this Indian chocolate almond type fudge is going to make you nuts! Typically, you soak the almonds, dry them, and then grind them which can be a laborious process but I used almond flour to whip this up in less than 30 min. I used an edible glitter spray to fancy it up a bit […]
CHOCOLATE BADAM BARFI Read More »
This potato stuffed bun is a popular street food/snack item in India. Each flavor mixes together really well for that perfect bite – the sweet tanginess of the date and tamarind chutney, the spiciness of the masala, the freshness of the cilantro and pomegranate, the bite of the onions, the creaminess of the butter, and
If you have never made this chutney before, then you need to KETCHUP and make this one quickly! Here’s my spin on a traditional South Indian chutney – it’s spicy, tangy, slightly sweet, and super easy to make. INGREDIENTS 2 tbs oil 1/8 tsp mustard seeds Pinch hing (asafetida) 2 tablespoon channa dal 2-4 dried red chilli 4-6
TOMATO ONION CHUTNEY Read More »
– in a brunch filled with South Indian foods, this lemon rice is sub-LIME! It’s refreshing, tangy, slightly spicy, and extremely easy! I eat it plain, but it’s lovely paired with yogurt, chutney, and mango pickle. Swipe left to see the full brunch – coconut rice, sambhar, rassam, appe, coconut chutney, tomato onion chutney, kheer,
Don’t settle for medi-OKRA dinner! Use this recipe for the most amazing okra recipe. It’s fresh and easy, and one of my son’s favorites! Cooking with okra can sometimes be tricky – here are some tips and be sure and tag me if you make this bhindi recipe: 1 Wipe the okra with a wet
BHINDI MASALA (SPICY OKRA) Read More »
make this garlic chutney once and you will CLOVE it so much that you will make it on repeat! I sprinkle this chutney most commonly on pav vada and masala dosas, but you can add it to rice, on top of hummus, or any other food that you want to spice up. It’s super easy
DRY GARLIC CHUTNEY Read More »
this dal powder is a game changer. I make this for my kids to take to college for quick meals and we also take it on trips for when we are missing homecooked meals. 1 cup non-oily toor dal 2 tbs oil 2 tsp mustard seeds (rai) ½ tsp hing 1 tsp turmeric powder (haldi)
Purple jamun are a fruit native to tropical regions such as India. Jamun are known for its deep blue/purple color and are known as black plum, Java plum, or Indian blackberry. My cousin made this version with frozen jamun blended with sugar, mint, rock salt, and ice cubes until the mixture is smooth. Mix together
JAMMIN’ JAMUN SHOTS Read More »
Today’s brunch is in honor of my lovely mother –a simple Gujarati dish called bataka poha (potatoes & flattened rice), hot steaming spicy chai, and delicious mango. My mother is a simple, no-nonsense woman. She’s hard-working and selfless, but also warm and comforting. She is truly the best person in the world. I’ve included the
ready to go NUTS over a yummy and easy rice that is not the basic rice we eat? I love to use fresh coconut in this dish, but you can use frozen coconut as well. Let me know how much you like this and tag me if you make it! Note: If you want a
