I came up with this recipe after trying this parsnip hummus. I wanted to see what other veggies I could use to make a tasty hummus-like spread, and I can’t tell you how happy I am to have experimented with artichokes. I suggest using frozen artichoke hearts for this spread – they’re convenient, and I think they taste much better than canned. You can find them in the freezer section of your grocery store (I get mine at Whole Foods)....

Green beans masala recipe – Side dish for roti A simple and easy green beans masala recipe pairs well with roti and rice. I have seen this recipe in a cookbook sometime back. We usually cook the beans in the traditional South Indian way by adding coconut or make paruppu usili. This version sounded so unique and interesting. I tried this and everyone at home loved it with roti. Usually, I have seen many people combine beans and aloo to make the North Indian style curry....

Sambar sadam recipe Millet bisi bele bath In a pan add 1/2 tsp of oil and add the dhaniya, channa dal and red chili. Roast till golden brown. Switch off the flame and add the kopra and tomato. Let this be in the heat for a while. Grind this into a fine paste. You can add water while grinding. In a pressure cooker cook the rice and toor dal using 4 cups of water for 6-7 whisltes....

Broccoli 1(small) Paneer 1/4 cup (scrambled) Roasted Peanuts 1/4 Cup Red chilli powder 1/2 tsp Garam masala powder 1/4 tsp All purpose flour 1 tblsp Salt as needed Bread crumbs 4-5 tblsp Corn flour 1 tblsp Oil for deep frying Method: Wash and pat dry the broccoli. Grate them using a grater or you can roughly chop them and pulse it in a mixer. Scramble the paneer. (put it in hot water and drain the water after 10 minutes....

Bruschetta Bruschetta is one of those foods that’s impossible to eat elegantly. When you gorge on a crunchy piece of bread that’s piled high with tomato, dripping with juices and olive oil……well, in my world, the best I can hope for is that I don’t end up with a tomato-mud-slide down the front of my top. That there’s juices on my chin goes without saying! And I’m totally ok with that....

Method: Δ

Cauliflower Cheese A really great Cauliflower Cheese recipe has been on my radar ever since I experienced a great example at a well-known steakhouse in Sydney some years ago! There’s plenty of recipes out there that tell you to just boil up some cauliflower, cover it in a béchamel sauce, throw in some cheese, and bake it. While that’s totally fine, you do end up with that distinctly sulphurous, boiled cauliflower flavour (not my favourite taste in the world) and run the risk of patches of watery sauce....

Serve as a potato side for dinner. Breakfast with eggs. Party food bites. So many possibilities! Mini Potato Gratin Stacks (Dauphinoise) All you need to know is that these Mini Potato Gratin Stacks are cheesy, creamy and ridiculously irresistible. I mean, let’s be blunt. Potatoes + cheese + cream + garlic + butter. BAM! That’s a home run right there! Actually, they’re a mini version of French Potato Gratin / Dauphinoise....

The case for homemade muesli bars There’s some things that I’ll always (probably) buy from the shops. Like – potato crisps. And cheezels (I love ’em! Don’t judge me.😭) But there’s some things that I’ll never buy, after discovering how good and easy homemade is. Muesli bars currently tops that list. (That’s granola bars, to those of you in the States!). I actually bought a box of a popular brand here in Australia called Carmen’s so I could do a side-by-side taste test, homemade vs store bought....

Make ramen noodles better – faster! Next time you’ve had a long day at work and you have to deal with the question that billions of people around the world face every day what’s for dinner??, here’s your answer: Chow Mein Ramen Noodles. It’s everything you know and love about Chow Mein, except it’s faster to make: 12 minute recipe including prep one pan cooking simple, magic 5 ingredient Chow Mein Sauce veggie loaded – but you don’t even know it!...

BONUS: Churros are great for making ahead, making it a great party dessert. Churros recipe Up until several years ago, this churros obsessed food blogger thought Churros was native to Mexico. Thus on her first (but certianly not last) trip to Mexico, she was expecting to be in churro heaven. Churros, churros, churros everywhere. But no. I barely saw churro at all. Duh. Churro isn’t native to Mexico. It’s Spanish!...

When I was in high school, I ate a bowl of oats every day. That’s back when I thought that eating those brown-sugar oatmeal packets first thing in the morning was healthy. I enjoyed the flavor, but more than that, I enjoyed the warmth it offered on a cold morning. Even now, there are mornings where I crave a bowl of hot cereal. It was on one of these mornings that I came up with this Cinnamon Raisin N’oatmeal....

This chicken curry is savory and spicy and incredibly easy to make. You just add your chicken (skin removed), coconut milk, ginger, garlic, serrano pepper and spices to the pot and let it cook on low for 5-6 hours. Don’t be surprised if you don’t taste the coconut milk in this dish. The garam masala flavor takes over the curry; the coconut milk helps tenderize the chicken. Garam masala is a blend of different spices – it’s not spicy, just warming....

The best part about this appetizer is how quickly they bake – in just 10 minutes! And even faster if using an air-fryer! These juicy and flavorful kebabs are sure to be a hit at your next event! They’ve been my go-to lately – I most recently served them at a Diwali Dinner Party. You can make these a day ahead and then reheat them the day of your party – either on a pan or in the oven....

But if it all sounds too daunting for a sleepy Sunday morning, take the easy way out and prepare the poached eggs and Hollandaise Sauce up to 2 days ahead. They both reheat perfectly! Eggs Benedict The great brunch favourite has finally arrived! Truthfully, I didn’t want to publish this without also sharing Poached Eggs and Hollandaise Sauce at the same time, and it’s a LOT of work to do all three which is why I’m releasing this months later than I promised....

Usually, ennai kathirikkai is made by roasting the spice powders and stuffing them inside the slit brinjals. But this one is an interesting recipe, which my mom recently learnt from our relative. She shared with me last week and it sounded super interesting, so I tried it with just 4 brinjals the next day. I got a small pack of tiny brinjals | eggplant from the Indian store and I thought of making this Ennai kathrikai again at home....

Say whaat? Yep, you heard me right. I said Malpua. Pronounced: maal-poo-ahh. So what the heck is that? It’s a sweet Indian pancake! I really thought about calling this a “cardamom spiced banana pancake” BUT I love learning about cuisines and I figure you do too, right? Even though this is basically a cardamom spiced banana pankcake, it’s also a “banana malpua” – a popular north Indian dessert. And if you think you don’t like Indian food… this banana pancake, I mean, banana malpua, will be your gateway into loving Indian cuisine....

I love classic deviled eggs but for those who can’t have mayo or don’t want to use mayo, these avocado deviled eggs make a unique and tasty substitute. I also prefer these because not only are they lighter than the traditional version, they’re also more travel-friendly. Since they’re mayo-free, you don’t have to worry about them spoiling if you take them out to a picnic – although I wouldn’t leave them out too long… These avocado filled eggs are the perfect outdoor spring appetizer....

Carrot kheer, also known as carrot payasam, is a sweet milky pudding perfect for any special occasion. It’s really easy to make too! You toss a few ingredients into your instant pot and cook! I use baby carrots in the recipe, so you need to give them a quick rinse and toss them right into the pot along with milk and a bit of cardamom. Unlike the more popular rice kheer, this recipe is rice-free, making it grain-free as well....

What is Gajar Halwa? Gajar ka Halwa (gajrela) is a delicious and rich carrot pudding made by cooking carrots with ghee, milk, sugar, and a bit of cardamom. It’s the perfect dessert to make for any celebration, including Valentine’s Day which is coming right up! It’s perfect for Easter too – after all, the Easter Bunny loves carrots, right? Right. I can’t tell you how many times I had to make and re-make this recipe....