Semolina Recipes | Buttermilk Upma with vegetables for breakfast The word Upma evokes strong reactions. Comfort food for some and the stuff nightmares are made of, for others. Funny, isn’t it? My reaction towards upma… [Continue Reading]
I love the fragrance of mint, especially fresh mint leaves. And there’s nothing like having a small potted plant of mint in your kitchen garden. The evening breeze brings a lovely waft of that wonderfully fresh fragrance. The Jasmine does put up some fierce competition to that though!
These Blueberry Vanilla Yogurt Muffins made with the addition of blueberry and vanilla yogurt are deliciously fruity muffins that you can make even if you don’t have blueberries on hand. Muffins are a beginner baker’s… [Continue Reading]
This 4 ingredient dessert from Bengal is sure to have you licking the spoon this festive season. Super easy to prepare, this dessert is a must try!
Recipe for Cucumber Kichadi | Onam Sadhya Recipes | Kerala style cucumber raita, totally different from your regular Cucumber Raita!
￼ Recipe for Kerala Beetroot Pachadi | Onam recipe for Beet Pachadi | Beets with coconut and yogurt
Recipe for Ash gourd pulissery – Onam Sadya recipe | Moru Curry | White pumpkin and yogurt curry – Pulissery is a stew made using yogurt and spice-coconut paste, and a part of the Onam Sadya menu.
This recipe adapted from Meenakshi Ammal’s Samaithu Paar (Cook and See) is now one of my favourite ways to prepare Mor Kuzhambu, which is our version of kadhi made without besan.
This Sour Cream Dip does not need much of a recipe but it is a great way to use up leftover sour cream. ￼Ready in less than 10 minutes, it makes a fabulously fresh tasting dip or even a salad dressing!
Recipe for Gujarati Kadhi – A yogurt based soup, thickened with besan (chickpea flour) and flavoured with a select few spices, best had with Khichdi, Pulao or Steamed Rice.
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.
The first time I had a pumpkin raita, it was at a Maharashtrian friend’s place along with Masale Bhaath (Rice with spices). The mild sweetness of the pumpkin was a perfect pairing with the medley of spices in the rice dish. While the idea is borrowed from the friend, I have stuck to the traditional