These last few days I haven’t really done any grocery shopping except buying basic ingredients such as tomatoes, onions, peppers etc. Inspir...

Last memorial day weekend, my nephew was in town and spent the weekend with us. I treated him with all his favorite Indian food from chicken...

I keep a decent stock of dried peas/pulses in my pantry and use them regularly in my cooking. However, Chawli or Black- Eyed Peas is one of ...

Kurmura also known as murmura or mumra is a type of puffed grain made from rice. This spicy garlic flavored Kurmura Chiwda makes a very ligh...

I was introduced to Italian food some 10 years back when I first came to the US. Until then, the only Italian (or should I call it American?...

I use tamarind as a souring agent in quite a few traditional Maharashtrian and Konkani dishes. However, there are few dishes I know where ta...

This is a very special post for me bcoz this is my first Indian Cooking Challenge and also my first entry in the dessert section on my blog...

This is probably the most exotic way of using methi/ fenugreek leaves. The bold flavor of the methi leaves, sweetness from the green peas an...

Growing up I learnt several traditional dishes from my mom and also inherited the love and passion for cooking from her. She recently shared...

Last weekend, D was craving some traditional coconut based amti ('Amti' is any dal preparation that can be served over rice) and req...