I have always wondered how to use the Masala Oats packs that have been lying with me. Archana’s Kitchen comes to rescue in such cases. I used her recipe as a base to make these.
Minestrone is traditionally a thick Italian Soup with pasta. It is such a lovely bowlful of joy that one can lick every last drop from the soup bowl. I use left over pasta bits and those that get left behind after making a measured pasta dish. Dry roasting the vegetables brings out a beautiful sweetness in them. The charred bits add smokiness to the whole dish. This gorgeous one pot meal is ready in 20 minutes, if you have the basic things at hand.
I always prefer pesto over the Italian tomato sauce because of the flavour mash-up’s we can do with the former. The lush green against the pasta or pizza dough or even on a sandwich is a treat for the eyes and palette. Buying dry fruits have always been a challenge for me. I happily order almost all groceries for the home online, but I could not find a place for my dry fruit needs. One day, an advertisement for Place of Origin appeared on a social networking site. Since it is from Craftsvilla, I was encouraged to order some stuff…
Beeetroot and methi together were a marriage made in heaven. The earthy beets against the slightly bitter and edgy methi leaves were gorgeous with the bajra and whole wheat flour. I was floored the first time I tried it. Now it is a staple at my and even my mother’s and his mother’s home.
Makai Nu Cheen essentially sweet corn cooked in milk and spiced with ginger and green chillies. However you may use the packaged corn. You will need to blend it with a little milk till it is of an almost-puree consistency. Leave some chunks as they are like flavor bombs in the mouth. This dish is hearty, keeps long and is a family favorite.
Yes, I know it is long name. But it also tells exactly what this is. A perfect light and healthy meal for the hot days ahead. I have not been a sprout fan, like ever. The only way I can eat them is after steaming them and adding a yummy dressing. And if you I tell you I started eating curd only after I turned 25, you would not believe me. I use it so often now that my middle name should be curd \m/ Anyway, my loving venture “The lantern Kitchen” is looking ahead happily and I sent out…
I have been a mexican food fan for a very long time now. Enchiladas are beautiful tortillas with a filling and a sauce on top. I have been reading about the diferent sauces that are a part of the mexican cuisine. This buttermilk sauce is a lesser known one as not all can appreciate this tart and spicy sauce. Hoever, our Indian pallete will love it as it is like kadhi. 🙂 1 cup milk + 1.5 tsp vinegar + let it stand for 10 min = buttermilk