This has been my go to morning breakfast for since the beginning of this year and for good reasons: its quick, easy, nutritious, and tastes amazing. I have been eating some kind of porridge for breakfast almost everyday ever since I could remember.
For this recipe I collaborated with my friend and fellow Strala guide Kirthana who is always making the yummiest, healthy, (mostly) plant based food. She lives in India so I haven't gotten to tasting her food but her photos make me drool.
When it comes to junk food I have a weakness for chips. I remember in college when I was stressed out over final exams I would eat salt and vinegar chips like crazy thinking it would make me feel better.
I am getting into the habit of elaborately naming my recipes. I included lover in this name because every time I've made this recipe for a date or guy I like they seem really impressed with my knowledge of all the spices that go in to it.
When I am in the mood for comfort food and curry this is usually my go to recipe. Kofta is traditionally ground up veggies mixed with besan (chickpea flour), shaped into balls, fried and then placed in a flavorful curry sauce.
If you have been keeping up with my recipes you’ll notice I don't consume a lot of dairy (ghee is an exception but more on that in another post). So of course cheesecake for me is out of the question. Not only does it contain heavy amounts of dairy but a lot of unrefined sugar as well.
You might start seeing quite a few recipes involving hibiscus on my blog because it's one of my favorite tisanes (next to lavender of course). These scones (which are vegan and gluten-free by the way) are meant to be a dessert but aren’t terribly sweet.
Whenever it gets hot I don't care to turn on my oven or stove very often. So lots of raw fruits and veggies with some cooked grains and legumes are usually on my menu for the summer season. But sometimes I just don't want another bowl of salad no matter how exciting it is. And trust me I know how to make salads exciting. These summer rolls are a good alternative.
A few months ago I started a real buckwheat kick after a friend bought me a package of kasha (dry roasted buckwheat) from a Polish food store. Then I went to Russian Banya and got inspired to make these wild mushrooms I had there. These mushrooms were the best part of that night because I'm not sure why I thought it was a good idea to sweat in three different sauna rooms and then take a cold shower.
Chana Masala is one of my favorite dishes but I might say that about every vegetarian curry, so don't take my word for it. Seriously though I don't think I've ever met anyone who likes South Asian cuisine that says Chana Masala isn't the best. What makes this curry taste so good?
I am not much of a baker but I've recently been getting more into it. I thought looking up easy low ingredient recipes would be a good start because when baking, exact measurements of ingredients do matter while in cooking you can sort of eyeball stuff and still come out with something amazing. So when I came across this recipe posted on the kitchn I knew I had to add my two cents of flavor combinations to make these cookies a little more interesting. How did I come up with lemon and star anise?
Did you know that cardamom is one of the most expensive spices in the world? Good thing a little goes a long way in these pancakes (or in any recipe really). When I was little I used to hate cardamom because it was one of the whole spices that is put in Biryani that if you accidentally bit into,
Tofu gets a pretty bad rep for being bland and tasteless. People also tell me they don't like the texture. But if you love cooking any kind of Asian food like me, then you know that both of these things can be accounted for depending on what you are looking for in a dish.