Sometimes weeknight dinner are hard given the long day at work, driving in traffic what & what not but still the tummy craves for no shortcut elaborative meals. This recipe a perfect fit for that. If you read it, you will feel like it’s a long process & better to make on weekends. But trust me, it gets ready in less than an hour & will be or your dining table before you know it. Read More
I did not expect this recipe to work but it surprisingly worked amazing and I cannot resist to share it with you all.
I easily get bored using the same ingredients and with the same style of food. I always need variety in dishes, spices etc. So when I was looking for something new in veggies, I came across these fresh raw green tomatoes lying on a main table in the center of fresh produce aisle notifying all customers about new arrival with their fresh look. The first thing my husband suggested is to make chutney (Indian style dip). But I knew, even if I honor his suggestion, he will enjoy that dip for one time and rest will be dumped into “enough of this” category in the fridge and I hate to remind him everyday to finish it keeping in mind his regular answer, “oh! I forgot, it’s still there!”.
Ahhh…enough of blabbering! I don’t know why but I ended up buying those tomatoes. Maybe their freshness tempted me to make that impromptu decision and here I was buying almost a pound of it. Now the question was what to make out of it. When running out of options, all I know is to make some tempering of spices and pour the veggies over it. And finally adjust the seasoning. Read More
Despite of the tedious job, I don’t mind bringing banana blossoms at home and cleaning them. Because, all I know is that it’s worth the effort when you taste it. I have already blogged about Banana Blossom Fritters and today I am sharing with you guys, a curry recipe which has banana blossoms and black peas.
I am not sure how many of you have heard or have even tasted this combination or even have seen black peas but all I can assure you is that it is worth trying at least once and I promise it will be a regular on your table. So these black peas are from peas family having dark green color and after cooking they look like black pearls. You can try your luck to find those in Indian grocery stores as I bought mine from India. Read More
Being a Mushroom lover, I took my virtual name which had mushroom in it and so many of you have made me realized that so far I have never posted even a single recipe of mushrooms. Yeah I know how epic is that and more epic is when I eat mushrooms every week and it never made me write any recipe on my blog. I can’t promise but I will try my best to make it happen.
After eggs, mushroom is that one ingredient which is so versatile that you can make breakfast, brunch, lunch or dinner possible with it in very short amount of time. So my first recipe using mushrooms is “Mushroom Soup” which is suitable for this season.
You can add any variety of mushrooms you want to this recipe. You can add dried mushrooms too, just make sure that you soak those in warm water for a while before adding. Also, for the first time I am writing an “Instant Pot Version” for this recipe. Since the pot is still in fashion, why not go with it!
This is one popular recipe from Northern India which ironically I had never heard of before coming to the USA. Even after hearing about it, I was not so much enthu to try that as the two main things required for this curry have two special places in my heart! Yes, the curd batter is something my mom makes back home when she is in a hurry to make curry. And she makes it without making gram flour but again my mother in law back home makes this same curry with gram flour. I mean this is one part of this recipe that I had a habit of eating with steamed rice. And the other part is pakora! Being a typical Mumbaikar, we have pakora with cutting chai whenever it rains in Mumbai. Apart from that, we have pakora as a snack or sometimes just because we crave for it. Who knew that these things will actually make the best combination which will turn out to be one of the best comfort foods for a cloudy weather.
I am sure you will find many versions of this recipe on internet but then I simply wanted to post my version of this recipe and here it is! Read More
Hello all, busy life? or confused what to have for brunch ? Then this is your stop. This dosa need no fermentation and simply goes with anything like rasam, sambhar, chutney and even with chicken/ mutton. I just gotta try it with egg recipes and then I will give you verdict about it too.
The only thing required with this dosa is to make sure that you soak all pulses at night and then be ready to rock yoiur kitchen in the morning.
It’s hard to resist your craving for your favourite food but not impossible. My recent diet change does not allow me to have simple carbs. And the most evident thing in my food plate has always been white rice. It has always been in the center piece in my plate, no matter if I am having curry or daal or sabji or even milk. Yes, like people eat curd- rice combo, I eat milk-rice combo. Now my diet says a big no to rice, and it was super difficult for me to manage that. I searched for a substitute and settled for quinoa, which is a complex carb. Looking at those petite sized balls I wondered how can they sub for long grain rice. Initially I was too disheartened by that fact but then I decided to take one step at a time. I hate quinoa salads, so first I had cooked quinoa with Maharashtrian style varan. It didn’t taste that bad, so I started having quinoa almost everyday instead of rice. I have not yet tried red quinoa as it kind of looks like millet grain, and I don’t like millet! So maybe in the future 😉
I am a fan of Fried rice. Also, it’s a regular quick recipe that I follow during my busy schedule. Today, as you see, I have substitute quinoa for rice and maybe now that I am used to it, it tasted wonderful. Read More