My Skillet Naan Bread

Naan is a leavened, oven-baked flatbread. The Persian word nān means bread. Nothing beats making Naan in a Tandoori oven (a cylindrical clay or metal oven, heated up by charcoal or wood burning fire, with temperatures reaching 900F)  but I don’t have one at home. So making it at home is challenging. I have tried making it in…

Strawberry Jam, Lick-worthy!

Strawberry time! The farmers market is overflowing with these luscious beauties. Now is the best time to use strawberry in all your dishes. Whip up a salad a with bitter greens, strawberries, candied pecans with a drizzle of balsamic vinegar. Or make a delicious strawberry torte. Or strawberry ice cream. Or, or just strawberries with…

Spinach, and Goat Cheese Lentil Salad

This is my version of the satisfying French Lentil Salad, paired with none other than Naan bread and cilantro oil. I had to put my Indian stamp on it. Sorry France! My Chef instructor mentioned it casually in class one day, that the French use lentils too. Le Puy lentils, the superior kind, according to…

Cilantro Oil

Being of Indian origin, I grew up with Cilantro as a garnish on pretty much everything, aside from making it a star in chutneys. The vegetable vendor would always give a small bunch of this beautiful herb for no cost, as a thanks for buying vegetables from him/her. All parts of this aromatic herb is…

Whole Wheat Honey Bread – simply awesome!

The warm, crusty, smell, the tantalizing taste and oh! the sense of joy that fills you is nothing short of awesome. I know! I am waxing poetic but baking bread gives you a wholesome satisfaction that is indescribable. Baking takes immense patience, in fact more than other methods of cooking and a lot, I mean…

Dandelion Greens Pesto

Who doesn’t like pesto? Basil, Spinach…. but Dandelion? I was introduced to these greens by Katy Osuna, a young, very talented chef and fellow alum of the International Culinary Center. She and I were finalists at the Michelin Star LUCE Intercontinental Culinary Clash 2016 and it was Katy’s recipes that won won us the trophy….

Back to Basics ….. Medhu Vadai – Scrumptious!

I am from South of India, the land of idlis, sambar and … the MEDHU VADAI. There is really nothing like it. Its a deep fried fritter whose crispy exterior dances a medley with soft interior in your mouth. Called by many names, ulundhu vadai (Tamil), uddina vade (Karnataka), minapa vada (Telugu) and uzhunnu vada (Kerala), it is…

The Humble Leek… versatile and so yum!

Lemon Leek Sauce – Recipe at the end At my house, the onion is an essential ingredient. Ok, that’s a mild description. Lets try this again. If I ask my husband to make something to eat and he discovers we are out of onions, he would look like a desperate man who has been asked…

Cambria, CA – A Well Known Secret!

Do you remember those towns, those idyllic towns as described by fiction books? Where time stands still? A town that’s heaven on earth, away from the concrete jungles with beautiful beaches clinging with sea life, wooden sidewalks beneath which the squirrels make their home, where you can actually watch the sun set? My family and…