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
Hello Everyone! Long time, no blog post, eh? Sorry about that.
For those of you who have left me comments or sent me wonderful, kind E-mails, thank you! If I haven’t yet responded, I promise I haven’t forgotten. I have a lot to go through, but I’ll respond to them all as soon as I can!
Now that winter is almost over (FINALLY!), I plan on spending some extra time cooking, experimenting and blogging! I don’t know about you, but I really hate the winter. It’s cold. It’s gloomy. It makes me turn into a lazy, crabby lady. RAWR!
Oh, and I’m on a diet. Double RAWR! haha
My laziness aside, I have a few other things I wanted to share with you guys!
First, Dhokla! I wanted to share a photo of this beautiful, Indian besan (chickpea flour) cake. This particular dhokla won me a $100 bet with Piyush. Silly husband should know better than to challenge me on anything cake related. Haha!
Look for the recipe coming soon!
Second, our tickets are booked for India! We’ll be leaving here on October 11, 2013 and will be spending 5 glorious weeks abroad. I’m excited! The planning isn’t entirely finished yet, but a trip to Darjeeling is definitely in the itinerary. After all, it is one of my favorite places on this Earth. 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