Knowing how much my husband loves mirchi pakoda I made some on Friday night when his friends came over for nibbles and drinks. The weather was rainy and the deadly combination of chili pepper fritters with drinks was simply irresistible. Seriously, these dry masala stuffed mirchi pakodas are absolute dynamite that you should try once at least.
Wild Mushroom Soup with Rosemary Breadcrumbs
While some of you are seeing signs of new life and beauty around you, here in Vancouver we are still stuck in the winter. The other day I went for a walk I had to wear mittens even though it was a bright sunny day. Honestly, it doesn’t really feel like spring is going to come soon. We even had heavy snowfall just before valentine’s day followed by glorious sunny days – not many of them but they did exist in between periods of snow and rain. All this variation in temperature put me in the mood for soup. So, when I found wild mushrooms at the Choices market, I decided to make and share my amazing recipe for wild mushroom soup.
Black Chickpea (Kala Chana) Pulao with Candied Carrot Strips
This pulao combines a tasteful combination of black chickpeas and brown rice. Being low in fat, high in dietary fiber, black chickpea is an excellent source of protein. It can be a good choice to add them to your diet, especially if you are a vegan or a vegetarian. This pulao is my mother’s recipe. My only change to the original is the addition of candied carrots. It is beautifully flavored and deliciously fragrant. The stock is the key ingredient which gives the rice it’s black color and flavor.
An Easy Family Day Frittata
Frittata is one of those “throw together’ baked egg dishes that is high in protein, low carb and packed full of veggie nutrients. You can eat it for breakfast, lunch or dinner.
Vanilla Bean Crème Brulee
Since its February and love is in the air, I am sharing a recipe that is insanely delicious and perfect for Valentine’s day. It’s a Creme Brulee, a timeless classic consisting of a rich custard base topped with contrasting layer of hard caramel. The custard in this dessert has the advantage of being made ahead, then right before serving the top is caramelized using a kitchen blow torch (or alternately under broiler). It’s a perfect dessert for any special occasion, especially a romantic evening at home.
Happy Indulging!
Cabbage Kofta Curry
Here, I am with another vegetarian recipe.
While growing up, we had koftas all the time. It was a treat for us. Koftas are delicious, deep fried meat or veggie dumplings. What I like the best about koftas is that they can be made out of anything, as long as you are able to bind the ingredients together into a ball. The most common vegetarian varieties of Koftas made are Lauki (ash gourd), cabbage, mixed vegetable and malai (cheese and potato) kofta. I made these koftas out of cabbage. In Indian household, koftas are mostly served in a curry.
Khatta Meetha Teekha Kaddu/ Sweet, Sour & Spicy Squash
Every time I go back to India in the winters I load up on vegetables as much as I can. Breakfast, Lunch, dinner and snack will all have some amount of vegetable. The reason is because a wide variety of vegetables are available in the winter and they are the freshest and tastiest. After coming from India my body was still going through intense vegetable cravings. So, I cooked the best known winter squash, butternut in Indian style. It is one of my favorite and very simple to prepare. In India it is made with a different squash which is not available here but any sweet and firm flesh squash works for this recipe. This dish has a nice balance of tart, sweet and spicy that will engage all of your senses. It goes really well with roti (Indian flatbread), poories (fried puffed bread) and as a side with lentil and rice alike.
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