Before we get started, please know these are just some of the legumes used in Indian cooking. I’ll update this post as I continue to add recipes to my blog, calling for different legumes. What is the difference between legumes, pulses, lentils, beans? Everything I just mentioned falls under the legume family. Pulses are dried seeds (which include dried lentils and dried beans). So everything you see in this post is considered a pulse, and all pulses are considered legumes (but not all legumes are pulses… that’s not really important right now but just FYI)....

I’d like to make a case for eating peanut butter fudge year-round. It takes minutes to make, there’s no need for an oven, and well, doesn’t everyone have a jar or two of peanut butter in their pantry? Why is Peanut Butter Fudge the Best? Peanut butter fudge is my favorite fudge flavor of all, which says a lot coming from a girl who loves her chocolate. Now, if you offered me a chocolate candy bar or a spoonful of peanut butter, I’d take you up on the chocolate....

I never met my great-grandmother. But I know how she made her cholay. This is my great-grandmother’s recipe for Punjabi chikar cholay, as recited and passed down by memory through at least four generations. My great grandmother taught my Nani (maternal grandmother), and my Nani taught my mom. My mom taught me. I consider this recipe unique because there’s no onion or ginger or garlic or tomatoes IN the recipe (though I do use ginger to garnish)....

We are making dal dhokli today! Only, in this shortcut recipe, I’m using store-bought lasagna noodles instead of making dhoklis/dumplings from scratch (just hear me out) and it works SO well! This dal is made with mostly Indian pantry staples, perfect for a weeknight meal or on a day when you’d rather be doing anything other than standing in the kitchen. Okay. Fair warning. This is not your mama’s dal dhokli (or your dad’s or your Gujarati family friend’s)....

Onion 2 Tomato 1 Red chilli 5-6 Urad dal – 1 tsp (optional) Tamarind A small gooseberry size Oil 3 tsp Mustard seeds 1/4 tsp Salt As needed Asafoetida a pinch Chop the onions and tomatoes into small pieces. In a pan add 2 tsp of oil and add the red chillis and tamarind. Saute in a medium low flame. If adding urad dal add now and saute till golden brown....

This chutney pairs well with any variety of dosa and kuzhipaniyaram as well. The highlight of the chutney is the pungent smell of raw garlic. Some people doesn’t like that but i highly recommend to try this Kara poondu chutney recipe. Method: Peel the skin of the garlic and chop the tomatoes roughly. Grind garlic, tomato and red chili together along with salt, into a fine paste. Transfer it to a bowl....

Jean-Marie was a Healthcare Hero who made the ultimate sacrifice, putting himself at risk to care for others. We will never forget him. You’ll find this champagne cocktail as a pre dinner drink on the menu of bistros and restaurants all across France. It’s a terrific celebratory way to kick off a meal – fizzy, sparkling, sweet, and who can resist the colour! From a practical perspective, it’s a great way to dress up economical champagne....

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Garlic paruppu podi Thengai podi recipe Δ

Made with fresh apples, in one bowl, this magic muffin recipe is super quick to prepare and I’m guessing you have everything you need to make this!! Stay-moist Apple Muffins! If you’ve ever been disappointed / annoyed at stale, dry muffins the day after making them, these Apple Muffins are going to blow your mind!! They’re super moist on the day and they stay moist for 4 to 5 days!...

Traditionally aam chunda is made in a different way. I have written about that method at the end of the post. My mom learnt this aam chunda recipe from one of our relatives when they visited Mumbai last year. So this year she wanted to try it out. She was telling me to try out this recipe and my sister was highly recommending that too. Aam chunda | Mango chunda I have tried a few years back but somehow couldn’t get good clicks, so didn’t post that....

Topping possibilities are endless, I’ve made it here with diced tomato and avocado, but you can load it up with sour cream, cheese and even crispy tortilla chips. It would go fabulously with some Pork Carnitas tossed through it. This is definitely a midweek staple recipe you should keep!

Ladoo is a popular sweet, we make for Diwali. I have posted Boondi ladoo and Motichoor ladoo recipe in Jeyashris kitchen. Apart from these elaborate boondi ladoos we make easy Rava ladoo, besan ladoo and many more for Diwali festival. One such easy recipe is Milk powder ladoo. I got Milk powder to make pedas. Since it is a big box, I want to try out some other recipe using Milk powder....

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METHOD: Wash and clean the mushrooms. Roughly chop the 2 onions and in a pan add oil and add the onions and green chilli. Saute till it turns brown and allow this to cool. Grind this into a smooth paste along with red chilli powder, coriander powder, cumin powder, and tomato sauce. If using tomatoes grind 2 ripe tomatoes along with this. In a pan add oil an add the bay leaf ,cumin seeds and chop 1 onion finely and add to this....

This is a one pan, quick and easy dinner. 5 minute prep, dump and bake! Oven Baked BBQ Chicken This recipe used to have the most generic of names – “Sticky Baked Chicken”. Nobody ever understood what it actually was, so I’d have to describe it. “It’s kinda sweet, it’s savoury, and it has this awesome glaze!”, I’d animatedly tell my friends, in a bid to convince them that had to try it....

So fast and easy to prepare, you can make this tonight! Oven baked pork chops recipe I have no idea what to call the sauce I use for these pork chops. I just think it sounds cute to say “country-style rub” so that’s what I go with! (Though from a practical perspective, the ingredients are akin to what I use to make country-style ribs.) It’s savoury with a touch of sweet, balanced out with a bit of acidity....

Method: In a pan add a drop of ghee and roast the basmati rice till it emits a nice aroma. When it is cool, pulse it once in a mixer. Take a heavy-bottomed pan or a pressure cooker. Pour milk into it. Add the pulsed basmati rice to it. Put a clean spoon into it, this helps in avoiding the milk leaking out and getting burnt in the bottom. Cover the pressure pan/cooker with the lid and keep the flame to medium....

I truly didn’t think I could paleofy drunken noodles. I remember texting my friend, telling her what I was attempting and how I expected to fail. I was honestly surprised at how incredibly awesome it turned out. I made what I thought were four servings… Rob ate three servings in one sitting. The thing about drunken noodles aka Pad Kee Mao is that for the most part, it has gluten (soy sauce) and msg (oyster sauce – most varieties)....

When I came up with a recipe for dairy-free nacho “cheese,” – I knew I absolutely needed to make paleo tortilla chips to go with it. So, I did. These grain-free tortilla chips are crispy little bites of joy. The salty chips are the perfect pairing to any dip. Not only do they taste the part – they look the part too. I mean, they really do look like regular corn chips, don’t they?...