! The resulting dish though is one that will have you reaching for seconds!...
on Jan 29, 2017, Updated Apr 20, 2021 Hello pasta lovers! We are into creamy sauce, greens and mushrooms with lemon and garlic for the best lunch/dinner food today. This is not really a made-for-the-blog recipe kinda day where I end up planning and deciding which recipe I want to share with you. But it’s a happy experiment that turned into the best lunch/dinner that we’ve had in a while....
This creamy vegan Peas Potato Curry is creamy, tangy, sweet, spicy and absolutely delicious. What’s better, it is a quick - and easy - recipe that almost no one can go wrong with. If you love a simple potato curry, you will definitely love this one. Want more proof of just how good it is? It’s versatile, and goes equally well with Indian flatbreads like chapatis or naan or rotis or even mixed with rice....
Here’s a really simple but very delicious side made with one of my favorite winter squashes: a vegan Butternut Squash Gratin. It literally takes no more than 15 minutes to pull this recipe together, especially if you buy your butternut squash already prepped and cubed from the grocery store, which I often do. This is an incredibly easy recipe, and it can easily be made in a single pot if you have a large skillet that transfers from the stovetop to the oven, like a cast iron skillet or a hefty steel skillet....
The days are warm, the nights are getting warmer, and it’s the perfect time to get your sourdough on. I preach sourdough ever so often on this blog, and if you aren’t already a convert, why aren’t you? All it takes to make a good batch of sourdough is flour and water – and the air – and I am pretty certain you already have all of those on hand....
You might also like these recipes for masala khichdi, sorghum khichdi and sabudana khichdi. Sprouting beans is an easy task in your summer kitchen. You can sprout all kinds of legumes and grains, and some take longer than others, but if you’re new to sprouting, mung beans are what you want to start with. Mung beans sprout easily – a day and a half in a summer kitchen is more than enough – and the simple, hands-off process sends this already healthy legume’s healthfulness into the stratosphere....
This is not rice and keema. Well technically it is. I guess. But not really. It’s more like a keema biryani. Done like they would in a good Indian restaurant. What this isn’t is keema stir fry. This is not keema fried rice. Not at all. I’ve tried keema fried rice. Don’t like it. Might be better than just mixing keema and rice on your plate. Maybe. But not a lot....
This tall, handsome loaf of homemade oatmeal bread is actually great for you! It has tons of protein, healthy oatmeal, and even a good bit of whole wheat. Now try saying no to that. I love baking up my high protein sandwich bread, this healthy rye bread and this fast whole wheat bread for everyday eats, but when I feel like something a little more special I bake up this just-as-easy oatmeal bread....
Given how much I love getting things done quickly, and given how much I love baking with sourdough, I had been dying to try out a very quick, very easy sourdough bread. And, today, I want to share it with you. Let me first clarify for all the purists out there that this is not a true sourdough bread, as in it is not fully leavened with a sourdough starter....
on Oct 02, 2023, Updated May 06, 2024 I was searching on the internet for similar recipes when I started writing this one down and I couldn’t find anything else like this. This comes down from one of Moms friends who makes these for potlucks and parties and we always love it! First, there’s the cool banana parcels that are instant intrigue and then there’s the aroma that hits you as soon as you open a piping hot packet....
Potato leek soup is one of my favourite soups of all time. There is something magic about taking such basic ingredients and creating a dinner party worthy dish. Potatoes. Leeks. Onions. Stock. Cream. Butter. Salt and white pepper. Nothing to it. But put them together. Wow. That’s the magic of cooking. It’s why I do it. No flour. No cornstarch. And no thickeners other than the potato. The real deal....
You might also like these recipes for classic south Indian dosa, adai and rava dosa. I am always making different kinds of dosas in my kitchen because we love dosas around here, for a traditional Indian breakfast or lunch. I’ve shared with you many of these recipes, including brown rice dosa, sorghum dosa and instant masala dosa (as well as an instant gluten-free masala dosa). Among those recipes was also a quinoa dosa, which I called a quinoa crepe when I shared it back in 2013....
You might also enjoy these recipes for aloo tikki and vegetable cutlet. Indian English speakers are tempted to change the spelling of this voluptuous snack – always spelled Ragda ‘Pattice’ by food vendors in Mumbai – to the more correct ragda “patties.’ But I say why spoil a good thing by forcing on it unneeded refinement? There’s nothing proper about this bold, tarty street snack from the swollen crush of Bombay’s streets....
Roast sausage for colour. Sweat peppers and onion slowly until melting. Add white wine. Reduce. Now the tomato. Simmer. Add the browned sausage. Simmer a bit more to bring the flavours together. Serve on polenta enriched with butter, cream and fresh grated parmigiano-reggiano. Simple, clean tastes. That’s uptown. Internal temperature of the sausage is key. 150-160F is where the magic happens. Lower and the sausage is underdone. Higher and it starts to dry out....
