candied pumpkin-2

Like me, if you are looking for a new and delicious way to end a meal this fall, this dessert is for you? Quick, easy, flavorful, irresistible bite size pumpkin delight.

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Homemade Broth

Homemade broth

I had almost forgotten the taste of soups made from homemade broth. My mom came and stayed with us for a month after R was born. While she was with us, she made me soup with freshly cooked broth frequently.  There was no turning back after I remembered the taste of broth made from scratch. Ever since then, I stopped buying the boxed broth(I stopped buying the canned one long before), be it chicken, beef or vegetable.

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Kale Pesto with a twist

Kale Pesto-1

IMPORTANT : With A spin is moving to self hosted site.  Please subscribe on http://www.withaspin.com to never miss a post and NOT from WordPress dashboard “follow” button.  Thank you!

Growing up, like many, I wasn’t big fan of leafy vegetables.  I used to tell my mom that leafy vegetables are food for four legged animals like cows, goats, etc. and clearly since I am not one of those four-legged animals, I shouldn’t have to eat them.  She off course didn’t pay much attention and continued offering leafy greens.  Though I’ve come a long way from the four legged animal thought, I do not necessarily explore too much of leafy vegetables outside of what I grew up with.  Kale is one of them I didn’t know about until I moved to USA. Continue reading

Ahh…Chutney..mm..good

Zesty, sweet, sour, spicy! Simple yet delicious. Chutney, with its variety of flavors and styles, is a pleasant addition to any meal. It is a dish that you can play around with flavors and textures and is extremely easy to make at home. Personal preference usually dictates the taste and texture of chutney. It can range from jam like sticky substance to smooth or chunky consistency. A small amount of chutney goes a long way because of the concentrated flavor that adds a burst of excitement to any dish be it a curry or grilled meat, fish or vegetable.

Radish Chutney 1

The radish chutney is tongue tickling spicy, sweet and sour with a hint of sweetness. Panch foron, tamarind, vinegar, dry roasted cumin and coriander give radish chutney a piquant and tangy flavor. You can taste a contrast of flavor due to the sour taste of vinegar and tamarind and sweetness of sugar.
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Truffles – fungi or sweets?

Do you know your truffles? At a dinner table, if you hear truffles will be served, would you expect the pungent scented expensive mushroom or delectable round, confection?

Natural truffle is a subterranean mushroom found growing near tree roots and thought to be an aphrodisiac by the ancient Greeks and Romans. I am not talking about these sensual, mysterious and one of the most expensive natural food. I am talking about the other kind that resembles the fungal namesake, the quintessential luxury confection of the modern world. Traditionally, this other kind is made with velvety smooth chocolate ganache filling. The Latin term truffle means “swelling” or “lump”. Both the mushroom and sweet gets the name from the unusual shape they hold. Just as the natural truffles, the sweet truffles are synonymous with luxury and finest delicacies.

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Ravioli Night

I promised in my beet pancake post that I will be sharing more beet recipes. Here you go.

Though I made this for my baby girl and filing under “Baby Friendly” this is a delicious recipe and great for adult taste buds too. You may have to adjust the seasoning a bit if you are preparing this for the whole family.

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