Here is a curry you can make in under 30 minutes! Lamb is literally what we make most Sundays. This time H bought home ground lamb. It got me thinking, how can I make this extra delicious? I tried something new, and it tasted great. Give it a try. I combined ground lamb with homemade bread crumbs, eggs, fresh coriander, pepper, onions, ginger garlic and green chilies, made meatballs, shallow

This classic rotti dates back to centuries in South India. Ragi, is a major staple of rural Karnataka. It is a millet that is rich in protein, minerals and fiber. Combine that with coconut, red chilies, ginger and avarekalu (hyacinth bean), and you have this mouth watering, crunchy roti/bread. Pair it with butter, chutney, pickle, or and omelet, and voila, a wholesome breakfast! Try it.

Time flies, its hard to imagine but life goes on. Im sure you are being SO you in heaven, Umakka! The festivals up there must be so wholesome! You must be cooking up all your delicious recipes, teaching how to make intricate rangolis, perfecting the art of saree draping. Im sure heaven is happy to have you. Cant wait to see you on the other side. I made this cake in your memory. Full of blue

My mom's signature recipe!Here is a dense fruit cake made with dried fruits, and nuts soaked in rum. Depending on how much you like rum soaked cake, you can soak it in rum and ripen the baked cake anywhere from 3 days up to 8 weeks for the best flavor.   Makes 1-8x5 inch loaf pan or 1-8 inch round cakeIngredients:2 cups dried chopped nuts. You can use any

 It’s been a long and winding 2020, a tiring one for all of us. There have been a roller coaster of emotions. I have had the best moments of my life, and also the worst. It has taught me a lot of life lessons. All in all, it has given me a new perspective to life. I have changed a lot, as a person.So, as this year comes to an end, I’d like to thank all of you who loved me, and supported me

That is my son, carefully pouring a spoonful of warm berry compote over warm french toasts. He helped me make the french toast and fresh berry compote for breakfast today. It's such a joy to have my sons help me in the kitchen. It's nostalgic. I always tell them stories of how our mom taught us so many things in the kitchen. Lessons that can only be passed down from a mother to her child. We cant

 Our thanksgiving dinner this year was decided last minute, the night before the big day. We had planned to visit my niece and her new baby. Also planned to visit our old friends - but snow storms came in the way, literally! So we canceled our plans and decided to stay home. After a long day at work, I went out to shop for grocery at 8 in the night. No one at home is a fan of turkey, so I decided

 Apple pies are comforting, dense and beautiful. I'm smiling as I type this recipe looking at the images I took yesterday. I was so tempted to pork a fork in it and grab a bite. The kids and I dug into one warm pie right after the photo session. The petal one, we reserved for thanksgiving dinner. This warm dessert not get runny and ooze out, it will be firm enough to cut into and hold its shape.

 

Makes 6-8 laddoosIngredients:1 cup chirotee rava/fine semolina1 cup sugar, powdered1/4 cup crushed nuts and raisins2 Tbsp gheePinch of cardamom powder1/4 cup hot milkMethod:-Dry roast semolina/rava until aromatic. Pour over powdered sugar, set aside.-Roast crushed nuts and raisins in hot ghee. Pour over rava mixture.-Combine well, to this add a few spoons of milk. Clump and gather handful in the

 Besan laddoo recipeMakes 8-9 laddoosIngredients:1 cup besan/chickpea flour1/2 cup sugar, powdered 1/4 cup crushed nuts and raisins1/2 cup plus a few spoons gheePinch of cardamom powderMethod:Melt ghee in a heavy bottom pan, roast besan in it until aromatic, about 15-20 minutes. Pour over powdered sugar, set aside to coolRoast crushed nuts and raisins in a few spoons of hot ghee. Pour over cooled

 

 

These spicy noodles are so good, believe me. They are packed with flavor and the green chilies will make them super hot. So, watch your spice toleration level and adjust accordingly when cooking this recipe. Serves 4Ingredients:1/2 pack raw hakka noodles (600gm pack - use half)2 Tbsp vegetable oil3-4 Thai green chilies, slit in half1 Tbsp ginger julienne1 Tbsp minced garlic1 Tbsp dark soy sauce1