If you’re a tomato fan, you’ll love this and if you’re not, well…maybe this will inspire you to try because it serves as a base to get imaginative. The beauty of this recipe is that it is really quick, easy and delicious curry to serve with leftover rice and veggies on busy days. To bulk it up you can add in boiled eggs, chickpeas, seared paneer, tofu, soya chunks, potatoes, whatever you fancy. The additions are endless. You can even puree it and have it as a soup.
Enjoy!
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.
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.
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.
Hello friends, I hope 2017 started off well for everyone!
I am finally home after an exhausting but exhilarating holiday in India. I got sick right after getting back and after a week of struggling with terrible flu and jetlag, I am now slowly getting back to normal. Since it’s the first post of this year, I think it’s apt to begin with a healthier one. These buckwheat muffins are delicious and substantial enough to be satisfying day-starters or a snack with a cup of coffee or tea .
Do you love rice? Most people do (myself included) and that’s okay, because rice is the most familiar food eaten in grain form. It makes a delicious side dish that pairs well with almost everything. Growing up I only had white basmati and parboiled rice. I didn’t even know about other types. That all changed a few years ago when I was diagnosed and had to go gluten-free. Life has a way of bringing in wisdom at the right time. Slowly I figured out other varieties of rice and different kinds of whole grains (quinoa, sorghum, millet and buckwheat). I still use rice flour in baking and eat basmati rice, but the frequency is very much reduced. Today’s recipe of wild rice mix is a brilliant accompaniment alongside grilled meats, vegetables, kabobs, and even Indian curries.
Sweets are a part of Diwali but we do not really need refined sugar to enjoy these sweets. I developed a coconut burfi recipe that is naturally sweetened and I am proud to share that today. Diwali is also the occasion when you show love and affection to your dear ones by gifting things that they’ll treasure. I also take pleasure in sharing recipe for “chai spice mix” that I make and give every year to my friends.
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