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Thick and creamy Peanut Butter Oatmeal Smoothie loaded with creamy peanut butter, old fashioned oats, bananas and vanilla soy milk.
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Dark chocolate cupcakes- favorite in my family. Nobody needs a reason to indulge in these little pieces of joy. Melting-in-mouth chocolate ganache frosted over moist chocolate cupcakes makes for a perfect treat.This egg-less recipe has been passed by me to almost everyone I know and they all seem to love it. A must try!
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Earthy beetroot paired with soft goat’s cheese and candied walnuts makes for a great starter and salad. An instant winner!
Get the Recipe: Beetroot Carpaccio with goat’s cheese and candied walnuts
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Roasted Garlic Brussels Sprouts tossed with lemon juice, Parmesan cheese, and garlic. Easy side dish that can be made in less than 30 minutes.
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Torta Della Nonna
An amazing thick custard pie covered with lots of pine nuts! This is a traditional Florentine recipe that tastes like heaven! Step by step fully illustrated recipe.
Get the Recipe: Torta Della Nonna (Italian Custard Pie)
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Melt in your mouth Apple Cider Doughnuts made with fresh apple cider. Easy fall doughnut recipe to make at home!
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Kale Channe without Onion/Garlic (Bengal Gram stewed in tomato sauce)
From the original site:
The nine days of festivity and fasting coming to an end until next year but this is just the beginning of the coming festive celebrations, which means more food, more get together and yes more time in the kitchen, which I don’t mind anyways. And yes like every year this year’s Navratri also end with the feast of Chana, Halwa and Poori, the tradition we’ve been following since ages.
Get the Recipe: Bengal Gram stewed in tomato sauce
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Marinara sauce is more popular known as “Pizza sauce”. I love simplicity of Italian food because its all about fresh ingredients which really shine through the dish. Gnocchi is hand-made pasta which is made with boiled potatoes and flour. Extremely easy to make, gnocchi tastes wonderful in rich marinara sauce.
Get the Recipe: Gnocchi in Marinara sauce.
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I was intrigued by this nutritious green leafy vegetable with multiple benefits – Kale! My challenge was to incorporate it into south Indian traditional cuisine. After much thought I came up with 3 such recipes. This ‘Kale Adai’, a healthy traditional lentil pancake, with addition of Kale becomes even more nutritious.
split pigeon peas – 1/4 cup (tuvar dal)
split yellow peas – 1/4 cup (chana dal)
split dehusked blackgram – 1/4 cup (urad dal)
split dehusked green gram – 1/4 cup (mung dal)
rice – 1/4 cup (I used sona-masoori rice which is what I use for making dosa batter)
dry red chili – 1 (hot variety) (use as per taste, I prefer it mild)
dry Kashmiri red chili – 1 (mild variety)
fenugreek seeds – 1 tsp (methi seeds)
salt to taste
oil to cook the pancakes – 2-3 tbsp
Kale – 4 cups heaped loosely packed
wash all the lentils and rice with water, drain and then soak along with the red chilies and fenugreek seeds, in fresh water for 2 hours
add the kale to boiling water, cover partially and cook for 6-8 minutes. i cooked it for 8 min
drain the kale well and allow to cool
drain the soaked lentils and rice mixture. grind this using a mixer/grinder adding small amounts of water to form a slightly coarse paste. you can use the drained off water for this
now, grind the cooked kale to form a paste using small amount of water in the same mixer/grinder
now, mix this kale paste into the adai batter, mix in salt to taste
heat a skillet moderately
drop a tsp of oil on the skillet and wipe it off using a kitchen paper towel so that it forms a thin film on the skillet yet you can’t see it
simmer the heat then using a rounded ladle drop a ladle full of batter onto the skillet at the center. now using the back of the ladle moving it over the batter in a circular motion spread it uniformly as far out as you can. turn up the heat to medium now
spread a tsp of oil around the edge and a few drops over the spread batter
cook until you see the pancake becoming darker over the top, the edge turning brown and lifting up slightly while the under-side develops brownish specs
now filp, add a tsp of oil along the edge cook until the under-side develops brown specs
flip it over, if you notice any raw/under-cooked areas flip it back and cook for 20 – 30 sec more
transfer to the serving plate
traditionally adai is served with powdered jaggery.
i served it with jaggery and chutney powder (spicy fried lentil powder) adai is also known to be served with another traditional dish called avial
serves 4-6 people
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Fall is in the air and around here that means pumpkins. Here’s a paleo version of pumpkin bread, featured at WellATL, to get you in the spirit.
From the original site:
The challenge with pumpkin bread is to make sure it’s somewhat dense. With almond or nut flours, you’ll often end up with a version that is a little lighter and fluffier than the original. To get the texture (and taste) just right, I used coconut flour, which I thought would add a little extra heaviness. Sometimes with substitutions like coconut flour, you have to add more liquid, like eggs or coconut milk, because the flour really tends to soak up moisture. A good rule of thumb is: For every 1/2 cup of coconut flour you use (in muffins or cookies, for example), add in six eggs. I used four additional eggs since it was a bread, and I wanted it to be a little denser.
Get the recipe here: Paleo Pumpkin Bread