Cooking for me, is never about fancy ingredients or rich, complicated recipes. I cook and post recipes that are simple to make and easy to impress. Such as this baked ricotta with red hot cherry peppers. Delicious served warm or cold with crackers or toasted bread.
Daal Saag / Lentil Stew with Garbanzo Leaves
Gosh! It seems too early to be really posting a winter dish but my garbanzo/ chickpea plants are getting dry and woody and I wanted to use the tender leaves before I uproot them. Every spring I make a small kitchen garden with selective plants. Since most of them do not survive after the frost its a new effort every year. There is not a lot of space for my kitchen garden but I choose vegetables that taste better when fresh and quick to grow. I plant tomatoes, few herbs, salad leaves, chillies, couple of veggies, and then I also make an effort to try one or two new plant every year. This year I experimented with chickpeas. I sowed few black chickpeas in early April and got beautiful plants. Unripe chickpeas or green garbanzo are often picked out of the pod and eaten raw as a snack or can be enjoyed in so many different ways. The tender leaves are used raw in salads, cooked in soup or a lentil stew that we call it, daal saag.
Punjabi Dum Aloo
My mother in law loves potatoes. Love, as in addiction. Pretty much everything she cooks or has cooked all these years had potatoes in it. Now that they are going back to spend winters in India, I thought I should cook a farewell potato dish – Dum Aloo, for their 7 months stay with us. Dum Aloo specifically belongs to Kashmiri cuisine. It’s delicious taste made it popular all over India, hence you will find several variations of it using slightly different ingredients. No matter what you use, how you cook every dum aloo recipe is finger licking good. The recipe I have for you is of punjabi dum aloo with yogurt gravy which is enriched with charmagaz (melon seeds) and freshly ground spices.
Mascarpone Peach Melba
Soft mascarpone cream cheese topped with tender slices of peaches and garnished with raspberry puree and toasted almonds.
Homemade Granola (With Maple Syrup Or Date Paste)
Healthy, crunchy, and chewy granola. It makes a great energy boosting breakfast, healthy option for snack and a good dessert accompaniment, sprinkled over yogurt, ice cream or warm bubbly fruit crisp. This recipe for granola is super easy, cheap and also allows you to control the sugar and add the ingredients that you like and avoid that you don’t.
Relishing Indian Chutneys
Chutneys are essential part of Indian cuisine. They add that little bit of something extra, to every bite of a meal. Quick and easy to prepare indian chutneys can be made with huge range of ingredients. Some of these chutneys are fresh (raw), some are cooked, some are dry, some are chunky, some are smooth, some are served as a condiment or dip or a side dish, and some are even served for breakfast. Today, I have three fresh (raw) chutney recipes to share that are sure to please your taste buds and add flavor to the meal.
Vietnamese Style Salad with Shrimps and Lotus Root Chips
This Vietnamese style salad is a refreshing combination of salad leaves, grilled shrimps, mango, carrot and lotus root chips. It’s tossed in a flavorful nuoc cham dressing for the ultimate summer salad.
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