This homemade Moroccan Spice Blend is the perfect way to add a little flavor to your meats, fish, or even vegetables! Roast, grill, saute, marinate, or even simmer in a soup, this blend is versatile and will enhance any recipe you use it in. Continue reading “Homemade Moroccan Spice Blend”→
Vibrant, fresh, mildly spicy, and packed with flavor, this Cilantro Chutney is a necessity in Indian cuisine. This particular chutney is made using fresh cilantro, mint, curry leaves, green chilies, cashews and spices. Continue reading “Cilantro Chutney”→
Can I just say Oh.My.God! This Raita is probably the most delicious I’ve ever had and to be honest I don’t think I can go back to the usual raita (with cucumbers).
So I just posted my Tandoori Gobi Zucchini Boat recipe a couple of days ago and I paired this with the boats. I could have gone the traditional route with a cucumber raita but I wanted something different and also, I’m really in the holiday mood right now so most of my food reflects that.
If you know me, you know I like the visuals of color in my food in addition to the taste. Well, this season, I’ve been obsessed with pomegranates. So in my obsession for colors, I played around with how I wanted this Raita to shine. After all, it was the most important finish to the Tandoori Boats.
In addition to the mint and pomegranates (the obvious), I included some serrano peppers to enhance the color and a few spices and garlic to give the flavor profile a boost.
Ok so, you don’t have to pair this raita with just the Tandoori Boats. Here are a few more dishes you can add this delicious Minty-y Raita to:
This chimichurri sauce is a must have in your kitchen. Traditionally served with meats, I use it on salads, meats, and vegetable dishes. I first had this a couple of years ago when I was trying out a new recipe. I love the simplicity of the flavors combined with the layers of all the elements you can taste. Continue reading “Chimichurri Sauce”→
I’ve been really getting into making my own dressings lately. I like it because it’s easy to control the ingredients, eat healthy, and so fun to get creative with out of the box dressings!
When I was thinking about this dressing, I knew I had to do something different so that I can keep a hint of the sweet coconut while incorporating other flavors. As they say, sweet and spice makes everything nice (or something like that anyway). Of course I had to add jalapeño peppers to this to give it a kick and the best part is you get a hint of each of the flavors without one overwhelming the other.
I paired this with a Rainbow Crunch Salad (coming soon!) and it was absolutely amazing.
Try out this coconut jalapeño dressing with these other recipes:
Add all of the ingredients in a blender and blend until you have a smooth consistency.
Store in an airtight jar in the refrigerator for up to 1 week.
If you don't have coconut cream, you can use coconut milk. The clot at the top of the can when you open it that has separated from water is cream. Scoop it out and save the water to use in another recipe.
Growing up in an Indian household, chutneys are a must. They are an integral part of any Indian household. Whether you are eating Dosa or Adai Waffles / Lentil Waffles with tomato or coconut chutney, or samosas with cilantro or tamarind chutney, or Kati Rolls or Bombay Masala Sandwiches with chutney used as a spread, it’s always prominent in Indian food.
There are so many different kinds of chutneys prepared so many different ways, I just love the versatility of these dips. I tried to a different approach to my Roasted Cilantro Mint Chutney by roasting the cilantro and mint with some cashews, chickpea flour, and plenty of spices.
As you roast the herbs, they develop a char which carries into the final product and gives it just a hint of smoky flavor and smell when you eat it.
I wanted to do something this Father’s Day and so instead of the typical “Best Dad Ever” shirts or another mug with pictures on it, I chose to create beautiful memories for the girls and their amazing Dad. I took the family to go peach picking at a local farm one fine weekend and boy did the girls have fun! We definitely made memories! We also ended up with a ton of peaches because the girls had so much fun picking them right off the tree, they didn’t want to stop! Continue reading “Grilled Pineapple Peach Salsa”→
I love snacking. Who doesn’t?! Hummus is one of my favorite foods. Since the first time I tried it in college, I was in love. Recently, S (my 2 year old) has also been snacking on hummus. And my hubs too. This is just one of those foods where I like to add it to everything. A great snack for S with some carrots and broccoli, or on a sandwich for my hubby, or in a wrap for me. The versatility of hummus is amazing.
Most hummus recipes have a key ingredient – tahini, which is a paste made of sesame seeds. Well, I didn’t have any around but I was craving hummus so here is my versions of tahini free hummus. Hope you enjoy it!
That’s my little helper. She loves helping me cook in the kitchen and makes me so proud!
Drain the garbanzo beans and reserve the liquid – you’ll be using it later. I used canned beans but you can use dried beans and soak them and cook them. If you do, reserve the water that you cooked it in. It’ll be used later.
In a blender, combine the garbanzo beans, garlic, salt, pepper, Sriracha, lemon juice, half of the reserved liquid and olive oil.
I just love Sriracha! The kick it adds at the end of each bite when you eat this hummus is the perfect touch!
Blend it so it becomes a good chunky paste. This picture is deceiving – it really is chunky!
Serve it with your favorite veggies! S’s current fave is carrots as she gets a kick out of dipping them in her hummus. Hope you enjoyed this as much as our family did!
1 ½ cans garbanzo beans, drained
½c liquid reserved from the garbanzo beans
juice squeezed from 1/2 lemon
1 Tbsp Sriracha sauce
4 cloves garlic
3 Tbsp EVOO
Salt to taste
Pepper to taste
Combine all the ingredients in a blender and grind into a chunky paste. Serve with your favorite veggies and crackers. Enjoy!
I can never get enough of this! Forget using it as a condiment, I can lick this yogurt dip out of the bowl! I use this sauce for so many things. Lamb kabobs, Pomegranate eggplant, falafels, the list goes on. The best part…. it takes less than 5 minutes to make! Here’s how:
1 1//2 c plain, lowfat yogurt
1 persian cucumber, diced into 1/2″ cubes
1 Tbsp dried dill
juice of 1/2 lemon
generous pinch of salt
In a bowl, whip the yogurt to a smooth consistency. Add in the rest of the ingredients and mix well. Enjoy!