SpiceNFlavors

Shakshuka

2026-08-16T21:19:46.369-07:00

Shakshuka is a popular dish originally from North Africa, mostly in Tunisia. The dish is prepared using with tomatoes and bell peppers base, flavored with spices. Eggs are cracked and added to the fresh tomatoes mixture and cooked to prepare shakshuka. This dish is enjoyed as a complete breakfast meal or even as a nutritious lunch.

Shakshuka

First cook onions

Add bell peppers

Add finely chopped tomatoes

Season with spices

Add coriander, and crack eggs and add to tomato mixture

Cook the eggs

Shakshuka

Ingredients:

4 to 5 eggs

5 to 6 roma tomatoes

1 medium onion

3 to 4 cloves of garlic

Salt to taste

1 medium red bell pepper

1/4 finely chopped green coriander

1 tsp sugar

1 tsp cumin powder

1 tsp cayenne pepper

1/2 tsp black pepper

1/4 finely chopped parsley (optional)

Olive oil

Method:

1. Finely chop tomatoes, onions. Heat a big skillet, add 3 to 4 tsp olive oil. Next, add in onions, stir and allow them to get little translucent, add in bell peppers, continue cooking on medium heat. Add tomatoes, continue to stir. Add in finely chopped garlic.

2. Season with salt, cumin powder, cayenne powder , sugar and little black pepper. As the tomatoes mixture appears softened, lower the heat. Using a spoon, make 4 to 5 well like spaces. Break each egg and directly add to the space. Allow the eggs to cook for next few minutes. Sprinkle fresh coriander and parsley.

3. As the eggs appear done, closer burner and enjoy yummy shakshuka with some warm bread or pita bread.

Pho- Chicken clear soup with rice noodles

2026-08-13T09:30:57.722-07:00

Pho is a popular Vietnamese soup that is made by preparing a clear broth, it begins by using meat or and cooking a fresh batch of clear broth. To this hot broth, they add in slices of cooked meat, bean sprouts, spring onions, etc.

In Vietnam they usually make it as beef broth, you can also make it by preparing a chicken broth.

I am preparing chicken broth, from scratch by using chicken legs on the bone with skin on. To make it aromatic I add whole roasted spices, along with charred onion and ginger.

You can also prepare vegetable broth by adding carrots, sweet potato, radish ,ginger, garlic, green onions along with spices, cilantro, charred onion. The spices used are star anise, coriander seeds, black cardamom, cloves, cinnamon stick, fennel seeds are all dry roasted on a pan, and then added to the broth, while preparing it.

After the chicken broth is ready it is strained and kept aside. Boiled rice noodles, bean sprouts, and chicken are then placed in a soup bowl and pour the hot broth to soak the noodles.

Left over noodles can also be stored separately and the left over broth and chicken can be stored separately, for later use.

Chicken Pho

Ingredients for preparing chicken pho broth

Toppings for pho bowl

You can broil them in the oven

I further charred them on the pan, it was faster ;)

Dry roast the spices

Dry roast coriander seeds

Heat 2 tbsp oil in a big pot and add the charred onions, ginger, spices, sugar.

Add chicken

Add water 6 cups

Cover and allow to boil for 30 to 40 mins

Add salt

Continue cooking

Add fresh coriander leaves

Chicken appears cooked :)

Strain the broth

Beautiful broth

Start arranging all ingredients in the bowl. Don't forget to squeeze lemon juice.

Pour the broth to soak all the ingredients and enjoy:)

Ingredients for preparing broth

2 pounds chicken thighs or leg meat with skin on

1 large yellow or white onion large (this can be char broiled in the oven) before adding it to the broth water, while preparing the soup broth.

1 medium sized fresh ginger sliced and charred.

2 tsp Tamari sauce ( it's similar to soy sauce) But it is made from soy and rice and is more aromatic and is gluten free.

1 medium sized piece of rock sugar or 2 tsp regular or brown sugar can be added to the broth

Salt as per taste ( Tamari is also added so be careful and not add too much of salt)

Spices to be roasted

2 tsp black pepper crushed

For spices:

Gather together and dry roast

2 star anise

1/4 tsp coriander seeds

1 tsp fennel seeds

2 sticks cinnamon

3 to 4 cloves

2 black cardamon

In a pan, on medium heat dry roast the above spices for 5 to 6 minutes on medium heat. Later, these get added to the broth, while preparing it.

For the toppings:

You can let your imagination run, and add as per your taste. Like I've seen people also like to add avocado slices, mushrooms, tofu, bean sprouts, etc along with cooked rice noodles.

I used bean sprouts (some people like to soak it in warm water before using it) , rice noodles, chicken,

and garnished it with Thai basil, coriander leaves and spring onions. Do squeeze some lemon juice on the top and add some Hoisin sauce or fish sauce or hot sauce (Sriracha) as per your taste.

For making the broth:

1. First, heat the oven, put it on broil temperature of about 450 degrees F and place the peeled onion, cut into halves on a baking tray along with ginger piece and let it char broil for about 5 to 6 minutes. remove and keep aside. Spray some olive oil on the baking sheet, before adding the onion and ginger.

2. Next, take a big pot or utensil, any is fine except try to use a big sized one to hold almost 6 to 7 cups of water to prepare the broth. ( I like to use my Dutch oven, for even heating ) Heat 2 tsp olive oil, add in the charred onion and ginger. Add the chicken and about 1.5 liters of water, add in the spices. Next, add tamari sauce and salt as per taste (but not too much) and 2 tsp crushed black pepper.

Add in rock sugar and allow the broth to boil for another 40 to 50 minutes. Keep checking and as the chicken cooks, remove and de bone the chicken and keep it separately. Taste the broth for seasoning.

Next, boil a packet of rice noodles for 5 to 6 minutes , strain and keep aside.

Slice 2 to 3 spring onions and keep aside.

2 to 3 small red radish, thinly sliced.

100 gms Tofu is cut into 1 inch cubes. If using tofu or mushrooms, lightly saute it on a separate pan and keep aside.

Serving soup:

In an individual soup bowl, start by adding prepared rice noodles, cooked chicken, thinly cut spring onions. Next, add in spoonfuls of prepared broth till the top of the bowl. Garnish with some more spring onions or thinly sliced onions. If you like, you can add a teaspoon of Hoisin sauce or fish sauce to the broth, before eating.

Red Boat is a nice brand of the fish sauce, available on Amazon too.

Garnish with finely chopped coriander and thai basil leaves and enjoy a hearty yum pho soup.

Enjoy!

Fruit -infused water

2026-08-11T08:44:55.015-07:00

When the weather gets hot and humid. A refreshing chilled glass of water does the work.

Water becomes inviting and refreshing with infused fruits or vegetables, like sliced cucumber. It is also low calorie, fruits give the water flavor and as they say, " water is good for you". Like cucumber helps to detoxify and is anti inflammatory. Adding berries to the water helps lower cholesterol, promote bowel movement and is anti inflammatory. They also provide antioxidants.

At a spa or restaurant (hotel) you will usually come across a nice pitcher or jar that is transparent and has colorful fruits or cucumber in them. I have added slices of orange, apple, berries to make it colorful and interesting.

Fruit- infused water

Method:

1. It is as easy as it looks. Try to use a tall, transparent water pitcher.

2. Next, clean and cut the fruits of your choice.

3. Put some ice cubes on the bottom of the pitcher. Add chilled water and preferably keep it in fridge for couple of hours, before enjoying it.

4. I have used fresh fruits, but you can also use frozen fruits of your choice.

5. One can also add 1 or 2 cinnamon sticks, or some fresh herbs of your choice, like lavender, rosemary, etc. Please remember these herbs can be strong so add accordingly.

Do try it out and share with me what else could one add to the water. Thanks.

Overnight Chia Pudding

2026-08-09T22:06:52.025-07:00

Chia seeds, are tiny nutrient-dense edible seeds full of nutrition. Packed with fiber, protein, omega 3 fatty acids. This makes them a good option for breakfast time or anytime snack. They are effortless to prepare. Soaking them overnight in milk, gives them a creamy smooth texture. The pudding is light and healthy. You can use white or black chia seeds. You can get creative and top them with freshly cut strawberries, blueberries, crunchy granola or just some nuts, choice is yours :-)

Please remember while chia seeds have lot of protein, they also have fiber and that means please drink more water while having chia seeds.

Chia Pudding

Ingredients:

1 cup milk.(Your choice almond milk, oat milk, regular milk)

1/4 cup chopped fresh strawberries, blueberries to garnish.

1/4 cup chia seeds, black or white

1/4 cup chopped nuts of your choice

1 tsp honey or maple syrup

1/4 tsp vanilla extract and a pinch of cinnamon powder

1 tbsp crunchy granola, cereal of your choice

Method:

1. Using a mason jar, or any cup of your choice, that has a lid. Add milk, add in chia seeds, add honey or maple syrup. Next, a dash of vanilla extract or cinnamon powder. Stir well, this step is important to ensure a smooth creamy texture. Close the lid and keep the jar in the refrigerator overnight for at least 7 to 8 hours.

2. Next day, shake the jar, stirring the milk. If the pudding appears runny add a tsp more of chia seeds. Add chopped fresh fruits and any nuts,of your choice. Top with a tablespoon of crunchy granola. Enjoy a creamy pudding for a refreshing and healthy breakfast start, filled with protein and fiber.

Other options is just sprinkle, a teaspoon of black or white chia seeds over your greek yogurt, mix well and top with some fresh fruits of your choice.

Also, you could add them to your overnight oatmeal bowl. Sprinkle a little chia seeds, to your glass of smoothie.

Home made granola

2026-07-06T20:25:57.437-07:00

Oats are versatile and can come in different forms. You can make overnight-oats, oatmeal, oats dosa, etc.

Today I am making granola, a crunch snack using rolled oats and nuts.

Whole oats: They are the old fashioned oats, that are also called rolled oats. They are steamed and then flattened into large flakes.

Steel oats: These oats maintain the original form and need to be cooked longer to attain the creamy texture. They have been cut with steel blades.

Quick oats: These oats are similar to rolled oats , they are steamed and flattened into more thinner flakes for quick cooking.

All oats are loaded with fibre and make a perfect ingredient for healthy cooking.

I love preparing home made granola using rolled oats and bunch of nuts, coconut flakes and dry fruits, combined with some sweet ingredient like honey, maple syrup, olive oil. This can be made in big quantity and stored to enjoy as a healthy snack or used to top over plain yogurt, oatmeal, etc.

The steps are very simple and the result is satisfying.

Home made granola

Add and mix all ingredients in a bowl

Maple syrup, rolled oats and olive oil

Bake the granola

Ingredients

Serves 8

2 cups organic old fashioned rolled oats

1/4 cup walnuts bits or chopped

1/4 cup pecans (optional)

1/4 cup coconut flakes

2 tsp pepitas seeds (pumpkin seeds)

2 tsp sweetened dried cranberries

pinch of salt

1/2 cup maple syrup or honey

1/4 cup olive oil

1 tsp cardamon powder

1/2 tsp cinnamon powder

Method:

1. Using a medium sized bowl , add oats, walnuts, pecans, coconut flakes, pepitas seeds, salt, cinnamon powder, cardamon powder and stir these dry ingredients.

2. To this add in maple syrup and olive oil and stir well.

3. Line parchment paper onto a baking sheet and heat oven to 350 F. Add to bake for approx. 15 mins. Take out and mix again, bake for another 10 to 12 minutes and or till granola appears light golden brown. Close and add dried sweetened cranberries or any other dried fruits of your choice. Let it cool to room temperature before serving.

Granola can be stored in an air tight container for more than 10 days. Enjoy, by adding a tablespoon of prepared granola along with yogurt, and berries, or just by itself.

Enjoy :) and do let me know if you make it any other way. Would love to know from you.

Masala Keema Pav

2026-06-11T12:57:14.107-07:00

In Mumbai, Parsis love Keema pav, a dish made using minced meat (chicken, lamb or goat) adding

Indian spices, and slow cooking with onions and tomatoes and the flavors come from fragrance of cardamom, cloves, etc. The Parsis like it by adding potatoes, peas and slight vinegar to the dish.

There are many restaurants and small cafes that serve this dish with pav I wanted to try making it at

home. This recipe is easy to follow with rewarding yummy results.

Keema Pauv

Keema (Masala cooked meat)

Ingredients:

You can prepare this dish using goat meat, chicken or lamb meat. I used goat meat and requested the butcher to mince 2 pounds of goat meat.

For the Marinade

2 pounds goat meat minced

2 tsp freshly grated ginger and garlic paste or store bought is fine too

4 to 5 mint leaves chopped fine

1/4 finely chopped fresh coriander leaves

2 tsp clarified butter (ghee)

1/2 cup plain yogurt

2 tsp coriander powder

2 tsp red chili powder (I prefer to use kashmiri or degi red chili powder as it gives the beautiful color to the dish, and yet doesn't make it spicy)

1 tsp turmeric powder

Salt to taste

Method:

1.Take a medium bowl, wash minced meat with water, drain the water and mix in all above ingredients one by one to marinate the meat. Leave it covered for couple of hours or overnight, in refrigerator.

For cooking the marinated kheema

I am using an insta pot ,on the pressure cook mode. It's convenient and easy to use. You can definitely use a pressure cooker of your choice.

Ingredients

4 tbsp olive oil

2 big cardamom

4 to 5 cloves

2 bay leaves

1 inch cinnamon stick

Marinated minced meat

Method:

1. Turn on the insta pot, initially on saute mode. Add olive oil, add in cardamoms, bayleaves, cloves, cinnamon stick, and minced meat. Stir and allow it to saute well for about 15 minutes, then close

lid and turn on pressure cook mode. Allow 5 to 6 whistles, before turning it off. Keep aside.

Step 3 is the making of the masala.

Ingredients

3 medium sized onions peel the skin and chop finely

1 bay leaf

Salt to taste

red chili powder (Kashmiri red chilly as it is less spicy)

2 to 3 finely chopped green Thai chilies

2 to 3 medium size tomatoes pureed

1 tbsp red chilie powder

1 tsp coriander powder

1/2 cup water

1 tsp dried fenugreek leaves ( Kasoori methi)

2 tsp coriander leaves stem, washed and chopped finely

Cooked Kheema

For the Masala

Method:

1. Heat a medium sized kadai, add in onions, add bay leaf, green chilies, saute for about

10 to 12 minutes, as the onions start to brown lightly add in tomato puree.

2. Add red chilli powder, coriander powder, 2 tsp coriander powder, 1 tsp dried fenugreek leaves.

Add salt and continue cooking the masala.

3. Add in the cooked kheema. Allow it to mix with the masala. check for salt and any other spice.

Add 1 tsp of garam masala.

Add 1 cup water and cook on low heat, cover the lid and keep checking for another 20 to 25 minutes.Garnish with finely chopped coriander leaves.

Powdered garam masala (fresh)

Ingredients:

3 to 4 big cardamoms

4 to 6 cloves

5 to 6 peppercons

1 tsp cumin seed (jeera)

Method:

Take a small pan on low heat and dry roast the above for about 5 minutes and then dry grind to a fine powder. This garam masala powder gets added to the masala. Store unused garam masala powder in air tight bottle, for later use.

Sweet corn soup

2026-04-27T02:58:50.614-07:00

Sweetcorn soup is our family favorite soup. This soup is very easy to prepare by using ready chicken/vegetable stock and cooking with corn kernels, finely chopped vegetables. I like to sometimes use home made vegetable or chicken stock.

It's good to also prepare the stock at home and keep it in the freezer for later use.

Ingredients:

500 ml low salt chicken or vegetable stock (also called broth)

16 oz can cream style corn and 1 cup of frozen or fresh corn kernels

1 tsp unsalted butter or 1 tsp olive oil

Salt to taste

2 tsp black pepper

1 tsp white vinegar

1 tsp low sodium soy sauce

2 to 3 thai green chillies

1/2 cup finely chopped carrots, beans, green peas

2 tsp cornstarch for thickening along with teaspoon of water to form a liquid

2 tsp water

1/4 tsp fresh ginger finely chopped

1/4 tsp fresh garlic finely chopped

1/2 small onion finely chopped or use 2 to 3 finely chopped green onions. You could save the stems to use as garnish.

Method:

1. First, heat a medium sized pot, add butter / olive oil. These days my favorite is the dutch oven I got as a Christmas gift from my children, so it's very special to me.

2. Add ginger, garlic, thai chillies, add finely chopped green onion or red onion. Let it simmer for 2 to 3 minutes, stirring to make sure it does not burn.

3. Add broth of your choice (veg or chicken) add in corn kernels and a can of cream style corn. Add salt, pepper, and continue cooking, stirring on medium heat to allow the corn to cook.

4. In another pan, heat butter/oil add in herbs, and the vegetables, stir for approximately 5 to 6 minutes. Add these vegetables to the boiling soup and allow it to cook further.

5. Continue cooking for another 15 minutes, then lower heat.

6. In a small cup, add cornstarch and water stir to. make a liquid paste. Slowly add this cornstarch mix to the the soup to allow it to boil and get a thicker consistency.

7. Check for seasonings, add in vinegar and soy sauce. Cook for another 2 to 3 minutes. Enjoy hot soup.

Soup corn soup with vegetables

Mutton Lababdaar

2026-03-21T15:48:19.539-07:00

Mutton is a one pot dish prepared using goat meat. Meat is cooked , along with whole spices over low heat using , onions and tomatoes to give it a balanced, yet flavorful taste.

In India this dish may be prepared with some variations depending upon the location or region.

For example in Kashmir, the mutton is prepared as rogan josh using fennel powder, spices, tomatoes and no onions.

In Bengal, it is called mutton Kosha and is cooked over low heat using mustard oil, yogurt, spices and onions.

In Northern part meat is cooked Mughlai style as salan using onions, tomatoes and with whole spices.

Today we are going to be preparing the Northern style of mutton curry that is first , for about 30 minutes in yogurt and other spices. Later, I cook it in an insta pot cooker. I particularly enjoy using insta post, feel it's more enjoyable and hassle free, almost like hands free cooking ;)

Another thing, please see the quality of ingredients, it is very important, as is the freshness of the spices.

Making a dish takes effort and low quality ingredients can make the effort go to waste.

Mutton Lababdaar

Mutton Lababdaar with rotis

Ingredients

2 pounds goat meat (cut into curry size pieces by butcher)

2 medium size red onions

2 medium size roma tomatoes, grind in a mixer.

2 tsp ginger garlic paste (1 inch ginger and 3 to 4 cloves of garlic, grind to a paste )

2 to 3 thai green chillies

2 tbsp plain yogurt

Whole spices: 2 cardamon, 2 to 3 cinnamon sticks, 2 bay leaves, 3 to 4 lavang, 4 to 5 peppercorns

1 tsp cumin seeds

Salt to taste

2 tsp red chilly powder ( I like to use Kashmiri chilli powder, for the color and it is not spicy)

1 tsp turmeric (haldi) powder

2 tsp store bought Everest meat masala. I like it, but any garam masala powder is good to use.

Method;

1. Wash the meat (cut into curry sized pieces) Using a medium size bowl, add meat, ginger garlic (use store bought paste, or fresh)salt, red chilli powder, turmeric, yogurt, mix all and keep aside, for approximately 30 to 40 minutes.

2. Heat a medium sized pressure cooker (I like to use an Insta pot as I find it to be very helpful and easy to cook with)

First, add 2 tsp clarified butter, add whole spices and finely chopped onions, green chillies. Saute' for a few 10 minutes and then add in the marinated mutton.

3. Stir and cook for another 10 to 12 minutes, add in tomatoes and spices. Add salt. and garam masala powder. Keep stirring

4. Continue to cook mutton till it appears well sautéd. Add in 200 ml water and check for salt.

5. Close and secure the lid and pressure cook for approx. 20 to 25 minutes. Allow the cooker to be closed for another 10 minutes. Open carefully and check if mutton is well cooked, or else cook for another 10 to 12 minutes and until the mutton appears soft and gravy is done.

Enjoy mutton with Indian bread or plain white rice, along with freshly sliced white onions.

Besan Ladoos

2026-03-11T10:41:00.000-07:00

Winter nights call for something that is warm, sweet and energizing. That's what these besan ladoos

are, healthy and perfect during cold winter weather. Ladoos are an Indian confection, that are prepared using gram flour, sugar, nuts,small cardamom, clarified butter and rolled into golf size or smaller ball shape.

Growing up , most of South Asian households' prepared these ladoos and kids, as well as adults can benefit with nutritious values and energy one gets by having just one ladoo a day. Besan flour can come as fine or coarse. Usually for preparing ladoos the coarse type is used.

To get started just follow these simple steps. Ladoos can be stored for a month, in refrigerator. Warm ladoos, a few seconds, before enjoying them.

Ingredients:

2 cups gram flour (Besan flour) available at Indian stores or also online

1 cup powdered sugar ( I like to grind sugar in the grinder to make it into a powder)

3 to 4 small cardamom seeds, deseeded and powdered

1/4 cup or approximately 20gms clarified butter (ghee)

1/4 cup thinly sliced almonds or pista (unsalted) to garnish ladoos.

Makes approximately 20 to 25 ladoos of medium size.

Ingredients:Cardamom powdered, pistachio, clarified butter, gram flour, powdered sugar

Add clarified butter to pan

Roast flour on low to medium heat for about 10 to 15 minutes

As it cooks, the ghee appears on top

Continue cooking till flour appears drier

add cardamom powder.

Closer burner and add sugar as flour comes to room temperature

Garnish with thinly sliced pistachios or almonds :)

Besan Ladoos

Method:

1. Heat a heavy bottom pan , add ghee. Add gram flour and stir on low heat to allow the flour to cook and slow roast, using a spatula. Careful not to let it burn at the bottom.

2. Next, as the flour gets roasted, the house will get the amazing earthy aroma. Now add cardamom powder. Close burner.

3. As the flour cools to room temperature, add powdered sugar and mix well.

4. Rub a little ghee on the palm of your hand, add a tablespoon full of the mixture and using your palms

form the mixture into a ball. Arrange on a plate and add slivered almonds, and pista on the top.

5. Keep the plate in fridge for approximately 20 minutes to set the ladoos. Enjoy daily one ladoo or for special occasions, like weddings, Diwali, etc.

Black Forest Cake

2026-01-05T08:55:00.000-08:00

Black forest cake got it's name from Germany's black forest region, a large mountain forest region in the

southwest part of Germany. The area is known for cherries and cherry brandy.

We are having a holiday party and it's Christmas time and I wanted to prepare this cake for my family and friends and of course me :-) though German's prepare it often as a national pride and not just for occasions.

This beautiful cake is prepared as a chocolate cake and then sliced into layers, where each layer is

brushed with cherry syrupy that could have a hint of brandy or almond extract.

Ingredients

1.5 cups all purpose flour

2 cups sugar

3/4 cup unsweetened coco powder

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 large eggs

1 cup milk

1/2 cup vegetable oil or un salted melted butter

1 tbsp vanilla extract

1 tbsp coffee

Cherry filling and topping

1 can canned cherry

1/2 cup granulated sugar

2 tbsps corn starch

1tsp brandy or almond extract

Whipped cream frosting

2 cups heavy whipping cream

1/4 cup or 5 tbsp of confectioners sugar

1/2 tsp vanilla extract

For the cake

1. Using a sieve add flour, coco powder, baking soda, baking powder, salt, strain and keep in a medium mixing size bowl.

2. To this add eggs, vanilla extract, sugar, oil or butter, milk, coffee and beat until combined. Please don't over beat.

3. Line the two 9 inch cake tins with round cut parchment paper and dust with some coco powder. Divide the dough into two cake tins. Bake for 30 to 35 mins at 350 F

For the cherry filling

1. Strain the cherries from the tin. Save the syrup. Keep aside. Pour syrup in to a pan. Add sugar and cornstarch and cook it for few minutes. Add cherries, brandy or almond extract stir and close the burner as it turns smooth and thickened. Cool in the refrigerator.

For the whipped cream

1. To make the whipped cream please make sure the cream is cold and the container is cold too. Add sugar and vanilla extract and beat, using a hand beater or electric hand beater to form stiff peaks. Continue to keep in refrigerator.

1 bar of chocolate 50 gms, to shave and add to the cake for decorating.

Method:

As the cake cools, turn it upside down with the flat layer on the top, on a cake stand.

Split each cake into two layers using a serrated knife or cake cutter. Now you have 4 layers. (available on Amazon)

Dust off any crumbs. Next, spread the cool frosting on the layer of the cake and add the cherries filling in the middle. Cover with more frosting and add the second layer of cake and repeat the process. On the top layer add frosting and cover the remaining frosting on the sides of the cake. Now add chocolate shaving onto the sides of the cake. Add some chocolate shavings on the top. Using a pastry bag and star nozzle pipe out frosting on the border of the top layer. Add the remaining cherry filling in the middle. Cool again in the refrigerator until ready to serve. Enjoy!

BBQ Tandoori chicken legs

2025-11-13T16:10:00.000-08:00

Who can resist the aroma and spicy taste of a well done tandoori chicken ? It not only provides

protein but also makes for a good starter.

Initially famous from the Northern regions of India but soon a favorite of many.

Ingredients:

2 pounds chicken leg quarters

1/4 cup hung plain curd

2 tbsp ginger garlic paste

4 to 5 green thai chillies chopped finely

Salt to taste

2 tsp red chilli powder

2 tbs Shaan tandoori powder can get (online or in Indian grocery)

1 freshly squeezed lemon juice

1/4 tsp tandoori edible color

2 to 3 tsp mustard oil

1 tsp gram flour / besan

1 tsp garam masala (store bought)

For Marinate:

Heat approximately 3 tbsp of mustard oil, for about 3 to 4 minutes. As it heats up close burner. Add in 2 tsp red chilli powder. Keep aside.

Marinate:

In a medium bowl, add washed and cleaned chicken legs, Make slits on the chicken with a knife.

Add ginger garlic paste, green chillies, and salt.

Add the mustard oil, and hung curd ( plain curd is hung in a cheese cloth to remove extra water)

next, add in lemon juice, tandoori color and garam masala and Shaan tandoori powder and besan

gram flour.

Mix well, cover and leave overnight or at least for 6 to 7 hours.

Brush little oil on the chicken before placing them on the hot grill.

Grill on low to medium and then on high heat once the chicken seems cooked from inside.

Serve hot with thinly sliced onions and lemon.

Low fat and high protein

2025-11-12T15:38:00.000-08:00

Chicken Tortilla Soup a very versatile and wholesome soup. It's great for big gatherings, and very satisfying with chicken and beans, along with bell peppers and cilantro.

Chicken Tortilla Soup

Ingredients

1 pound boneless, skinless chicken breast

1 medium sized onion diced

4 to 5 cloves of garlic peeled

1 inch fresh ginger chopped

2 jalapeño's diced

1 can pinto beans or low fat black beans

1 can white or yellow corn

1 can Fire roasted tomatoes

2 chipotle peppers (they come in a can) optional

500 ml chicken broth low sodium

1/4 th cup chopped cilantro

2 to 3 tortilla to prepare tortilla strips

1 tsp cumin powder

1 tsp cayenne pepper

1 tsp oregano

Salt to taste

1 tsp black pepper

Chicken Tortilla Soup
Method:
1. Heat 2 tsp olive oil in a Dutch oven or I like to use the insta pot. If using the insta pot, initially
set it to shimmer mode for 10 minutes. Add 2 tsp olive oil, diced onions, black peppercorns,
fresh ginger, garlic.
2. Once onions are translucent, add in can of fire roasted tomatoes, chipotle
peppers, and oregano.
3. Add in cumin, cayenne pepper and salt to taste. Stir in pinto beans
or black beans. Add white corn from a tin or fresh corn.
4. Add low fat chicken broth and chicken breast and allow to boil.
5. As the chicken cooks, (the test is that when it turns white, it is cooked) take it out and
using a kitchen board ( try using good quality kitchen wooden boards)and fork, shred the chicken and put it back into the
prepared soup, and continue to let it cook for another 10 to 15 minutes.
6. Check for salt and other seasonings as per your taste.
7. To prepare tortilla strips, simply cut them into long strips and spray with
little olive oil spray. sprinkle them with very little salt, for seasoning. Place them onto a baking sheet at 350 Ffor 10 to 12 minutes.
Remove and allow to cool.
8. Serve warm soup with tortilla strips and or rice crackers.

Paneer tikka BBQ skewers and refreshing lemonade

2025-11-12T14:38:00.000-08:00

Homemade Lemonade and BBQ Paneer tikka skewers

Our garden has a lemon tree that has the best lemons and nothing is more refreshing than a homemade

lemonade on a hot afternoon.

Ingredients for Lemonade

3 to 4 medium size yellow lemons

1 cup plain granulated organic sugar

1 cup water for preparing the syrup

4 cups water

Ice cubes

Method:

1. Take a medium size sauce pan, add 1 cup water. Next, stir in 1 cup sugar.

Heat over medium heat until sugar dissolves.

2. Allow the syrup to cool for few minutes.

3. Squeeze the 3 to 4 lemons and add the lemon juice to the cooled sugar syrup.

4. Add remaining 4 cups of water and stir, add ice and serve cool.

Paneer skewers

This dish goes well as a starter and perfect for a bbq party where some guests

may prefer vegetarian food. It is also a party food that works like an ice breaker to start chats

with friends and good for a crowd of friends and family. In this dish, the marination is important

where spices uphold the flavor. Colorful vegetables also enhance the look of this dish.

Skewers are versatile, you can make vegetarian, non vegetarian.

Paneer is a milk based cheese that is soft like cottage cheese. the marinade is made up of yogurt, spices, lemon juice and tandoor tikka powder ( available online or in Indian grocery stores)

Ingredients

500 gm Paneer cubed ( cut it into 1 inch cubes )

1/2 cup plain yogurt

Marination items

2 tsp Shaan or Everest tandoori tikka powder (store brought)

1 tsp freshly squeezed lemon juice

2 tsp fresh ginger garlic paste

2 to 3 finely chopped thai chilies

1 tsp red chilli powder

1/2 tsp turmeric powder

1 tsp coriander powder

1 tsp besan powder (gram flour)

1 tsp chaat powder (available online)

1 tsp vegetable cooking oil

Salt to taste

2 tsp kasoori methi (Dried fenugreek leaves) available online

Metal or wooden skewers: If you are using wooden skewers, do soak them for an hour in water before using them or else they can burn.

Method for marinade

1. In a medium size bowl, add yogurt and all remaining marinate ingredients. Add some edible tandoori red color and a tablespoon vegetable oil. Mix well.

2. Cut an onion into small 1 inch pieces and similarly cut colored bell peppers into same size pieces.

Add in cubed paneer and onions and bell peppers and allow it to marinate for approximately an hour.

3. Using skewers add the paneer cubes, alternating them with sliced onion and colored bell peppers.

3. Heat the grill to 350 degrees F and place the skewers onto the grill, spray or brush oil onto them and grill both sides for about 10 to 12 minutes. Sprinkle some chaat powder on to the cooked paneer tikka and serve hot.

4. If you are using an air fryer, preheat to 400 F and place the paneer tikka and onions, capsicum. Allow to cook for 10 to 15 minutes.

5. If you are cooking using an oven, place the marinated paneer skewers onto a baking tray at 350 F Allow them to cook for 10 to 15 minutes and be careful they do not burn. As they start to brown or sizzle take them out and serve hot.

Paneer Tikka

Lemonade drink

Heating water and sugar to prepare sugar syrup

Diwali sweets Balushahi

2025-10-21T02:41:00.000-07:00

Balushahi is a North Indian dessert. It can resemble doughnuts ( western sweet) but the taste, texture is completely different than a regular doughnut.

Recipe for Balushahi

Ingredients

1 cup all purpose flour (Maida)

4 tsp chilled plain yogurt

1/4 cup cold ghee

1/4 tsp salt

1/4 tsp baking powder and baking soda

1/4 cup sliced pistachios for garnish

Method:

1. Sieve flour in a medium bowl. Add salt. baking soda, baking powder, ghee (clarified butter) and using the chilled yogurt bind to a dough. Cover with a cloth and keep aside for approximately 15 to 20 mins.

To prepare sugar syrup

Take 1 cup granulated sugar and 1/2 cup plain water. Add 5 to 6 cardamom seeds and 4 to 5 saffron strands. Cook in a pan on medium heat for about 5 to 10 minutes and sugar syrup appears medium consistency. Close burner.

To prepare Balusahi

1. Divide the dough into small tennis ball sized portions. Flatten each ball sized portion and make an indent before you start frying, on medium heat.

2. Heat vegetable or sunflower oil for frying. Cook each balushahi on medium heat, on each side and remove as they get light brown in color.

3. Dip each balushahi into sugar syrup. Remove after 10 to 15 minutes. Add edible rose petals and garnish with thinly sliced pistachios.

Phirni delights

2025-10-10T15:16:00.000-07:00

Phirni is a creamy rice pudding that is prepared using milk, sugar and rice, that is soaked and then made into a paste. Milk is cooked with this rice paste to give it a creamy texture and then garnished with cardamom and nuts. It is sweetened with sugar and served cold.

It is a popular dessert from northern part of India.

Ingredients

400 ml 1% or 2% or whole milk ( your choice)

1/2 cup uncooked basmati rice washed and dried

1 cup plain sugar

2 tsp powdered cardamom

1/4 cup sliced almonds

1/4 cup pistachios

1/4 cup golden raisins

1 tsp saffron strands soaked in 2 tsp milk

Method

1. Heat milk, over low to medium heat. Add cardamon powder, sugar and saffron milk. Continue

cooking and stirring to avoid the milk from burning. Add sugar.

2. In a grinder, grind the basmati rice to a coarse paste, no too thin, medium texture.

3. Add this rice paste to the boiling milk and continue cooking for another 20 to 25 minutes, till

it appears thickened and rice appears cooked. Cool and pour prepared phirni into an earthern cup or dessert cup and refrigerate.

4. Garnish each phirni cup with sliced almonds and raisins.

5. Serve cold dessert and enjoy with family and friends.

Phirni

Pineapple upside down cake

2019-09-29T09:09:00.001-07:00

Easy Pineapple Upside Down Cake

This vibrant cake has it all, the look, taste and flavors that make us want some more! I have made this cake use yellow cake mix and some simple steps, the result is a well baked cake :)

My hubby's birthday and you will be surprised he doesn't like chocolate, so I decided to make this pineapple upside cake. We went to an island for a picnic with friends and some hiking too :) It was a fun time and after having sandwiches and wraps , this cake was a delight to all!

Ingredients
1 (16 oz ) yellow cake mix
2 Eggs
1/4 cup butter
1/4 cup oil for adding to cake mix
1/2 cup light brown sugar
1 (16 oz tin) Pineapple rings in their own juice
1 (8 oz) jar of Maraschino cherries (drain the juice)

Add light brown sugar to melted butter

Pineapple slices and cherries

Add prepared cake batter

Baked Upside down Cake

Pineapple Upside Down Cake

Sliced

Method
1. Cut out butter and add it to the bottom of the cake tin. Place pan in the preheated oven, till butter melts. Remove cake tin and spread light brown sugar over melted butter.
Evenly space the drained pineapple slices, you can add the drained cherries, at this point.
2. Follow the cake batter recipe from the cake box and prepare cake batter.
3.Pour the prepared cake batter all over the pineapple/cherries.
4.Place in the oven to bake as per instructions given on yellow cake mix box.
5. Remove from oven once baked. Place a plate carefully and turn the cake upside down and carefully remove from cake pan.
This step needs to be done quite soon as we remove cake from oven, or else brown sugar can get hardened and difficult to remove.
Cut in slices and enjoy with family and friends.

Pepper Chicken Chettinand

2019-05-11T16:31:00.001-07:00

Black pepper as a spice is widely found in Southern States of India. Peppercorns, is usually dried and used as a spice or seasoning. This dish is called Chettinad chicken and the main ingredient is powdered black peppercorns, that gives it the distinct spicy flavor.
Pepper is the most traded spice in the world and is used in many cuisines around the world. Chennai, Coimbatore, Madurai ,Salem, Tiruchirapalli are among the known cities in Tamil Nadu state.
This dish is well seasoned during the process and the end result is a flavorful spicy dish.

Ingredients for Chicken Marinate
500 gm chicken boneless skinless cut into 1 inch cubes
1 tbsp fresh ginger paste
1 tbsp fresh garlic paste
1 tbsp freshly grounded black pepper
Salt as per taste
2 to 3 tsp fresh lemon juice

Clean chicken and using a medium bowl, marinate chicken with lemon juice, fresh black pepper, ginger ,garlic paste. Keep aside for about 30 minutes.

Spice powder
Ingredients
2 tsp cumin seeds (jeera)
2 tsp saunf
2 tsp black pepper cons
Heat a pan and dry roast the above ingredients, for 4 to 5 minutes on medium heat. close burner. Grind to a fine powder. Keep aside.

Ingredients to prepare Chicken
1 medium onion chopped into finely chopped
1 inch cinnamon stick
8 to 10 fresh curry leaves ( Kadi patta)
Salt to taste
1/2 inch ginger fresh cut into thin slices
2 to 3 cloves of garlic finely chopped
3 to 4 green chilies
1 tsp red chilly powder
1/4 tsp Turmeric powder
1 tsp Dhania powder ( coriander powder)
1 tsp garam masala powder ( available in Indian stores)
1/2 (100 ml) cup water for cooking.

Dry roast Cumin, fenugreek and peppercorns

Curry leaves, sliced ginger ,garlic,green chilies

Marinate chicken with ginger, garlic,lemon juice,salt

Saute onions

Roasted and fresh ground spice powder

Chettinad pepper chicken

Method of cooking the chicken
1. Heat 1/4 cup oil in medium kadai (deep pan dish)
2.Put cinnamon stick, add onions and saute for few minutes till translucent.
3. Add green chilies, curry leaves, ginger ,garlic. Add the marinated chicken and cook for 5 to 6 minutes on medium heat.
4. Add freshly powdered spice powder, continue to stir and add in salt, turmeric, red chili powder and garam masala. Add in coriander powder. Next, add water, reduce heat and cook for another 15 to 20 minutes until chicken is cooked through, if needed add little more water. Check for spices and if needed add little salt. Towards the end for little more color, add 1 tsp soy sauce (yes, really) it adds a nice color and be careful not to add more soy sauce as it has salt.
Remove from heat, and serve chettinand pepper chicken with warm rotis (home made or store bought, your choice:)
Garnish with freshly chopped coriander leaves and some curry leaves.

Ruwangan Chaman ( Paneer)

2018-06-02T18:38:00.000-07:00

The cuisine of Kashmir has exotic dishes , prepared with the use of whole spices. This dish is made by Kashmir pundits, where they don't use onions to cook their food . It is simple, yet very flavorful in taste:) I am a paneer (cottage cheese) lover, so I wanted to try out this recipe and believe me it came out yum. It's tangy due to plenty of tomatoes,and the paneer is prepared a specific way that keeps it so soft, and smooth sauce to go with that makes a perfect combination.
Ruwangan means paneer, and chaman is tomato.

Ruwangan Chaman

Ingredients:

500 gm tomatoes ( Boiled and peel to puree)
400 gm cottage cheese cut into rectangle shape
1 tbsp ghee ( clarified butter)
2 tsp fresh ginger garlic paste
2 tsp powdered green cardamon
2 bay leaves
1 stick cinnamon
2 cloves
2 tsp kashmiri red chili powder
salt to taste
1 tsp turmeric powder
1 tsp fennel powder
1 tsp garam masala
1/2 tsp saunth powder (dry ginger powder available in stores, and online too)

Method:
1. First Boil tomatoes, peel off the skin and make a puree. Keep aside.Cut out 1 inch rectangular sized cottage cheese, shallow fry in vegetable oil.for 3 to 4 minutes remove as they appear golden in color. Soak them in warm water , that has a 1/2 tsp turmeric.

2. Next, heat ghee in pan, add in ginger garlic paste,kashmiri red chili powder, ginger powder , 1/2 tsp turmeric powder and whole spices and add in pureed tomatoes. Saute tomato puree for 2 to 3 mins.
3. Add in spices, check for salt and add some 1/2 cup water to continue cooking the puree, covered for another 5 to 10 minutes.
4. Now add in strained cottage cheese that is soaking in the turmeric water. Check for salt again and add in garam masala. Continue cooking for another 10 to 12 minutes,
Close burner as the gravy appears slightly thick. You can remove the whole spices, like bay leaves if you want before serving the dish.
Garnish with freshly chopped coriander leaves.This dish is wholesome for dinner and goes well with Indian bread or even rice of your choice, like jeera basmati rice or just plain white or brown rice. Choice is yours! Enjoy :)

Veggie Puffs

2018-04-30T11:54:00.003-07:00

Veggie puffs , a conversation starter at a party :)
Also very versatile , pastry sheets that you can fill them with a filling of your choice, like vegetarian or non veg.
Basically working with pastry sheets, makes for a possibility to turn out awesome party treats , sweet or salty with just a little imagination and creativity can result in dishes all guests will admire.

Vegetarian puffs

Pastry sheets and veggie filling

Add filling

Bake in Preheated oven

Just baked :) Veggie puffs

Ingredients:

1 packet store bought pastry sheets

1/2 cup green frozen peas

1/4 carrots boiled and ready to use

2 medium potatoes boiled

1 medium potato boiled

1 small capsicum diced

2 garlic cloves minced

1 inch ginger grated

1 medium onion chopped fine

Salt as per taste

1/2 tsp red chili powder

1/2 tsp chat powder

1/4 tsp cumin seeds

1/4 tsp turmeric powder

1/2 tsp garam masala powder (available in Indian store or online shopping too )

1/4 tsp fresh lemon juice

Method:

1. Using a medium pan heat 2 tbsp oil ( I like olive oil or vegetable oil) add cumin seeds allow to splutter , add onions saute for few mins adding in ginger garlic . Next add in boiled vegetables and capsicum , mix for 5 to 10 mins .

2. Add spices and lemon juice. Allow mixture to cool .

3. Thaw the pastry sheets from frozen to cold , cut out square shapes and using a spoon add the filling mixture to the center of the square . knife carefully cut out medium size square shape.

4. Fill each square with 1 tbsp of vegetables mixture . Apply on all four sides a mix of milk and melted butter and seal the pastry by folding in half or across , or triangle shape your chive . Make sure it’s sealed well , you can make a design with a fork to seal the pastry .

5. Brush top surface with melted butter for that color as it bakes in a preheated oven at 350 F for about 10 to 15 mins as they turn light golden color and done.

Roasted red bellpepper penne pasta

2018-04-25T11:57:00.000-07:00

Here the pasta made may be similar to other pastas we made or tasted, but an addition of roasted bell pepper takes it another level of taste, making it magical. Also this works like a one pot dish and serving it with some chicken salad and garlic bread is all your friends and family need :)) so do try this recipe and I tried it and liked it ,surely you may like it too.

Penne pasta in roasted red bell pepper sauce

Saute onions,garlic in olive oil

Add roasted red peppers

Pureed sauce

Pasta with garlic bread and salad

1 Jar of 12 oz roasted red bell pepper
500 gm pasta shells , personally like Penne but you can use pasta of your choice.
1/2 cup finely chopped onion
2 Tbsp unsalted butter
3 to 4 cloves fresh garlic
Salt to taste
1 tbsp extra virgin olive oil
1/4 tsp Italian herbs
1/4 cup cream
1/2 cup broth chicken or vegetable , your choice:)
Basil leaves for garnish
Parmesan cheese

Method :
1. Fill a medium pot with 2 cups of water, bring to a boil, add pasta, salt and drizzle of olive oil and cook over medium heat for about 10 minutes, till pasta appears done. Strain and keep aside, reserve some of that water.
2. Heat butter over medium heat, in a large skillet, add oil. Next add in finely chopped fresh garlic, onions and saute over low to medium heat. Add to the skillet , roasted bell pepper and continue to stir 3 to 4 mins.
3.Next , add this to a mixer and make a smooth puree , add 1/4 cup water if too thick .
Pour this puree back to skillet ,add chicken or veggie broth , keep stirring as the sauce bubbles add in herbs , grated cheese and some cream. Season with salt after checking the taste of the sauce.
Add drained pasta to this prepared sauce, and serve with sprinkle of Parmesan cheese and finely chopped basil leaves.

Shredded chicken enchiladas

2018-04-18T12:48:00.001-07:00

We enjoy Mexican food, its colorful and spicy. My husband makes very tasty enchiladas, and just last week he prepared these Chicken enchiladas in a red sauce and they came out delicious, so I thought why not share them with all, so follow these simple steps and enjoy them with your family too or friends :)) too

Ingredients
1 packet foster farm ready shredded chicken package
1 tbsp all purpose flour
2 tsp olive oil
1 tsp dried oregano seasoning
1/4 cup chipotle adobo chilies
Salt to taste
1 medium can enchiladas red sauce
2 to 3 finely chopped green chilies
1 cup sour cream

Chicken enchiladas

Saute shredded chicken

Arrange filled soft tacos corn and white tacos

Pour prepared sauce over tacos

Bake at 350 F

Garnish enchiladas with cilantro and dollops of sour cream

Method:
1.Heat olive oil in a medium skillet , add flour stir for 4 to 5 mins, on medium flame. Next add in chicken / veggie stock, seasonings. Continue to simmer on low heat, Add enchilada sauce . Stir and allow the sauce to boil for few mins.
2.In a separate skillet heat 1 tbsp oil, add cooked shredded chicken. Check package, add seasonings if required, as cooked chicken may contain some salt. Add some finely chopped green chilies for that extra heat .Cook for few minutes, close burner . Keep aside.
3.Now using a baking dish pour 1/2 cup of prepared sauce.
Now take each soft taco, on a plate and spread some prepared sauce on surface of taco, fill with a spoonful of prepared chicken, add adoba pepper as per taste, shredded cheese, roll the tacos and place seam side at the bottom of the baking dish, continue filling and rolling tacos and placing them, till all are done. Cover with remaining sauce and top with cheddar cheese.

Bake at 350 F for about 25 minutes. Remove sprinkle with freshly chopped coriander and a dollop of fresh sour cream.
For vegetarians you can use black beans,instead of the chicken, and use vegetarian stock.

Ambal and Lassi

2018-03-20T14:20:00.007-07:00

Hi Friends and my dear readers, its always a pleasure to write for you'll and thanks so much for taking the time to read and share these recipes with friends and family.
My today's dish is called Ambal, a childhood favorite of mine. The first time I tried this dish was when I visited my relatives in Jammu.
Ambal is a famous dish made often in Northern part of India. It is basically pumpkin, cooked in a sweet and sour way and adding of methi seeds, during tempering takes this dish to another level of flavors. Very easy to prepare, yummy and healthy too !!
How about a cool glass of refreshing sweet Lassi, another childhood favorite !
Spices are easily available these days, either online or in Indian stores.

Ingredients:

250 gm pumpkin (Orange colored) peeled and cut into 1 inch cubes

1/4 cup soaked tamarind

2 tbsp jaggery (available online or in Indian stores)

1/4 tsp methi dana ( Fenugreek seeds)

1 tsp ginger, chopped

1 tsp jeera seeds ( cumin seeds)

2-3 Kashmiri dried red chillies

1/2 tsp turmeric powder

1/4 tsp coriander powder

2 Tbsp refined oil

Salt, to taste

1/4 tsp red chilly powder

1/4 cup Water

Fresh Coriander leaves, to garnish

Ambal

Method:

1. Heat a pan, add oil, for tempering, add methi seeds,cumin seeds, 2 dried red chillies,and ginger.
2.Add turmeric, salt, red chilli powder. Saute for approx few seconds.

3.Add pumpkin and toss well. Add tamarind and jaggery. Cook for 3-4 minutes on high flame.

4.Add 1/2 cup water, cover with a lid and cook (on a low flame) till pumpkin is soft and almost done. Garnish with coriander leaves.

Lassi a north Indian yogurt drink, prepared by combining plain yogurt, ice cubes, rose flavoring(available in Indian stores) very little water and sugar to your taste, I like mine with less sugar, so to keep it healthy! Just put all ingredients into a blender jar and blend for a minute or so, to give a nice creamy drink. Substitute with salt instead of sugar for a salty lassi, you can garnish with mint leaves too.

Again for mango lassi, all you do in this add mango pulp, check for sugar accordingly as mango pulp is usually sweet. Enjoy

Bakeless granola bars

2018-03-07T13:28:00.000-08:00

Granola bars, no baking how easy is that and also they are good for you. You can make it, take them along and the best part is its to your choice of ingredients ( I mean why buy them at stores, when you can make them yourself, and to your choice of whatever dried fruits and nuts you want to add)

Crunchy sweet and oh so good for you, so read this simple easy to make recipe and make your self ,and your family and friends happy.

Ingredients:

21/2 cups rolled oats

1/4 cup chopped almonds

1/4 cup semi sweet chocolate chips ( If your a chocolate fan or else you can substitute with coconut flakes)

1/4 cup mixed nuts, raisins, sunflower seeds, chia seeds, raisins etc.. make it your choice of seeds

1/4 tsp vanilla essence

1/2 cup honey

1/4 cup light brown sugar

4 tbsp unsalted butter

Cut out granola bars

Bakeless granola

Method:

1. Using a baking tray lined with parchment or silver foil, toast oats along with chopped almonds, for about 6 minutes at 350 F.

Take out of oven and stir them around, making sure they don't burn. Put Put them back in oven for another 10 minutes, remove as they get light toasted.

2.Pour these toasted oats almonds into a mixing bowl.

3.Heat a small pan add butter and melt it, over low heat. Add light brown sugar and vanilla essence ,close burner.

4.Add this melted butter to oats mixture.At this point you can go ahead and add some of the chocolate chips, don't worry it will melt and help to hold the bars.Mix in the nuts and coconut flakes.

I prefer to using a square baking pan, line it with silver foil, or parchment paper.

5.Pour granola mixture into this square pan, and press with a spatula to give it an even surface. Sprinkle the top with remaining chocolate chips. Cover with foil and refrigerate for at least an hour.

Remove the foil, and cut out even sized bars to enjoy!!

Lavender lemon cookies

2018-01-28T14:57:00.000-08:00

These lavender and lemon short bread cookies are very delicate and they have an amazing aroma to it. Lavender and lemon has a very nice combination. Just a little lavender goes a long way.
This recipe was tried by my daughter and son when home for Christmas, and it was a delight.

Lavender and Lemon cookies

Ingredients:
1 cup flour
1/3 cup sugar
1/4 tsp lavender ( use the culinary lavender and its available easily in the spice aisle, of the grocery store.)
1 tsp finely grated fresh lemon zest
1/2 cup softened butter
1.4 tsp vanilla extract
1/4 cup whole milk

Method:

1. Firstly, using a mixing bowl cream together butter and sugar. Using a mortar grind together lavender, and lemon zest, with 1/4 tsp sugar. Add lavender and lemon to creamed butter mixture.
2. Sieve flour with 1/2 tsp salt. Add flour to butter mixture, use a little milk, vanilla essence and prepare a smooth dough. Cover with saran wrap and cool dough for about 30 minutes.
3. Take dough, and using a rolling pin roll out 1/4 inch thickness. take a cookie cutter of the shapes you like and place on prepared cookie sheet to bake.
5.Sprinkle a little sugar on top and bake for 15 to 20 minutes, at 350 degrees F. Remove as the edges turn lightly browned. Cool on rack and enjoy your lavender lemon cookies.

Jam Filled cookies

2018-01-26T17:05:00.000-08:00

Holiday time is the perfect time to enjoy treats and these butter cookies are just the thing festive with their colorful fillings and soft to melt in your mouth.
Easy to prepare and a favorite with all.

Ingredients:

1 3/4 cup flour
3/4 cup softened butter
2 egg yolks
1/2 cup sugar
1/2 cup fruit jam / jelly of your choice and flavor

Lavender and Jam filled cookies

Butter cookies filled with Jelly

Method:
1. In medium mixing bowl cream together the softened butter and sugar, till light and creamy.Add one egg yolk at a time, continue to mix gently.
2. Sieve the flour, and add it slowly and continue to mix to form a dough.Cover with saran wrap and refrigerate dough, in the fridge for about 20 minutes. As it cools, make small balls ,approximately 1 inch balls and arrange them on a lined baking tray about 2 inch apart .
3. Using back of a spoon or thumb press into each of the dough ball, to make a well for the jam filling.
4. Fill each hole with your choice of jelly preserve. Bake at 350 degrees F for about 10 to 20 minutes, and the cookies get baked to alight golden color.
5. Remove cool, over a rack and enjoy freshly baked butter jam cookies.

Next will be the recipe for lavender cookies.