Announcing Serve It Series - Serve It - Raw

This month's theme for Serve It series is Serve It - Raw. Summer is in full swing everywhere and all we want to eat is something light, cool and that wouldn't weigh you down. We get a lot of fresh produce in spring and summer and I love to have salads as much as I can. Salads need not be something boring or unsatisfying as that is the commonly conceived notion. Adding little protein like eggs, chicken and nuts and fruits like dried cranberries, raisins, apricots etc makes it a whole meal in itself. When it comes to salads the options are nearly unending.Here are the guidelines for the event:1. You may send in any entry that is raw. Starter,...

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Skillet Penne and Sausage

This dish is quick and easy because everything cooks in one skillet. It gets it's great flavor from sun-dried tomatoesalong with fresh spinach, and garlic.  You'll also need Italian sausage-sweet or hot. (I used a combo of both), milk, chicken broth,parmesan cheese, olive oil and salt. Chopped onion, garlic and sun dried tomatoes. I like to evenly divide the penne into two jars. This easily measures out the 8oz.(I use lots of these jars for storage) This way I'll  have another 8oz ready to go. Heat the olive oil in a large 12" skillet until shimmering. Add the onion and 1/2t...

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afghani cuisine

Normal 0 afghani cuisineThere is something special about Afghani food ,simple, colorful and tasty .I love Afghani food  and I make these color full dishes all the time.I remember my first Afghani dish was there rice and that’s was 12 years back ,I learn Afghani cooking from many people and the more I cook the more I feel good about it.My best friend Sarah wardak  and their family teach me their special egg plant dish which is to die for. The rice topped with raisins and carrots and mantu   are the stars  of my table.The creamy kofta with yellow lentils  and their yummy sweet dishes are out of this world.Its...

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Aloo Matar Recipe with Methi

Aloo Matar (Mutter) is a popular recipe with two key ingredients potatoes and green peas. After Aloo Gobi this is my favorite potato recipe. Here Aloo and Mattar are cooked together with spices, onions, ginger garlic paste and tomatoes. There are other versions of this recipe which have curry or gravy. This is the stir fry version. I have added in Methi (Fenugreek) leaves for added nutritional benefit. Methi is rich in Iron, Potassium, Vitamin C and K and is also known to lower blood sugar. Only half bunch of Methi leaves are used so that the bitter taste does not overpower the other flavors. Aloo Mattar sabzi goes very well with all Indian...

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Chicken Chukka / Easy Indian Chicken Side Dish | Indian Chicken Recipes

This is the first non-veg dish in my space, though I used to eat meat at least twice a month before marriage. My family, Grandma, Dad and Sis are experts in cooking meat and I had been always a sous-chef whenever it comes to cooking non-veg. My territory was limited to the prepping and tasting area. DH is a pure vegetarian. Having said that, I never really had an idea to cook meat at home until recently. I started with salmon initially and slowly included chicken in my kitchen. I have started with cooking basic recipes, nothing fancy and hoping to post more non-vegetarian recipes here in my space. Ingredients:Preparation time...

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Salmon with Spinach in a Blue Cheese Cream Sauce

This delicious salmon dinner is a favorite of ours. It's easy enough  for a gourmet dinner anytime, yet special enough for company.If you love salmon, spinach and blue cheese,you are in for a unique flavor combination!You'll need fresh salmon fillets, one per person, a bag of fresh spinach, a small container eachof heavy cream, and blue cheese, garlic salt and pepper, and spaghetti or linguini.Start boiling the salted water for the pasta. Generously season the salmon fillets' top sides with the  garlic salt and pepper.Saute the salmon, skin side down in a hot skillet with...

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Vetrilai Poondu Sadham / Rice flavored with Garlic and Betel Leaves - Guest post by Reva of Kaarasaaram

This month's guest post is by Reva of Kaarasaaram. She is one of the dearest blog buddies of me. If you have not stopped by her place you should do so now. She has a pretty and neatly laid out space with gorgeous pictures. She hails from Coimbatore - the heart of the Kongu region in South-India, which has a deep-rooted culture and history associated with it. The Kongu cuisine always uses the freshest ingredients for every meal and has its own distinct cooking methods. This recipe Vetrilai Poondu Sadham is one of her Kongu region specialties. Reva's space does not only focus on the kongu cuisine but a variety of cuisines from all over the world....

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