Roasted Cauliflower with Turmeric


The rain has finally stopped. The whole of last week and the weekend it rained and rained. When it wasn’t raining, it was threatening to rain any second. The best thing to do on these rainy days is to make the inside life as comfortable as possible. Have a table filled with good food, open a bottle of Wine or two and call a few friends over to share. Isn’t that really an idyllic life? Wine, Food and Friends. I made us  a few dishes to last for the friends coming and going. One of them was this super easy Roasted Cauliflower. The recipe is super easy with some Cumin, Coriander, Ginger and Bay Leaf. I love the simplicity of this recipe and the roasting aroma coming from the oven fills the kitchen. The best kind of rainy day if you ask me.

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Almond Pineapple Bites


After Anushka’s birthday and my birthday in the same month, we had a real sugar overload. Not to mention twice weekly trips to the Ice Cream shop only because its summer. I wanted to make something for those mid afternoon hunger pangs and after school snacks that was nutritious and not overly sweet. These Almond bites pass both the tests. Not only that but they are also very easy to make.

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Our Easter morning and recipe for Green peas and Spinach Fritters

We had a wet but still lovely Easter morning this year. The rain stopped just in time for the egg hunt.

This time Bunny left very little candy and gave some real toys. I was very happy with Bunny’s decision. 🙂

We had a simple Brunch afterwards. This Brunch is evolving into a tradition as the girls get older. We had Baked French Toast (find recipe here), Scrambled eggs with Mushrooms and Onions and some fruits.


The day before I was tasked to make an appetizer for a dinner at a friend’s house. I made this all time favorite, Hara Bhara Kabab. Hoe you like the recipe.



  • Spinach Frozen cut 1 packet (preferably the one you can steam in a packet)
  • Green Peas Frozen 8oz packet
  • Paneer ½ packet
  • Cilantro leaves about 10 stems
  • Chana Daal – Split Bengal Gram ÂĽ cup uncooked
  • Garam Masala 1 ½ tsp
  • Chaat Masala ½ tsp
  • Ginger Garlic Paste ½ tsp about 2 cloves of Garlic and ½ inch Ginger
  • Green Chili Paste ½ tsp or more if you like it hot
  • Cumin Powder ½ tsp
  • Bread Crumbs as needed about ½ cup or All Purpose Flour
  • Salt ½ tsp or as needed
  • Sugar 1 tsp



  • Pressure cook Chana Daal for 2 whistles. Remove excess water. Grind into a smooth paste like mixture.
  • Bring a saucepan with water to boil. Water should be enough to cover Green Peas and should be over by at least couple of inches. Once boiling, pour frozen green peas and let it boil for 5 minutes. Remove from heat and put the Peas in a strainer to remove all water. Once cooled, chop or smash the Peas.
  • Let the frozen spinach come to room temperature in its bag. If you have the one that can be steamed in a bag, steam per instructions. If it is not the one for steaming, blanch by dumping it in boiling water for 2 minutes and immediately dumping it in an ice bath. Squeeze all the excess water out.
  • Grate the Paneer and keep aside. It is easier to grate Frozen Paneer that has been out of the Freezer for about 30 minutes.
  • Cut Cilantro into smallest possible size or Grind with Ginger Garlic below.
  • Grind Ginger, Garlic and green chilies in a grinder if you are not using a ready-made paste.
  • Mix Spinach, Green Peas, Paneer, Chana Daal, Ginger-Garlic paste, Garam Masala, Chaat Masala, Green Chili paste, Salt and Sugar. If this mixture is not thick enough to form and hold a patty, add Bread Crumbs. If you do not have Breadcrumbs, you can add small amounts of All purpose flour.
  • Make a dough and form 2 inch round patties
  • Spray a large flat pan with nonstick spray and shallow fry until golden brown on both side.





Couscous Salad with Mango and Red Pepper

Happy Summer Solstice.  What else could I be posting today other than a wonderful and filling salad to enjoy on a cool summer night.


  • Couscous 1 cup unprepared
  • Mango 1 peeled and cut into small pieces
  • Red Pepper 1 medium cut into small pieces
  • Red onion ½ cut into small pieces
  • Green onion 2 branches cut small
  • Boiled water to make Couscous
  • Salt per taste
  • Pepper per taste


For the dressing

  • Balsamic Vinegar 3Tbsp
  • Olive Oil 2 Tbsp
  • Honey 2 Tbsp
  • Yellow Mustard 1/2tsp
  • Chili flakes (optional)


  • Prepare Couscous as per package instructions. Usually you have to boil the water, turn off the heat and add Couscous. Let it sit for 5 to 10 minutes and separate it out with a fork.
  • Mix all the Salad ingredients in a large bowl.
  • Mix all Dressing ingredients in a small bowl and whisk it to mix properly. It is essential that you use very good Balsamic Vinegar. The taste will substantially be different depending on what Vinegar you used.
  • Pour the dressing over Salad and mix just before serving.

Enjoy !!



Tomato Peach Bites with Garlic, Jalapeno Oil

Last week has been beyond busy out here. At the office and at home. Does it happen to you that when you are needed at home the most, the office needs you the most too. Or is it just me?

Fall has arrived so we need some work done in the garden to prepare for the never ending winter. I almost forgot what cold weather is like and yesterday it hit us from nowhere. Luckily I finished getting the closets organized with Winter clothes last week-end. Am I on time or what? With so much going on, I didn’t spend a lot of time in the kitchen but I have these no cook but nevertheless super delicious recipe for Tomato Peach bites. Its really no recipe at all.



Feeds about 6 as appetizer for regular dinner or a cocktail party. If you have other appetizers for dinner, reduce the quantity.

Cherry or Grape Tomatoes 1 per skewer about 30

Queso Fresco Cheese 1 8oz package cubed in small pieces

Peach about 1 1/2 peeled and cubed

Basil leaves about 15 that you cut in half and use half per skewer

Extra Virgin Olive oil infused with garlic

Jalapeno 1 (optional)

Salt as per taste



Cut the Jalapeno in half, remove seeds and immerse in Oil for at least 2 hours. On multi-colored toothpicks put a 1 cube of cheese, 1 Grape Tomato, 1/2 Basil leaf (fold if needed) and finally a cube of Peach. Once all the skewers are assembled, drizzle the Olive Oil. Sprinkle Salt and serve.




Inspired by Love and Lemons


Thai Corn Fritters

As you can see from my recent posts, I have taken quite a bit to Thai cooking. I was browsing through a cookbook in our library the other day and this recipe caught my eye. I quickly read through it, filing away the recipe in my mind but not really registering about the cookbook name. It turned out really well. This is a great alternative to our Indian fritters. It does taste a bit on the sweeter side though so feel free to add red pepper flakes if you feel like it. The taste would vary based on the type of corn you use.



All purpose flour ½ cup + 2 Tbsp
Corn Kernels Canned or Frozen 2 cups and a little over. (I used Fire roasted frozen corn)
Thai Red paste 2 tsp
Egg 1 large beaten 
Coconut Milk 5 Tbsp
Scallions 2 bunches cut thinly
Basil 4 leaves fresh chopped
Canola Oil for frying
Lemon Zest ½ tsp or 1 tsp Lemon juice
Cilantro chopped  a handful
Lemon wedges for garnish


In a blender, place Flour, Egg, curry paste, Coconut Milk and half of the corn and blend until smooth. Remove this batter a large bowl and add scallions, rest of the Corn, Cilantro and Basil. Mix thoroughly. Season with Salt and if needed Pepper.


Heat a small amount of oil in a heavy bottomed pan. Drop spoonful of batter in heated oil and let cook for couple of minutes until golden brown. Then turn it over and cook for another couple of minutes until the other side is also golden brown. Frying time will vary depending upon how wide your pan is how hot the oil is. Once you make the first fritter, open it and make sure its cooked through. Then you can repeat the process with 4-5 fritters at a time working in batches. The recipe will make about 12 to 16 fritters depending on the size.

Serve warm with Sweet Chili Sauce or a Spicy sauce.


Note: You can omit egg if you prefer and add 2 small mashed boiled potatoes.



Roasted Brussels Sprouts

As promised, i have this super duper easy Roasted Brussels Sprouts recipe for you. When I was researching I found an excellent reason to be eating more of this wonderful vegetable that comes from a family of cabbage. It contains Sulforaphane, a phytochemical under research for its potential anticancer properties. Brussels Sprouts can be roasted or boiled but boiling reduces the amount of Sulforaphane.

Today’s blog is not only about heavy duty research though, I also wanted to show you some of my roses that are currently blooming.

s 11

s 3






The weather has been really mild and most days I work in the garden, it’s  as 2lways drizzling. I was able to capture these pictures in a beautiful dusk light.








Let’s get back to the recipe now though.


BS 1


Brussels Sprouts smaller size and preferably similar sized about 25 or so

Onion Cut in thin stripes 1/2 cup or more

Oil 1 tsp

Red Chilies 2

Cumin seeds 1 tspBS 1

Asafoetida couple of pinches

Garam masala 1 tsp

Salt and Sugar per taste

Golden Raisins 1/2 cup (optional)


Heat oil in a saucepan, add Asafoetida and cumin seeds and let it crackle. Add Onion, Red chilies and saute for three minutes. add raisins and saute for another minute. Add Sprouts and saute until they are softened. You will have to keep stirring them to avoid burning but not too often. Add Garam Masala in between and Saute until done. They should be soft but slightly firm. Add Salt and Sugar and remove from heat. Serve hot as a side dish to any Indian or Non-Indian cuisine.





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