Here I was waiting at the dentist’s office for my kids to get done with their appointment and as is typical of me I picked up a few magazines in the waiting room to occupy my time. Funny thing about these magazines, even though I subscribe to a few of the same magazines at home, somehow when I read them at the doctor’s office, the articles seem more interesting – go figure 🤔. This recipe for carrot ginger tea cake is from Sunset Magazine, and is one of those magazines that I do subscribe to and get a nice crisp issue mailed to me at home. I know I went through the issue when I received it, and I know I must have seen this carrot cake recipe, but not until I saw it at the doctor’s office did it look enticing enough for me to want to make it. I came home and promptly looked for that issue and found the recipe. Continue reading Carrot Ginger Tea Cake with Lime Glaze
Tag Archives: spices
Spinach and Ridge Gourd Soup
Kootu is a popular vegetable stew made in many parts of southern India. The basic recipe for kootu is vegetables cooked with lentils, spices and shredded coconut to form a thick stew which is typically eaten over white rice. In this recipe however I’ve chosen to make kootu into more of a soup by substituting the traditional shredded coconut and lentils that go in kootu with coconut milk to give kootu a more soupy consistency, perfect for a Sunday soup day. Continue reading Spinach and Ridge Gourd Soup
Sarson Ki Saag. Mustard Greens Curry
I am so excited to share this greens curry recipe with you all, it is positively packed and I mean packed with good for you leafy greens and tastes amazing! Sarson ki saag is a springtime mustard greens curry that is cooked seasonally in spring in northern India in states such as UP when mustard greens are readily available at the farmer’s markets. Because mustard greens are rarely available rest of the year mustard greens curry is a favorite dish in the spring in this region. Even here in California I find that mustard greens are mostly available in the spring at the farmer’s markets, and if I am lucky I can sometimes find them in the freezer section at our local grocery stores. Continue reading Sarson Ki Saag. Mustard Greens Curry
Curried Zucchini Soup with Capsicum & Potato
The family loved loved this zucchini soup when I made it with flavorful spices, peppers and potatoes. Rani even requested a few times that I make this soup again. I told her I’ll make it as many times as she wants when we receive our giant zucchini from Karen Aunty’s veggie garden 😃. Continue reading Curried Zucchini Soup with Capsicum & Potato
Zucchini Orange Cardamom Cake
This is a light and spongy cake with the lovely flavors of orange and cardamom. The cake itself is not too sweet, however if you want to make it sweeter you could drizzle some simple powdered sugar and lemon icing. This recipe makes a large generous cake perfect for a get together with a family or two. Continue reading Zucchini Orange Cardamom Cake
Leek and Mushroom Egg Curry
With loads of naturally colored hardboiled Easter eggs in my refrigerator I needed to get creative with an egg recipe. As its spring and big fat leeks are in abundance at the Farmer’s Market I decided to make a leek and mushroom egg curry. The mushrooms that work well in this curry are white button mushroom rather than the brown cremini mushrooms, main reason being that the mild white mushrooms compliment the leeks really well. Continue reading Leek and Mushroom Egg Curry
Spring Carrot Cake & A Sweet Sixteen Birthday Celebration
Here is a carrot cake that has all the traditional carrot cake ingredients I remember growing up with in Texas – carrots, pineapple, and coconut. Packed with just the right proportion of carrots, crushed pineapple and coconut; this cake is soft, moist and delicious. Continue reading Spring Carrot Cake & A Sweet Sixteen Birthday Celebration
Swiss Chard and Paneer Curry
Swiss Chard and Paneer Curry
Ingredients:
- 3 bunches of Swiss chard – about 6-8 cups finely chopped
- 4 garlic cloves finely crushed
- 1 tbsp ginger paste or shredded fresh ginger
- 1 block paneer or tofu cut into small chunks
- 1 green chili – seeds removed and cut length wise
- 1 tsp cumin seeds
- 2 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp chili powder or paprika
- Cilantro for garnish
- Juice of 1 lemon
- Oil
Pumpkin Spice Cake
I have been craving pumpkin spice cake lately even though it’s not Fall. Maybe it’s the Indian summer we had in the peak of winter in February, or maybe it’s because our cool rainy winter temperatures are back in March – just like in Autumn when our temperatures fluctuate from warm to cold, and back to warm and cold. Whatever the reason maybe, one doesn’t need a fresh pumpkin to make pumpkin spice cake, a can of pumpkin flesh will do just fine. On a cold rainy afternoon a pumpkin spice cake with a hot cup of tea ☕️🍰 is the perfect feel good treat 😋. Continue reading Pumpkin Spice Cake
Kashayam. A Soothing Ayurvedic Herbal Tonic
Kashayam is an herbal tonic used in the ancient Indian healing and medicinal art of Ayurveda. Kashayam refers to a water tonic that is made with a single herb or spice or a combination of herbs and spices. Kashayam has been used for thousands of years in southern India as a form of homeopathic and natural medicine to help clear away coughs to common colds, sore throats, and stomach issues. Kashayam is not a medicine but rather a soothing herbed water to help alleviate the symptoms of these ailments. Continue reading Kashayam. A Soothing Ayurvedic Herbal Tonic
