Indian festivals are deeply tied to rich desserts, usually made with lots of ghee, dairy products and sugar. Kesari is a popular South Indian dish, made with semolina (ravva) roasted with ghee, and then sweetened with sugar, enjoyed with nuts and raisins. It is a …
Spring is in the air and the first flavor I love to load up in my dishes is ‘lemon’. It just adds a bright, fresh vibe with tarty sweetness that is so precious in any recipe. Lemon flavor puts the fun and fancy twist on …
Amla, the India gooseberry is widely used in Ayurveda, is known to have antioxidants, lots of fibers, and is loaded with Vitamin C. Per Ayurveda, it is great for improving digestion and reduces acidity. There were many studies done on Amla, especially it’s potent lipid …
With spring comes Holi, the festival of colors, which is celebrated to forgive ,forget and to rejoice in unlimited hues. Thandai which is synonymous with Holi festival, is a festive drink made by adding slightly spiced nut mixture, traditionally to milk, along with sugar. My …
The weather is slowly warming up, but the evenings are still perfect for soups. The convenience of being one pot dishes that can hide the presence of lots of veggies, grains, beans makes me a big soup fan especially at dinner time often. I love …
The best kept secret of eating more veggies, is always the dip or the sauce that goes along with them. If the dip is sensational, you cannot stop dipping and before you know it, you have eaten more veggies without any extra effort. and have …
No matter what ingredients are in the pantry, the efficiency of minimizing food waste and maximizing the potential of cooked food is always a blissful kitchen achievement. Rice is a daily cooked staple in my kitchen. My encounters with left over rice usually result in …
Growing up in India, I relished the taste and sight of Jhalmuri ( aka- munta kindha pappu in telugu), a popular street food, made from adding spice mixtures to puffed rice. It still remains a part of my memorable evenings in India. This recipe is …
Jams and jellies, date back to 11 th century historically, and were a byproduct of human attempts to preserve fruit using sugar or honey. Because sugar was expensive in the past, jams were mostly enjoyed by wealthy section of society. With the advent of high …
Purple sweet potato has become my new obsession, both for its nutrient composition/anthocyanin content, and obviously for the lovely shade of purple you get when you use them in any dish. This recipe is a colorful and nutrition upgrade from regular uthappam. Uthappam is traditionally …