Veg Pakora
Crispy Veg Pakora is made with gram flour/chickpea flour and is one of the most famous snacks from Pakistan. We make it with different veggies or even with chicken.
Category: Side Dish
Sticky Sesame Cauliflower
Sesame Chicken is one of my all time favorite Chinese take-out dishes. Despite my affinity for it, the summer is slowly approaching and I’m doing everything I can to cut unnecessary calories and fat, without compromising flavor. For example, although we’re breading our Cauliflower, we’ll avoid a ton of excess fat and calories by baking our florets instead of frying them. Even though this is a healthier choice than traditional Chinese take-out, no flavor or comfort factor is compromised.
Mango Salad with Miso-Sesame Dressing
This recipe came out of my cravings for something bright and refreshing but also something with a depth of flavour. What developed was an idea to create my take on a mango salad (Thai) with a miso-based dressing (Japanese). After making it the first time, my mother frequently asks for it to accompany our meals.
Kati’s Sprouts
My family calls these my “Unhealthy Brussels Sprouts”, it was a way to get my family familiar with brussels sprouts, and ease them into clean eating!
Spicy Croissant
This recipe I tried once when there were some leftover croissant which almost reached its expiry. I wanted to use all the croissant as one dish. I make such kind of spiced masala with a flatbread. So I substituted croissant in place of flatbread and it came out tasty.
Spiced Orange Rice
I make lemon rice often which is a common variety of rice in my country. Once I thought, why can’t I try the same with oranges and made this recipe. This is a very flavorful food with a little sweetness. Now we can use oranges for savory dish too. A great way to use your leftover rice.
“Krab” Cakes
A vegan take on the classic crab cake. Made with oyster mushrooms which mimic the texture of crab meat.
Skillet Home Fries For One
Easy, delicious home fries recipe for one packed with lots of savory and rustic flavors.
Tricolor Rice (Indian name – Triranga Pulao)
A rice dish handed down to me by my mother. This dish can be enjoyed in all seasons. It’s beautifully colored and has a variety of flavors and nutrients.