Veg Cutlet made with potatoes, carrots, beans and peas are great for snack time!
These are lightly spiced, pan-fried, crispy on the outside and soft on the inside and also vegan.
I remember my house help back in India would make these delicious veg cutlets for our Sunday breakfast sometimes.
The breakfast on Sunday was always...
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Parathas made with kuttu atta (buckwheat flour), potatoes & paneer, these Kuttu Paratha are gluten-free and are great for fasting/Navratri.
They are lightly spiced and easy to make and can be enjoyed for breakfast or lunch.
Growing up, the only time kuttu ka atta (buckwheat flour) was mentioned in my house was during Navratri (religious time of the year in India when people fast for 9 days and don’t eat wheat, rice, onion,...
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Give gnocchi an Indian twist with this Gnocchi Masala!
Boiled gnocchi tossed in a spiced tomato sauce flavored with Indian spices and finished with cream! Even better, it all comes together in 30 minutes!
I love adding Indian flavors to my favorite dishes (which aren’t Indian).
There’s this Italian restaurant here and I love...
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Indian Aloo Paratha – whole wheat pan-fried flatbread stuffed with a spicy potato filling.
This paratha is best enjoyed with yogurt, pickle, butter and a side of chai!
Parathas were a staple in my home growing up. We ate them for breakfast, even for dinner at times. Mom made all types of parathas- gobi paratha, mooli paratha, matar paratha, sattu paratha (stuffed with sattu which is a roasted chana flour) among many...
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Eggless Paan Cheesecake, inspired by the flavors of Meetha Paan. This cheesecake gets it flavors from paan leaves, gulkand (rose petal jam) and fennel.
Garnished with tutti frutti, candied fennel and white chocolate (optional), this is a stunning dessert to celebrate any Indian festival and is cooked in the Instant Pot!
Yet another dessert made with paan leaves (betel leaves), are you guys tired of it? I hope not, because I love making desserts...
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Crispy Masala Cashews made in the air fryer. These cashews are coated with Indian spices and make the perfect chai time treat.
Really addictive and you need only 15 minutes to make these!
My evening chai time is probably my favorite time of the day. I just want to sit quietly and enjoy those 10 minutes with no interference.
And I like having...
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Malpua Rabdi Bites with Gujiya Crumble, a fun fusion dessert which combines 2 of my favorite Holi desserts- malpua and gujiya!
Soft malpua, creamy rabdi and topped with a crumble made of khoya and nuts (which tastes just like Gujiya filling). Serve these in short glasses and they make the perfect dessert for your Holi party.
Indian festivals give me the chance to create fusion desserts. Honestly, they are my...
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Rabdi is the simplest Indian dessert which is made by simmering the milk on low heat until it reduces to 1/3rd to 1/4th of it’s original volume.
It’s often flavored with nuts, cardamom, saffron and served in earthen clay pots.
When I was a kid, all my favorite desserts were the...
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Thandai Burfi flavored with homemade thandai powder is an easy sweet that you can make for Holi!
If you have some thandai masla ready to go, then this mithai can be made in less than 30 minutes!
It’s hard to believe that it has been a year already since the world shut down.
I remember in 2020, Holi was earlier in the month during...
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No-fail recipe for soft and fluffy Vegan Naan!
These naan taste so much better than store bought and pair perfectly with your favorite curry.
Naan needs no introduction, it is popular everywhere! However, when we eat out at Indian restaurants here in the US, I often don’t like their naans.
They are mostly dry or hard and just...
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Vegan version of the popular Sichuan dish, this Mapo Tofu has a nice kick to it from the Sichuan peppercorns and fermented beans paste. Pair it with jasmine rice for a filling meal.
Disclaimer: this is in no way an authentic recipe for Mapo Tofu. This dish is inspired by few vegan versions of mapo tofu that I have tried in restaurants and also from this recipe . I have also made it in a way which is more suitable to my palate (less heat) so this is far from an authentic Sichuan...
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