HAPPY THANKSGIVING EVERYONE!
There are a couple of reasons I am super hyped for this post.
One: Cardamom and Saffron, a match made in food world, is not only a favorite of mine but also of many. Isn’t there something great about it?. Close your eyes and think of those two spices. The warmth and the sweetness just engulfs you.
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HAPPY DIWALI!!
It has been a while since I’ve posted and visited your page my friends. Well, now glad to be back in this space to wish you all a beautiful and colorful year ahead.
This truly is the Festival of lights in many ways to our family. We feel very blessed, especially this year.
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One of my favorite festivals after I came here is Thanksgiving. There’s something about everyone getting together, cooking, sitting down for a big spread and saying Thanks.
Reminds me a lot of our festivals back in India.
I’ve been reading a lot of blogs about how they are going to celebrate Thanksgiving. What is the one thing you really look forward to on Thanksgiving day? I would love to know. Do you celebrate it the traditional way? DO YOU LIKE TURKEY?
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It’s the season of Pumpkins.
It’s very overwhelming when you move from a place where you are born, raised and have a big family to a place where you know no one. The rules, the grocery store, the weather, food and getting adjusted to a different way of living poses a challenge. It can can get very lonely if you don’t have anyone to talk to, spend some time on the weekends.
When I moved here, I was blessed with a great set of my hubby’s friends. They knew each other from early college days. Eventually, everyone got married in the group. Had kids almost at the same time. Growing up together and to see kids get along well, sure is nice thing. I don’t feel so lost anymore after a fun 17 years here.
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When you have leftover piece of pumpkin, especially when you can’t make a big meal of, this recipe is perfect. Pumpkins are sweet, robust in flavor and packs on some healthy perks. Spring might not be associated with pumpkins but they are found year round. This vegetable is very good for you unless you hog on your pumpkin pie ….
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Dumroot or Dumroot Halwa is a classic, rich, delicious halwa which is unique to the state of Karnataka, particularly Udupi cuisine.
Summer comes, mom and I enter the days of chats, chaat and Bhagatram sweets. Particularly gulab jamun and dumroot, a recipe that’s a pride and joy of Karnataka, Udupi cuisine. Walking down Commercial street decades ago was way different to what it is now. No glitz and glamor, it didn’t have parking, so it was meant only for people to stroll, shop and eat. To the left was the clothing stores that never caught our attention. We mainly came to eat a gulab jamun each and the famous Dumroot. We are a family obsessively in love with DUMROOT. My dad, cousins and now my hubby and boys….
Mung bean sprouts filled with nutrients and are a common ingredient in Indian homes. It’s great raw, steamed or pureed, they provide a crisp, healthy addition to any meal. Growing mung bean sprouts is easy and when done right, they are perfect in less time.
Mung Bean is a legume that is commonly used in the Asian countries. Mung Beans go by many names in different parts of India. Pasiparuppu in tamil, mung sabut in hindi, pesalu in telugu , hesarukalu in kannada, cherupayar in Malyalam. Green gram is high in protein fiber, vitamins and nutrients. Sprouting any legume increases it’s nutrition value and it’s easy on the tummy and easily digestible.
The first method is to put in a jar or box and put a tight lid on and keep in a cool place. The second method and my favorite method is to sprout it in a cotton cloth, hanging it in a warm dry place in the kitchen.
2. Organic mung beans, take longer time to soak and as well to sprout.
3. Hybrid variety soaks faster and sprouts faster
4. If you want your sprouts in few days, plan ahead. It take 36 hours to grow sprouts.
5. Wash and rinse the green gram with clean water 3-4 times to avoid the risk of contamination.
6. Use slightly lukewarm water to soak the green gram.
There are two methods of making sprout.
Once you’ve washed and soaked the mung 8 hours, drain it well. You can use any clean thin cloth you have to sprout. Add the drained mung beans in the middle of the cloth and pull the sides together and tie it. Hang this on a hook in a slight warm dry place. Every 6 hours sprinkle some water on the cloth. Do NOT soak it. The cloth should be slightly damp. The sprouts will be ready in 36 hours.
After soaking it for eight hours, drain it well. Add it to a jar or any container, cover with a tight lid. The sprouting will take again about 24-36 hours.
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Zucchini and Yellow Beet Creamy Veggie Sauce Pasta with Chicken. Zucchini so soft,some floral notes and some sweetness to it, yellow beet is sweet and crispy– nothing overpowering! The combo in a sauce is SO GOOD. This pasta is loaded with fresh vegetables and herbs, this hearty, meatless sauce is a perfect way for gardeners to make delicious use of their harvest. Add chicken for the extra protien and it is winning recipe.
Happy April!! Happy Spring!
This simple pasta primavera aka creamy veggie sauce pasta uses a combination of the earliest vegetables available in spring — beets, peas and zucchini, spring onions, asparagus— making it a true celebration of the season. The sauce works best with any pasta of your choice, preferably homemade or a good purchased brand. Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables….
This two hundred year old recipe, a Sri Lankan Mixed Vegetable Curry, is inspired by a popular restaurant in Colombo. It has a nice level of spice, creaminess with the coconut milk, and a great texture with all kinds of different vegetables.
“If I’m an advocate for anything, it’s to move. As far as you can see, as much as you can. Across the ocean or simply across the river. The extent you can walk in someone else’s shoes, or atleast eat their food, it’s a plus for everybody. Open your mind, get up of the couch, and move.” Anthony Bourdain.
Anthony Bourdain was special. What a loss!…