Salads drizzled with delicious dressing make you feel good for some time but an hour or two later your stomach tends to forget you’ve eaten anything at all. And so, you eat again. Unless of course, you were wise enough to eat a grain salad.
There are so many reasons to love this soup; added protein-rich chick peas, carrots, celery and tomatoes make it more substantial and tastes even better on the second day. This vegetable-packed healthy soup recipe is inspired by caldo verde, a Portuguese soup made with kale, potatoes and linguica sausage. I had planned to make this healthy soup last night before I knew temperature is going to be in the single digits for much of the day.
Almost every cuisine has at least one signature dish featuring some type of meat paired with vegetables and slow simmered for hours. China is known for its red-stews and braised dishes. And on a cold winter day, nothing hits the spot quite like a big bowl of steaming pork stew.
Malai Kofta is a velvety smooth Mughlai gravy with soft, tender melt-in- your-mouth cottage cheese dumplings. It is an Indian vegetarian dish with rich taste of fresh cream and nuts. This is one of the few Indian vegetarian recipes that always get you drool by just listening to its name.
Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. It is a classic style of preparation enjoyed across China. Originated in Jiangsu’s Wuxi, the flavor sweet and sour, or tangcu, exists in all China’s major regional cuisines. Depending on the region, tangcu is prepared differently, and the method used to achieve the dish’s color varies as well.
Garlic shoots also called garlic Scapes are a gourmet delight and one of those rare delicacies that are in season only for a few weeks. They are milder than garlic cloves but when cooked, the Scapes become sweeter with a subtle garlic undertone with a texture similar to that of asparagus or string beans. They’re delicious; crunchy, sweet without being too garlicky.
Kathi Rolls are one of the oldest Indian street foods. Savoury barbecued meats or veggies rolled into Indian flat bread, layered with egg, rolled up into parchment paper, twisted at the end and served. Kati Rolls or Kathi Rolls were first introduced by “Nizams of Kolkata” a famous joint that sold kebabs and parathas and other Mughlai dishes in the heart of the city in 1930’s. Since then the kathi rolls are one of the famous Indian street foods.
Butter chicken or Murgh Makhani has been an instant hit through the years. Along with Chicken Tikka Masala this is one of the most well-known Indian dishes around the world. It originated in the 50’s at Moti Mahal restaurant in Delhi. Eating butter chicken in Moti Mahal is like reading Shakespeare’s Hamlet.
This is my mom’s recipe and my all-time favorite sabzi. This ordinary looking vegetable is cooked with very basic ingredients retaining its natural sweet taste and keeping it healthy at the same time. This is a lovely side dish to Indian meals. It can be served on its own with chapati or as a side to any daal (lentil soup).
Crispy, crackly on the outside and moist, succulent on the inside, these roasted chicken legs appear on the my dinner table more than any other chicken dish. Not only easy to prepare, it is budget friendly too. Chicken legs coated in a mixture of olive oil, ginger, garlic, lemon juice and seasonings, then roasted in the oven. Full of flavors this dish is hands-down!