Making soups in the Instantpot is a very comforting evening for us. One -it is very easy to put together and needs no baby-sitting. Two - soups are always our favorite. It wraps us in a warm blanket inside and out 😀 I have a lot of backyard vegetable patches where I grow a variety… Continue reading Mushroom barley soup with Swiss chards
BONUS - recipe for - PIZZA 2 - butternut squash pizza with mozzarella and quinoa cereal Jump to recipe I am a firm believer in making double portions of everything and repurposing leftovers in a variety of ways. Often it cuts down prep and cooking time by half. Green Thai curry paste - I have incorporated… Continue reading Thai Pizza with zucchini and dill pickles
Jump to recipe GLUTEN-FREE, VEGAN, VEGETARIAN, PEANUT-FREE The secret to whipping up a variety of foods is to do some advance prep work. Pastes and chutneys often come very handy and can be used in many different preparations. For example - green curry paste that I shared here - Vegan Thai Green curry – from scratchBy making… Continue reading Thirsty green curry noodles with crispy green beans
Jump to RecipeJump to Recipe card Presenting yet another appetizer made with just a single vegetable. Mushrooms are very meaty and comes with a good bit of protein to boot. This recipe is made with White button mushrooms to showcase the glowing color of Indian spices. This is a fabulous Fusion recipe which combines the… Continue reading Tandoori Mushrooms stuffed with spicy cream cheese
Jump to recipeJump to recipe card Appetizers are usually the best part of any gathering. Guests relax, enjoying them with cocktails while most of the fun conversations are exchanged. Appetizers can be made completely with vegetables and served in uniquely seasoned ways that can be enjoyed by all. Curry leaf is a very beneficial herb used… Continue reading Cauliflower roasted with Curry leaf seasoning
Jump to recipe During my school and college days, we as a family used to go to a restaurant in Chennai India which had an eclectic selection of dishes. It was by the beach and was a quaint little place. It was not in the happening part of the city but was quite popular based… Continue reading Creamy corn on toast
Jump to recipe Growing up, noodles used to be an absolute favorite dish of mine maybe because we used to get it so rarely. Ready-to-cook noodles were not available in local mom and pop stores. When we made our occasional trip to the large supermarket, amma used to pickup wheat noodles. She would make a… Continue reading Harissa stir-fried Red cabbage with sesame dressed noodles
Jump to recipe Once, while dining at a Moroccan restaurant we savored a potato dish. It had a sauce made of red peppers and black olives and had a nice tangy flavor. We throughly enjoyed it with a hot sauce topping. It was served with bread on the side. I kept reminiscing the wonderful dish… Continue reading Scalloped potato with olive and red pepper tapenade on pizza crust
Jump to recipe Alu or potato chaat and pav bhaji are popular Indian street food. Chaat consists of a few fried components like small crisp balls or puris, flat discs or papdis, flattened rice or poha, thin flaky sticks or sev mixed with cooked potatoes and tossed with sauces such as mint chutney and spicy… Continue reading Fusion – Bread pudding meets Aalu chaat and pav bhaji
Jump to recipe Ovo-vegetarians in India include eggs in their diet and there are several Indian dishes which incorporate them. Eggs are usually cooked, boiled or scrambled and then mixed with Indian curry and spices. In this variation, the eggs are cooking in the gravy while simmering wherein the eggs absorb the spicy notes. The… Continue reading Poached Egg curry …. Indian spin on Shakshuka
