Sometimes the most ordinary of foods can be made extraordinary simply by pairing them with the right ingredients. For this delicious potato dish, I took a lot of inspiration from my mother-in-law’s cooking and the tasty foods I ate while in West Bengal. Continue reading
once or twice a million times that I’ve been on a diet. How exciting?! Actually, I’m trying to think of it more as a lifestyle change. I’m not depriving myself, I’m just not over-doing it, either.
My new way of eating really focuses on portion sizes and eating more frequently. Truthfully, it sucks. That being said, it works.
Most of the food I’ve been cooking lately has been incredibly unexciting. Because I’ve been busier than usual the past couple months, Continue reading
Keema Matar (ground meat and peas curry) is one of my favorite Indian dishes. Not only is it incredibly comforting but it’s also really quick and inexpensive to prepare. When I think I have nothing in the house to make for dinner, I almost always end up making Keema Masala. I mean, who doesn’t have a pound or two of ground meat stuffed some place in their freezer?
I used lamb. Traditionally, I believe, ground mutton or lamb is used; but you could also use ground beef, turkey, chicken or even venison to make this curry. This is really a versatile recipe, as most Indian recipes are, and the leftovers can be transformed into many different dishes. Continue reading
Traditional American rice krispie bars have always been one of my favorite snacks. Especially if they’re of the peanut butter variety! Some of my earliest memories center around the simple–yet delicious–rice krispie bar. It’s true. I remember stirring the pot of melting marshmallows on my grandmother’s stove-top while my aunt, Patty, supervised–well over 20 years ago! (Man, I’m getting old…)
My husband, being the picky guy he is, doesn’t love the simple rice krispie bar the way I do. In fact, he flat-out dislikes them. Crazy, I know. Determined to make him love the sweet and crunchy snack-bar, I decided to make a version with flavors I knew he’d love.
I’ve had a lot of requests for this recipe, and I’m not really sure why I haven’t posted it. But hey, it’s never too late…right?
I created this recipe for a pie contest that was held way back in September. Unfortunately, I didn’t win, but that’s okay. You see, I made 300 little pies the night before because Piyush and I had to transport them to Minneapolis by early afternoon the next day. Living a couple hours away from Minneapolis, I knew I wouldn’t have time to prep and travel the day of. Continue reading
When I was cleaning out my freezer the other day I noticed I had a few (forgotten) packs of paneer. Paneer, a fresh Indian cheese made with whole milk, is one of my all-time favorite ingredients. It’s a great vegetarian (not dairy-free) source of protein and can be used in many different ways. Continue reading
**This recipe can easily be made Vegetarian or Vegan**
I mentioned, a few days ago, about using leftover Indian Spiced Shrimp (recipe HERE) to make my husband a special, savory Indian-inspired breakfast. Now, if you don’t eat shrimp, are looking for a vegan option, or are hoping to find a gluten-free alternative to pancakes, this recipe is very flexible and will definitely suit your needs–and your taste-buds!
This recipe came about because I was craving carbs. That’s the simple truth. I wanted carbs, and I wanted them now. More specifically, I wanted pancakes. Big, fluffy pancakes. But, because I’m trying to eat healthy and watch my waistline (a never ending battle!), I thought I’d replace regular flour with besan flour (flour made from ground chickpeas).
Chickpeas are healthy, right? I am always so amazed by how many different things you can make with the humble chickpea! I’ve made everything from Indian spiced hummus, to curries, to pies! Yes, a pie made out of chickpeas! A chai-flavored chickpea pie, to be exact.
I wanted to increase the protein and fiber in my pancake, so I added chopped left-over shrimp and vegetables. It was settled, I knew what was for breakfast. Even better, I had left-over garlic and coriander raita to slather on top!