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
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!
Sometimes I crave blue cheese. Seriously. It’s all I want, and I can’t be happy until I have a taste. This particular day I purchased an amazing local blue goat cheese. As soon as I saw it, nothing else would suffice. Blue goat cheese? Yes, please! Continue reading
As the seasons begin to change and the leaves fall from the trees, I am no longer happy with simple sandwiches or cold cereals at breakfast-time. Instead, I find myself craving warm and satisfying meals. I want comfort food…and this Masala Bread Upma is just that.
I created this dish using King’s Hawaiian Sweet Rolls; and let me tell you, their subtle sweetness compliments the warm Indian spices perfectly!
You can learn more about this dish and check out the recipe on the King’s Hawaiian Blog.
I hope everyone had a very happy and adventurous Halloween! Time just flies by so quickly. Before we know it Thanksgiving will be here…and I’ll be another year closer to 30! YIKES!