May 24, 2017, Updated Mar 10, 2024 I feel like I cycle in and out of spontaneous dinner posts depending on what else is going on in my life. When I’m very busy, I get anxious about having enough to share with you, so I get myself into hyper-planning mode. Having recipes planned out means that I can relax knowing I have stuff already lined up. Then when I have time to take a few breaths, I tend to relax the planning and share more what’s-on-my-table recipes....

Dried yellow peas - AKA white vatana are readily available in Indian grocery stores. Potatoes - russet potatoes work best for this recipe Aromatics - yellow onion, fresh ginge, and garlic add an authentic base to the Ragda Spices - turmeric, Kashmiri red chili powder (for mild heat and vibrant color), and garam masala along with ground cumin and coriander add the perfect warmth to the Ragda curry. Jaggery & Tamarind Paste - the sweet and tangy flavors balance the spices in the curry and are also used to make the tamarind chutney....

Ragi murukku is my another try for this Diwali.I wanted to try millet murukku but had no millet flour in stock so tried this ragi / fingermillet / kelvaragu murukku instead, this comes out nice crunchy perfect to munch during tea time or for packing kids snack box too. I googled for recipes online and finally found this one easy and quick, and I am glad that I tried it....

Ricotta gnocchi are small dumplings made by combining sweet, milky ricotta cheese with a little flour and egg. Regional Italian cooking has many types of gnocchi (pronounced “NYOH-key”). Variations include gnocchi made with cornmeal or semolina to breadcrumbs, potatoes, or ricotta. Potato gnocchi are said to have originated in the southern Italian city of Sorrento. Ricotta gnocchi come from farther north, in Emilia-Romagna, the region that includes Bologna.Ricotta gnocchi are traditionally served in spring during calving season, when fresh milk is in abundance and the production of ricotta cheese is at its highest....

Sago Vermicelli Popsicle is a refreshing rich creamy dessert to enjoy.Amma kept asking me to make semiya popsicles as she loves it so much.So made this sago vermicelli popsicles, added sago along with semiya, made it cardamom flavored so that I can make a new popsicle post hehe. I tell you this is one the most creamiest popsicles you can try with just milk and no fancy ingredients.Do try this and check notes for more variations....

It’s that time of year again when the mornings are cooler, the leaves are changing color, and pumpkin spice everything is taking over the planet! Fall is one of my favorite seasons because of the beautiful colors and the abundance of pumpkins and squash in supermarkets. I enjoy eating seasonal fruits and veggies since there are many advantages to eating in season: it is healthier, less expensive, and tastes better....

I have helped amma just for rolling seepu murukku during my school days and I wanted to try this and post it here but all these days I didn’t have the proper achu(seepu murukku press) so kept delaying.The seepu murukku press amma gave me was slightly twisted so the seepu murukku tapes were not even, my perimma had sent me the press last week and yesterday I gave it a try…....

I made this semiya biryani ,onion raita,curd semiya and amma made fish fry and it was such a satisfying lunch, sure a welcoming change to the boring usual rice lunch menu.So do try this semiya biryani for variation and am sure you are gona love it for sure.I used my ultra pressure pan for making this semiya biryani from start to finish and it was so easy and quick to make this one pot meal....

Za’atar is a Middle Eastern spice blend that combines fragrant wild thyme with savory sesame seeds and tart sumac. In the Levant region where it’s from, it’s typically served like a “dry dip.” You dunk Pita Bread first in olive oil, then coat it in as much za’atar as you can manage. For this simple za’atar chicken recipe, the wonder-blend coats the chicken thighs and veggies just like that perfect bite of pita, giving everything an irresistible savory-meets-tart flavor....

There are several variations of bruschetta. It can be as simple as Tuscany’s version called fettunta–fresh bread, grilled and brushed with good quality olive oil. Or, the more popular tomato bruschetta with diced tomatoes and fresh herbs, garlic, and a sprinkle of grated Parmesan. Bruschetta is not meant to be complicated. But whatever you choose to throw together, bruschetta is very much about quality fresh bread. Today’s bruschetta recipe is a bit more substantial and festive for the holidays....

There’s a reason Shrimp linguine has become a classic: juicy shrimp and silky linguine are a match made in heaven. In this version, large, juicy shrimp are cooked in a flavorful sauce of olive oil, garlic, lemon, red pepper flakes, and white wine, similar to Shrimp Scampi but with clam juice or Chicken Broth replacing the butter for an extra flavor boost. The word linguine translates to “little tongues,” a reference to the noodle’s flat shape, which beautifully soak up the lemon garlic sauce, and the shrimp contributes a lively splash of color and a delicate sweetness....

Tandoori roti or Naan is my staple order in restaurants when we dine out, As I always prefer north indian cuisine it would be either Roti or Naan with any gravy.As a big fan of tandoori roti, I tried quite a few methods to recreate the same texture of the roti as we get in restaurants and finally I got hold of making it since a year so thought to share it now....

What is your favorite fruit? For me, it is, hands down, MANGO! And this love is not a recent one; I grew up enjoying mangoes all summer, so much so that my mom had to actually stop me from eating fruit. Aren’t fruits healthy, I would ask 😉 I am glad this love has slowly transferred to my daughter. She has started to enjoy mangoes, and Mango Lassi is her favorite drink to order whenever we are at an Indian restaurant....

Apr 16, 2024, Updated Oct 22, 2024 Tomato sauce? Cream sauce? You don’t have to chooooooose. This easy gnocchi sauce recipe combines both to make the perfect, luscious partner for pillowy-soft potato gnocchi. Have this bowl of comfort food on the table in less that 20 minutes – creamy, silky and made with the most basic ingredients; you’re going to love it. Substitutions and Variations Check out how to change up the ingredients:...

From basic kitchen tools to that coveted splurge, there is something here for every budget and level of experience…from novice to expert cook. A hand-picked gift guide from a food blogger and recipe developer who spends ALL of her time in the kitchen! So put a big smile on someone’s face this holiday season and even better…get a dinner invite in return. I hope you enjoy this Gift Guide as much as I loved creating it for you!...

Dec 18, 2023 Why You’ll Love These Spicy Ramen Noodles Dive into a bowl of Spicy Ramen, where each slurp is packed with bold flavors and a satisfying heat. This recipe brings together the richness of miso, the warmth of chili flakes, and the comfort of tender noodles, making it a perfect dish for spice lovers and noodle enthusiasts alike. Rich and Flavorful Broth: The combination of miso, garlic, ginger, and spices creates a broth that’s deeply flavorful and comforting....

Aug 21, 2010 What I really love most about them is their endless versatility. Start with a grain – maybe even pick one you have never tried! Quinoa, couscous, bulgur wheat, kasha (aka buckwheat), amaranth, kamut berries, or different shapes of pasta are all great options. Add some fresh herbs, fresh or dried fruit, diced cucumber, celery, tomatoes and/or peppers, some toasted nuts, and a bright vinaigrette, and you are almost guaranteed a delicious result....

Mar 10, 2014 In spite of this, or perhaps because of it, he is determined to use the one lonely toofie to its full potential, eschewing purees and astonishing gnawing his way through things I’d think were impossible to conquer monotoothfully (new word) – like giant hunks of pineapple, for example. In effort to coax the other pearly whites from beneath the surface, and to help him develop his eating skills despite his lack of chompers, I try to provide lots of chewy snacks....

Eggplant is considered native to India and popularly known as the “King of vegetables”. And it does have a beautiful crown sitting on its head. Interestingly, the term ‘Eggplant‘ is used in North America and Australia. ‘Aubergine‘ is the name by which it is called in Britain. In Persian, it is called ‘badenjan‘. It is called the ‘brinjal‘ in India, South Africa, and other south Asian countries. We use regular large-size eggplants and mini eggplants in India for many curries....

You won’t ever hear me say no to a traditional Italian pasta al limone! But I’m all in with this lighter lemon pasta that skips the heavy cream and butter in favor of a silky sauce made of olive oil and a bit of the pasta starchy water. It’s the same approach as the classic spaghetti aglio e olio, only this sauce is perfectly tangy, thanks to fresh lemon juice and zest....