Home-made KAJU KATLI - To satisfy your sweet tooth..!

Kaju Katli is an Indian sweet made from Cashews, Sugar, Cardamom powder, Saffron and Butter or ghee. A sweet treat my family loves so much. Unlike 50 years ago, Indian food is available in plenty in the US. But my kids still love the Brijwasi's Kaju Katli from India and look forward to recieving the box of Kaju Katli in the mail from our friend Prasad. 

Salil suddenly gets into the mood of taking charge of the kitchen, which gives me time to do stuff I like to do other than cooking.
Last Sunday he decided to make Kaju Katli and spent a few hours browsing you tube for recipes until he found the simplest recipe for Kaju Katli.
It was so delicious, by the time we came home from work on Monday evening, Varun had finished all except 3 peices he left for Salil, Riya and me.


True its not good for your diet..but its sure is good for the soul......and to indulge once in a while is absolutely fine.
So today I'd like to share this simple recipe for Kaju Katli with you all..


So go all out and enjoy this delicious sweet treat...

KAJU KATLI (CASHEW FUDGE)

     Ingredients

• 500 grams Cashew powder
• 250 grams Sugar
• 200 ml Water
• 1 tsp Cardamom powder
• 2 tbsp Butter / Ghee
• A few strings of Saffron (optional)

     Directions

• Grind cashews to a fine powder in a blender.
• In a saucepan boil water and sugar until you get a syrup with three thread consistency (Teen tari paak as they in Marathi).
• Melt butter and add to the sugar syrup.
• Add cardamom powder and saffron. Mix thoroughly.
• Let it cool a little so you can knead it well. Roll to about a quarter inch thickness. 
• Cut into diamond shapes

Enjoy this delicious treat with your family..


See you again soon......!

VARAN, BHAT (Dal - Rice) & FRIED SHRIMPS - A simple yet delicious meal...!

I do not need to serve an elaborate menu (Panch-Pakwana) to satisfy my picky eaters. A simple, but most comforting meal of Varan-Bhaat and Fried Shrimp (Curry, Rice and Fried Shrimp) works well.

Dal is a preparation of dried lentils, beans or split pulses, and is  an important part of the Indian cuisine - and Varan is the simplest form of the different kinds of dals.. It is eaten with rice, roti (an indian flatbread) and vegetables. Dal is a good source of protein for a balanced diet containing little or no meat. There are many varieties of Dal - Toor Dal, Chana Dal, Moong Dal, Masoor Dal, Urad Dal - to name a few.

Today lets start with the basic but most relished, comforting and simple form of Dal - VARAN..

VARAN

    Ingredients

• 1 cup Toor Dal ( Yellow piegon peas)
• 3 cups Water
• 3/4 tsp Turmeric Powder
• 1/2 tsp Asafetida
• 1tsp Jaggery
• 2 tsp Ghee (Clarified Butter) - I add just 1 tsp ghee to the varan for the sake of dieting and allow everyone to add more if desired to their serving.
• 1 Lemon - cut into 8 pcs - to sprinkle on the varan-bhat if desired
• Salt according to taste

    Directions

• Wash the toor dal 3-4 times. Add 3 cups water and cook in a pressure cooker for up to 5 whistles. The softer the dal the better it tastes.
• Pour the cooked dal in a saucepan. Add some water if desired depnding on the consistency you want. 
• Add turmeric powder, asafetida, salt and jaggery, mix well and let it boil on medium heat for 6-8 minutes. Add ghee and turn off the heat.
• Serve hot with rice, papad, pickle, and potato fritters. My family loves fried shrimp with varan-bhat.

RICE

No fuss dish is what I call plain rice. You can use any kind of rice you like, but Basmati tastes best with varan.

Ingredients

•  2 cups Rice
• 4 cups Water

Directions

• Wash rice in a microwave safe glass bowl. 

• Add the required quantity of water ( twice that of rice)
• Cook in the microwave for 14 minutes.
• Cook for another 3 minutes.
• The rice is nice and fluffy and ready to be served.

FRIED SHRIMPS

     Ingredients

• 30 medium Shrimps - cleaned, deviened and washed
• 2 tsp Red Chili Powder (for medium spicy) - If you prefer more or less spicy add chili powder accordingly
• 1/2 tsp Turmeric Powder
• a pinch of Asafetida
• 1/2 tsp Garlic powder
• 1/4 tsp Ginger powder
• Salt according to taste
• 1 cup Rice Flour to coat the shrimps before frying
• Oil for shallow frying

    Directions

• Mix chili powder,turmeric powder, asafetida, garlic powder, ginger powder and salt in a bowl and add some water to make a thick paste.
• Add the shrimps coat well with the spice mix (masala).
• Heat oil in a pan.
• Dip the marinated shrimps in rice flour and shallow fry for about 3-4 minutes on medium heat.
• Turn the shrimp and fry for another 2-3 minutes.
• Remove on a plate lined with a paper towel so the excess oil gets absorbed.
• Serve hot with Varan and Bhat.

For my vegetarian friends you can make potato fritters instead of fried shrimp.
Follow the same method and ingredients for the shrimp. Instead of the shrimp use potatoes. Peel the potatoes and cut into 1/4 inch thick slices. Rinse in water, drain and pat dry with a paper towel. Coat with the same spice mix as the fried shrimp and follow the same procedure.


Enjoy your meal and see you again soon...with some Holiday treats..!

Sabudana (Tapioca) Khichadi - A feast when you are fasting.

Sabudana (Tapioca)is usually consumed when fasting, prepared either as 'Khichadi", 'Kheer (Pudding)', or Vada ( mixed with potatoes and other ingredients and deep fried in oil). But it can be enjoyed as a snack for breakfast or as a light meal. Sabudana Khichadi is one of the dishes that my picky eaters love...so much, that my son Varun, who is a total non-vegetarian will not even ask for Chicken when Sabudana Khichadi is on the menu. Last weekend when Varun was home we made all his favorite dishes. When I make Sabudana Khichadi, it becomes an all day meal for my family..(breakfast, lunch and dinner).

Today I want to share the recipe for Sabudana Khichadi with you.

SABUDANA (TAPIOCA) KHICHADI

      Ingredients

• 1 lb Sabudana ( Tapioca - large pearls)
• 2 tbsp Butter or Ghee (clarified butter)
• 2 tbsp Olive oil
• 1 medium Potato, peeled and cubed
• 1 1/2 cup Roasted peanut powder
• 3 Green chilies
• 1 tbsp Cumin
• 1 tbsp Lemon juice
• 1/2 cup Cilantro, chopped
• 2 tbsp Shredded coconut, optional. 
• Salt to taste 
• A pinch of sugar

     Directions

• Wash the sabudana (tapioca) a couple of times in waterand drain. Add 1/2 cup water and let soak for upto 10 hours. If you plan to make the khichadi in the moring soak the Sabudana at night.
• Roast the peanuts on medium heat until they are slightly brown. I roast them in the microwave for about 6 minutes 1-2 minutes at a time. When they cool down powder them in a blender.
• Heat the butter in a saucepan. When the butter melts add olive oil.
• When the oil is ready, add the cumin seeds. They should start spluttering.
• Add the green chilies and potatoes. Let the potatoes cook well.
• Meanwhile mix the roasted ground peanuts, salt and sugar with the soaked sabudana (tapioca)
• When the potatoes are cooked add the soaked sabudana (tapioca) mixture and mix well. Keep stirring the mix for 4-5 minutes on medium heat. 
• Add the lemon juice and chopped cilantro and mix well. Keep stirring gently, but continuously until the sabudana (tapioca) turns translucent.This may take another 6-8 minutes. If you dont stir continuously the sabudana will stick to each other.
• Garnish with fresh shredded coconut 9optional) and serve hot for breakfast, lunch or dinner, or as a snack

I have to make enough khichadi to last all day. I hope you enjoy as much as my family does..!
In the next few days I will see you all with a simple meal of Dal, Bhat and Fried Shrimp (Dal is a curry made from yellow pigeon peas and Bhat means Rice in Marathi)

Accha to hum chalte hai.....(Translates to 'Well then, let's go')

Its Time For Some Italian Food...!

When you have a family of very picky eaters, dishing up a meal that can satisfy every one's gastronomical senses is a real challenge - specially if you, like me, cannot be tied to the kitchen all day. I do like to cook an occasional fancy meal, but weekdays are quick meal days. My husband Salil is a good cook too, and we make sure that we involve the kids to help us in the kitchen. As a result, my children Varun and Riya, have started enjoying to cook and can come up with some really delightfully tasty recipes.

Riya makes delicious Italian Shrimp and we all love it. She calls it 'Riya's Italian Shrimp' and for the preparation she uses Spicy Spaghetti Seasoning, and a little of this and a little of that. My family likes the Shrimp with Pasta and Corn. For the Pasta I came up with a recipe with some veggies and cheese and of course, the spaghetti seasoning. The kids love this recipe and wont eat pasta made with store bought sauces...(how I wish they would once in a while eat pasta with Barilla marinara sauce, which I love).

Varun is coming home this weekend, so Riya wants to prepare her special dinner of Italian Shrimp and Pasta.  I would like to share with you the recipe for 'Riya's Italian Shrimp', Pasta, Corn and Italian Vegetables (specially requested by my niece Salome).

RIYA'S ITALIAN SHRIMP

     Ingredients

• 1 lb medium Shrimp, shelled and cleaned
• 2 cloves Garlic, finely chopped 
• 2 tsp Spicy Spaghetti Seasoning
• 2 tbsp Olive oil
• 1 tsp Lemon Zest
• 1/2 tsp Lemon Juice 

    Directions

• Heat olive oil in a saucepan. 
• Add the garlic and stir for a minute until light yellow.
• Add the shrimp and stir well.
• Add the spicy spaghetti seasoning, lemon zest and lemon juice.
• Cook for about 6-8 minutes until the shrimp are cooked.
• Serve with Pasta and Corn
  

PASTA

     Ingredients

• 2 cups Barilla Cellentani or any other pasta you choose. I prefer Barilla.
• 1 Onion, sliced
• 2 cups Spinach, chopped
• 1/2 cup Red Bell Pepper, cut into small squares
• 1/2 cup steamed Broccoli - optional
• 1 clove garlic, finely chopped
• 1 tbsp Olive Oil 
• 2 tbsp Spicy Spaghetti Seasoning 
• 1/4 tsp Red Chili Flakes (optional)
• 1 cup shredded Four Cheese (Kraft)
• 1/2 cup shredded Mozzarella Cheese

    Directions

• Bring a large pot of water to boil. Add the Cellentani and cook for about 8-10 minutes or as per instructions on the pasta package. Drain the pasta in a colander and sprinkle some cold water and let drain. This prevents the pasta from sticking to each other.
• Heat olive oil in a large skillet. Add finely chopped garlic and sliced onions and cook until the onions turn slightly golden. Add the spicy italian seasoning and red chili flakes and stir well.
• Add red bell pepper and stir for 2-3 minutes. 
• Add chopped spinach and let cook for a few more minutes.
• Add the steamed Broccoli.
• Add shredded four cheese and mozzarella cheese and mix well. 
• Reduce the heat and cover for 2 minutes so that the cheese melts.
• Serve hot with Italian Shrimp, Corn and Vegetables.

PS - Spicy Italian Seasoning contains salt, so there is no need to add salt, but you may add a little if desired.

CORN

     Ingredients

• 2 cups Shelled Corn, frozen
• 1 tbsp Butter
• 1 tsp Pepper
• Salt to taste

     Directions

• In a microwave safe glass bowl, combine corn, 3/4 cup water, salt and pepper and cook for 6 minutes. 
• Add butter, mix well and cook for another 2 minutes.
• The corn is ready to be served. 

STIR FRY VEGETABLES WITH SPICY SPAGHETTI SEASONING 

Salome..this one is for you....

       Ingredients

• 1 medium Onion, cut into squares
• 1/2 cup Red Bell Pepper, diced 
• 1 cup Zucchini, diced
• 1 cup Broccoli florets, steamed
• 2 cloves Garlic, finely chopped
• 2 tsp, Spicy Spaghetti Seasoning 
• 1 tsp fresh Basil, chopped
• 1/4 cup Shredded Mozzarella Cheese

      Directions

• Heat olive oil in a saucepan.
• Add garlic and onions and stir for a couple of minutes. 
• Add red bell pepper, zucchini and broccoli and mix well. 
• Add the spicy spaghetti seasoning an basil. Mix well and cook for a couple more minutes.
• Add the shredded mozzarella cheese and mix well. Cook until the cheese melts. 
• Serve hot with Riya's Italian  Shrimp and Pasta

With this I take your leave...See you again soon with some simple mouth-watering recipes.

Phir Milenge .......

Bhakri-Chutney

After savoring a variety of sweets and snacks like Chiroti, Rava Ladoo, Besan Ladoo, Beet-root Vadi, Chivada, since the last few days and a delicious lunch at Salil's aunts place, we didn't want to even think about FOOD for a while. At such times the humble flat bread from Maharashtra - BHAKRI - is a treat. So I thought that Bhakri-Chutney with some chili pickle would make a good meal for dinner.

Bhakri is mostly made with Jowar flour, Bajri flour, Nachni flour or Rice flour mixed with water. It is traditionally the farmers food in India and served with Pithala ( curry made with gram flour), Thecha ( green chili and garlic chutney),  Coconut-Garlic Chutney, any leafy vegetable (spinach, methi, amaranth) or Stuffed Eggplants. So before I share the recipe for Italian Shrimp, lets make a simple meal of Bhakri-Chutney. My friend Neeta sent me the recipe for 'Thakku' (commonly known as Thecha). With her permission, I am sharing Neeta's recipe for Takku. My great-grandmother served Bhakri with Pithala and Garlic Chutney.  
Making a perfect bhakri needs a lot of practice. I definitely cannot make the perfect bhakri, but it is edible.  :) 

 BAJRI BHAKRI

       Ingredients

• 2 cups Bajri flour
• 1/2 tsp Salt
• 1 1/2 cup warm water - more if needed
• Water in a bowl on the side to spread on the bhakri.  

      Directions

• Mix 2 cups bajri flour with salt. 
• Add water a little at a time and knead well to make a soft pliable dough. The dough should be kneaded for at least 6-8 minutes.
• Roll the dough between your palms to make a ball and flatten it.
• Heat a griddle.
• Spread some dry bajri flour on wax paper in  a large flat plate and place the flattened ball in it. 
• Apply some flour on your palms and gently press the dough ball to flatten it. Move the dough ball in a circular motion as you flatten it. (wax paper makes it easier to move it) and make sure it does not stick to the plate.
• Lift the bhakri on your palm and place it on the hot griddle. Apply some water on the bhakri by hand.
• After a couple of minutes, turn the bhakri around and cook for a couple of minutes on the other side.
• When you see brown spots on the bhakri, remove it from the griddle and put it directly on the gas. The perfect bhakri will puff well, but if it does not, there is no need to worry. It still tastes good.
• Serve with garlic chutney and sliced onions.
• Bhakri is a tastes good with spicy chicken and mutton dishes too.  

 Let us continue with the recipe for Garlic Chutney.......

GARLIC CHUTNEY

       Ingredients

• 1 cup Grated coconut
• 2 Green chilies ( You can use red pepper powder instead of green chilies.)
• 1/4 cup Coriander leaves (Cilantro)
•  2 cloves of Garlic 
• 1 tbsp Lemon juice 
• 3/4 tsp Salt
• A pinch of sugar
• A pinch of Asafetida (Hing)

      Directions

• Mix all the ingredients together and blend to a fine paste in a grinder.
• 
  

NEETAS RECIPE FOR TAKKU (THECHA)

De-seed some Green Tamarind & crush it in a pestle with some green chillies and some salt Leave it a bit coarse to give it that rustic consistency. 
Season this with some Mustard seeds and curry leaves. Simple, but can spice up Varan Bhaat.
Good to serve with bhakri too. 

Enjoy a simple meal of bhakri and chutney until I see you again...this time with my daughters recipe for Italian Shrimp for sure....


Adios ......



 

Chavali Usal..(Black Eyed Beans Curry)

Diwali snacks and treats were always accompanied by Chavali Usal at my grandmothers house.

My mother too followed the same tradition. There is really no significance attached to it, except that chavali usal was always served along with Kande-Pohe, Sweet Pohe and all other traditional diwali snacks.

Chavali Usal is a favorite at my house, specially loved by my husband, Salil. It can be eaten with Rice or Chapati ( Indian Bread). My friend and her family are visiting us for dinner this Saturday. With Diwali coming up next week, I thought this is the best time to actually make it and post it on my blog.

 

CHAVALI USAL (Black Eyed Bean Curry)

       Ingredients

• 2 cups Chavali (Black Eyed Beans) - Soak in warm water for 4-6 hours
• 1 medium Onion, finely chopped
• 1 1/2 tsp Mustard seeds
• 1 Whole dried red chili
• 1/2 tsp Turmeric powder
• A pinch of Asafetida
• 5-6 Curry leaves
• 1 tsp chili powder
• 2 tbsp Goda Masala or Garam Masala
• 1 tbsp Jaggery (you can use sugar if jaggery is not available)
• Salt according to taste. ( I use about 1 1/2  tsp) 
• 2-3 tbsp Coriander leaves (Cilantro), chopped 
• 2 tbsp fresh shredded coconut

       Directions

• Soak the chavali in warm water overnight or for atleast 4-6 hours. Rinse under water a few times. Add 2 cups water and cook in the pressure cooker.
• Heat oil in a saucepan. Add mustard seeds and wait until they splutter.
• Add whole red dried chili, curry leaves, asafetida and  turmeric powder.
• Add onions and cook until they are translucent. Add chili powder and goda masala or garam masala. Then add the cooked chavali, salt and jaggery or sugar and mix well. Add some water (about 1/2-1 cup), depending upon the consistency you prefer. Let it boil and simmer for about 10 minutes. Add coriander leaves and shredded coconut. Serve with hot rice or chapati.

PS : You can add 1 cup coconut milk if you like instead of the shredded coconut for a gravy. You can also add one chopped tomato and 1 diced potato after adding the onions and let it cook for a while before adding the chavali.

My neice Salome, made a request for some chinese or italian recipes. My daughter, Riya makes the best Italian Shrimp ever. Its her own recipe. So next time I will see you with the recipes for Riya's Italian Shrimp, Pasta and Italian Vegetables.

Fino alla prossima volta   (Translates to 'Until next time...' in italian)

Enjoy a delicious snack of Kande-Pohe and Sweet-Pohe...

I would like to thank my husband Salil for the photography!!!

Kande-Pohe  ....is a very popular Maharashtrian breakfast and anytime snack dish served with tea or coffee. Kande means onions and Pohe means flattened rice. It is a very tasty and nutritious snack - relished by young and old alike...

My mom makes the best Kande-Pohe I have ever tasted. At my parents home Kande-Pohe was an all time favorite snack for everyone. During Diwali, at my parents home, Kande-Pohe was served along with Sweet-Pohe, Chavali Usal and various mouthwatering traditional snacks. 

Today I am going to share the recipes of Kande-Pohe and Sweet-Pohe with you.

KANDE-POHE 

       Ingredients

• 2 cups Thick Pohe (Flattened Rice)
• 2 medium onions, finely chopped
• 1 medium tomato, finely chopped
• 1 small potato, cubed
• 3-4 tbsp oil 
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• A pinch turmeric powder
• A pinch  asafetida (Hing)
• 2-3 green chilies
• 5-6 curry leaves (I prefer to chop them to enhance the flavor)
• 3 tbsp coriander leaves (Cilantro), finely chopped
• 2 tbsp fresh shredded coconut
• 1 tbsp lemon juice
• 1/2 tsp sugar
• Salt to taste

        Method

• Wash the Pohe (Flattened Rice)  2-3 times in a colander and drain the water. Keep aside for a few minutes.
• Add some salt and sugar to the washed pohe.
• Heat 2-3 tbsp oil in a non-stick frying pan. Temper with mustard seeds, cumin seeds, asafetida, and turmeric powder. Add curry leaves and green chilies. Stir well. 
• Add onions and cook for a few minutes until the onions are transparent. Then add tomatoes and cook for 3-4 minutes. 
• Mix well and add the soaked pohe. Stir well, cover and cook on a low flame for 4-5 minutes.
• Add lemon juice and stir well.
• Garnish with chopped coriander leaves (cilantro)  and fresh shredded coconut.
• Serve hot.

PS - Two ingredients I failed to mention - Potatoes and Peas. You can add 1 small potato, cubed or/and 1/2 cup peas before adding the tomatoes. Thanks Bimba for your feedback. It is very important to me.

 SWEET POHE

       Ingredients

• 1 cup Thick Pohe (Flattened Rice)
• 1/2 cup fresh shredded coconut
• 1/2 cup grated jaggery
• 1 tsp cardamom powder
• 1 tbsp finely chopped almonds - optional 

       Method

• Wash the Pohe (Flattened Rice)  2-3 times in a colander and drain the water. Keep aside for a few minutes
• Mix fresh shredded coconut, jaggery, cardamom powder and chopped almonds in a bowl.
• Add the soaked pohe and mix well. Pour 1 tsp warm ghee if desired.

I will see you again soon with the recipe for Chavali Usal. Meanwhile enjoy Kande-Pohe and Sweet Pohe.
     

DIWALI - The Festival of Lights...and Treats..!

Diwali  - The Festival of Lights - is the biggest of all Hindu festivals  It is a 5 day festival that marks the victory of Good over Evil. Clay lamps called 'Diyas' filled with oil are lit in the streets and homes to welcome prosperity and well-being. People wear new clothes and share sweets and snacks with their friends and families. The most exciting feature of this festival for me was Fireworks.

I remember my grandfather bought us lots of fireworks. My uncles, aunts, cousins all visited us starting at 8:00 am. My mother used to make Chavali (Black-eyed beans) Usal, Kande-Pohe, Sweet-Pohe, and there were many other snacks and sweets - Besan Ladoo, Sakhare che Ladoo (Laddo made with sugar and wheat flour), Balushahi, Coconut Barfi, Chivada, Chakali, Sev, and so on. One sweet I remember is Anarse and I loved it....! My great grand-mother made them, but how..? Anyone with the recipe for Anarse please step forward.

With Diwali coming up in the next few weeks, I thought it will be great to share a few of my favorite recipes.

Let me begin with sharing my family's all time favorite 'Beet-root Barfi' (Beetroot and Coconut Squares). My mother-in-law made this delicious Beet-root barfi, and the kids loved it because of the bright pink color. 

BEET-ROOT BARFI (Beet-root and Coconut Squares)

Ingredients 

2 cup Shredded Coconut

Few strings Saffron

¼ tsp Cardamom powder

1 ½ cup Sugar

1 tbsp Ghee or butter

1 medium Beetroot (boil, peel and grated) 

Preparation

Heat a heavy bottomed (flat) saucepan. Add shredded coconut, saffron, cardamom, sugar and grated beetroot. On a low flame keep stirring until all the ingredients are mixed well and the mixture becomes dry.

Grease a rolling board or flat plate with butter or ghee. Pour the mixture and spread it with rolling pin to your desired thickness. Let it cool for around 10mins. Then cut them into desired shape.

After it reaches room temperature (say after around 30mins or so), carefully remove the pieces and press the ends to the rolling board to make sure even ends. Store in a airtight container. Remains good for more than 15 days. 

Preparation time : 20-30 minutes

**************

So get your pots and pans ready to treat your family and friends. I will see you next time with recipes for Kande-Pohe and Sweet-Pohe.

Our Culinary Journey Starts From Here ......

A recipe always tastes better when it has a memory attached to it. Every family has some special recipes that have been handed down from one generation to the next. These recipes are special not only because they are delicious, but also because they evoke fond memories of a special holiday or a favorite relative. I remember, when asked for recipes, the older and cherished members of the family, always translated a recipe into a dash of this and a pinch of that …which is kind of hard to remember if it is not noted down.

As a child I enjoyed the delicious food cooked by my great grandmother. As we were growing up we were so taken up by our school work and other activities that I never thought that I should ask my great-grandmother how she cooked such delicious meals…I just enjoyed them….

I remember my visits to my grandparents’ home - the aroma of freshly cooked chapattis (Indian bread) with homemade ghee prepared by my great-grandmother still lingers in my memory. I always watched with awe how quickly she prepared the meals. No visitor ever left without a good meal or a delicious snack. Even the lemonade she so quickly made for a quick visitor was out of this world…and at my grand-parents home or my parents’ home there was never a day without someone stopping by for a quick hello.

When my parents visited in the summer of 2009, I was remembering those blissful childhood days and we talked about Panaji’s (my great grandmother) Tomato Barfi and no one now remembers how she used to make it…When she was alive everyone enjoyed eating the barfi and not once did we think of asking her how she makes it…She passed away in 1982, and with passing the great Tomato Barfi recipe was gone forever. And now, 27 years later, when I was harvesting tomatoes from our little vegetable garden I decided to try recreating her recipe, but, I could not, and so I came up with the idea of putting together all the good recipes made by my family which has now grown mutiple times with the addition of my husband Salil’s family, my sister, brother, cousins and their extended families…….so that our future generation would never have to say “Grandma made those delicious beetroot barfi’s.. Wish I knew how to make them?”

Being of Indian origin, most of the recipes I intend to share with you would definitely be Indian, but I enjoy experimenting with Chinese, Italian, American, Mediterranean and other cuisines too. I have a diverse group of friends and I will be honored to include their favorite recipes with their consent.

I invite you all to join me in my quest to experience and relish this warm and blissful expedition of the culinary world...I enjoy cooking but on the lighter side I wish there was a gennie to clean up afterwards.