Recipes Beyond Borders- sometimes Exotic, mostly Healthy, always Delicious

Recent Recipes and Posts

Tomato Peanut Orange Peel Chutney Andhra Style- with Turmeric

Tomato Peanut Orange Peel Chutney Andhra Style- with Turmeric

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…)

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Easy Navaratri Naivedyam and Sundal Recipes

Easy Navaratri Naivedyam and Sundal Recipes

It is customary to offer Navaratri Naivedyam to the Mother Goddess on each of the 9 days of Navaratri, and for the Pooja to be carried out twice a day, i.e. in the morning and evening. This post brings you Navaratri Naivedyam and Sundal Recipes that you can easily make.  The rice based dishes or variety rice can do double duty as both naiveydam and as lunch or for tiffin boxes, after you have first lit the lamp and offered it to the Goddess. Sundal Naivedyam is usually prepared in the evenings and is the prasadam for visitors for the kolu.   (more…)

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Navaratri Golu and How To Keep It

Navaratri Golu and How To Keep It

The popular Indian festival of Navaratri (or Navarathri/Navratri) is about to begin and I am listing out some of the traditions and significances along with useful and interesting recipes, in a new series on my Blog, on “Navaratri: Fasting and Feasting And Everything In-between”. The first part of the series is on Navaratri Golu and How To Keep It. I hope it will be useful to those keeping golu for the first time, or having practiced Bomma Kolu (or Golu) for Navarathri for a few years are interested in knowing more about the significance and how to arrange the dolls as per traditional customs.   (more…)

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Nourishing Masoor Dal for the New Mom – with Beans

Nourishing Masoor Dal for the New Mom – with Beans

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…)

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Wholewheat Herbed Patty Pan Squash Tomato Tart

Wholewheat Herbed Patty Pan Squash Tomato Tart

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…)

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Patty Pan Squash Mint Soup with Orange and Hyacinth

Patty Pan Squash Mint Soup with Orange and Hyacinth

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…)

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Simple Fresh Lemon Mint Basil Hummus Dip

Simple Fresh Lemon Mint Basil Hummus Dip

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…)

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Easy Uppu Seedai From Store Bought Flour

Easy Uppu Seedai From Store Bought Flour

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…)

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Festive Pineapple Rasam -How to make Pineapple Rasam

Festive Pineapple Rasam -How to make Pineapple Rasam

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…)

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Quick Rotini Pasta in Garlicky Burst Cherry Tomato Sauce

Quick Rotini Pasta in Garlicky Burst Cherry Tomato Sauce

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…)

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