Oct 24, 2019 Made with milk, sugar and flavored with saffron and cardamom, these are must for the festive season. I love making Bengali sweets at home. Whether it’s the rasmalai, sandesh or rasgulla, I love them all. Milk forms the base of a lot of bengali sweets. Isn’t it amazing how so many different sweets can be made using the same basic ingredient- milk? This Kesar Malai Ladoo is yet another sweet made by curdling the milk....
Aug 30, 2021 As an Indian, I eat a lot of lentils. It’s a staple for me and I cook them at least 3 times a week if not more (as a kid I ate them every day!). But as you would probably guess, 99% of the time, I eat lentils as dal. I make all kinds of dals from simple dals like moong dal, masoor dal to my favorite dal tadka and dal makhani....
I have previously shared two peach smoothie recipes: a classic peach smoothie and a refreshing strawberry peach smoothie. My daughter loves both of these smoothies. So, this time, I’m sharing a new recipe made with peaches and mangoes—it’s called the Peach Mango Smoothie. It’s a refreshing and cool smoothie, perfect for summer. It’s made with just 5 main ingredients and is perfect for a quick breakfast or a healthy snack....
Apr 04, 2016, Updated Jan 02, 2018 Sometimes the best recipes are unplanned just like this chai creme brulee. Usually I think about a recipe and then make it but sometimes I make them unplanned and it’s so exciting when they turn out well! This weekend, I made some mini cupcakes for a charity foundation. For my vanilla cupcakes, I used a lot of egg whites and so obviously I was left with some egg yolks....
When I came across this 3-minute microwave spicy masala peanuts recipe on YouTube, I had to try it. This would be the way to go if you are making a small batch and do not want to heat the oil in a Kadai. It also is a low-fat version of making masala peanuts with little oil in the microwave. This is a haldiram-style spicy masala peanut, which can be easily a favorite snack for kids and adults....
Oct 19, 2022 I always have a box of dates in my house and I use them in so many ways. Apart from eating them as such, I also fill them with peanut butter and enjoy as a treat or use them in salads, cakes or in making my favorite tamarind chutney! Stuffing dates is one of my favorite ways to enjoy them. And to give them an Indian twist for the festive season, I stuffed them with mawa....
If I could describe this Middle Eastern-inspired vegan chickpea salad in three words, they’d be nutrient-dense, hearty, and healthy! This Lebanese chickpea salad (aka Balela salad – balela meaning “cooked chickpeas”) combines chickpeas with cucumber, tomatoes, bell peppers, fresh herbs, and a simple olive oil lemon dressing all topped off with the magic ingredient – sumac! With the addition of sumac, this vegan chickpea salad bursts with fresh and zesty flavor with a refreshing crunchy texture....
Bisi bele bath is a very popular breakfast/lunch recipe from Karnataka (South India). In Kannada, Bisi means hot, bele means lentil, and bath means rice. Quinoa is a super grain, rich in protein, gluten-free, and an excellent source of fiber. Due to its impressive health benefits, I’ve recently been incorporating it into daily meals, swapping rice for quinoa. A few such recipes include quinoa upma, quinoa khichdi, and quinoa fried rice....
If your memories of humble cabbage rest solely on limp and lifeless boiled cabbage as a child, then I don’t blame you for looking at a recipe like this with skepticism. But if there was ever a time to bring out the “don’t judge a book” adage, it’s for these grilled or roasted cabbage steaks! Roasting cabbage steaks in the oven (or on a grill) transform this vegetable entirely. They are crispy on the edges and tender in the middle with a subtle yet wonderful caramelization....
Dec 11, 2020 Topped with balsamic vinegar and fresh parsley, they make a nice side with soup or rice or can be enjoyed as such. I love the fact that every season brings with it new fruits and vegetables to enjoy! In India, winter meant eating lots of greens like mustard greens, methi (fenugreek), bathua (chenopodium) and also those beautiful red carrots (which I soo miss here). Growing up in India, seasonal produce was very distinct and you could not find something like mangoes in winters ever!...
Dec 15, 2014, Updated Apr 13, 2021 There’s no way better time to share this recipe than now. I mean it’s the holiday season and everyone loves to decorate some sugar cookies. Don’t you? Now you can decorate cookies using a simple mix of confectioners sugar and water. There’s another simple icing with corn syrup which I shared with my Easter Sugar Cookies. But everyone knows and will agree that for perfect cookie decoration, you do need royal icing....
There is no better pairing than Indians and Mithai. We enjoy celebrating occasions with our favorite sweets, whether it be an intimate gathering, a promotion, a wedding, or simply a graduation ceremony. There is no getting around the fact that we may also wait in extensive lines only to get some halwa, rasgullas, gulab jamuns, or ras malai. With this passion for desserts, there are numerous sweet treats that we like making at home....
There are dozens of ways to upgrade an ordinary chicken breast into a delicious meal – and stuffed chicken breast with spinach and cheese is one of my favorite ways. Easy to assemble and make ahead, getting deliciously moist chicken breast that’s packed with flavor has never been so simple. How to make stuffed chicken breast Preheat the oven to 375ºF/190ºC. Prepare the Filling: Add the fresh spinach to a large, dry pan....
It turns out that 2021 may be the year of tortilla appreciation in my apartment. I’ve already shared this Viral Tortilla Hack (20+ Global Filling Ideas + Low-carb Options!) (including breakfast and dessert editions!). Now it’s time to appreciate a new way of enjoying this simple ingredient with this tomato egg breakfast tortilla quiche. This tortilla quiche combines a classic breakfast quiche with eggs in purgatory and a tortilla tart – for a wholesome, healthy, and filling dish but still lighter than a traditional breakfast quiche and its doughy crust....
Apr 24, 2018, Updated May 11, 2018 Vada Pav is one of Mumbai’s most famous food. It’s almost synonyms with the city, in fact I remember when I was in Mumbai few years back, it was one of my goals to eat vada pav! This popular street food is loved by one and all. So what exactly is a Vada Pav? Vada = deep fried potato patties and pav = burger buns....
Vangi bhath rice is a very popular dish in the states like Karnataka, Andhra Pradesh, Tamil Nadu, and Maharashtra where Vangi translates to brinjal/baingan/eggplant and Bhath/Bhath/Bhat translates to rice. Ingredients Brinjal: Typicaly green brinjals are used to make vangi bhath. But you may also use purple brinjals. Rice: I used medium-grain sona masoori rice. You can also use basmati rice. Vangibhath Powder: I used MTR Vangibhath powder. You can use any brand or make vangibhath powder at home....
Apr 05, 2015, Updated Jul 03, 2015 Happy Easter guys! Hope you are all having a wonderful day! Rather than sharing a recipe, today I am sharing with you some tips and tricks about Food Photography that I have learnt on my way. Now, I don’t think that I am qualified enough to teach someone food photography, I consider myself a beginner and I am still learning. But I thought it will be a good idea to share few tips which have been useful to me in improving my photography....
Mar 12, 2016, Updated Jan 02, 2018 When I was in school, McDonald’s opened it’s first ever outlet in my city. I remember I was so excited and couldn’t wait to try their burgers. Actually before that I had not even heard of McDonald’s. You see we always ate at home and while we were growing up, there was hardly any junk food around [except the Indian street food of course!...
Recently, alongside my usual recipe and DIY content, I’ve taken to my Instagram stories to dip my toes into the water of the science and background behind certain ingredients in the kitchen. Some of you may not know this, but I’m a Dr (the Ph.D. kind, not medical) in Engineering Science. I love the science and maths behind food, ingredients, and the way they work – like baking powder and baking soda....
Making homemade syrups is simple, versatile, cost-effective, and tastes much better than store-bought versions. That’s why I’ve enthusiastically shared recipes for vanilla syrup, coffee syrup, and ginger syrup, among many others. Now, I’m capturing the essence of summer with this fruity blueberry syrup recipe. This homemade blueberry syrup requires just 20 minutes to prepare and has a super delicious, all-natural flavor and vibrant color with just 4 ingredients (far less than most commercial options!...
