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About Kadhi Recipe The Hindi word “Kadhi” denotes a yogurt sauce that has been slow-cooked for quite some time. The word “pakora” means fritters made from gram flour (besan). In this recipe, the fritters are made with savory, spiced batter made with onions, gram flour and seasonings. There are many variations of making kadhi in North and Western Indian cuisines. Even though the spices or herbs added are different, but the yogurt sauce is mostly thickened with gram flour (called besan in Hindi)....

What is Khus Khus is beautifully fragrant cooling herb. The roots of these perennial grasses have a lovely woody aroma. The aroma is reminiscent of sandalwood. Though not like sandalwood, but in its subtlety like sandalwood. Many of us get confused between khus and khus khus. Whereas khus is a fragrant grassy plant similar to that of lemon grass and citronella. Khus khus are poppy seeds. Both are different and not related in any way....

Finishing a cookbook, or any massive project, really, is terrifying. A few nights ago, after I stayed up too late looking for any remaining last-minute issues, I tossed and turned while Oxford commas and the names of various ground spices bounced around in my head. I finally woke up from a dream that I skateboarded, belly down, all the way to my parent’s house. I arrived to find that my family had eaten all of the chocolate cake....

About Milagu Rasam Firstly, ‘Milagu’ is the Tamil word for ‘Pepper’ and ‘Rasam’ is the Tamil word with its origin in the Sanskrit word ‘rasa,’ meaning ‘extract, juice or essence.’ Hence, this rasam variety is rightly named as Milagu Rasam as one of the primary ingredients in its spicy mix is black peppercorns, which is further simmered in a tempered mixture of juices of tamarind and tomato. Making any rasam is not rocket science....

I’m finally sharing this iced matcha latte recipe. We had to cut either the warm chai lattes or this one from my new cookbook, and I decided to share the more recognizable recipe in the book. I adore them both equally. This chilled matcha latte kept me going on some long writing days. I remember pouring several glasses at my desk, straight from the blender. Matcha is still relatively new to me....

I’ve been experimenting with naturally sweetened cream cheese frosting. After much trial and error, here’s my recipe! Instead of powdered sugar, I used Medjool dates. The dates contribute lovely caramel-like flavor and color, which I’m sure you’ve noticed by now. They also add some fiber, which you don’t normally find in frosting recipes. Even though this frosting doesn’t look or taste exactly like classic cream cheese frosting, this fruit-sweetened frosting is creamy and truly delicious....

This vegan pickle comes from my mom. She is very good at making pickles and every summer making pickles is like a yearly ritual for her. This is the case with many families in India. Summers are the best time to make pickles as you get abundant sunlight to prepare the pickle. I have already shared another easy variation of Lemon pickle. I had made this pickle before monsoons had begun and the post was lying in drafts....

We have a Pumpkin recipe for every moment of the day, Caramel Chip Pumpkin Pancakes for breakfast, Warm Chicken Pumpkin Lentil Soup for lunch, Beef and Pumpkin Shepards pie for dinner, and a warm buttered slice of this Nutella Pumpkin Chocolate Chip Bread for dessert… or any time of day! You will be eating this every time fall comes around the corner! Pumpkin Bread Nutella stuffed in desserts is a game changer, so what better way to celebrate fall than with a Nutella Stuffed Pumpkin Bread that is soft and fluffy like a cake, but a dense and moist bread at the same time....

Here is another tasty oats chilla recipe that takes less than 30 minutes to make. So quick and easy enough for morning breakfast. This cheela is soft and has the taste of oats in it, unlike the regular Besan chilla. They taste good. You can even pack these in the tiffin box. I make this variation of cheela at times with oats flour. For the oats flour, just grind quick cooking oats or oatmeal in a mixer-grinder and rest of the recipe is the way I make besan chilla....

Love For Onion Salad From pairing the humble Indian onion salad with a curry-rice or lentil-rice meal and everything between and beyond, our fixation with this particular salad is for real. I mean you will hardly find an Indian who will deny with this fact. The Onion Salad is quite the obvious and omnipresent element at all Indian restaurants, especially the ones serving North Indian and Mughlai cuisine. It is even a customary for many of us to start binging on the laccha pyaaz itself before the actual meal arrives....

About Paneer Curry While there are many delicious Indian Paneer Curries made with cottage cheese, this paneer gravy recipe is one of my favorites. The addition of onion paste and the special spice blend make this paneer curry recipe quite different from others I have posted on the blog. You may have encountered a similar style of paneer curry in Indian restaurants; sometimes you’ll see it made with potatoes and peas in addition to paneer....

About Paneer Malai Tikka First things first, since in this recipe of Paneer Malai Tikka, I have used hung curd in the marination; I will suggest you follow this post of How To Make Hung Curd and make your own batch at home. There’s nothing better than using ingredients that are completely made from scratch at home. But yes of course, do this only if you have time in hand as this will be an extra procedure....

Here’s a no-fuss recipe using an Instant Pot or stove, ready in just 30 minutes!. Easy 30-Minute Recipe for a Restaurant Favorite This is such an easy dish to make, which makes it perfect for treating yourself on a weeknight too! I use the same recipe for entertaining too by the way- it’s that special! The sauce is the key ingredient in this dish, and by using the Instant Pot (or any electric pressure cooker), I am able to infuse all the flavors in the sauce and achieve that rich, slow-simmered taste in a short amount of time....

I hope you enjoyed a marvelous Thanksgiving. You know, I don’t mention this often enough, but I am sincerely thankful for all of you—visitors, readers, commenters, followers—and greatly appreciate your support. This blog wouldn’t exist if it weren’t for your constant encouragement. Sometimes I just want to run up to each commenter and give her (or him!) a big kiss on the cheek. And you guys, I don’t even kiss my friends on the cheek....

Little-known fact: I am a stovetop popcorn connoisseur. I’ve been making popcorn on the stove since my parents taught me in elementary school. Stovetop popcorn is infinitely better than microwave popcorn or air-popped popcorn. If you haven’t made it yet, you’ve been missing out! I’m on a mission to make sure everyone knows how to make popcorn from scratch. Today, I’m sharing all of my popcorn-making tips so you can make perfect stovetop popcorn at home, too....

About Pesarattu Recipe Pesarattu, which translates roughly to moong dal dosa (or mung lentil crepes), are a classic Andhra breakfast staple. But not just for mornings – these tasty, savory dosa are terrific to enjoy for any meal! The recipe for homemade moong dal dosa features a simple batter of soaked mung beans and rice ground together with lots of vibrant spices. This batter is quickly cooked on a hot skillet, like a thin pancake, to create a lovely crispy outer edge and a slightly soft texture throughout....

It’s still cold outside! Let’s cozy up with some soup and trust that warm spring weather is on its way. If you enjoy bean-based chili recipes and tortilla soup, you are going to love this pinto posole. I traded pinto beans for the pork you’ll find in traditional posole recipes, so this stew is vegan. It’s also hearty, spicy and delicious. You’ll just need one pot for this stew, and I opted to use canned beans to cut the cooking time down to about 30 minutes....

About Ram Laddu The term ‘ladoo’ in this dish name may be misleading for many, but the flavors, texture and the overall charm that the Ram Laddu exhibits is more than enough to make one go gaga over it! When I had heard about this dish for the first time, even I thought these were the usual sweet ladoo. But when I saw and experienced the whole procedure of making a Ram Laddu chaat on the Delhi streets, I finally knew that these were deep fried pakoda with no connection to a sweet or mithai....

About This Recipe Once you try making this super simple roasted tomato soup, I have a feeling you will never again buy it from a can. The bright, fresh flavor of tomatoes is simply incomparable! And with such a short ingredient list, this is the perfect soup recipe for even the most novice home cook. Fresh tomatoes are sliced and roasted in the oven with some garlic and olive oil. The roasted garlic and tomatoes are then puréed with any accumulated juices, seasoned with a dash of salt and pepper, and voila!...

About Sandwich Chutney I mean what’s better than a dish that gets done in maximum 10 minutes! This is the time I’ve taken into consideration if you are prepping up the coriander leaves, roughly chopping the green chilies and cutting the lemon to get the juice into the chutney. If you have all of this too ready, then it’s just a matter of a blitz in the grinder jar to make this lovely green Sandwich Chutney....