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If you enjoy watermelon, this is your new summer salad. This simple watermelon salad recipe features classic Mediterranean flavors like tangy crumbled feta and fresh mint. Roughly chopped pistachios, lightly pickled shallots and a drizzle of olive oil make it taste incredible. The layering method might make this salad look fancy, but it’s easy to make and yields a stunning display. Grab your largest platter for this recipe so the ingredients can be evenly distributed and scooped without stirring....

Dec 22, 2017 For the last year I’ve been wanting to redesign my website. To create a website that felt more “me” – more streamlined, more visual, more minimalist. And let’s be honest, it’s amazing how much you learn about website design, architecture, coding, SEO and techie stuff after three years of having a home on the internet. Stuff you wished you’d known at the beginning. But stuff that let’s be honest, no one knows when they’re first starting out....

About Wheat Momos I did really get a lot of requests as well as queries from my readers on how to make momos from whole wheat flour after my Veg Momos recipe was live. I had decided at that time itself that I will definitely be working on a full-proof Wheat Momos recipe and sharing it soon. The day I tried these Wheat Momos or Atta Momos as I like to call them, I also made a fiery tomato dip that only accentuated the flavors of these momos....

Updated Aug 12, 2022 When you’re at the grocery store or fishmonger looking to pick up a nice salmon filet, you’ve probably seen both wild-caught and farm-raised options. And sometimes the only noticeable visual difference is the price tag—with wild-caught salmon varieties almost always clocking in higher. That alone might be enough to sway your decision, but I’m going to let you in on a little secret. Farm-raised salmon is a totally different beast than wild-caught....

About Balushahi At first sight, you might find the Balushahi or Badusha Sweet having a canny resemblance to the western glazed doughnuts. Well, in fact, it does look a lot like it. But there’s still somethings that make both these classic sweets distinct in their own way. From the taste to the texture, an Indian Badusha or Balushahi Sweet is totally different than its international colleague doughnut. Traditionally, a Balushahi Recipe has all-purpose flour (maida) and sugar syrup as primary ingredients....

About Biryani Masala Powder Indian cuisine is also famous for making use of a variety of masala or spice blends, some of which are used pan-India and some unique blends that are a pride of Indian regional cuisine. Biryani Masala Powder is one such spice blend which is an essential one to make a perfect aromatic and delish biryani. While there is no dearth of readymade masala powders in the market, what I personally feel is that using a homemade spice mix is always advantageous over using the store-bought ones....

Here we are in high summer, and it seems to be going just right. Slow. Lazy. Everyone’s out of town. My hot yoga class is empty (because only crazy people like me want to do hot yoga on a hot day). I’m nursing a sunburn and rocking some uneven tan lines. The locusts outside are screeching in unison every evening. Everything is as is should be. Blueberries won’t be here much longer, so I had to make a blueberry crisp before they go....

I should have shared this recipe earlier, since this recipe is one of our favorite snack recipes made with bread. I have had some nice memories associated with bread upma. One of the first recipes I learnt to make was this dish. In fact during my school and college days, I would make this bread upma for myself and my sister. I have been making this recipe for years now....

What is Bruschetta? Bruschetta (pronounced “bru-SKET-ta”) is a traditional Italian antipasto (starter course) that consists of toasted, garlic-rubbed bread topped with any number of delicious ingredients. Some variations call for meat products, while others consist of beans, cheeses, or veggies. The most popular version around the globe seems to be Tomato Bruschetta, where a topping of fresh chopped tomatoes, fresh Italian herbs like basil and oregano, extra virgin olive oil, and garlic are tossed together and spooned over the toast....

This pizza has been exasperating me for the past week. I knew I wanted to put Brussels sprouts on it, but what else? After several prototypes, including red onions on top, pesto on bottom and a failure of a creamy spinach sauce, it finally occurred to me to use balsamic, caramelized red onions as the base. That’s the ticket! I visited Italy in college and the absence of red sauce on pizzas over there totally shocked my young American self....

More on this Cabbage Vada Vada are a category of deep fried savory snacks made with lentil batter and flours, vegetables and sago or sometimes a combination of these. Some vada versions include masala vada, Batata Vada, Medu Vada, Sabudana Vada, Maddur Vada, this Cabbage Vada and more. This Cabbage Vada recipe is my version, which is inspired from the famous South Indian snack of Dal Vada. While the dal vada is made with hulled and split brown chickpeas/Bengal gram or chana dal, the Cabbage Vadai is made with a mixture of both ground black gram (urad dal) and chana dal along with fresh cabbage....

About Chana Sandwich Chole or chana masala is as common in a North Indian household as anything else. And it is also almost always, that some of the curry is left. One of the best uses of that leftover Chickpea Curry is to use it to make this yummy Chana Sandwich at home. In addition to the leftover chickpea curry and the bread slices, I add some vegetables to this Chickpea Sandwich....

About Coconut Milk Rice I often opt for pulao and other rice-based dishes since they are quick and easy to prepare. The main difference between this pulao and the others that I have posted is the addition of coconut milk. You can easily call it as the USP of this dish. This South Indian Tamil style rice preparation is also called Thengai Paal Sadam in Tamil. Thengai refers to Coconut, Paal means Milk and Sadam denotes rice....

This beautiful chocolate sponge layer cake is easy enough for beginners, but is beautiful enough for even the fanciest of celebrations! Just look at this show-stopping creation: Isn’t it simply gorgeous? What is Black Forest Cake? Black Forest Cake is a recipe that is based on a traditional German cake known as Schwarzwälder Kirschtorte, which can be roughly translated to mean “Black Forest Cherry Torte.” I say the recipe is “based on” the German dessert, as German law actually decrees that for something to be called Schwarzwälder Kirschtorte a specific alcoholic liquor derived from sour cherries and known as kirschwasser must be used!...

This is my kind of cake. The inside is naturally sweetened with honey and molasses, and spiced with my favorite warming spices. No mixer required! Then I slathered the top with pillowy clouds of cream cheese frosting, because why not? It’s the holiday season. Let’s deck the halls. Bring on the cream cheese frosting. Sprinkle cinnamon on top. I’ve received several requests for gingerbread cake over the years, and this one delivers....

Too soon for gingerbread cookies? I hear everyone who put up their Christmas tree this weekend shouting, “No!” These are for you, my cinnamon candle-burning, Nat King Cole-playing friends. I appreciate your enthusiasm. I usually get all bah-humbug Christmas baby this time of year, since the holiday completely overshadows my December 25th birthday if I’m not careful. I’m already planning my 30th birthday celebrations (with help, thankfully!) and have resolved to embrace the holiday cheer this time around....

Remember my new marinara sauce recipe from earlier this week? I just had to share one of my go-to quick meals to go with it. I’ve been keeping this easy combination all to myself for the past few years, and it’s about time we talk about it. Here it is: marinara sauce and lentils. I know, it might sound weird at first. But let me tell you, marinara and lentils is a delicious combination....

Good morning! I haven’t said this enough, but thank you, thank you, thank you to everyone who has pre-ordered Love Real Food. You’re setting it up for successful rankings and I really appreciate your faith in my cookbook. I worked so hard on every aspect of the book and I’m just dying for you to get your hands on it. As a thank you, I’ve compiled a free digital “Companion Guide” to the book....

Would you look at that? I’m eating fried eggs now. That only took 27 years. In other inconsequential personal news, I’ve coaxed my African violet into blooming again. Apparently it likes to be watered every seven days. Go figure! Maybe it’s silly or childish, but I often catch myself craving recognition for these tiny everyday accomplishments. Living and working by myself is totally awesome, most of the time. An occasional “good job,” or pat on the back goes a long way, though....

The Indian Leftover Food Culture The concept of using leftover food to create many more scrumptious dishes is a common phenomenon in India. We Indians really consider food to be divine and nothing less than an emotion. It brings people together and is a world of joy in itself. So, how can something which is considered so sacred be wasted? Over the years, many Indian recipes have been developed using leftover food....