This blueberry tart is made with a homemade gluten free pastry crust. The ingredients are pretty basic. I replaced half of the rice flour with millet flour giving it a nutritional boost and buttery flavor. It has a thick crumbly, cookie-like crust, on the outer edges, and the bottom crust under the filling is slightly cake like. The buttery millet crust is filled with slightly sweetened, creamy lemon custard and fresh BC Blueberries. The perfect summer dessert!
Sirke Waale Pyaaz / Quick Pickled Onion Salad
This is a simple yet tasty salad you can enjoy with an everyday meal. It is dressed with just vinegar and salt, which highlights the mild spiciness of red onions. Beet lends a beautiful color and deep earthy sweetness. Add some fresh mint if you want to dress it up a bit for the company so it pleases both taste and eyes. You may need a mouth freshener after eating this salad but it’s truly a gastronomic delight. It is one of my favorites, and I’m sure it’ll become one of yours. So try it!
Persian Ground Lamb Kabab – Kabab Koobideh
Beautifully grilled, moist and juicy strips of ground lamb with middle eastern flavors! You can either grill them on skewers or shape them into patties and cook on a stovetop. These mildly spiced kababs are often served with a mound of Persian rice, grilled tomatoes and yogurt dip for an appetizing meal.
Paneer Oat Pancakes with Lavender Berry Compote and (blogiversary)
Hellloooo everyone!
Guess what today is, it’s my 6 year blogiversary… Yeah. I’ve been at this for a long time and I feel like I say it every year but I’m always surprised that I haven’t gotten tired of it yet. No matter how busy I am, I always find time for my blog. My food blog is a space that I truly enjoy and find peace and comfort. I am not a huge blogger so I love the people who read my blog. I am forever grateful to you all! Thank you all very much from the bottom of my heart!
Now let’s kick start the day with a good breakfast!
Come along with me, have a seat and enjoy these oat paneer pancakes with no sugar lavender berry compote. For the recipe
Wadi wali Lauki/ Bottlegourd cooked with Sundried lentil cakes
Bottle gourd is highly appreciated vegetables in Indian cuisine though it is not very familiar to the western world (yet!) as an edible. It is rich in minerals and high in water therefore considered extremely light on the digestive system. It is used in stir fries, curries, with lentils, in desserts, soups and a lot more. This is a super simple and homey dish, but the flavors are tremendous. We Punjabis particularly love to add wadis in it. They add a lot of flavor and make the dish enjoyably spicy.
Vegan Black Bean Burger with Mango Salsa
We eat a lot of beans but I’ve often resisted making “bean burgers”. It’s not that I don’t like them, It’s just that, most bean burgers have the texture of mush which I do not find appealing at all. A while ago I tried the bean burger recipe from the Food lab of Serious Eats. It was a win at first try! The tips given in the post gave a perfect burger that was not mushy at all. My family loved it and after that I tried it with different combination and spices. These burgers have a firm crust on the outside and still moist on the inside. They don’t fall apart when cooked and don’t squish out the back of the bun when you bite down. What more do you want? With the right ingredients, a little time, and the technique of dehydrating the cooked black beans, I perfected my recipe for vegan black bean burgers.
Rosewater Strawberry Shortcake
When you think of summer desserts what’s the first one to come to mind? For me, it’s always something with fruits. Today I am sharing with you the classic strawberry shortcake delicately scented with rose water. I make this dessert only when fresh strawberries are plentiful and at their juiciest and you don’t need to sweeten them up.
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