This summer salad consists of fresh seasonal vegetables, herbs, salad leaves and pan fried chicken breast with a super tasty roasted shallot dressing. It is a perfect recipe for bringing a healthy and appetizing meal to the table!
leafy green
Sautéed Baby Bok Choy and About ‘Indian Thali’
Low on calories but remarkably high on nutrients and flavor, this dish is a simple and quick way to serve greens with your meal.
Pan Fried leftover Idlis and Garlic Chard
Happy New year everyone!
I am going to start with a dish which is a great way to use up those few extra idlis that always gets left out from the previous meal. Its flavorful, nourishing and can be whipped up in less than 30 minutes.
Fattoush Salad
Fattoush is a delicious and nutritious Lebanese salad of crisp lettuce, crunchy vegetables, fresh herbs, and crisp pita bites, dressed with a zesty sumac pomegranate vinaigrette. It is great as a summer salad to bring to a backyard bbq or summer party.
Aloo Methi / Potatoes with Fenugreek Leaves (Punjabi Style)
A simple, flavorful side dish combining fenugreek leaves and potatoes. Methi truly shines here with just the basic spices, making it a homely, delicious vegetarian delight that’s especially loved by Punjabis.
Methi Paneer
Fenugreek leaves, also called Kasuri Methi, is an herb/ vegetable with a bitter but an addictive taste. I find myself adding it to everything from rice, to chicken and also rotis. People often like to mix methi with spinach to mellow out the bitterness. I am sharing a recipe where methi is used as a vegetable and to which paneer is added, and so the sweetness and richness of paneer also mellows out the bitterness of methi. This is a highly fragrant winter dish that goes beautifully with almost any indian bread-chapatis, naans, rotis or parathas or with some daal and rice.
Cream of Lambsquarter Soup with Toasted Pumpkin Seeds
Hi, I am still occupied with too many things but I thought to squeeze in a quick post.
We are a family of soup lovers and today’s recipe features a gorgeous green soup made with a wild edible weed. I know that it’s April, and that it’s springtime but spring is not really a spring in Richmond (BC). You will get a week or so of nice weather and then it is rain again. When I spotted lambsquarter in an indian market today, I grabbed a bunch to make a bowl of belly warming soup. Bathu as we call this green in punjabi and bathua in hindi, is only in season for a brief period in the spring and early summer. So get it quickly and get cooking.
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