This traditional stew from Arunachal Pradesh cuisine, Oying Vegetable Stew is simple, easy to make and delicious. There are just a handful of ingredients and no oil or spices are used. What makes the dish tasty is the freshness of the boiled vegetables and the flavours of the chilli and ginger. It healthy too, as well as vegan and gluten free.
This post is a detailed guide on how to soak fruits for Christmas Fruit cake. (I had first published it last year and am republishing with updated inputs.) The choice of fruits and the proportions in the recipe below are similar for soaking in alcohol or in an non alcoholic liquid, and I have given the steps for both types (the timelines for a non-alcoholic liquid are given at the end of the write up to the post). The timelines do differ, as well as how to preserve the fruits for the cake till it is baked.
If you do not want to soak the fruits ahead of time, I have given a short-cut method in the recipe for baking a Christmas Fruit cake.
You are going to love this chutney! Everyone at home did! Tomato Peanut Orange Peel Chutney Andhra Style – you can imagine the flavours and texture from each of the ingredients! Large yellow and red tomatoes from Lakshmi’s vegetable plot, bright fragrant orange peel, peanuts, chillies and spices and turmeric coming together with an incredible taste. Make sure you use juicy tomatoes for the chutney so that you do not need to add water during the process and dilute the flavours. (more…)
Continuing the series of recipes that I started earlier this year when cooking tasty and nutritious food for my daughter after child birth, this is an easy and tasty Dal or lentil stew. As I have said in the post on Cooking for the New Mom on this blog, Tur dal (Towaram paruppu in Tamil) or pigeon pea lentils are to be avoided during the post partum period as they can be difficult to digest as well as can be gassy for the baby. This nourishing Masoor Dal for the New Mom, on the other hand is one of the best foods you can give the nursing mother. Masoor dal is easy to digest and is said to stimulate/ improve lactation, and is rich in iron and protein. (more…)
This savoury wholewheat Herbed Patty Pan Squash Tomato Tart was made almost by chance. The secret ingredients from my partner Shobha Keshwani for the Facebook group Shhhhh Cooking Secretly Challenge for the August ‘baked dish’ theme were flour and pumpkin or squash and I had planned to bake pumpkin muffins with chocolate chips. (more…)
I fell in foodie love with these pretty pale green Patty Pan Squash when I visited the Union Square Greenmarket in New York City last week. I paired them with green capsicum in a Patty Pan Squash Mint Soup, and added mint and fresh orange juice for flavour and cumin and pepper powder for a touch of spice. Lovely purple edible hyacinth flowers again from the Greenmarket made a colourful garnish. (more…)
You just have to try this one! Homemade Pita bread (recipe coming up sooon!) with a finger lickin’ simple fresh Lemon Mint Basil Hummus Dip. Its easy to make once you have the chickpeas soaked and boiled, and if you can get hold of pre-cooked chickpeas in a can, then its easy peasy. Soaking and boiling the chickpeas takes time but is not difficult to do, so I would classify the recipe under ‘easy’. The timings given below for this recipe are for making hummus with pre-cooked or canned chickpeas. (more…)
This recipe for Uppu seedai from store bought flour is quite simple, if one follows the instructions meticulously. This is the first Krishna Jayanthi that I am spending with my daughter, son in law and granddaughter whom I am visiting in the USA. I am not good at making sweets, let me confess. Perhaps because I haven’t tried them out much. (more…)
This recipe has appeared first on the blog Tangy Tales when fellow Food Blogger Aparna Parinam asked if I would do a Guest Post on her blog. I had been experimenting with different rasams, all using my homemade rasam powder, and looking at the fresh sliced pineapples on sale at my local grocers, I thought it high time I made the Festive Pineapple Rasam. (more…)
Eye-catching and flavourful cherry and grape tomatoes of different colours and some whole wheat pasta went into this easy and quick Rotini Pasta in Garlicky Burst Cherry Tomato Sauce. The sauce cooks quickly while the rotini is boiling, and the pasta is ready to serve in 15 minutes. Not much chopping and slicing required as the tomatoes are added whole. The cooking times below are assuming that the pasta is set to boil while the sauce is being prepared, and then the cooked pasta is added to the sauce at the end. (more…)