Let’s talk about tofu! Even as a vegetarian, I don’t eat a ton of it. When I do, however, I want it crispy, and crispy tofu is an elusive beast. I’ve shared this method here and here, but I’ve gotten such fantastic feedback that I wanted to highlight it. Even tofu skeptics love this tofu. Try it, and you will see! Tips for Irresistibly Crispy Tofu 1) Choose the right kind of tofu....
True to its name, simple syrup is so simple to make. And yet, homemade simple syrup can seem intimidating if you haven’t done it before! Today, I’m sharing a basic recipe describing how to make simple syrup to sweeten your cocktails, coffee or tea, or any other beverage, really. In its most basic form, simple syrup requires just two ingredients, sugar and water. Plus, it’s ready in just a few minutes, and you’ll be one step closer to enjoying your drink when it’s done....
A Basic Cooking Technique That is Easy to Master There is just something about potatoes that sings comfort and joy, whether it’s the starchy goodness of Russet, the creaminess of Yukon gold or the butteriness of baby (aka new) potato. I used to boil potatoes using a stove-top pressure cooker. Even though it was mostly hands-free, it needed some monitoring and heat adjustments during the process. And when I boiled potatoes in a pot on the stovetop, I would have to monitor it, wondering when was the right moment to remove them from the heat so that they were cooked to my desired tenderness....
I see you rolling your eyes over there. “Kate, all eggplant Parmesans are Italian!” Let me clarify. In Italy, true eggplant Parmesan (Melanzane alla Parmigiana) is breading-free. Apparently, we Americans decided to coat our eggplant in egg wash and breading. Another shocker? Italians don’t pour any cream into their fettuccine Alfredo! Let’s now turn to give a collective eye roll at Olive Garden. Jokes aside, this baked eggplant Parmesan is everything I want eggplant Parm to be....
I had got some recipe requests to share karachi halwa, hence sharing the recipe. Making karachi halwa is easy and does not take much time also. Karachi halwa is not your everyday sweet, so best to make during festive occasions or special occasions. The recipe shared here gives you a soft and super delicious halwa. It does not have a chewy texture. The smooth, gelatinous texture of the Bombay Halwa is well balanced with the crunchiness from the dry fruits or nuts that are essentially used in it....
Unripe jackfruit is also called as vegetarian meat. Raw unripe jackfruit when cooked has a soft meaty texture and thats why this biryani though not popular worldwide is quite a delicacy in India. Usually the jackfruit pieces are either fried, sauteed or steamed. I did not want to do any prepping of the jackfruit as making biryani itself is time-consuming. So I cooked the jackfruit directly in the pot along with the yogurt and spices....
Your Australia Day breakfast is covered with our classic Australian Lamington with a breakfast twist! Lamington French Toasts! Australians all let us rejoice! Lamingtons are beautiful cake squares covered in sweet sweet chocolate and coconut. They are a beautiful treat at tea times, for breakfast, or after any meal. Starting Australia Day the Australian way – besides fried eggs, sausages and bacon on the bbq- is the only Australian thing to do....
Gooey, soft and custard-textured lemon curd bakes on top of a soft and buttery shortbread cookie crust, with HALF the amount of butter compared to most Lemon Bars recipes! Using a secret weapon I have on hand in my kitchen cupboard for these type of craving emergencies, these lemon bars are incredible! Best Lemon Bar Recipe Also known as lemon squares, these Lemon Bars have the perfect ratio of lemon-custard and melt-in-your-mouth cookie in every bite....
About Masala Corn Before I give you some details on this Masala Corn Recipe, this Corn Recipes compilation is what you must not miss at any cost, if you are also a corn lover, just like me! Now, on to this particular recipe of Masala Corn – corn kernels, butter, some basic ground spice, lemon juice, some dried and fresh herbs and salt – and you’re done! So, quite obvious from the above ingredient trail, this Masala Corn is an easy-peasy and scrumptious recipe for keeps....
The past month has been a whirlwind. First up, cookbook launch! I never thought the day would come. Then, celebratory girls’ night, my grandma’s birthday in Oklahoma, Ali’s bachelorette party, Memorial Day, Jordan’s baby shower, Ali’s amazing wedding, and another girls’ night (shown here). The days are long, and I’m planning more trips for this year and next. Catching up and celebrating with friends and family has been so restorative....
About Methi Matar Malai If you need a cooking win, this recipe is for you. Methi (fenugreek leaves), matar (green peas) and malai (cream) are a killer combination. This recipe is so good, it will even beat the matar methi malai served in restaurants! This recipe for methi mutter malai can be made in flat 30 to 35 minutes. Thus making it a perfect comfort food dinner on a chaotic weeknight....
Chutney is a quintessential condiment in Indian cuisine, celebrated for its burst of flavors and vibrant diversity. My refrigerator is always stocked with a jar of Green Chutney, Tamarind-Date Chutney, Cilantro Coconut Chutney, and Peach Chutney. Today I’m sharing my go-to recipe for one of India’s most beloved condiments - Mint Chutney aka Pudina Chutney. This delectable green sauce is a harmonious blend of mint leaves, cilantro, zesty lime, and an assortment of aromatic spices....
Moong Dal Pakoda Memoir I remember buying the lovely Moong Dal Bhajiya from a shop outside the Borivali station in the western suburbs of Mumbai. There was a certain charm in binging on these delicious pakodas of moong dal, dipped in sweet and spicy chutneys. What lovely days! The guys at that particular shop made the Moong Dal Pakoda so soft, porous and with a unique taste. I would wonder how, as unlike urad dal, moong dal does not result in a soft texture in vadas or fritters....
When my girls were in elementary school, I was the room parent for each of their classes and used to be in charge of planning class Halloween parties. I’m sure many of you who volunteer at your kid’s school will agree with me that those kids are hard to please 🙂 You have got to bring on your A game, or else they’ll come up to you and tell you exactly how they feel about your planned activity....
About Nei Choru First things first, the meaning of the name. The Malayalam words ‘nei’ or ‘ney’ refers to ‘ghee’ and ‘choru’ refers to ‘rice.’ Hence, when put together, it is simply a savory dish of rice, ghee, spices and seasoning which is quite aromatic. There may be other flavorings like nuts, dry fruits and fried onions like I have added in my recipe. As obvious from the name, Nei Choru is a Malabar specialty from the cuisine of the South Indian state Kerala....
About Oatmeal Raisin Cookies Who doesn’t like an old fashioned cookie recipe with a twist? This recipe is just that! Oatmeal raisin cookies are about as classic as they come, but true to my healthy nature, I’ve made them on the more nutritious side. Using whole wheat flour instead of all-purpose means these cookies are made with only whole grains, which means they have a decent amount of fiber and nutrients....
A creamy champagne cocktail that is quick and easy to make for your breakfast or brunch party? YES! Orange Creamsicle Mimosas are a hit. Use Prosecco, Champagne or a sparkling white wine of your choice. WHAT IS A MIMOSA? Although we’ve rolled out some bangers, like our Pink Vodka Lemonade Cocktail and our Pineapple Rum Punch, Mimosas are one of our most adored morning cocktails. A traditional mimosa is made up of sparkling wine, Prosecco or Champagne with a splash of fresh orange juice....
Oh pancakes…how you complete me. Especially with your orange zest-sexiness. Walking through a maze of stores to get to the supermarket, I ran into a coffee shop full of Orange Poppy Seed Muffins. They looked absolutely amazing and the image of them hasn’t left the cob-webed corners of my brain long enough to forget them. So I woke up this morning killing for those muffins. Dying even. Remembering the fluffiness…the cake-i-ness, and the dizzying orange smell coming from the coffee shop of fresh made muffins....
Have you carved your pumpkin yet? Let’s roast some pumpkin seeds to make a night of it! When I was growing up, we carved our jack o’lanterns every year before Halloween, and my mom always roasted the seeds for a tasty snack. Pumpkin seeds are nutritious, too—they’re a great source of magnesium and plant-based protein. Pumpkin carving night is still one of my favorite nights of the year, and now I carry on the tradition with my husband and a glass of wine....
The Pineapple Debate A few years back, I had read an article which said “Please don’t heat your fruit and put it in savory foods.” This was basically for pineapple and other fruits being used as one of the main ingredients in various savory dishes like pizzas, etc. Someone also once mentioned that you can only do so, when your kid is fussy about fruits. So, somehow just get them to consume fruits by adding in those dishes, which are otherwise meant to be salty and savory....
