How long it takes: 10 minutes Equipment you’ll need: depends on which method of preparation you choose Servings: Makes 20 to 24 crostini Next, we’ll move on to toppings. You already know I’m a toppings girl. Everything is better with toppings! Crostini are no different; the crispy bread is great but the toppings are where it’s at. We’ll bring you six unique crostini recipes just in time for the holiday season....

When I saw the most adorable little rainbow carrots at Trader Joe’s, I knew I was going to have to toss them in my cart. This happens only occasionally at TJ’s. Anyone who has ever shopped at TJ’s is probably sensing the strong sarcasm in my last sentence. The kids and I always joke about it because we go in with a list that has four items on it and we leave with a cart full....

“Hyderabadi Dum ka Keema / Hydrabadi Dum ka Kheema is a Perfect Indian Comfort Food “ Whenever I visit India and eat out, I prefer to eat different Indian cuisines and every time I get amazed by the sheer number of dishes offered. I mean 29 States and 7 Union Territories (in India) – the food choices are not only endless but each is equally is amazing and totally different from one state to the other....

What is Indian Style Egg Chow Mein? It’s a popular dish that combines the flavors of Indian and Chinese cuisine amazingly. Made using Chinese sauces along with Indian spices, mixed veggies, and egg. Can be easily customized to suit individual tastes. You can add more vegetables, adjust the spice level, or even add some protein such as chicken or shrimp to make it a more substantial dish. It’s one of my MOST Favorite Goto recipes, especially on a crazy busy day or even a lazy one 😉 Also, I ALWAYS make it using spaghetti as it’s an extremely common kitchen pantry ingredient....

Today I am going to share the instant version or the stove top version of the popular aam ka chunda, and it is a zero oil recipe. :-) The traditional preparation of chunda is fascinating as well as time-consuming. The grated mango and the sugar mixture is sun dried until the sugar dissolves, and mangoes turn soft and tender. :-) The process is more like sun drying the vadagams. But as I mentioned above, today I am going to share the instant version....

Earlier this week, I shared loubia, the Moroccan white bean stew, muhammara, the middle eastern red bell pepper, and walnut dip. Now I am back with another international vegetarian recipe, caponata from Sicily, Italy. These three dishes are delicious and easy-to-make vegetarian dishes and crowd-pleasers too. If you are looking for vegetarian dishes for your holiday menu, these dishes will come in handy, and I have included a few other dishes below; do check them out....

I’m just in love with my Instant Pot! All right, maybe that’s a little over the top, but every day I find new things to love about cooking with my pressure cooker. Mostly, I love the speediness. When you can take something like dry, hard beans and have them ready to eat in about an hour, I find that truly kind of amazing, don’t you? And it’s all pretty much hands-off time, so you can be working on other aspects of your dinner, or just taking a break with a cup of coffee and a good book (my preference, for sure!...

Kheer or payasam (as we say in Tamil) is a traditional Indian dessert that you can find in all the festive menus and any Indian buffet. There are many kheer varieties, and I have shared quite a few on my blog. Do check them out. Today, I will share rice pudding or rice kheer with walnuts made in Instant Pot. I have already shared a rice kheer or paal payasam made in the open-pot method....

Idli (steamed rice cakes) and dosai (savory rice crepes) are part and parcel of my kitchen. I make them quite often either for our breakfast or dinner. I love idli for my lunch as well. For both, idli and dosai you need to have the batter ready. But when you are running out of the homemade batter, this instant wheat flour dosai comes in handy. You don’t need to ferment the batter but letting it sit for 30 minutes to 1 hour always enhances the flavor....

TamilNadu Delicacies: Like Okkarai, I have fond memories associated with Kara Sev. Do you know which place is famous for Kara Sev in Tamil Nadu? It’s Sattur. I did undergrad in South TN, and I am fortunate to devour some of the traditional south TN delicacies. I miss that halwa, coconut milk murukku from Tirunelveli, Kadalai mittai from Kovilpatti, Paalkova from Srivilliputhur, and of course this sevu from Sattur. There is an interesting article about Sattur Sevu, and you can find it here....

Growing up, thokku (grated pickle varieties) and these kinds of spice-powders or podi were part of my regular meal fare. My dad loves the grated pickle varieties than regular pickles and also these spice blends, especially this cilantro spice powder. Kothamalli is the Tamil word for cilantro or the coriander leaves, and podi means powder. Even though it is more like podi/powder, I remember calling this dish kothamalli thokku. Zero oil recipe We don’t need any oil or water to prepare this spice powder....

Last week it was double cinnamon crinkle cookies – this week, lemon clementine cookies. Same idea, but totally different taste. If I had to choose which I liked better, I’m not sure I could make a decision. I loved the fresh and bright taste of these. The sweetness of the cookie was perfectly balanced with the tanginess and citrus flavor of the lemon and clementines. The cinnamon cookies were amazing too — perfect with a hot cup of coffee....

After a month’s break, I am participating back in the monthly blogging marathons. This week’s theme is “Latin American Cuisine.” So kicking off BM with this yummy salsa from Honduras. For the monthly blogging marathon, we need to pick the theme and send it to Valli, on or before the 8th of every month. So for June month, I had to send it before May 8th. I completely lost track of the dates and sent my preferences at the last moment....

I seize any opportunity that I can to make a delicious dessert. A get together with friends is the perfect excuse to make a treat that I wouldn’t usually have in the house. Too much temptation, right? How long it takes: 35 minutes Equipment you’ll need: mixing bowl, mixer, 9 x 13 inch baking pan Servings: 16 This mocha brownie recipe has been on my mind ever since I saw a cappuccino brownie on my friend Jessica’s blog, How Sweet Eats....

Oreo cookies. Butterscotch Pudding. Cheesecake. M&Ms. Chocolate Chips. Cookie Dough. This may not be my first cookie-cheesecake rodeo, but it might be my most fun one yet. Because these cheesecake squares are pure, unadulterated fun. It might not be evident from their messy, careless cookie-cheesecake pattern, but I exercised a great deal of restraint when making these cheesecake squares. They are fun, but they were carefully crafted fun in order to create the ultimate dessert with the perfect balance of flavors and the best arrangement of textures....

Morappam | Kuzhi Paniyaaram Morappam | Kuzhi Paniyaaram – Palakkad fame savory appe loaded with coconut and onion, prepared with the unique mix of rice, urad dal and channa dal batter. Ingredients: For the Batter: Raw Rice – 1.5 cups Urad Dal – ½ cup Channa Dal – ¼ cup Aval / Poha / Flattened Rice – 2 tbsps Salt – 1.5 tsps Water – 1 to 1.5 cups Other Ingredients: Grated Coconut – 2 tbsps Finely Chopped Onion – 2 tbsps Finely Chopped Cilantro – 2 tbsps Green Chili – 2 Yogurt – ¼ cup Salt – ½ tsp Oil – 1 tsp for tempering + as required for making the morappams Mustard Seeds – 1 tsp Curry Leaves – 5 Hing – ½ tsp...

When I think of Indian Comfort Food, ‘Mutton Korma’ is on the Top 5 recipes of our family/friends countdown. Also known as Mughlai Mutton Korma, Shahi Mutton Korma, Shahi Mutton, Gosht Korma, Lamb Korma etc. This recipe is passed down from generations in our family and the ladies of the house are Always Extremely Proud when making it in Holiday season or special occasion. So, whenever I hear the word ‘Mutton Korma / Mutton Korma Recipe‘, it just feels like home…....

What you’ll love about this peanut butter cheesecake: Smooth, creamy texture: a splash of heavy cream really smoothes things out. No water bath needed. Water baths are fussy, messy, and far too often can leave you with a soggy crust. I don’t use a water bath here (or in any of my cheesecake recipes), yet we still get perfect, crack-free results. Rich peanut butter flavor: yet you can still taste the “cheesecake” flavor too–it’s utterly perfectly balanced (if I do say so myself)!...

Quick pickled green beans are a snap to make and so flavorful. Brined with a spicy array of garlic, dill, mustard seed, peppercorns, and red pepper flakes, they are bursting with excitement. Aren’t they beautiful, all lined up in the jar? Don’t worry, you don’t have to use an old fashioned canner and boiling water bath to make these pickled green beans. This recipe is seriously easy! I just love quick refrigerator pickles....

Learn how to make fresh pineapple water! It’s easy, full of health benefits, and so refreshing. Say goodbye to pricey sodas or flavored seltzers. You can whip up your own flavorful fruit drink with just a few ingredients and a blender. How long it takes: 10 minutes Equipment you’ll need: blender, strainer, pitcher Servings: 5 Agua fresca, “cool or fresh water,” is a popular Mexican fruit drink. It’s non-carbonated and consists of fruit, water, lime juice, and a sweetener....