Wednesday, December 7, 2011
Marbled gingerbread almond loaf cake
It’s not every day you’ll hear me say (or read me write, for that matter) that I would choose an almond cake over a lemon one: this delicious and very moist cake made me believe that ginger has found a better friend in nuts rather than in citrus.
This loaf cake did not rise and split in the center like I expected it to (and I’ve made it twice already), that is why I drizzled it with the icing
Monday, December 5, 2011
Bitter Melon (Bitter Gourd) Sambar
May the fruit of the bitter gourd reside in every morsel of mine
~ from "Kshema Kutuhalam", an ancient Ayurvedic text as quoted by Jigyasa Giri and Pratibha Jain
If you've grown up in North America, there's a very good chance that you've never eaten bitter melons, if in fact you've even heard of them — and that would be a shame. Also known as bitter gourds, bitter melons have a fresh crunch that tastes like something between zucchini and cucumber — except, of course, far more bitter. But while deserving of their name, bitter melons are also powerhouses of nutritional and healing benefits that are highly esteemed in India and much of Asia, where the vegetable is considered a tonic for stomach complaints and the listless appetites of the elderly and the sick. Also considered to have anti-viral, anti-anemic and even anti-diabetic properties, you don't need to be suffering any maladies to enjoy a rich source of iron, beta carotene, calcium and potassium and good source of fiber, phosphorus and vitamins A, B1, B2, B3 and C that should give bitter melons a prominent place in any nutritionist's dossier.
Fortunately, bitter melons are also widely available here in any Indian or Chinese grocer, and the bitter taste — difficult to acquire on its own — is easily moderated by cooking with rich and spicy flavours as in this hearty and colourful sambar, adapted from Chandra Padmanabhan's delightful compendium of South Indian cooking "Dakshin"
. Served with every South Indian meal, sambars are vegetable stews cooked with toor dal (pigeon peas) and flavoured with tamarind and ground spices — bitter melons perform an admirable contrast with these rich tastes and make an astoundingly flavourful dish that is delicious served with hot freshly cooked rice.
As with toor dal, tamarind, jaggery and other ingredients in this recipe, bitter melons are easily found in Indian and Asian grocers. The immature fruits of a vine plant, Indian bitter melons are not difficult to identify by appearance — short green oval gourds with a skin covered with "warts" and ridges. Chinese bitter melons have a paler and less stippled appearance — either variety can be used, and first comers may want to consider that Chinese bitter melons are a little less bitter in taste. Avoid bitter melons that are starting to turn yellow — these should be discarded — and refrigerate in a plastic bag no more than a few days before cutting and using. Gently wash the skins of the gourds, cut off the ends, and slice lengthwise to scrape out the seeds and fibrous tissue before chopping and cooking.
One further note — good commercial brands of sambar masala or sambar powder are also easily available at Indian grocers, but to get the vibrancy of a spice blend made fresh at home, just follow this very simple recipe here.
Other South Indian sambar recipes from Lisa's Kitchen:
Homemade Sambar Masala Powder
Butternut Squash Sambar
Carrot Sambar
Black-Eyed Pea Sambar
On the top of the reading stack: Healthy Eating Healthy World
by J Morris Hicks
Audio Accompaniment: silence
~ from "Kshema Kutuhalam", an ancient Ayurvedic text as quoted by Jigyasa Giri and Pratibha Jain
If you've grown up in North America, there's a very good chance that you've never eaten bitter melons, if in fact you've even heard of them — and that would be a shame. Also known as bitter gourds, bitter melons have a fresh crunch that tastes like something between zucchini and cucumber — except, of course, far more bitter. But while deserving of their name, bitter melons are also powerhouses of nutritional and healing benefits that are highly esteemed in India and much of Asia, where the vegetable is considered a tonic for stomach complaints and the listless appetites of the elderly and the sick. Also considered to have anti-viral, anti-anemic and even anti-diabetic properties, you don't need to be suffering any maladies to enjoy a rich source of iron, beta carotene, calcium and potassium and good source of fiber, phosphorus and vitamins A, B1, B2, B3 and C that should give bitter melons a prominent place in any nutritionist's dossier.
Fortunately, bitter melons are also widely available here in any Indian or Chinese grocer, and the bitter taste — difficult to acquire on its own — is easily moderated by cooking with rich and spicy flavours as in this hearty and colourful sambar, adapted from Chandra Padmanabhan's delightful compendium of South Indian cooking "Dakshin"
. Served with every South Indian meal, sambars are vegetable stews cooked with toor dal (pigeon peas) and flavoured with tamarind and ground spices — bitter melons perform an admirable contrast with these rich tastes and make an astoundingly flavourful dish that is delicious served with hot freshly cooked rice.
As with toor dal, tamarind, jaggery and other ingredients in this recipe, bitter melons are easily found in Indian and Asian grocers. The immature fruits of a vine plant, Indian bitter melons are not difficult to identify by appearance — short green oval gourds with a skin covered with "warts" and ridges. Chinese bitter melons have a paler and less stippled appearance — either variety can be used, and first comers may want to consider that Chinese bitter melons are a little less bitter in taste. Avoid bitter melons that are starting to turn yellow — these should be discarded — and refrigerate in a plastic bag no more than a few days before cutting and using. Gently wash the skins of the gourds, cut off the ends, and slice lengthwise to scrape out the seeds and fibrous tissue before chopping and cooking.
One further note — good commercial brands of sambar masala or sambar powder are also easily available at Indian grocers, but to get the vibrancy of a spice blend made fresh at home, just follow this very simple recipe here.
| Bitter Melon (Bitter Gourd) Sambar |
| Recipe by Lisa Turner Adapted from Dakshin Cuisine: Indian Published on December 5, 2011 A spicy and very healthy South Indian curry made with bitter melons, one of the most extraordinary and beneficial vegetables  Print this recipeIngredients:
|
Homemade Sambar Masala Powder
Butternut Squash Sambar
Carrot Sambar
Black-Eyed Pea Sambar
On the top of the reading stack: Healthy Eating Healthy World
by J Morris Hicks
Audio Accompaniment: silence
White Christmas
Going through the holiday editions of my old DH magazines I found this recipe for White Christmas – it was easy to make and looked really good; the white chocolate, cranberry and strawberry rocky road I made a while ago had already been a hit and these bars, studded with dried apricots and nuts, were equally loved.
White Christmas
slightly adapted from the always gorgeous DH magazine
350g
Sunday, December 4, 2011
Gobi Biriyani (Cauliflower Biriyani)
Biriyani preparation is quite time taking.But this one I prepared in less time with a very different & easy procedure.
Let discover this wonderfull indian dish.
Ingredients:
250 gram long grain Basmati rice
1 big Onion finely chopped
1 Tomato finely chopped
1/2 capsicum finely chopped
1 coliflower(gobi)
2 Green chillis slit
1/4 tbsp Garam Masala Powder
Ginger Paste 1/2 tsp
Cumin Powder 1/2 tsp
Corriander Powder 1/2 tsp
1/2 tbsp Jafran
1/2 cup curd
Oil 1 tbsp
Pinch of sugar
Salt to taste
How to cook:
This preparation is compleye a VEG preparation.Procedure will be very much similar to other biriyani preparation,with a little difference.
First of all need to cut all the vegetales in specific sizes and wash them aside.In a pan heat the oil and add the onions & chilli to it.After 2 min add all the vegetables.Vegetables need to fry well.Add salt & sugar as per your taste.
Then add the masalas,Garam masala powder,jeera powder,Dhania powder,Jafran,Ginger paste.
Mix them all.You can feel the aroma of biriyani as soon as you add the jafran.Now its time to add the Curd.Let the mixture cook well.
By the time wash the basmati rice and soak them in water. In fact do this step little earlier so that we can get enough time to soak the rice. Basmati rice when soaked in water, they ll be increase in size.
Now go to our pan.Look like everything cooked properly, The curd loose all its oilly portion and looks like a thick vegetable mixture is ready.
Now here, We ll not follow the dum biriyani concept.To simplyfy the process, add the soaked
rice into the vegetable mixture and mixe them altogether. Put them in pressure cooker.Add doulbe the amount of water.e.g. if you took 1 cup rice, then 2 cup water.
Cover the cooker and cook in low heat.Wait for 20-25 min max or upto 2 wistles.
Let the cooker cool down
.
Now serve your hot gobi biriyani with your favourite other dish.
Hope you like this preparation.
Thanks for reading my blog.
Saturday, December 3, 2011
Tropical Fruit Christmas Fruitcake
Dark, rich, chewy and moist, this may be the best Christmas fruitcake you've ever had — I can say it's by far and away the tastiest I've ever eaten. I've never been very enthusiastic about the store-bought fruitcakes that are always passed around at Christmas — loaded with sickly sweet and artificially-preserved sticky fruit bits, and usually dry by the time they're cut, they seem to fail on the promise that a rich dried-fruit cake ought to be able to deliver, and deserve the fruitcake jokes that get passed around with the same frequency. But I'm always willing to overcome my food prejudices — developed in so many cases in response to store-bought versions of various recipes — with a home-cooked edition using quality ingredients along with a little twist of my own.
And so with the classic Christmas fruitcake. Starting with a highly rated recipe from Alton Brown of the Food Network, I looked out the window at the cold grey autumn skies of southwestern Ontario and decided that a Christmas spent on a warm tropical island would be far preferable than the local rendering — freezing temperatures, snow shovels, and dirt-smudged city snow aren't quite what the Irving Berlin standard had in mind, I think. Using dried tropical fruits and nuts instead of the traditional currants, raisins, sultanas, glacé cherries and almonds seemed like just the twist I was looking for to let a warm sunny breeze blow through the windows of my mind.
Like good wines and cheeses, one of the secrets to making your own great fruitcake is to let it age, tightly sealed and kept moist with periodic brushings of rum or brandy. If possible, plan to bake your fruitcake at least a couple of weeks before sharing — but even cooled and served the same day, it will still be delicious.
The second and most important secret to making your own great fruitcake — and what makes this fruitcake such an especially fresh-tasting treat — is to use quality dried fruits and fresh home-cut citrus peels. Many commercial dried fruit products have added sugar and preservatives — if sugar has been added, it probably wasn't the best quality fruit to begin with, and the sugar overpowers the natural sweetness and flavours of good fruit, giving it that sticky and artificial taste that ruins most fruitcakes. You can find good dried fruit without added sugar or preservatives in health food stores, but this can be an expensive option. Bulk food stores often stock unadulterated dried fruit, but be sure to check the ingredients. But your best bets for inexpensive quality dried fruit — especially for tropical dried fruit — are often Asian or Chinese grocers. I found all sorts of exotic dried fruits — from pineapple, mango, and lychee to papaya, mangosteen and guava — without added ingredients and at very affordable prices at my own local Chinese grocer.
Of course, you're not limited to tropical fruits but only to your dried fruit desires. The fruitcake requires 4 cups of dried fruit, and my own tropical version contained 1 cup each of dried pineapple, mango and lychee, with a 1/2 cup of golden raisins and a 1/4 cup each of dried papaya and bananas. But any assortment and ratios according to your own preferences can be used to make a delicious fruitcake. You can make this recipe a traditional fruitcake by substituting currants, raisins, sultanas, glacé cherries or dried chopped apricots for the tropical fruits in any proportion as long as you end up with 4 cups of dried fruit. Dried blueberries, cranberries or chopped dried apples can also make good choices. For a traditional fruitcake, you can also omit the coconut, substitute apple juice or cider for the orange juice, and brandy for the rum. See the notes in the recipe below.
Icing or decoration for the fruitcake before serving is also optional, but will make the fruitcake a splendid visual treat as well — not to mention adding extra sweetness. A traditional marzipan, fondant or royal icing topping is always appropriate, and will keep firm longer if you're expecting the cake to last more than a day after serving. Otherwise, coconut or banana flavoured cream cheese frostings or whipped cream chantillys are splendid for same day serving. But going with the theme of blending traditional and tropical, I iced my cake with a thin layer of kneaded and rolled marzipan — usually available in European grocers or delis — and scattered a quarter cup of toasted shredded coconut on top. Feel free to use your imagination.
I am sending this off to No Croutons Festival Photo Event hosted by Jackie this month and also to Susan's Black and White weekly photo event.
Other Christmas ideas from Lisa's Kitchen:
Nigella's Christmas Pavlova
Tropical Christmas Steamed Pudding
Rum Balls
On the top of the reading stack: the web
Audio Accompaniment: Nulleins
Like good wines and cheeses, one of the secrets to making your own great fruitcake is to let it age, tightly sealed and kept moist with periodic brushings of rum or brandy. If possible, plan to bake your fruitcake at least a couple of weeks before sharing — but even cooled and served the same day, it will still be delicious.
The second and most important secret to making your own great fruitcake — and what makes this fruitcake such an especially fresh-tasting treat — is to use quality dried fruits and fresh home-cut citrus peels. Many commercial dried fruit products have added sugar and preservatives — if sugar has been added, it probably wasn't the best quality fruit to begin with, and the sugar overpowers the natural sweetness and flavours of good fruit, giving it that sticky and artificial taste that ruins most fruitcakes. You can find good dried fruit without added sugar or preservatives in health food stores, but this can be an expensive option. Bulk food stores often stock unadulterated dried fruit, but be sure to check the ingredients. But your best bets for inexpensive quality dried fruit — especially for tropical dried fruit — are often Asian or Chinese grocers. I found all sorts of exotic dried fruits — from pineapple, mango, and lychee to papaya, mangosteen and guava — without added ingredients and at very affordable prices at my own local Chinese grocer.
Of course, you're not limited to tropical fruits but only to your dried fruit desires. The fruitcake requires 4 cups of dried fruit, and my own tropical version contained 1 cup each of dried pineapple, mango and lychee, with a 1/2 cup of golden raisins and a 1/4 cup each of dried papaya and bananas. But any assortment and ratios according to your own preferences can be used to make a delicious fruitcake. You can make this recipe a traditional fruitcake by substituting currants, raisins, sultanas, glacé cherries or dried chopped apricots for the tropical fruits in any proportion as long as you end up with 4 cups of dried fruit. Dried blueberries, cranberries or chopped dried apples can also make good choices. For a traditional fruitcake, you can also omit the coconut, substitute apple juice or cider for the orange juice, and brandy for the rum. See the notes in the recipe below.
Icing or decoration for the fruitcake before serving is also optional, but will make the fruitcake a splendid visual treat as well — not to mention adding extra sweetness. A traditional marzipan, fondant or royal icing topping is always appropriate, and will keep firm longer if you're expecting the cake to last more than a day after serving. Otherwise, coconut or banana flavoured cream cheese frostings or whipped cream chantillys are splendid for same day serving. But going with the theme of blending traditional and tropical, I iced my cake with a thin layer of kneaded and rolled marzipan — usually available in European grocers or delis — and scattered a quarter cup of toasted shredded coconut on top. Feel free to use your imagination.
I am sending this off to No Croutons Festival Photo Event hosted by Jackie this month and also to Susan's Black and White weekly photo event.
| Tropical Fruit Christmas Fruitcake | ||
| Recipe by Lisa Turner Adapted from Alton Brown Published on December 3, 2011 A dark, rich, moist and chewy traditional-style Christmas fruitcake with a twist provided by tropical fruits and coconut Print this recipe
Ingredients:
|
Other Christmas ideas from Lisa's Kitchen:
Nigella's Christmas Pavlova
Tropical Christmas Steamed Pudding
Rum Balls
On the top of the reading stack: the web
Audio Accompaniment: Nulleins
Friday, December 2, 2011
Lemon laced gingersnaps
Back in the day when I was little the kids at school used to call me all sorts of names: some were because I was too small, others because I had lots of freckles and also because my skin was too white (kids can be quite cruel sometimes). The two “nicknames” I remember the most are Vicki and Casper – yes, the Friendly Ghost. :S
That came to mind when I baked these gingersnaps: they look kind of
Thursday, December 1, 2011
November Indian Vegetarian Recipe Roundup
My regular readers will know how much I adore Indian cuisine, even though I am not of Indian descent myself. So for November, I invited readers to submit one of their favourite Indian recipes, with a randomly drawn winner from the entrants receiving a free copy of 660 Curries
by Raghavan Iyer. This book is a treasury of wonderful Indian recipes from traditional to modern and fusion styles, suitable for beginners and experienced cooks alike, and is used constantly as a reference in my kitchen.
A very special thanks to all who submitted their recipes. I have shelves full of cookbooks but, as far as I am concerned, one can never have enough inspiration in the kitchen. And here are the submissions:
Up first is Lisa of We Don't Eat Anything with a Face. Paneer, mushrooms, spices, chickpeas, coconut and nuts and vegetables are all included in her dish. How could I resist this Paneer and Vegetable Tikka Masala?
Janet of The Taste Space is up next this mouthwatering Indian Eggplant and Lentil Curry (Dal Bhat Meets Baingan Bharta). Though roasting the eggplants created a lot of smoke, this one-dish meal was certainly worth the trouble and effort.
Divya of Dil Se has me craving dinner right now with a Mushroom Biryani. Spicy too, this will not fail to please mushroom lovers like myself.
From Claudine of The Kathmanduo we have this delicious Channa Masala Hummus. I love hummus, and this inventive Indian-style take on it has my tummy rumbling.
Privish of Killer on the Plate offers up this most tempting Spicy Stuffed Okra dish. This is a vegetable I need to make more often. Such a lovely presentation too.
Nayna of Simply Food submits one of my all-time favorite Indian dishes, Dal Makhani. Creamy, healthy, rich in protein and packed full of flavour, everyone should try a dal makhani at some time.
From Adam and Theresa of Keen on Food we have this gorgeous and very tempting Stuffed Eggplant Poriyal adapted, I was happy to hear, from one of my favourite cookbooks. I can never resist South Indian recipes, and this reminds me that I need to explore eggplant more often.
Tangy and spicy, this beautiful Spicy Dahi Aloo, or potatoes cooked in yogurt, from Laavanya of Cookery Corner won't fail to please fans of Indian cuisine. And I don't know anyone who doesn't love potatoes.
My contribution for this event is another one of my all-time favourites, and an Indian classic. Mattar Paneer is a staple dish in any home that serves Indian food, and when I go out for dinner this is also one of my favourite menu choices.
Akheela of Torviewtoronto treats us to this Ivy Gourd Stir Fry. I've yet to try ivy gourds — small Indian summer squashes — but this would be a great place to start.
Now here is a Millet Bread from Vaishali of Ribbons to Pastas. Green chutney is of course an essential condiment to go along with this Leele Doongri ne Kadhi ane Rotlo. This innovative creation surely tempts my palate.
Geetha of Sun Moon and Tomatoes presents this lovely Kappa Curry (Tapioca in Roasted Coconut Sauce) inspired by her mom. This South Indian dish is sure to please your palate.
From Richa of Hobby and More, here is a delicious vegan and gluten-free Kaju Katli, or Indian Cashew Fudge. A perfect treat to share with friends and family to celebrate this month's Indian festivals.
Deepika of My Life and Spice certainly has my mouth watering for this Nargisi Kofta. Another beautiful dish, Deepika certainly dresses this one up. The spice mixture sounds just divine. Stuffing a paneer or chenna cheese shell with raisins and apricots is a brilliant idea.
Paneer cheese is one of my favourite foods, so how could I resist this Butter Paneer Masala from Reeta of mykaleidoscope. This is also one of my favourite restaurant dishes, but so much better when homemade in your own kitchen.
Here we have another paneer dish from Val of More Than Burnt Toast. I made Saag Paneer myself recently, and it is always a favourite. I am so happy that I inspired this dear woman to learn more about Indian cooking.
Another one of my favorites from Sweatha of Tasty Curry Leaf. A winter warmer indeed, you will have to try this Mulligatawny Soup. Adapted from another of my favourite cookbooks
, this is a curry-flavoured soup from South India similar to South Indian rasams. Yum.
Sundried Tomato Chutney from Usha of Veg Inspirations. Wonderful flavours, and pictures of pretty flowers as well. I do so love sundried tomatoes and what a great creation. I am craving this just right now.
Usha of My Spicy Kitchen presents an Okra Stir Fry that will not fail to please us vegetarians. Simple and easy but surely not lacking in flavor, this is a dish I would enjoy anytime of year.
Sweet Soma of eCurry presents this tempting Pan-Fried Cauliflower with Yogurt and Soy Sauce. Inspired by her Grandmother, this Indian fusion Chinese dish is sure to please and it is easy to prepare. Wholesome and creative.
Lynds of Vanilla Clouds and Lemon Drops offers up some gorgeous Spicy Chickpea Fritters. Certainly the best Indian food is made at home and I can't wait to try this dish.
Priya of Easy N Tasty Recipes never fails to please. This one-pot meal of Soya Chickpeas Dumplings & Tomato Pulao will most certainly please and nourish hungry tummies. The possibilities are endless.
Oh, more paneer! Mansi of Fun & Food Cafe has me craving this Kaju (Cashew) Paneer Masala. You can never go wrong with cooking with paneer, in my opinion, and your dinner guests will never be disappointed — that is for sure.
Thank you again to all my readers who submitted these fantastic Indian recipes. I hope everyone finds something here to try.
by Raghavan Iyer. This book is a treasury of wonderful Indian recipes from traditional to modern and fusion styles, suitable for beginners and experienced cooks alike, and is used constantly as a reference in my kitchen. A very special thanks to all who submitted their recipes. I have shelves full of cookbooks but, as far as I am concerned, one can never have enough inspiration in the kitchen. And here are the submissions:
Up first is Lisa of We Don't Eat Anything with a Face. Paneer, mushrooms, spices, chickpeas, coconut and nuts and vegetables are all included in her dish. How could I resist this Paneer and Vegetable Tikka Masala?
Janet of The Taste Space is up next this mouthwatering Indian Eggplant and Lentil Curry (Dal Bhat Meets Baingan Bharta). Though roasting the eggplants created a lot of smoke, this one-dish meal was certainly worth the trouble and effort.
Divya of Dil Se has me craving dinner right now with a Mushroom Biryani. Spicy too, this will not fail to please mushroom lovers like myself.
From Claudine of The Kathmanduo we have this delicious Channa Masala Hummus. I love hummus, and this inventive Indian-style take on it has my tummy rumbling.
Privish of Killer on the Plate offers up this most tempting Spicy Stuffed Okra dish. This is a vegetable I need to make more often. Such a lovely presentation too.
Nayna of Simply Food submits one of my all-time favorite Indian dishes, Dal Makhani. Creamy, healthy, rich in protein and packed full of flavour, everyone should try a dal makhani at some time.
From Adam and Theresa of Keen on Food we have this gorgeous and very tempting Stuffed Eggplant Poriyal adapted, I was happy to hear, from one of my favourite cookbooks.
I can never resist South Indian recipes, and this reminds me that I need to explore eggplant more often.
Tangy and spicy, this beautiful Spicy Dahi Aloo, or potatoes cooked in yogurt, from Laavanya of Cookery Corner won't fail to please fans of Indian cuisine. And I don't know anyone who doesn't love potatoes.
My contribution for this event is another one of my all-time favourites, and an Indian classic. Mattar Paneer is a staple dish in any home that serves Indian food, and when I go out for dinner this is also one of my favourite menu choices.
Akheela of Torviewtoronto treats us to this Ivy Gourd Stir Fry. I've yet to try ivy gourds — small Indian summer squashes — but this would be a great place to start.
Now here is a Millet Bread from Vaishali of Ribbons to Pastas. Green chutney is of course an essential condiment to go along with this Leele Doongri ne Kadhi ane Rotlo. This innovative creation surely tempts my palate.
Geetha of Sun Moon and Tomatoes presents this lovely Kappa Curry (Tapioca in Roasted Coconut Sauce) inspired by her mom. This South Indian dish is sure to please your palate.
From Richa of Hobby and More, here is a delicious vegan and gluten-free Kaju Katli, or Indian Cashew Fudge. A perfect treat to share with friends and family to celebrate this month's Indian festivals.
Deepika of My Life and Spice certainly has my mouth watering for this Nargisi Kofta. Another beautiful dish, Deepika certainly dresses this one up. The spice mixture sounds just divine. Stuffing a paneer or chenna cheese shell with raisins and apricots is a brilliant idea.
Paneer cheese is one of my favourite foods, so how could I resist this Butter Paneer Masala from Reeta of mykaleidoscope. This is also one of my favourite restaurant dishes, but so much better when homemade in your own kitchen.
Here we have another paneer dish from Val of More Than Burnt Toast. I made Saag Paneer myself recently, and it is always a favourite. I am so happy that I inspired this dear woman to learn more about Indian cooking.
Another one of my favorites from Sweatha of Tasty Curry Leaf. A winter warmer indeed, you will have to try this Mulligatawny Soup. Adapted from another of my favourite cookbooks
, this is a curry-flavoured soup from South India similar to South Indian rasams. Yum.
Sundried Tomato Chutney from Usha of Veg Inspirations. Wonderful flavours, and pictures of pretty flowers as well. I do so love sundried tomatoes and what a great creation. I am craving this just right now.
Usha of My Spicy Kitchen presents an Okra Stir Fry that will not fail to please us vegetarians. Simple and easy but surely not lacking in flavor, this is a dish I would enjoy anytime of year.
Sweet Soma of eCurry presents this tempting Pan-Fried Cauliflower with Yogurt and Soy Sauce. Inspired by her Grandmother, this Indian fusion Chinese dish is sure to please and it is easy to prepare. Wholesome and creative.
Lynds of Vanilla Clouds and Lemon Drops offers up some gorgeous Spicy Chickpea Fritters. Certainly the best Indian food is made at home and I can't wait to try this dish.
Priya of Easy N Tasty Recipes never fails to please. This one-pot meal of Soya Chickpeas Dumplings & Tomato Pulao will most certainly please and nourish hungry tummies. The possibilities are endless.
Oh, more paneer! Mansi of Fun & Food Cafe has me craving this Kaju (Cashew) Paneer Masala. You can never go wrong with cooking with paneer, in my opinion, and your dinner guests will never be disappointed — that is for sure.
Thank you again to all my readers who submitted these fantastic Indian recipes. I hope everyone finds something here to try.
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