Grated Mango Pickle

My childhood memories go back to the time when we used to go to my grandmom's place during summer holidays. We used to eat a lot, play as much as we can, and finally watch tv the whole day. I remember watching my grandmom making pickle , picking the best unripe mangoes, hiring a guy to cut those mangoes(cos they were more than 100 mangoes), grounding spices for pickle using large pestle, finally mixing all the spices and mango pieces and letting them soak for a while. Our Summer was full of mangoes. 

Even today, she prepares 7-8 variety of pickles for everyone in the family. I receive her pickles shipped to the United States too. Thank you grand ma.. :) 

Whole Wheat Walnut Raisin Biscotti

My memories of biscotti goes back to when I was about six. I remember  dipping the whole biscuit into warm cup of Horlicks.  I remember my mom scolding me for eating all the biscuits and leaving behind the Horlicks. I remember how that warm Horlicks took away my sleep and I used to play with biscuits. Well my cravings for biscuits never stop. Coming to the recipe, I used whole wheat flour and little amount of all purpose flour.

Vegetable Momos

Do you know to knead dough and make rotis? Do you know how to chop veggies? Then Momos are easy to make. They were quick to make.You can make it ahead of time and it will keep well in fridge for up to two days.Plus, it tastes best only warm.I had momos in Darjeeling,India. They served it hot with Tomato chutney. It was so delicious. Momos are made with a simple flour-and-water dough and stuffing can differ from place to place in india. I used some freshly shredded cabbage,carrots,beans,green peppers and spring onions.

Pesarattu -Green Moong Dosa

Pesarattu is one of the popular south indian tiffin items. Specifically made in Andhra Pradesh, this dish is my all time favorite and a very healthy dish too. I remember having it with upma and ginger chutney. It is made using a batter made of green moong dal, ginger, cumin seeds and green chillies. 

Almond Butter Cookies

How would you define "Gluten free" .I know ,it's a buzz word in the health world now.Gluten is the protein in wheat, rye, barley, spelt and a few other closely related grains. It's not in corn, rice, or oats, although oats are mostly contaminated during processing, so you would need to buy ones that are certified gluten free (meaning they were processed in a gluten free environment).Being away from my mom after marraige made me more health conscious . I researched a lot about Almond butter and gave it a try.

Glazed Blueberry Donuts

My mondays always start late with a lot of work and hunger. I knew it was going to be long day .Doing laundry,Cleaning kitchen,Folding the clothes and arranging and having breakfast.After all the work, I  managed to do a bit of baking.Did I ever tell you how much I love baking? I saw some blueberries sitting in my fridge for past 2 weeks , I promised myself I wont waste them and then started thinking what to make? I was craving for some donuts. I love donuts ,unlike the deep fried ones . Baked donuts taste similar to the fried ones except they are cakey and soft.Berries are the yummiest fruits to use in Cakes,Donuts and pies. 

A Day well spent in Spring affair and Estate Sales

Almost after 5 months , I was all happy to come out and see bright sun, beautiful flowers and greenish everywhere. We went to an event called "Spring Affair",where we found more than 500 different varieties of plants on sale ,with educational talks ,"The Talk abouts" and vendors all under same roof. We were so excited and started picking our favorite plants. Admission to this sale was free. We found all varieties of perennial plants, herbs,native plants,temperennials ,ferns and shrubs.My eye caught this plant and was excited to buy it but It was not for sale :(. Such a beautiful plant huh!! :) 

Simple Potato Pilaf

One of few moments in my life, where I’m left speechless. As I watched the news day before yesterday, events at Boston Marathon unfolded into something weird. Something really unimaginable and so shocking. I was constantly trying to reach my cousin , as she was always an active participant of marathons in boston. After exchanging a few facebook messages and few calls , we  were left with a huge relief that they are all safe . But still I cant stop thinking about it. We are all with you bostonians and praying for everyone who have lost their loved ones.I was all sad and angry, So I cheered myself up with one of my mom's speciality "Potato Pilaf". She does this pilaf whenever there is any leftover rice.It tastes very good with leftover rice. I still remember helping her in kitchen by stirring the veggies while my little sister was making raitha .

Paneer Tikka Masala

What makes a Tikka masala everyone's favorite curry? Is it because it is so spicy and flavorful or that tangy sauce that binds it all or that tikka's smoky flavor? Whatever the reason is , this curry managed to cheered us all up.Being a spice lover, I always order tikka masala in indian restaurants. I loved the flavor of the curry in india. But after coming to US, I never dared to order this curry in indian restaurants. I know they would ruin the dish .I saw some paneer sitting in refrigerator for past 2 weeks. I thought why not I use it for making some spicy curry, then I headed into my kitchen with my camera. 

Ugadi Pachadi

Yugādi, Ugādi "Samvatsarādi" Telugu :Ugadi (ఉగాది) is the New Year’s Day for the people of the Deccan region of India. The name Yugadi or Ugadi is derived from the Sanskrit words yuga (age) and ādi (beginning): “the beginning of a new age”. It falls on the different day every year because the Hindu calendar is a lunisolar calendar. The Saka calendar begins with the month of Chaitra (March–April) and Ugadi marks the first day of the new year. Chaitra is the first month in Panchanga which is the Indian calendar.I grew up eating this chutney and enjoying my mom's foods.

Methi Theplas (Fenugreek Leaves Flatbread)

One of the awesome things about staying at home is the pleasure of taking time in preparing a home made meal with fresh ingredients. Now that  I don’t ask my husband to pick a sandwich while coming home for lunch. Damn those days,I was totally doing that. Like that can ever stop, Ha! But, most often, we love to eat homemade meals.The moment I saw these fresh fenugreek leaves , I just decided to make some methi theplas. Methi theplas are made with a mixture of flour,pan fried,mildly spiced ,usually contains shredded vegetables. I used a bunch of fresh fenugreek leaves ,fresh yogurt and some spices. 

Chilli parota

Chilli parota reminds me so much of Chennai. We used to eat this is as a snack item and was always on my all time favorites list.Whenever I have some leftover Parotas or Chapatis, I make this . It is very spicy and tangy. Adding bell peppers to this dish gives amazing flavor. Serve them hot with raita (Sliced Onions with curd).

Oats Savory Crackers

Oats were never a part of my diet. I always try to add them to my diet but end up ignoring it.Few months ago, I was all crazy and confident about making a homemade bread and I bought 5lbs of bread flour.It was a big disaster and I never attempted to try again.From that day, I was wondering how to use the left over flour. On a fine day while visiting some blogs , I found this yummy looking crackers recipe . I modified the recipe according to my taste and it turned out so crunchy and delicious.

Temple Style Tamarind Rice (Pulihora)

Tamarind rice, simply to put together , It is a sour and tart flavored rice with lentils and peanuts. It is prepared on all special occasions at our house. I personally love temple style tamarind rice. It just tastes so yummy and flavorful .Some people do add some coriander seeds too, personally I do not like that flavor in tamarind rice. My mother in law makes the best tamarind rice after my mom .So many friends have requested me to post this recipe . So here you go guys . I made the paste before and then added with rice ,which is the easier method .It tastes best the next day. It stays in refrigerator for 2-3 weeks ,if used properly.

Singapore Noodles

I love noodles, no matter whats in it. I once tasted singapore noodles in a vegetarian Thai restaurant. It was very spicy and delicious with amazing flavors. I just googled about this dish and noted the ingredients. To my surprise, it tasted exactly the same as in thai restaurant. I used rice vermicelli noodles in it, which is very easy to soak and its gluten free. I just soaked them as per instructions on it. This noodles requires some oriental curry powder and less sodium soy sauce. For spice, I added some paprika powder and chilli flakes.