What is Rabri? Rabri (rabdi) is the classic North Indian dessert. The main ingredient is Milk (Whole milk or full-fat milk) which is thickened slowly on low flame till it is very thick. During the simmering process, the cream layer is formed on top. That is collected by sticking to the sides of the pan. In the end that collected cream is added back to the thickened milk. This adds the long, rich lachha malai (layers of cream) in the rabri....
Just 10 ingredients and simple methods required for these vegan and gluten-free fritters, friends. They pair perfectly with our new sweet potato “rice” and are just begging to be dipped in avocado crema or guacamole. Let us show you how it’s done! How to Make Fritters: Black Bean Edition The trick to black bean fritters with BIG flavor and even better texture? Roasting! Not only does this step caramelize the mushrooms and onions for MAJOR deliciousness, it also dries out the black beans just slightly for fritters that are perfectly moist without being too wet or gummy....
I wait in heavy anticipation for 12 months for the day that arrives in what seems like a flash and before I know it, it’s over. And all the excitement surrounding it evaporates in seconds. There’s nothing quite like the holiday season and I hate knowing I won’t taste it again until next year. Thus, it’s a given that New Year’s takes a back seat to my joyous, beloved Christmas....
And because I’ve somehow never put sweet potatoes in enchiladas (practically my favorite food), it had to be done. May we present EPIC Sweet Potato Black Bean (+ Kale!) Enchiladas!? Let us show you how it’s done. Origins of Enchiladas It’s believed that enchiladas may have originated from a similar Mayan dish called papadzules. But the first written recipe for enchiladas was in an 1831 cookbook called El Cocinero mexicano (source)....
This is one of those traditional dishes, like Chicken Karahi, Chicken Biryani, and most recently Butter Chicken, that I’ve attempted countless times before I was satisfied enough to share. My goal is to give easier versions of these dishes with zero sacrifices on the classic, ‘authentic’ taste. Enter your email below and get it sent straight to your inbox. Plus, get recipes & tips every week! Pop Quiz – What makes this Chicken korma ‘authentic’?...
Not only does it look, feel, and taste as good as the real thing, but it’s easy to make with just 1 blender, 8 ingredients, and 30 minutes required. Let us show you how it’s done! How to Make Vegan Cream Cheese This dreamy, savory spread couldn’t be easier to make! Simply soak, combine, and blend. Yep! Each ingredient in this vegan cream cheese was carefully chosen and plays a unique and important role....
Handi is the type of vessel that is used in India for cooking many dishes. The dishes made in handi are named in that way e.g. veg handi or handi pulao. I do not have such handi to cook in, so here I have used regular pan. You will find this veg diwani handi in many north indian restaurants’ menu. Here I have tried to replicate it and making this restaurant style veg handi at home....
This veg pizza recipe works for both regular crust and thin crust pizza. In this post, I have made thin crust since he loves thin, crispy crust. I have made regular crust as well and it works fine as well. I will share the photo here soon. See below pic for regular crust pizza. So you can make either one as per your family preference. Details are included in the recipe below....
Who’s ready for Valentine’s Day?! Valentine’s Day holds some funny traditions for John and me. When we were dating I had a very health-conscious roommate who would occasionally go all out on hard cider and a bucket of fried food (namely chicken and biscuits). It was like hearing the pope swear – mind blowing. Valentine’s Day was just a few days away and after seeing my friend relish in her big splurge, we decided to follow suit....
In the meantime, let’s dig into this seasonal stack of goodness. Fluffy cornmeal pancakes with cranberry orange compote. Let’s get into the kitchen. These pancakes require just 7 ingredients and the compote comes together while the batter rests, making this a 30-minute recipe as well. To keep these gluten free, I used a mixture of gluten free oat flour and cornmeal. Melted vegan butter adds decadence and a subtle buttery flavor....
If you’ve followed our blog for a while now, you probably already know about my favorite queso recipe, which is made without cashews and with eggplant instead! That recipe still has my heart because it uses an entire vegetable in place of butter and cheese and whatever else goes into conventional queso dip. Healthy swaps for the win. Side note: you can learn about the origins of queso here. But, sometimes you don’t want vegetables in your “cheese” dip....
All it took was covering it with ice cream to change my mind. Go figure. These days I’m eating peaches in all kinds of things – crisps, green salads, fruit salads, and, more recently, smoothies. This recipe features two ripe peaches as the star ingredient, frozen banana adds sweetness and texture, and orange juice adds a bit of tartness. Chia seeds make it gel up a bit and thicken, plus add a ton of health perks....
❤️ You’ll Love This Walnut Burfi It’s quick to make (only 20 minutes – from start to finish). This walnut burfi is much easier to make compared to traditional Indian sweets like gulab jamun, kaju katli. It is a beginner-friendly, you cannot go wrong with this recipe. Of course, it has a nutty flavor from walnut. Plus, it has coconut flavor with a subtle chocolate flavor from cocoa powder. All these flavors go well together....
About This Recipe This is a no-fuss eggless brownie recipe using a mixing bowl, wire whisk, and everyday ingredients. The best things in life are often the simplest. This is my go-to eggless brownie recipe and after one bite you won’t even notice that this brownie recipe has no eggs. They have the perfect intensity of chocolate flavor, they are sweet and rich, and they’re unbelievably satisfying. The chocolate flavor comes from the cocoa powder....
Not only is it everything you want in a chili (hearty, thick, smoky, and spicy), but it’s nutrient-packed and a great way to use up almost any veggie you have around. Plus, it makes a BIG batch perfect for feeding a crowd or restocking the freezer! Let’s make chili! How to Make Pumpkin Turkey Chili This chili is one of those recipes that’s intended to be more of a guide than a rule....
I’m not sure where this idea originated – probably Martha Stewart herself. But I love it. Not that pasta is super complicated anyway, but to create an even smaller mess and save time is a double upgrade if you ask me. This dish starts with plenty of veggies: Mushrooms, eggplant and fresh parsley. You start by sautéeing your veggies in a big pot or pan and then setting them aside....
The Restaurant-Famous Mint Raita I’m still not sure what to call this recipe. I suppose the yogurt makes it a raita yet the herbs and blended texture pull it into the Chutney category. Restaurants are divided about its naming too. Some call it Pudina (mint) Chutney, others simply Raita. On Instagram, a 60% raita/40% chutney vote led me to the final, inconclusive decision of calling it both – Mint Raita OR Yogurt Chutney....
In all transparency, I used to be in the “keep mint out of my dessert because it tastes like toothpaste” camp. But that changed when I was forced to eat mint chocolate chip ice cream at a party when it was the only dessert option, and it was like the heavens parted and I was enlightened to the glory that is mint chocolate. So when we realized there were no peppermint patties on the blog, we knew that had to change....
It’s rich, smoky, spicy, and a beautiful vibrant orange color (hello, antioxidants!). What’s not to love!? Let’s make this thing! Origin of Enchilada Sauce The word enchilada comes from “enchilar,” which means “to season with chile.” And chilies are at the heart of enchilada sauce (a.k.a. the most essential ingredient in making enchiladas). Enchiladas may have evolved from a similar Mayan dish and date back to at least 1831, with the first published recipe in a cookbook called El Cocinero mexicano (source)....
For only spending 24 hours there, I’m still a little perplexed as to how I managed to gain two completely different ideas for the blog. I’m not complaining, and neither are my taste buds. Let’s make some simple, healthy dessert, shall we? When we’re traveling, it’s often difficult to find anything sweet outside of dairy-free chocolate at the grocery store. So when we stumbled upon a local cafe that had some vegan options, I was thrilled....
