Makhana/ Fox nuts are seeds of water lily plant that are collected in a laborious process from the bottom of ponds and then carefully cleaned, popped, polished before being commercially packed. Makhana is widely grown in Indian states of Bihar, Madhya Pradesh, Jammu Kashmir. Nutrition wise, …
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 …
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 …
Upma is a spiced, savory porridge, easy South Indian breakfast, usually made with semolina, or cracked wheat. It is in my view, an Indian version of cream of wheat. Millets, rice flour, vermicelli also can be used to make upma. It is a quick dish …
It is past thanksgiving, but I am not done with butter nut squash. The long shelf life, the sweetness, the ease of cooking, and the versatility of butternut squash makes it a repeat ingredient in my kitchen. So far, I have used it in gravy …
Broccoli, a super food without doubt, full of antioxidants ,anti inflammatory properties, is known to decrease your risk for cancer. But it has always been a food that I have to improvise upon to get my kids to eat it at a level where it …