These sugar cookies are outstanding! They are packed with orange flavor, a bit of tart from fresh cranberries. They are very easy to make and look beautiful! They remain beautifully soft for days, great for holiday parties.
The hearty flavor of gluten free Bajra combined with the slight bitterness of Methi and the crunch and slight sweetness from sesame seeds, it’s a beautiful healthy combination of seasonal ingredients, designed to perfection!
Winter is here and so is the smell of fresh Methi leaves in Indian Stores. Methi malai mutter is a mild, creamy north Indian curry recipe that combines the slight bitter taste of methi leaves with sweet peas and cream.
The easiest soup you will ever make. It has tomatoes and beets and some seasoning, that’s all. The clean eating at its best! I used a pressure cooker to steam both tomatoes and a beetroot in separate pans. Cooking these vegetables together saves time and also makes it easy to digest. This is also a great recipe for toddlers and also babies (8months+) We all know “superfood” qualities of beetroot and how it’s so-good-for-you! Tomatoes add a nice tangy flavor and it pairs well with the sweetness of beetroot. There is really no excuse to not try this soup 🙂…
A quick, healthy, nutritious snack that looks beautiful and taste wonderful. These are made using Appe Pan – so these are not deep fried. These kebabs have the natural sweetness from sweet potatoes and beetroot so make sure to pair them with tangy tamarind chutney or hot-n-sour sauce. Ingredients 1 cup Sweet Potatoes , (about 2) cooked and mashed 1 cup Beetroot , (about 2) grated 1 Onion , finely chopped 2 Green Chillies , finely chopped 1 clove Garlic , finely chopped 1/4 teaspoon Turmeric powder (Haldi) 1/2 teaspoon Cumin powder (Jeera) 2 tablespoons Coriander (Dhania) Leaves , chopped 1/4 cup Corn flour , or gram flour (besan) Salt , to taste VegetableOil , as needed Method:…
A gut friendly snack that’s can be used during fasts – a rare combination! Sweet Potatoes or रताळे (Ratale in Marathi) are in season and I absolutely adore this root vegetable. I am so glad that it’s allowed during fasting. Steamed sweet potato with a pinch of salt and sunth (dried ginger) was my favorite after school snack. Unfortunately my husband is not a great fan of sweet potato so I don’t make it that often but this time I experimented with a basic muthiya recipe and turned it into muthiya that can work during fasting. I used sweet potato with chestnut…
मुळा / Muli or White Radish and शेपू / Savaa or Dill, the two vegetables I hated from my core white I was little. I gave my mom hard time since she either had to convince me for eating it or make something else . Convincing me was a harder task than preparing something else. She tried many ways to hide these vegetables in other dishes. the characteristic smell the two vegetables have turned out to be my biggest advantage. It was quite rare to have my mom open the door for me as I return from school since her office timings never…
I think this is the easiest and quickest recipe you can make with Pumpkin. It has very few ingredients and it does maintain Pumpkin flavor. “Lal Bhopla” in Marathi translates to Pumpkin and since this recipe has yogurt in it, we can call it raita but more traditionally it’s called भरीत / Bharit. It’s cooked pumpkin mixed with yogurt seasoned with flavorful tadka using mustard seeds, cumin seeds, coriander seeds, hing and curry leaves and green chilis. Some sugar and some salt. That’s it! The simplicity of ingredients really elevate the pumpkin flavor. [purerecipe]
My primary school had a unique tradition of biding farewell to 4th grade students by taking them on a two-day trip to Mahabaleshwar. It’s a hill station situated amongst Sahyadri range and it’s about 115 km from Pune. This used to be the only two-day school trip and I still remember all the planning and plotting we did to decide who all would stay in one room and how we would convince out favorite teacher to stay with us in our room. of course, food was an important part of discussion and also a prestige issue as to who gets what from…
The last time I used Rosemary to flavor my butternut squash soup. This time I ran out of all herbs so I turned to my most favorite seeds – fennel seeds 🙂 It was an ‘aha’ moment for me and hence I decided to blog about the same recipe twice. “Eat like a local” is a mantra for healthy eating, agreed. But “Eat like a local with Indian Spices” is my new mantra for delicious healthy eating. I firmly believe that anything become ‘gourmet’ with addition of Indian spices and that’s what exactly happened with butternut squash. The basic recipe is still…