Posts

Roasted Eggplant Salad (a favorite summer meal!) Mushroom and Sweet Potato Veggie Burgers (an old favorite!) Falafel Burgers (a new favorite!) Smoky Grilled Chicken with Schug (perfect for summer entertaining) Spiced Tomato and Chickpea Salad (a meal in itself) Cauliflower Steaks with Walnut-Caper Salsa (so pretty, so tasty) The process of making tzatziki is simple: grate cucumbers, drain them in a sieve (if you wish), then mix them into Greek yogurt along with a minced clove of garlic, minced herbs, fresh lemon juice, and salt....

3 Ingredient Crispy Oven Baked Garlic Ranch Potatoes are the perfect accompaniment to any meal. These potatoes have a crispy, crunchy outside and a soft tender inside – absolutely delicious and impossible to resist!Raise your hands if you want a bite of these 3 Ingredient Crispy Oven-baked Garlic Ranch Potatoes. These potatoes drizzled with olive oil and flavored with McCormick Garlic Seasoning Blends has your name written all over it....

Looking for some no-hassle party food, try this all-time favorite – Amritsari fried fish, served with lemon wedges and sprinkled with chaat masala. Amritsari fish as the name suggests originated from the lovely city of Amritsar in Punjab. It’s a very famous street food and you can find Amritsari fried fish at every local food stall and in restaurants of Amritsar. They’re a perfect starter for any kind of a party....

And as a last resort, granola also makes a fine dinner, as my high school friends — subjected to institutional dining hall food three times a day at an early age — can attest. Amazingly, they still never tire of granola and appreciate a homemade batch all the more. This recipe has been adapted from Ina Garten’s “the bare foot contessa cookbook.” While the amounts of oil, nuts and dried fruit have been significantly changed, the proportion of the foundation — a mix of oats, sliced almonds and cococut (the secret ingredient) — remains unaltered....

It’s a brilliant and simple technique that provides tremendous flavor in a very brief amount of time. In Deborah’s soup, the stock gets added to a pot of curry-spiced sautéed onions, along with the stripped corn kernels, coconut milk, fresh cilantro, and lime juice. The combination, which happens to be vegan, is utterly delicious: it’s full of texture, spiced but not spicy, and naturally sweet and tart thanks to the corn and lime....

Today I bring you a popular and signature dish of Rajasthan – DAL BAATI, CHURMA relished and enjoyed by all. Rajasthan means – “Abode of Kings” and the food of Rajasthan is colorful, has rich flavors, exotic aroma and ghee is used generously while preparing and serving a meal. Dal baati OR Baati Dal is a- must- have- once- a- month- meal for my family. Visited Rajasthan so many times and still in awe of its rich culture and heritage....

Baby potatoes are so easy to cook and experiment with. Had a bag of baby potatoes sitting in my pantry so thought of trying my hand on this super easy recipe. Punjabi dum aloo recipe ready and on to the table in 40 minutes. Awe-mazing!! Somehow I believe food gets cooked faster without onion and garlic. Yes..you heard me right Dum aloo recipe without onion and garlic – it taste divine....

In need of guidance, I turned to my baking cookbooks, and in Melissa Weller’s A Good Bake, I came across a recipe for flaky buttermilk biscuits. Her recipe called for a higher proportion of butter, less sugar, and more salt. She described the biscuits as “soft and flaky, rich with butter, and with a lot of layers you can see from the sides.” It sounded promising. I made them, and much to my delight, the family — and I — gobbled them up....

I made the mistake of not reading the recipe before beginning, and halfway through grating the Gruyère, I realized the gratin would need to cook for 90 minutes. I hadn’t even started on the potatoes, which required peeling and slicing, but I decided to push on anyway, taking some liberties with the instructions, namely one big time-saving step: I would skip peeling the potatoes. Friends, it was a gamble, but guess what?...

Nothing can beat a homemade spice mix. Perfect combinations of warm spices that adds great authentic flavor to sambar without adding too much heat. A thought always crosses our minds – why bother to make homemade when we can find one in stores? Well, the answer is simple – it’s homemade, easy to make, fresh, no preservatives, and without additives just the way we like it and has a WONDERFUL taste!...

Naturally vegan, gluten-free, and freezer-friendly too! Trust me; it is a common misconception that Indian food is difficult to make. You can quickly cook great Indian food at home with some time-saving tricks. And today, I am going to unfold one of my favorite time-saving tricks. And that extra step is the preparation of the base sauce: Onion Tomato Masala or a gravy base for Indian curries! The best thing about this versatile and flavorful masala, aside from being a base recipe, is that it can be used in almost all the Indian recipes that call for onion, ginger, garlic, and tomato as base ingredients....

The first and foremost benefit of sprouting at home is that you can enjoy healthy homemade sprouts all year long if proper hygiene and a friendly environment are maintained. Dried beans Green pea sprouts Chickpeas How to make Sprouts Chia seeds Flax seeds Amaranth Alfalfa seeds, and many more. They can be eaten raw, boiled, minced into cutlets, or added to soups and your favorite dishes. You can also add sprouts to savory recipes like cutlets and chaats for a delicious punch of flavor and texture....

But I also am reminded that many many days still remain before that first tomato, bagel, and cream cheese breakfast, that first tomato salad with dinner. Friends, I cheated on my seedlings. But there is an incredibly delicious and happy ending. My confession is up on Food52; recipe is now below. Wishing you all a poached egg-, salsa roja-, and huevos rancheros-filled weekend. No reviews Tortillas: I like the tortillas made from a mix of cornmeal and flour....

I finally got around to making the cake last weekend using a loaf pan instead of a muffin tin, and, for whatever reason, replacing the butter with oil. Oh my. The cake was so incredibly moist — I know! Sorry. But there’s no other word, is there? — and delicious and perfectly sweet and lemony. For me, it doesn’t get much better than a lemon loaf cake, and this one is about as ideal as can be....

Deliciously baked Mexican veggie bowls are a perfect bite size appetizer for a birthday party, potluck dinner, game night or simple dinners to name a few. Corn kernels tossed with versatile black beans and spices make a great filling for these mini Phyllo/Fillo shells.This recipe is prepared with store bought Phyllo/Fillo mini shells but you can make these with bread slices. I have shown a step by step recipe below about how to make bread bowls....

Winter weather calls for a bowl of piping hot soup. And nothing warms you up like a homemade Moong dal ka shorba. This thick and creamy lentil-based soup infused with robust flavors of bottle gourd, cumin, and lemon juice will surely warm you up on cold nights. Moong dal ka shorba is a delicious mix of yellow lentils, vegetables, and spices. To keep it simple I have added bottle gourd to my soup, but feel free to experiment and add the veggies of your choice....

Add this motichoor burfi delicacy to your Diwali dessert menu and enjoy every bite of its rich and indulgent burfi that is guaranteed to charm your family and friends! The highlight of this soft and fudgy dessert is the contrasting textures – the top and bottom layer of this sweet is made of motichoor/ boondi, and the middle layer is nothing but smooth mawa dough. Motichoor Pak Burfi is a delightful combination of grainy textured boondi and smooth textured mawa layer, and this assortment of textures and flavors makes it a perfectly sinful indulgence....

Today, I am sharing a sweet sabudana delicacy- Sabudana ladoos. Unlike the besan ladoos or coconut ladoos, (that just melt away in your mouth) these ladoos are comparatively soft and gooey. Since sago pearls are sticky in nature, some of the crumbs will remain chewy and may stick in your mouth. Sabudana Ladoo Now onto the recipe! Begin by dry grinding the sago pearls which are later sauteed in hot ghee....

Many of you do this to me. (Thank you.) My friend Michelle does so as well. She’s pointed me to so many good recipes over the years, most notably to Ruth Reichl’s roasted balsamic-eggplant sandwiches and most recently to David Lebovitz’s strawberry sorbet. The recipe comes from The Perfect Scoop, which I’ve owned and loved for years. Every summer, I open it to find new inspiration, something I’ve missed in previous years, but somehow this one has escaped me, which is such a shame because, like homemade 3-ingredient real frozen yogurt, it’s so simple: toss strawberries with sugar, let them sit for an hour, purée with fresh lemon juice and sea salt, chill, churn, freeze....

If you’re new here, Bread Toast Crumbs is a “nose-to-tail” bread-baking book whose story begins in 2012, when my mother allowed me to share her treasured peasant bread recipe right here on the blog. The recipe immediately inspired many who deemed bread baking an impossibility to give it a try, and their resulting loaves exceeded expectations. Four years later, people are still discovering how simple making bread can be. Just yesterday someone wrote in: Over the years, many people have left comments (over 2,700 now), and many have asked questions: Can the bread be baked in other vessels?...