Toasted almonds

Just wanted to add a quick post on how to easily toast almonds. Preheat oven to 350°F. Place almond slivers on a baking sheet, spreading evenly so they don't overlap. Toast them in the oven for 8 minutes. Use them as topping in salads or anything you like. ...

Read More

Pineapple Upside Down Cake

Pineapple Upside Down is one of my favorite cakes, if not my favorite! I believe I first saw this cake when I was probably 10 or 11 years old on TV, being made by Sanjeev Kapoor. That used to be a time before the internet, and I would sit in front of the TV with pen and paper writing down the ingredients and procedure. Who does that anymore? I took the recipe to my mom and we made it together. And our family loved it!! I eventually lost that...

Read More

Kappa Vevichathu / Kappa puzhukku - Mashed Yuca with Coconut & Spices

Ingredients: Yuca or tapioca root - 2 lbs. (1/2 kg) Turmeric powder - 1/4 tsp Grated coconut - 1/2 cup Pearl onions - 2 Green chillies - 4 Garlic - 1 clove Cumin seeds - 1/4 tsp Curry leaves - 1 sprig Oil - 1 tbsp Mustard seeds - 1 tsp Salt to taste Water as needed Method: First remove the skin off the yuca root and chop it into bite size pieces. Put them into a saucepan. Add a pinch of turmeric, salt and enough water to cover the yuca pieces....

Read More

Honey Poppy seed vinaigrette - Salad dressing

Ingredients: Apple cider vinegar - 3 tbsp Honey - 1/4 cup Dry mustard powder - 1 tsp. Fresh lemon juice - 3 tsp Poppy seeds - 2 tbsp Salt and pepper Oil - 1/2 cup (I used grapeseed oil) Method: Put the vinegar, honey, dry mustard, lemon juice, poppy seeds, salt, and pepper into a mason jar. Put the lid on and give it a good shake to start dissolving the honey. Or use a small whisk and whisk well. Now add the oil slowly and continue whisking....

Read More

Quinoa Cauliflower Biryani

I got introduced to quinoa sometime last year, as a great substitute to rice. Its gluten-free, high in fiber and is a complete protein that provides all nine essential amino acids for good health. Its not technically a grain but still counts as a 'whole grain' food. After learning all its benefits, the only question was how best to use it in recipes. Biryani is my favorite dish in the world, but I always make a meat-based biryani. So this time...

Read More

Okra Stirfry (Ladies Finger/Bhindi Stirfry)

I got this very simple and delicious recipe from my mother-in-law. Ingredients: Okra/Bhindi - 250 gms Mustard Seeds - 1 tsp Urad Dal - 1/2 tsp Asofoetida - a pinch Turmeric Powder - 1/2 tsp Red Chilli Powder - 1 tsp Oil - 1 tbsp Salt to taste Method: Wash and clean the okra. Chop off the ends and slice them in medium thickness. Heat oil in a wok. Add mustard seeds and allow to splutter. Add urad dal, asofoetida, turmeric powder and red...

Read More

Shrimp curry in coconut milk

This simple shrimp curry is my go-to recipe when I want something comforting, quick and easy. There's hardly any prep involved if you buy peeled and deveined frozen shrimp. It uses very few ingredients, so I usually make this when I'm short on fresh produce. Ingredients: Shrimp - 1 pound, peeled and deveined Onion - 1 large Ginger - 1 inch piece Garlic - 2 to 3 large cloves Fresh chillies - 3 or 4 (green or red) Curry leaves - 1 sprig Tomato -...

Read More