Everyone and their mother has a recipe for pumpkin bread. This happens to be my mother’s recipe — not sure where it originates beyond her — and it is incredibly delicious. Made with oil as opposed to butter, the batter comes together in minutes, and the texture of the finished bread is especially moist. If you don’t have a pumpkin quick bread recipe up your sleeve, this one is a winner....
Indulge in these luxurious mithai pinwheels and make a big batch as festivals are approaching! So to mark the occasion, here is a simple-to-make pista-based confection. Make sure nothing can deter you from impressing your loved ones with your culinary skills! So, get set and begin! Pista Mithai Roll is a delicious dessert made with milk, sugar, and ghee and bounteously flavored with cardamoms and pistachio essence. This is an exciting version of pista-based burfi/ fudge, but it is creamier and shaped into convenient and irresistible-looking rolls....
A few weeks ago, I found myself at the library with Ella looking for yet another Calvin and Hobbes book. Once I found it, I ducked around the corner to the cookbook section for a quick peek and spotted Franny’s, a cookbook I did not know existed. This recipe for roasted Brussels sprouts with Manchego and almonds immediately caught my attention. Because I love these balsamic-roasted Brussels sprouts, I substituted a fancy white balsamic vinegar for the lemon....
These sabudana tikkis are naturally gluten-free and vegan and make an excellent grain-free diet on fasting days, such as Navratri, Janmashtmi, and Mahashivratri. Sabudana vadas are easy to prepare, and even the novice can make them comfortably following the super-easy guide provided below. Crispy from the outside and soft from the inside, these delicious Sabudana vadas are best enjoyed with green chutney, dip, or tomato sauce. As it is high in carbohydrates, it keeps the stomach full for longer and provides an energy boost during long fasting days....
From Chrissy Teigens, Cravings, this is one of the easiest, tastiest, most genius recipes I’ve made in a long time: you drop a chicken breast into boiling water, cover the pan, then let it sit for 15 minutes off the heat. In the meantime, you make a sauce from all pantry ingredients — including both tahini and sesame oil for big sesame flavor — then you retrieve the chicken breast, cook noodles in the now seasoned broth, and when they’re done, you toss it all together....
For the baked tofu, I’ve been using a recipe from Moosewood’s Simple Suppers. When combined with a favorite recipe for roasted kale and coconut, it becomes a sheetpan supper — easy peasy (though I do like to make coconut rice to go along with it). Two more tofu recipes are below. Warm Tofu with Spicy Dipping Sauce In an old Gourmet, Ruth Reichl described this tofu as “a beautiful dish, which takes ten minutes, costs very little, and is so utterly delicious....
This time of year, I particularly love pickled carrots and cauliflower, but radishes, turnips, and fennel are good options, too. In combination with un-pickled spears of endive, sturdy Romaine lettuce leaves, wedges of radicchio (or Treviso if you can find it), your crudité platter will never be so delicious or look more inviting. Simple Refrigerator Pickles How-To: You can scale this recipe up as needed — I often make 4x or 6x the recipe — and if you wish to add other seasonings such as garlic or pepper flakes, go for it … more and more I can’t be bothered 🙂 Pickled vegetables are delicious on their own — so nice to have on hand when you need a little snack — but especially good with some sort of dip....
What is this recipe about? Ram ladoo is a light and airy appetizer that’s made with moong dal (yellow lentils) and served hot topped with daikon radish. But, since Navratri is around the corner, I have prepared my rendition of Ram ladoo, where I have swapped lentils with foxnuts, potatoes and paneer (Indian cottage cheese). Also, daikon radish was omitted to accommodate for people, who are observing fast. They follow a simple diet and eat a gluten-free meal once a day....
“Fresh and bright,” she wrote. “Nice way to wrap up that holiday blitz!” So true, I thought. Like many, I found myself on January 1st needing a break from the booze and the cheese and the sweets that abound at every turn during the last six weeks of the year. Shortly after seeing Teri’s photo, I made my way to the grocery store in search of winter citrus and greens....
Can we talk about the Madness? Uconn upsetting Michigan State? Kentucky’s last-second 3-pointer for the win? The Wisconsin-Arizona overtime nail biter? I sound like I know what I’m talking about, right? I don’t. But thanks to theSkimm, I am up-to-date on all the most important goings-on in the world. (Really, you should subscribe, it might change your life.) You also should make this baked ricotta for any guests you might find at your house watching the Final Four this weekend....
This recipe, from this month’s Food & Wine, immediately caught my attention for its attribution: Greg Vernick of Philadelphia’s Vernick, a restaurant I love. If you’ve eaten at Vernick, you’ve likely had the pea toasts: thick slices of toasty sourdough smeared with a minty green purée topped with bacon. As you can imagine, the combination is heavenly. The striking hue of the “tomato butter” in the F&W photo, similarly brilliant to that of the pea purée, immediately took me back to eating those toasts, and the flavor, when I finally made the dish, did too....
Like so many of the stories shared in Jenny Rosenstrach’s Dinner: A Love Story (the cookbook) and in her Bon Appetit column, this funny, insightful post resonated so well. I’ve been reading Jenny’s latest, How to Celebrate Everything, a book about the importance of rituals—about celebrating not just big holidays (though those are included, too), but day-to-day events, too—the birthdays, a lunch with dad, the homework hour, a sleepover breakfast....
HOW HANUMAN MEETS SHREE RAM? Sugriv sought protection in Matang Rishi’s ashram in Rishiyamukh mountains. He started living in those mountains with Hanuman and other vanar’s (monkeys). Hanuman was a friend and trusted advisory of Monkey King Sugriv. Sugriv was living in exile because of his brother Bali. One day he saw two young bowmen wondering in the foothills of Rishyamuk mountains. Fearing that Bali may have sent them to kill him, King Sugriv asked Hanuman to get their identity and on his orders Hanuman disguised himself as a Brahmin to get the details of these two bowmen....
Plus, this hearty bread is a welcome accompaniment to your wholesome soups like Instant Pot Minestrone and Instant Pot Lentil barley soup and salads like Southwestern black bean and corn salad. The taste, the aroma, and the excitement that follows successful baking, well…. that’s inexplicable. And not to mention, the smell of freshly baked loaves will drown you in an intoxicating aura that’s — So therapeutic, So mesmeric, and It indeed makes the home feel ambrosial!...
Coconut paste is a versatile ingredient that can be used in all Indian vegetarian cooking. An excellent substitute for no- onion- garlic cooking and can be used to prepare vrat food and Navratri food. Just like cashew paste, Indian coconut paste is another paste that I always keep handy. Coconut paste adds thickness to a dish and has a creamy texture and rich flavor. DISCLAIMER – This is the coconut paste that we use in Indian cooking....
Roger. There is no “recipe” for ghee in Indian-ish, just a little guidance: “Melt a stick of butter, turn off the heat, skim the white stuff off the top, and you’ll be left with clear ghee.” Since I had many recipes in Indian-ish flagged, I made a pound of ghee. Advised by a friend, I strained the nutty, clarified butter through cheesecloth, and it worked like a charm. How Does Ghee Differ from Clarified Butter?...
How? This recipe has a few tricks up its sleeve: For one: pancetta. Ina roasts the spouts with pancetta. In the oven, the sprouts and the pancetta crisp up in unison, the fat from the pancetta flavoring the sprouts, whose crispy surfaces emerge glistening and caramelized. Second: balsamic vinegar. Just as the sprouts finish roasting, Ina tosses them with a few tablespoons of syrupy balsamic vinegar, which serves not only to deglaze the pan but also to provide that bite that members of the cabbage family so often need....
Treat your family tonight with these juicy and tender Kalmi kebab recipe. Boneless chicken pieces marinated in aromatic and flavorful Indian spices and grilled to perfection. Bone-in chicken or mutton pieces can also be used for this recipe – cooking time will vary if using mutton. From my kitchen to yours this tasty and succulent delicacy requires 4 hours of marination and 20-25 minutes of baking but longer the marination the more juicer and tender these kebabs will turn out to be....
When served with achar or aloo sabzi, this quintessential Indian bread brings joy to the family gatherings and get-togethers. Many versions of poori recipes are famous, like Methi poori, Masala poori, Palak poori, and Missi Poori. Unlike other puris, Missi poori has a slightly coarser and crunchier texture. Since this spiced poori is prepared with a blend of flours, it keeps one complete for an extended time. Soft, crispy and fluffy Wholesome, delicious, and addictive Perfect blend of spices and flavors Can be relished for breakfast, lunch, dinner, or even as a snack, and Can be prepared in large batches....
It likely comes as no surprise that many fond memories of childhood sports center around food. From the orange slices at half time, to the post game treats, to the end-of-season celebrations, food visions rival the victories, the losses, the nail biters. When I think of soccer season, I especially remember one thing: Valentina’s brownies and rice crispy treats. Valentina, a tall, striking Venezuelan, never missed a game and always arrived with big smiles, huge hugs and loads of treats, the perfect antidote for a colossal whopping....
