Pico de Gallo, a piquant salsa or condiment integral to Mexican cuisine. Prepare a big bowl of this to go along with your Mexican spread.
Archives for January 2016
This Charred Corn Salsa makes a tantalising accompaniment to any Mexican meal or just get a bag of Nacho chips and tuck in! Easy recipe-just 10 minutes of prep.
This vegetarian / vegan version of Refried Beans made using Kashmiri Rajma (Kidney) Beans is the base recipe for many Mexican favourites- Loaded Nachos, Quesadillas, Tostadas etc.
An Indian Tricolour dish that comes together in less than 10 minutes! And the Green Goddess Dressing just makes everything taste good! Do give this a shot.
[easy baking] A simple carrot cake recipe, eggless (can be made vegan too), with a sesame seed crust – totally delicious and a must try when red carrots are in season!
A couple of years ago, I volunteered to make brownies for a friend for a charity bake sale in her community. I had to make 3 batches of 25 brownies each. That wouldn’t be difficult. Or so I thought….
Kachumber is a quintessentially Parsi salad or salsa that is served along with a main dish like dhansak and rice. A super refreshing condiment that goes well with any Indian meal
Chakkara Pongal / Sakkara Pongal/ Chakkarai Pongal is an auspicious sweet dish made on Pongal day. The freshly harvested rice and dal, are cooked along with jaggery for a simple, minimalistic sweet dish to mark the occasion of Pongal, a festival celebrated with much fervour in Tamil Nadu. As a kid,
Reap all the health benefits from whole sprouted methi (fenugreek) seeds in this delicious salad. No bitterness, lots of flavour!