I love the food from Southern India. Truthfully it might be my favorite cuisine. The beautifully balanced flavors–spicy, tangy, sometimes a little bit sweet–I just can’t get enough! This South Indian Style Lemon Rice is no exception!
Quick and delicious, lemon rice can be made with fresh or leftover rice. It can also be eaten by itself or as a side dish.I often serve it along with a simple fried egg for lunch. So simple, yet nearly nothing beats it…
Click below to check out the recipe!
Pakoras (fried vegetable or meat fritters) are one of my family’s most favorite Indian snacks. Not only are pakoras crispy, salty and down-right delicious, but they’re the perfect compliment to a steaming glass of masala chai. **Bonus!**
They can also be made with nearly anything. Veggies, meats, legumes…
What more can one hope for?
When Piyush’s parents were visiting here a few years ago, Maa would occasionally fry tilapia fillets and we’d have them for lunch or tiffin.
The fried fillets were delicious. Simple, but packed full of flavor. I was pregnant with Arjun at the time and couldn’t get enough! They’re like fish-sticks, only fancier!
Get the recipe below!
Finally, a new post! It’s been forever.
{Sorry about that!}
I’ve decided that My Fancy Pantry needed a bit of an update. So much has changed in my life. I’m still cooking (a LOT!), but now I’m also a mom to two little boys!
I returned to this space to start blogging, but I just wasn’t feeling the love.
I hope you give it a look. There’s not a lot there at the moment, but I’m working on that. If you like what you see, please follow along! I’d love for you to subscribe or follow me on social media.
I love instagram and post there often. You can find me @spicedupmom
Not only does it taste really good but it is also so quick to make. Dinner can be on the table in 20 minutes! As a busy mom, that’s something I appreciate!
It’s the end of May, and I’m so happy to announce that Winter has finally decided to leave Minnesota! In all my memory–granted, that’s a little less than 30 years–I have never suffered through such a horrible, never-ending season. It was terrible.
The -60 degree F (-51.1 degrees C, for all you non-American peeps out there) windchills not only made life miserable for me (actually, this winter life was miserable for nearly everyone!) but it also took it’s toll on my beautiful gardens.
Sadly, my beloved lavender plant did not survive. It’s dead stems are still protruding out of the ground and I keep hoping maybe–just maybe–they’ll send out some new, green shoots. So far, no luck.
I’ve been meaning to get a few new posts up on this space for quite a while now, but I’ve just been so busy with cleaning the yard/gardens, mulching, and planting. I keep telling Piyush that he gets the better end of the deal. He pays for the supplies and I do all the labor while he’s out golfing. Haha…after all, a happy marriage is all about compromise!
Last week our local market had mangoes on sale. The mangoes we get here in Minnesota are mostly tasteless and I don’t really enjoy to eat them plain as a snack. However, they do star wonderfully in a delicious, homemade chutney!
Typically (or at least what Piyush tells me), in India mango chutney is made with green, unripe mangoes. But because ours have little flavor I always choose to let them ripen until they’re at their sweetest.
There are certain foods that have the fascinating ability to transport me to another place and time. Sometimes it’s the taste of a fragrant, freshly baked slice of bread. One bite and I’m nine years old, back in my grandmother’s farm kitchen giggling with my cousins. Oh how I miss my cousins…
Other times it’s one sip of a cheap keg beer at a friend’s wedding causing me to remember my college days and all the (embarrassingly fun) moments with long-lost friends whom I’ll probably never cross paths with again (even you, crazy Toby!).
And then there is is this. Continue reading
Lately I’ve been making some recipes that require many different steps or “recipes” within the recipe. To make it easier on me (and probably for you, too!), I’ve decided to split these recipes up into a few different posts.
Because I want to share this stellar Lemon Cheesecake with Blackberry and Ginger Spiced Topping (jam) with you guys:
I’ve got to first tell you how I made the topping.
CLICK HERE TO GET THE CHEESECAKE RECIPE
Because the jam can take quite a while to thicken (around 45 minutes from start to finish), I use this time to make the cheesecake crust and filling (recipe coming soon!). If you choose not to make the cheesecake and just want the jam…that’s awesome, too! Just know that it takes a little time to make.
But trust me, this jam is so fabulous, it’s definitely worth the time spent on it. You will not be disappointed! Continue reading
Hello Readers! It’s been quite some time since my last post–too long, actually. Since returning from India I’ve found myself incredibly swamped. Between unpacking from our trip and entertaining for the holidays, I simply haven’t had the time to sit down and blog. I also haven’t had time to moderate comments/emails, so please bear with me. I’m getting there!
Tonight I am going to show you how to make my version of Garam Masala–arguably India’s most popular spice mix.
If you’ve never heard of garam masala before, no worries! Many people I’ve met have no idea what it is or what it’s used for. Instead, they think that all Indian curries are made with a singular, yellow spice called “Curry Powder.” Interestingly enough, this mysterious “Curry Powder” doesn’t actually exist in most Indian kitchens.
In it’s place is the extremely fragrant and warm spice mix known as garam masala.
The name garam masala literally means “hot spice mixture,” but don’t be confused. The “hot” refers to the intensity and warmth of the spices and not it’s chili content–so even those with the most sensitive of taste-buds can enjoy dishes made with this spice mixture (eh hmmm…mom!). Continue reading
My Fancy Pantry 