For a different take on the orient inspired ramen noodles try this Indian spiced noodles packed with vegetables and Indian spices. This recipe takes your regular fresh ramen or yaki-soba noodles that are available in the refrigerator section of the grocery store and spices it up with Indian seasonings.
There is nothing like the aroma of cooking vegetables, fish, chicken or meats in homemade ghee. Ghee, also known as clarified butter gives any food that you add ghee to an invigorating aroma that has a wonderful feel good effect on our senses. Ghee can be used to cook eggs, vegetables, meat, fish, or even just to add in a warm dish as a flavor enhancer. Sometimes I even toast bread on the pan with some ghee and it tastes amazing.
Health Benefits of Ghee:
Ghee has been used for thousands of years in India for it’s healthy virtues. Some of the many natural ways ghee can be used range from curing sores, to aid in preventing allergies, and to help decrease inflammation, just to name a few. Continue reading The Feel Good Essence of Homemade Ghee
Want to make a quick salad in as few as five minutes? No dressings involved. Just cut and plate, drizzle with vinegar and olive oil, sprinkle salt and pepper, and the salad is done. Try this avocado salad with cherry tomatoes.
I posted a recipe a while back for lemonade syrup that used over 80 lemons that my friend Elaine gave me. Well, a few weeks later she dropped off another 100 lemons through our mutual friend Rose. Here’s the thing, I already made over 10 bottles of lemonade syrup from my previous batch, and a few more bottles from the new batch, but no matter how much we love lemonade, it was time for me to get creative with these lemons. I thought let me experiment with making a couple of flavored lemonade syrups. Continue reading Blackberry Port Lemonade
I was swimming in lemons a few weeks ago – over 275 lemons. I posted a recipe for lemonade syrup that used up almost all of them. Guess what? I got another 100 more lemons just last week! Of course I made more lemonade syrup, but I still have a bunch of lemons sitting in my basket.
So I thought let me make a lemon recipe that I grew up with – lemon rice. Mind you, this recipe doesn’t use a lot of lemon – just three in fact, but it’s a great way to make a lemon flavored main dish. Continue reading Lemon Rice
Hitesh’s big birthday was back in end of February, and he didn’t want any celebration of any kind for this milestone birthday. Which meant that I had to celebrate it 😀 We had a surprise party for him and as a few of you may know, pulling off a surprise party is tough. But somehow we managed it with the help of our dear friends Swati and Tarak who hosted the birthday celebration at their home.
To make this party a very personal and heartfelt celebration for Hitesh, I asked all our friends (the ladies in the bunch) to bring their favorite dish that they knew he liked. Continue reading Saag Sabjee. Greens Curry
This sweet potato soup is hearty and filling. You can blend it into a creamy texture or keep it a thick chunky consistency, either way it will taste great and fill you up. Here is the recipe. Continue reading Roasted Sweet Potato & Onion Soup
My friend Veena is an outstanding South Indian cook. Anything and everything Veena makes is delicious. Her vegetarian dishes are in a league of their own. Chutneys, appetizers, idlis, curries, sweets, you name any Tamil food and Veena can make it taste amazing. Here I have chosen to share with you her Tomato and Caramelized Onion chutney that she served with some idlis when I visited her one day.
Continue reading Veena’s Tomato and Caramelized Onion Chutney
If you like peanut butter and bell peppers like I do, you will love this chutney. The red bell peppers in this chutney give it a nice sweetness, while the roasted peanuts add a nutty fragrance and creamy texture. My friend Padmini made this red bell pepper chutney when my Dad and I went to her place for lunch one day. She served this chutney with some idlis, and it was so unique and delicious that I asked Padmini for the recipe to share and she passed it on. Try this chutney with idlis, zucchini fritters, carrot fritters, black-eyed pea fritters, or you can have it as a dip with fresh veggies and crackers. Here is the recipe. Continue reading Padmini’s Red Bell Pepper Chutney with Roasted Peanuts
My friend Devi is an amazing cook. She has to be, since she has been cooking her entire life for her family, extended family, and friends for more than 50 years. There are so many recipes she shares with me, but most of them go over my head, as I’m usually not writing them down. But this carrot chutney recipe I did write down, that’s because I’ve been having it at her place for years now whenever she invites me over for lunch. The menu is almost always the same – her fluffy idlis, delicious lentil sambhar, and her two chutneys – coconut chutney and carrot chutney. Everything is as expected scrumptious, but her carrot chutney is always the star of the meal.
It’s hard to describe the taste of Devi’s carrot chutney, let me just say that when you have it you can’t stop eating it. You can have it with toast, with crackers, mix it into rice, have it over chicken or fish, on a burger, and of course with idli or dosa; any way you eat it, it will be delicious. Here is the recipe. Continue reading Devi’s Carrot Chutney