With my ongoing theme on lemons that started with the marshmallows, this week there is a lemon and rosemary infused ice cream made using Jeni Britton Bauer’s method from her book, Jenis Splendid Ice Creams at Home (Artisan Books). This book made me fall in love with making ice creams at home and become much more adventurous in my flavor combinations. The ice cream is egg-free and uses cream cheese and cornstarch to build the texture....

Those gorgeous swirls between the creamy cheesecake are brought to you by raspberry jam. I used a natural raspberry jam I picked up at the farmer’s market, but feel free to use any kind of jam and any flavor. I have a feeling peach or apricot jam would be fabulous. You’ll need a scant 1/4 cup of jam total. To swirl, drizzle 4 parallel and horizontal lines of jam on top of the cheesecake batter....

Check out my guidelines for how to follow a Keto Vegetarian Diet. This List Of Low Carb Vegetarian Recipes Has A Little Bit Of Everything! Whether you’re looking for some new main dishes to try, some side dishes to make a more filling meal, an appetizer to serve before dinner, some keto-friendly drinks or a delightfully low carb dessert, I’ve got you covered! I’ve put together a list of 70+ low carb vegetarian recipes that cover the whole gamut of recipe types to keep you busy cooking while living a keto and vegetarian lifestyle....

No reviews 2 Tbsp coriander seeds 1 tsp anise or fennel seeds 1/2 tsp ground turmeric 3 Tbsp coconut oil 2 whole Kashmiri chiles (you can use another red chile that is not too hot) one 2 in/5 cm whole cinnamon stick or 1 tsp ground cinnamon 2 green cardamom pods, crushed once * 6 whole cloves 8 shallots or 1 large yellow or white onion, thinly sliced into rings 1 tsp minced garlic 1 tsp grated ginger root 2....

Regular followers of Sailu’s Kitchen will know our family’s love for eggs in all its avatars. I am always on the lookout for the best dishes with egg especially curry based recipes that go well with dosa, appam, neer dosa and rice. There is never any dearth for authentic Indian regional egg recipes and I tend to go for curries that have unique spice blends. Mangalorean egg curry is a coconut based curry that calls for a unique blend of spices like mustard seeds, cumin, coriander seeds, fenugreek seeds, red chillis and tamarind....

1 Heat oil in a cooking vessel, add the mustard seeds and let them splutter. Add the curry leaves and saute till a nice aroma emanates the kitchen. 2 Add the green chilies and ginger and saute for few secs. 3 Add the chopped onions and saute on medium heat for 3-4 mts. Add turmeric pwd, red chili pwd, coriander pwd, saunf pwd and garam masala pwd. Mix well. 4 Add the chopped tomatoes and saute for 5 mts till oil separates....

I made Matar Kachori along with Dahi Bhalla and Phirni as part of our brunch platter to celebrate Holi, the Indian festival of colours. Kachoris are savory fried puff pastry with varied fillings based on the region they are prepared and most of them are usually lentil based. The most popular Kachori has a filling of fried urad dal paste and spices called Khasta Kachori. Kachoris are usually served with a thin potato gravy aka dubki wale aloo sabzi or sweet tamarind chutney or as a chaat....

When was the last time you truly felt joy out in what you do? I often find myself questioning this. And every single time, when I cook something that is deeply rooted in my culture, I feel that joy. To write this recipe for you brings me joy. These Methi Na Gota are known for their soft texture and that hint of bitterness from the methi. This recipe is an adaptation from my kaki’s recipe....

Complete with a flaky golden brown pie crust, juicy berry filling, and crunchy coarse sugar on top (optional but so good!!), these mini fruit galettes are a treat any time of year. But I especially love them as the weather heats up and we can take advantage of the season’s freshest flavors. Galettes are free-form pies. I like to call them “lazy pies” because there’s no complicated shaping involved. Just as delicious + awesome as pie, but there’s no weaving, crimping, trimming, or any of that meticulous business....

I am sharing how to make a Punjabi-style Mixed Vegetable Curry recipe with veggies and paneer in the Instant Pot, and in a regular pot on the stovetop. Mixed vegetable curry is an easy and delicious way to incorporate more veggies into your diet. It’s creamy, gluten-free, and can be easily made vegan. This mix veg curry is my go-to recipe when I want to use up little portions of vegetables left in the fridge and it makes a great family-friendly meal....

The tender, meaty chunks of monkfish do a brilliant job of soaking up all that tomatoey curry sauce! They’re so filling and nourishing too. I always end up craving a curry at some point in the week, so this is a brilliant way to add in some variety. Not to mention, it’s super quick and easy. Also, it’s one-pan! That means the kitchen isn’t in absolute shambles by the time dinner is ready, which is a massive help....

Mulligatawny soup melds the spicy warmth of Indian flavors with British cuisine, all in one deliciously heartwarming bowl. What You’ll Need To Make Mulligatawny Soup Step-by-Step Instructions Heat the oil in a large pot. Add the garam masala and cook, stirring, for about 30 seconds, until fragrant. This simple version features lots of veggies, red lentils, coconut milk, tender chicken, and an apple for a bit of sweetness. I often stir in some basmati rice for added substance, but truly, homemade or store-bought naan is all you need to complete the meal....

1 In a pressure cooker, place a cup of tur dal, turmeric pwd, 2 1/2 cups of water and pressure cook upto 3 whistles. If cooking over stove top, cook till the dal is soft. Mash dal, add a cup of water and salt. You can add more water if you want a watery consistency. Cook on slow to medium flame for 4-5 mts. Turn off heat. 2 Add lemon juice and combine....

A swirly twirly pumpkin pie to add to your fall baking list. This recipe is a lot of fun! I usually bake a classic pumpkin pie a couple times each fall season, and certainly serve it at the Thanksgiving table with plenty of fresh whipped cream. And to spice things up recently, I swapped regular pie crust for a gingersnap cookie crust and threw in a lot of chocolate hazelnut spread....

I also cooked a whole sea bass that was seasoned with turmeric and served it on a bed of pearl/Israeli couscous scented with saffron strands for my column at the SF Chronicle. (Recipe in link). Sometimes, you just want something tasty yet easy to put together. Next week, we’ll make a batch cayenne and maple infused Swiss buttercream! I think you’ll like it a lot. Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment....

I am sharing how to make a Punjabi-style Paneer Jalfrezi recipe using the Instant Pot, and a regular pot on the stovetop. Paneer Jalfrezi is my family’s favorite curry (sabji) and we love eating it with chapati or paratha. It is that restaurant-style meal that is so easy and effortless to make at home. I was first introduced to baby corn paneer jalfrezi when I was working in the United Kingdom (UK)....

I made these stuffed cookie bars again this past weekend for two reasons. First… look at them. The melty peppermint filling is an obvious excuse to make them again. And again. And again. Second, I went a little crazy buying Halloween candy this year and have been on the prowl for recipes to use up all my extras. And who doesn’t like chocolate chip cookies + candy? To start, mix up a quick chocolate chip cookie dough recipe....

In this post, I’m sharing how to make the popular Maharashtrian style Kanda poha and Kanda batata poha recipes with step-by-step pics and video. Poha for breakfast has been a staple since childhood. Mom would even sometimes make it as an evening snack with chai (tea) especially if we had guests coming. Now, I often make it as a weekend breakfast. We all love it and makes such a filling and nutritious meal....

Read more about the science behind this classic dish in my newsletter, The Flavor Files. No reviews 4 ½ cups/1 L chilled water 2 lb/ g large Russet potatoes, peeled ¼ cup/60 ml duck fat, melted 1 Tbsp plus 1 tsp cornstarch 4 garlic cloves, grated ½ tsp ground turmeric Fine sea salt 1 Tbsp chopped chives Serving Suggestions Sour cream Guava Onion Jam Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment....

Who does not like potatoes? At home, we love our potatoes and cannot do without them. The other day, a blogger friend, Nandita of Saffron Trail, posted a fantastic Masala Aloo recipe. This quick simple recipe is from Sanjeev Kapoor’s cooking show, Khana Khazana. I tried it this morning for our mid day meal and am absolutely floored. Potato Roast couldn’t have got any better. Soul food at its best!...