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Enjoy Insta Pot beets in beet salad with goat cheese, or as a hearty side dish to weeknight meals. Beets get a bad rep since they are one of those vegetables that take such a long time to cook. But because they are so nutritious and light on calories, I am always looking for ways to incorporate this healthy root vegetable into our meal plans. Enter Instant Pot Beets! It’s a foolproof cooking technique that results in perfectly tender beets in half the time when compared to an oven-roasted recipe....

Savory flavors of pancetta, onions, carrots, celery, tomatoes, herbs, cannellini, kidney beans and pasta infuse and cook together in your Instant Pot or Pressure Cooker. Have delicious hot soup ready and waiting for you when you get home! Each spoonful dissolves in your mouth. Pasta Fagioli Nothing is more satisfying than a hearty bowl of hot Pasta e Fagioli soup. Bite-sized pieces of tiny pasta, wholesome beans, in a tomato-based broth fit perfectly on your spoon....

About Malvani Cuisine The South Konkan areas of Maharashtra and Goa basically form the Malvan region, also the home of the rich Malvani cuisine. So, obviously there is an influence of both Maharashtrian and Goan cuisines as well in this independent food culture. Some noted features of the Malvani cuisine include the generous use of coconut in varied forms – from fresh coconut and dried desiccated coconut to coconut milk and paste as well; use of dried red chilies, ginger, garlic and other spices....

What is Keema Matar? Keema pronounced as ‘kee-mah’, is a traditional dish from the Indian subcontinent, in which minced or ground meat is cooked in an onion-tomato masala with peas (or potatoes), and seasoned with fragrant Indian spices. Also known as Keema Mutter, there are a few variations of this curry, depending on what type of ground meat is used to make it. The most popular ones are Chicken Keema Matar, Mutton Keema, and Lamb Keema....

About Kurkuri Bhindi ‘Kurkuri’ in Hindi means ‘crispy or crunchy’ and ‘bhindi’ is the humble vegetable ‘okra’ a.k.a okro, ladies’ finger or gumbo. This veggie maybe quite a controversial one since in its raw form, it is slimy and takes a good amount of patience to prep; but I will still hoot for it as it is used for many wonderful preparations like this Fried Okra. This Fried Okra recipe is a North Indian special one that I picked up from my mother’s recipe book....

Have you tried roasted broccoli rabe? Broccoli rabe looks like long, flat broccoli but tastes more like kale. Roasting the broccoli rabe tempers its bitterness, and I’m obsessed with the crispy edges that it develops under high heat. Here, it’s tossed with roasted potatoes and just enough Parmesan cheese to tempt the skeptics. The dish comes together fairly quickly. You can prepare the broccoli rabe and the dressing while the potatoes roast for the first 20-ish minutes, then roast the broccoli rabe on the upper rack until it’s tender and the leaves are a little crisp....

About Vada If you’re in India and you come across ‘vada’ or ‘bada,’ you must know that this is a category of savory snacks, which are usually fried. Largely, some different variations of these vadas can be classified as cutlets, fritters, dumplings or donuts. A typical vada can be made using lentils or legumes, vegetables, sago or a combination of all, along with veggies, seasonings, spices and herbs that are added to enhance the taste, texture and nutritive value....

About Methi Bhaji In simple words, ‘methi’ is fresh fenugreek leaves and the Marathi word ‘bhaji’ refers to a ‘dryish vegetable preparation or sabji.’ This vegan dish is the quickest way you can put your fresh produce of methi leaves into use and make a homely yet sumptuous dish for your lunch or dinner meals. This Methi Bhaji is also one of those recipes that I have grown up having and my mother would often pack it in my tiffin box along with chapatis....

Why This Recipe Rocks 30-minute recipe: Quick and easy dessert with an authentic taste. Minimal ingredients: You only need 6 ingredients, most of which are pantry staples. Perfect for celebrations and gifting: It’s a crowd-pleasing festive treat that’s always a hit at gatherings and perfect for gifting. Versatile: You can customize this easy recipe and adjust sweetness or make it nut-free. Let’s make this delectable milk powder burfi using my easy recipe....

The recipe that I make is very simple and easy. You don’t need to do any extra tempering later. Just prep up the mushrooms, coat them in a spiced curd marinade and deep-fry till perfectly crisp and golden. You can also easily scale the recipe to make for larger servings. In addition to the mushrooms and curd or yogurt, other ingredients that particularly go into the batter of this Mushroom 65 are ginger-garlic paste, red chili powder, cumin powder, coriander powder, garam masala powder, curry leaves and lemon juice....

About Mushroom Fried Rice Mushroom fried rice is a classic Indo-Chinese dish that I make often as a speedy weeknight meal. It has everything you want and need in a complete dinner – comforting rice, earthy and delicious mushrooms, and flavorful seasonings – all stir-fried together and served in one bowl. I always make this dish with button mushrooms. If these are not available then the next option is cremini mushrooms....

About This Mushroom Masala My mushroom masala recipe like most of my recipes is easy to prepare. To make this tasty curry, there is some prep work like making onion paste and tomato puree. Both of which can be easily done in a good blender or mixer-grinder. When you are ready with the onion paste and tomato puree, making the mushroom masala is a breeze. The onion paste is caramelized and this gives a deeper, richer flavor in the gravy....

About This Mushroom Noodles Noodles make a great dinner option because they are comforting, cook quickly and taste delicious! I have been making these mushroom noodles for a long time but, never got round to posting the recipe until now. I usually prepare Indo-Chinese stir-fried noodles as a quick brunch or lunch. When I make it for lunch I serve them with Veg Manchurian and they pair perfectly. This recipe of mushroom noodles is so simple as no extensive veggie chopping is required which is always a plus!...

Updated Aug 20, 2019 With Thanksgiving right around the corner (just two weeks out!), I thought I’d do a quick round-up of my favorite holiday ingredients. Of course, my favorite ingredients are wholesome veggies, fruits, nuts and healthy proteins…but I mean the products I buy to add to those ingredients. These are the products I’ve been using in my holiday recipes for the last few weeks – and which will make an appearance in Christmas recipes, right around the other corner....

Finally! I started working on this naturally sweetened pecan pie recipe last fall, and it’s ready to share with you in time for Thanksgiving this year. I’m so excited. Unlike most pecan pies, which are sweetened with corn syrup and refined sugar, this pecan pie is naturally sweetened with real maple syrup. As you can imagine, the maple syrup flavor makes this pie extra delicious. I’ve been intimidated by pie-making for too long, and finally conquered my fears with this pecan pie....

Wanting to make hot chocolate on a-cold-and-ohsomiserable-Melbourne-rainy-day, this came to mind. How? Honestly, I have no idea. But the words chocolate and Nutella freak of nature come to mind. Savouring those chocolate chips that had melted through the hot chocolate, and licking the creamy marshmallows that had turned to a thick frothy cream, while crunching on those hazelnuts and sipping on this hot chocolate… I saw heaven. In all seriousness, this was so quick to make....

Welcome to the 756th Annual Hunger Games. Am I serious? Yes. Totally and completely 100000000% serious. It’s just as hard looking at these photos as it was trying one and stopping there. Is it hot in here? Actually. If I have to be completely honest…I didn’t need to hold myself back. My family are like vacuum vultures. They saw that epic Nutella ooze and ran to the kitchen, tripping all over themselves, shoving each other out of the way to get to the pan when I was done shooting....

Sambar is a favorite at home and I often make Sambar with idlis or steamed rice. I specially buy pearl onions to make this vengaya sambar and Ulli theeyal (Kerala curry made with pearl onions). When pearl onions are not available, I make this sambar with regular onions. Pearl onions have a distinct taste of their own and so I also add them to our everyday dals also. This sambar not only tastes good with pearl onions but also with regular onions....

Leafy spinach and earthy mushrooms pair very well in most dishes. I try to add both of them while making pasta, noodles, soups etc. Palak mushroom can be made in various ways. My recipe of palak mushroom is a variant of the popular Palak Paneer. You can say it is like having Palak Paneer with the paneer replaced with button mushrooms. This is an easy flavorful recipe that tastes good....

Pakora! Indian cuisine has a variety of pakora that is made with different vegetables or with paneer or cheese. ‘Pakora‘ or ‘pakoda‘ is the Hindi term for fried fritters. In Indian cooking, the flour that we always include to make fritters is gram flour. Skinned small black chickpeas are ground finely or coarsely to make gram flour also known as besan. Paneer is fresh non-melting Indian cottage cheese made by curdling milk with a food acid....