Recipes

Spicy Asian Broccoli with Farro

This is one of my favorite ways to eat and serve spicy steamed broccoli with perfectly cooked farro. As you all know I love barley and this grain is similar to barley but has a much denser texture. This salad needs to be chilled for 1-2 hours before serving during hot summer days.  You could easily turn this salad into a warm stir fry during the winter season.

Bengali Rasgulla by Anita Ajmera

Rasgulla is a traditional Bengali sweet loved by people all over India. This juicy, milk based dessert is addictive, spongy, and absolutely delicious. You cannot satisfy your cravings with just one since these are simply irresistible. Making rasgullas can be tricky so it’s very important to get the measurements and texture right. Anita Ajmera, founder of Madhuram Sweets, has been making Indian sweets and desserts for the last 20 years. She demonstrates a simple 3 step process for mastering this dish. Be sure to check out our IGTV live to follow through every step and to ensure you’re doing it right!

Roasted Chickpeas with Jalapeño Sauce by Honey Nigam

Everyone loves chickpeas, they are super delicious and filling.  I love roasted chickpeas as a snack, in my salads, wraps or sandwiches.  This delicious recipe was shared by Honey Nigam on our IG LIVE with few other amazing appetizers. Honey loves to cook for her family and friends and plates her food artistically. We are in love with this dish and cannot wait for you and your family to try it. 

Shengdana (Peanut) Chutney by Mamta Runwal

Jaysingpur, my first home is in the Kolhapur district of Maharashtra, India.   My love for Jaysingpur cannot be described in words. My childhood was filled with fun and delicious food with my nana, nani and extended family members. This shengdana chutney is a staple and must have condiment in every household in Jaysingpur and all over Maharashtra. I remember going to Bahubali temple near Kolhapur which is another famous Jain pilgrimage and they served spicy shengdana chutney as a side with the temple food to all the visitors. That chutney was the best!!! I love how food is associated with so many beautiful places we visit with our family members.  Those days were the golden days and now we just enjoy the recipes shared by my lovely Mamta mamisa that keeps us connected and relive the moments.

Olives, Sundry Tomatoes and Basil Dip (Tapenade)

This dip or spread is our family favorite.  I use this spread with multigrain bread to make sandwiches, add to various boiled pastas or just sever as a dip with crackers, on toast, add as a base to bruschetta or focaccia. The possibilities with this dip are endless. This dip can be stored in the fridge for 7-8 days and made in advance for your parties.

Molagapodi by Saja Bhua (Aunt)

Molagapodi is an integral part of South India’s rich array of chutney powders.  My bhua (aunt) from Chennai, India makes the best Molagapodi powder.  It is spicy and tasty with hot steaming idli’s, dosa, uttapam, and the list continues.  This family owned recipe has been loved by every generation and we are very excited to share with you all. 

Dahi Vada by Kavita Mookim

 Dahi Vada is a popular North Indian appetizer made with lentils and drizzled with homemade yogurt, chutney’s and spices. It’s a perfect dish for hot summer days! Kavita Mookim is an accomplished businesswoman, wife, and mom. She juggles many roles with a calm and collective personality, inspiring her friends and family to live each day with a smile! Her version of the Dahi Vada is extremely popular amongst the Indian community in New Jersey and it’s sure to leave you wanting for more. Don’t forget to watch our IGTV video for a step by step recipe on how to make Dahi Vada. 

Korean Bibimbap by Manjri Agarwal

In Korean, Bibim means mix and bap means rice. Bibimbap is a very popular Korean dish made of mixed rice that is loved by all. Manjri Agarwal is a certified health coach, a food writer with two published cookbooks, a columnist at The Telegraph, the founder of Bigplatesmallplate, and is now exploring the deep roots of Ayurveda. According to her the best part about the recipe is that it is extremely versatile and has many variations. Check out our IGTV Live to know more about the different ways you can make this dish.

Summer Fruit Shortcake Scones by Shivangi Surana

Soft, buttery, and golden topped with fresh strawberries, mangoes and delicious whipped cream, these shortcake scones are the ultimate treat! Shivangi Surana is a chef and the founder of Dessert Lane. She comes from a generation of jewelers who initially weren’t too keen on her working in a cut-throat environment of male dominated kitchens. Being passionate about food, Shivangi broke stereotypes and moved to New York to learn techniques, practices, and lessons both inside and outside the kitchen from world class chefs. Her childhood dream of baking turned into reality when she built Dessert Lane based in Jaipur. Don’t miss out IG Live to know more about her journey and for some amazing tips on how to make these delicious scones melt in your mouth!

Sindhi Kadhi by Piyu Tejwani

Sindhi Kadhi is a tangy amalgamation of fresh vegetables served with steamed rice. Piyu Tejwani, a food enthusiast, shares with us her family recipe of this delicious Kadhi. Watch our IGTV live to know more about the variety of vegetables that can be used and for some quick tips while making this dish!

Palak Paneer Gnocchi by Neha Bhide

“Nothing can transport you to happy memories of the past like the aroma of certain foods can!”- Neha Bhide. Neha Bhide, a perfectionist and a passionate cook, is a chemical engineer and a food science graduate. She has worked as a product development scientist and now works for a global food company in New York. Neha believes that cooking is an art – it’s beautiful, meditative, entertaining and has tremendous emotional power. While experimenting in the kitchen, she decided to give gnocchi a fusion twist and make a palak paneer gnocchi. After many failed attempts and playing around with various ingredients, she shares with us the perfected recipe! Be sure to watch our IGTV live for some quick tips on making the gnocchi!

Quinoa Bowl with Tahini Dressing by Manjri Agarwal

A delicious variation of the classic Buddha bowl that includes spicy soft tofu. It works well as part of a bowl filled with protein, colorful selection of shredded vegetables and its fairly filling. For the best results and health benefits add less salt says, Manjri Agarwal, a certified health coach, a food writer with two published cookbooks, a columnist at The Telegraph, the founder of Big Plate Small Plate, and continues to expand knowledge in Ayurveda. Manjri shared with us a perfect Tahini dressing that is inspiring by her love for Ayurvedic food. The beauty of these bowls are you can creative as per your preference and still have a satisfying meal. 

Immunity Boosting Candy by Reshma Kane Pallod

A candy a day keeps a doctor away! Reshma Kane Pallod, a social entrepreneur and co-founder of HalfTheGrid, has been living a toxin-free and sustainable lifestyle. She shows us how to make a quick and easy immunity boosting candy that literally tastes like a sweet! Just one a day is enough to keep your immunity in check.  Don’t miss our IGTV video for an informative Q/A on living a toxin-free life and suggestions on small ways we can eliminate toxins on a day-today basis!

Freshly Pressed Detox Juice by Reshma Kane Pallod

Starting your day with freshly pressed juices not only makes you feel refreshed, but also energetic! Reshma Kane Pallod, a social entrepreneur and co-founder of HalfTheGrid, lives a toxin-free and sustainable lifestyle. She shows us how to make a healthy juice with minimalistic ingredients. Popularly known as the “ABC Juice”, this drink is a bundle of health benefits. juice. The ingredients used have immunity boosting and detoxifying properties. They also stimulate the metabolic system and help in digestion! Don’t miss our IGTV video for an informative Q/A on living a toxin-free life and suggestions on small ways we can eliminate toxins on a day-today basis!

Detoxifying Green Juice By Reshma Kane Pallod

Looking for a quick way to load up on nutrients? Reshma Kane Pallod, a social entrepreneur and co-founder of HalfTheGrid, lives a toxin-free and sustainable lifestyle. She shares with us a super quick and nutrient packed, detoxifying, green juice. The best way to consume it is on an empty stomach, before you start your day! The ingredients used help balance the alkalinity levels in your body, help with acidity, digestion, and even hangovers! Don’t miss our IGTV video for an informative Q/A on living a toxin-free life and suggestions on small ways we can eliminate toxins on a day-today basis!

Luxury Infused Teas by Reshma Kane Pallod

Globally, there has been a transformation in one’s perspective on wellness. Awareness about a healthy body and mind has increased rapidly, resulting in more conscious and calculated consumption of food. Reshma Kane Pallod, a former data analyst and strategist at Wall Street, a social entrepreneur, and the co-founder of HalfTheGrid, has adopted a sustainable and toxin free lifestyle. Her mantra is to bring balance in whatever you. Reshma shows us three luxury infused teas which have amazing health benefits and are super quick to make. Don’t miss our IGTV live where she gives some helpful tips on home gardening and also talks about medicinal plants, their benefits, and how we can use them in our day to lives.  

Maharashtrian Thecha, Red Garlic Chutney, and Sprouted Pancakes by Jyotsna Lunkad

I absolutely love Maharashtrian food. With a strong blend of spices, Maharashtrian dishes are spicy, fiery, and flavorful. Jyotsna Lunkad, a passionate learner and a perfectionist, has grown up in Maharashtra. She teaches us how to make authentic Maharashtrian style Thecha (chilli paste) and Garlic Chutney. Jyotsna also shares with us her version of a super quick and healthy Sprouted Pancake. Be sure to watch our IGTV video for some helpful tips while making the chutneys and to know more about variations that come with the pancakes!

Cannellini Bean Soup, Hummus, and Crostini by Chandani Jain

Cannellini Beans is a traditional white Italian bean, also known as white kidney beans. These legumes have a number of health benefits with their high levels of fiber, proteins, and micronutrients. Apart from lowering blood sugar and blood pressure, these beans also balance fluids in the body and fight cell damage and inflammation. Chandani Jain is a super fun and talented cook who loves dancing and teaching young kids. Her creativity enables her to explore different ways to tweak up regular, everyday dishes. In a quest to add more natural protein to her diet, she came across Cannellini Beans. Chandani shares with us three very simple and quick ways of using Cannellini Beans in a soup, as a dip, and as a crostini topping! Don’t miss watching our IGTV video for some helpful tips on planning protein based meals for kids and adults. 

Burmese Khow Suey by Disha Ajmera

The beauty about a burmese Khow suey is that it can be customized according to your tastes and preferences. You can add as many vegetables as you like and switch up noodles with rice to make your meal healthier! Disha Ajmera, a young entrepreneur and food lover shares with us her version of the delicious and comforting Khow Suey recipe. Watch our IGTV for step by step recipe and helpful cooking tips by Disha.

Misal Pav by Madhuri Adhalrao

Misal Pav is a very popular dish from Maharashtra, India. Misal is a combination of sprouted bean curry, tangy tomatoes, spice powders, and the authentic coconut-onion based masala served with a side of Pav (Bread). It’s a popular street food and probably every Punekar and Mumbaikar’s go-to meal. Madhuri Adhalrao, a successful business woman, has raised the bar of luxury homes through her company Vita Moderna which specializes in luxury furniture and interior design. Madhuri loves to cook for her family and shows us the best Misal Pav recipe that every Maharashtrian household prepares and how she relates this dish to some of her own beautiful childhood memories. Learn more on how to assemble this spicy dish and helpful tricks on our IGTV cooking series.

Vegetarian Russian Stroganoff by Amishi Jain

Ever eaten a vegetarian Russian Stroganoff? It is a perfect amalgamation of mild herbs, sautéd vegetables, and creamy sauce eaten with a side of rice. Amishi Jain first tasted this Russian delicacy on a vacation in Russia. She recently discovered the vegetarian version of the Stroganoff and shares with us this delicious recipe. Amishi is very talented, hardworking and demonstrates step by step recipe on IGTV fabulously. 

Japanese Okonomiyaki by Akhil Ambani

Okonomiyaki is a savory pancake and a traditional Japanese street food. “Okonomi” means the way you like it and “Yaki” means cooked or grilled. Akhil Ambani is currently a sophomore at Babson College and loves to cook delicious meals. Akhil shares with us his vegetarian recipe of the Okonomiyaki and suggests using a variety of root vegetables like potatoes, mushrooms, and cheese to make this dish. Akhil loves to cook for his friends in college and continues to follow his passion. Watch the IGTV for helpful cooking tips and how to present the dish. 

Blueberry Tart, By Aditi Daga

You’ll be berry berry happy after eating this delicious dessert! Aditi Daga, an extremely warm person and an amazing baker, teaches us how to make a heavenly blueberry tart with a tender and crisp oatmeal crust. The colors in this dish are a perfect reflection of Aditi’s colorful and lovable personality. Enjoy this refreshing tart with fresh blueberries, raspberries, mangoes, strawberries and even blackberries! Watch our IGTV to learn amazing baking tips and vegan options shared by Aditi and her super addictive recipe for chocolate chip cookies on our blog.

Oatmeal Cookies and Fudge Brownies by Varshita Dhoka

There is nothing better than a batch of homemade desserts! Varshita Dhoka shares with us a super quick recipe of oatmeal cookies and walnut fudge brownies. It is best served as a snack and is loved by all kids and adults. We recommend making the dough, keeping it in the refrigerator and bake them when you are planning to serve your kids or guest.  

Black Bean, Beetroot, Brown Rice Burgers By Anita Bafna

We love the mix of black bean, beets and brown rice in this burger recipe.  Anita Bafna, partner at Ernst & Young, an accomplished career women with great family values and a mentor to her friends and family members shares with us step by step recipe. The taste of this burger is as close to eating at any good burger joint or even better.  If you have all the ingredients in place its easier to assemble says, Anita didi on our IGTV cooking series.  Anita didi cooks in her spare time for her family and enjoys traveling around the world. I am always so inspired by her ability to balance work and family life with such a beautiful smile.  Hope you all enjoy the burgers as much as I did with my family.

Asian Salad with Carrot Ginger-Miso Dressing

Carrot Ginger-Miso is my favorite summer salad dressing.  This dressing elevates a simple iceberg salad into something refreshing and satisfying.  I had the opportunity to speak to one of the Korean chef during my visits to multiple Asian restaurants in New Jersey. We discussed the ingredients added to the dressing and I attempted to try it at home my own version.  After several experiments I am happy to share this flavorful dressing with you all.  

Garlic Sesame Noodles by Rebecca Simonian

I love making noodles for my family and always looking for different ways to tweak it up. Rebecca Simonian, a professional chef, shares with us delicious garlicky sesame noodles recipe that is light and tasty. The flavorful seasoning in these noodles will sure to leave your family asking for more.  Check out our IGTV for to follow how the recipe and how to blanch spinach or any other vegetables when making the noodles. 

Nutella Oreo Parfait by Sneha Dhadda

There’s nothing known as too much chocolate! Sneha Dhadda, a lovely baker and a creative cook shares with us a super easy and quick recipe for a nutella oreo parfait. This jar of goodness should be every chocolate lover’s go to dessert. Check out our IGTV live for some lovely tips and to see how easily it can be made for the kids and adults. 

Warm Beetroot and Quinoa Salad by Rebecca Simonian

Salads are so refreshing during hot summer days. Rebecca Simonian, a professional chef who has worked with JW Marriott and has consulted various cafes, shows us the perfect way we can hit reset with a healthy beetroot and quinoa salad which is tender, crisp, and irresistible. The delicious balsamic vinaigrette dressing brings it all together. Check out our IGTV live with her to see how precise, neat, and informative Chef Rebecca is while assembling the salad.

Asian Baos by Karishma Mehta

A popular street food and a common everyday family dish in China, Bao Buns are fluffy, super fun to make, and even more delicious to devour. Karishma Mehta, a full time lawyer and an amazing food blogger for @bowledoverbykari, has mastered this recipe in her kitchen. Karishma documents healthy and yummy vegetarian recipes follwing the concept of one bowl at a time. She shows us two different fillings for the Bao that can be served with schezwan sauce or any other hot sauce on IGTV.

Natural Mango Ice Cream by Sameer Gupta

“Ice cream is happiness condensed”- Jesse Lane Adams. We couldn’t agree more! Sameer Gupta, an extremely talented and experienced chef whose roots go way back to Rajasthan, India has worked with Royal families and helped launch various popular restaurants and exotic cafes. He is the only chef from India who has had the opportunity to present his culinary expertise at the prestigious James Beard Foundation in New York City in 2003 and also at Asia’s society of America. Sameerji shares with us his secret recipe to perfecting a homemade ice cream without actually having to cook and with ingredients easily available at home. Be sure to check out our IGTV live to understand the process thoroughly and to implement some useful tips shared by Sameerji.

Gado Gado Salad by Sneha Singhvi

Sneha Singhvi’s Gado Gado (Indonesian) salad is one of my favorite recipe.  I love the way Sneha uses the mortal to make the peanut sauce in an authentic fashion. It’s a perfect summer salad and works with any crunchy or steamed vegetables you have at home. I met Sneha through my IG LIVE cooking series and we instantly connected for our love for cooking and her amazing food photography.  Watch the step by step assembly of this salad and how the peanut sauce is made on our IGTV.

Chocolate Chiffon Pie by Aayushi Parakh

You don’t need to be an expert baker to whip up delicious home-made chocolate pie. With minimal ingredients and a lot of chocolate, Aayushi Parakh shares this delicious recipe for a chocolate chiffon pie, which serves as the perfect after-dinner treat for your cheat day. Check out our IGTV live to learn how to make spun sugar at home and some quick tips to customize the recipe according to your taste by Aayushi.

Tiramisu by Meeta Ghuwalewala

Tiramisu is everyone’s favorite dessert. Meeta Ghuwalewala, a certified life coach and pranic healer shares this simple recipe that can be assembles within minutes and can satisfy your sweet cravings. You can always substitute your choice of biscuits or cakes to assemble the Tiramisu. If you are planning to make for kids you could certainly avoid the rum.  You can always view the step by step assembly of this dessert on our IGTV LIVE.

Dumpling Wrappers and Hot Sauce by Neha Shah

Learn the art of perfecting the dumpling wrappers at home and forget about buying the frozen store-bought forever.  Neha Shah, co-founder of Meraaki Kitchen and Cafe White Sage shares her love for cooking with viewers around the world. Neha is inspired by her travels and loves connecting through food with people. Her love for momos and determination to make the perfect skin or wrappers continues. Neha shared with us beautiful twin shaded dumpling wrappers recipe made by adding beetroot juice to the dough and spicy hot sauce.

Malpua Indian Sweet by Sharda Aunty Kotahwala

Malpua is a sweet Indian dessert served during special occasions and festivals in India. Sharda Aunty Kotahwala started making Malpua’s in 1961 when she got married.  Aunties bite sized Malpua’s are loved by the entire New York community and her family members.  Sharda aunty is always beautifully dressed in her Indian sarees, pearl jewelry and my favorite her hair bun. This family owned recipe was shared with us on IGTV on Friday, May 21, 2020.

Chocolate Cupcakes and Chocolate Frosting by Priyanka Mehta

We all love baking and eating chocolate cakes or cupcakes. My favorite is the chocolate frosting.  Priyanka Mehta has mastered this recipe and has made the cupcakes several times for her kids and guest.  Priyanka shared with us few amazing tips on how to keep all the dry ingredients in an air tight container as a box mix cake which could be pulled out anytime we are ready to bake.  Watch the full IGTV video on my Instagram for additional details on how to store the cake mix. Priyanka is a fabulous baker and a super mommy of three beautiful kids. Enjoy baking and frosting!

Burmese Samusa Soup by Pooja Ghodawat

This Burmese soup packs a punch of flavors with large variety of spices.  One must have all the ingredients to make this delicious lentil based soup with fried samosa’s. You will fall in love with Pooja Ghodawat’s recipe its light, crunchy and delicious.

Vegetarian Chili by Ruchi Kothari

Full of colorful vegetables with red and black beans, this flavorful vegetarian chili contains all the elements of a satisfying and delicious Mexican dish. Ruchi Kothari, expert college admissions advisor shared with us this healthy recipe. Ruchi didi mentioned how its a wholesome meal for the kids and adults with full of nutrition.

Dhaansaak and Rice by Lalita Surana

Lalita Aunty makes the best Dhaansaak. Aunty shared her secret recipe with Gossip About Food and how she prepared this wholesome dish to feed her four beautiful daughters when they were growing up.  Her trick was to add all the vegetables, greens and lentils in one dish which is not only healthy but absolutely delicious and flavorful.

Cardamom Pistachio Carrot Cake by Shivangi Surana

When carrot cake meets carrot halwa the cardamom pistachio carrot cake is born says, Shivangi Surana, chef and founder of Dessert Lane from Jaipur, India.  Shivangi moved to New York City to work with two incredible chefs — Dominique Ansel and Jean-George Vongerichten. Shivangi built Dessert Lane with the objective to touch people through food, passion and culture. She is grateful for being able to achieve her dreams and create sweet treats everyday. Shivangi shared this delicious cake recipe with Gossip About Food.

Kabuli Chana Bhel By Ruchi Kotahwala

Kabuli bhel has become my favorite snack after my friend Ruchi Kotahwala started serving at her house parties.  I always look forward to eating the bhel at her house.  Ruchi makes it absolutely delicious and shared her recipe with Gossip About Food. This bhel can be served at tea time or when hosting parties.  Your guest are sure to fall in love with this recipe.

Risotto by Anshu Sethi

My friend Anshu Sethi makes the best Risotto.  Its light and perfectly cooked.  Anshu’s method is simple and easy to make at any given night.  She says its comfort food at her house and shared with us steps on how to cook the rice slowly to get the perfect texture.

Overnight Oats By Chandni Bhansali

Simplify your breakfast menu by making overnight oats in many different ways.  The recipe can be altered based on your taste, available fruits and super foods in your pantry.  Chandni Bhansali shared with us different variations, discussed health benefits and why its important to incorporate oats to your diet with Gossip About Food.

Sweet and Savory Crepes by Alka Daga

Sweet and Savory crepes for breakfast. Basically, a crepe is a very thin pancake.  Alka Daga shared step by step recipe on how to assemble delicious crepe batter at home with Gossip About Food and showed us how to make sweet and savory versions. Crepes are served with variety of fillings. I love to pair my crepes with Nutella, toasted walnuts and banana.

Semolina Cupcakes by Riya Chordia

Semolina flour cupcakes with lemon flavor.  Great healthy option to bake for kids birthday parties or special events.  Create your own toppings and make it fun if baking with the kids.  Riya Chordia shared with Gossip About Food this healthy recipe that can be assembled very quickly.  Riya showed us fun ways to decorate the cupcakes with very simple techniques.

Mango Sago by Aakriti Jain

Everyone loves the combination of mango and coconut.  This dessert is refreshing during hot summer days and soothing with spicy food, my favorite part when its topped with crushed ice.  Aakriti Jain shared this amazing recipe with Gossip About Food.  Photo credit: Aditi Daga

Lentil Waffles by Rupal and Rhea Kothari

Absolutely love this recipe for its lentils, greens and the creative toppings shared by Rupal and Rhea Kothari with Gossip About Food. These lentil waffles make an excellent afternoon snack. Get creative with the toppings!

Vegan Asparagus Soup by Radha Nigam

Delicious vegan asparagus soup without any cream. I absolutely loved the crunchiness the toasted almonds to every bite of this soup.  This recipe was demonstrated and contributed by Radha Nigam with Gossip About Food

Creamy Israeli Hummus by Spice My Day

We all have different versions and styles of making the hummus.  Ritika Barmecha, fabulous food blogger for Spice My Day shared with Gossip About Food the right way to make fluffy, creamy and healthy Israeli hummus.  Ritika’s blog focuses on  vegetarian, healthy cooking and helpful information on variety of spices in the simplest dishes.

Cabbage Crunch Salad by Tina Kothari

This salad is a great way to use up the left over cabbage. I love the shredded vegetables, toasted nuts and how this can be put together on a whim. My friend Tina Kothari shared this recipe with Gossip About Food. The secret ingredient the toasted maggi is a must to add.  Enjoy the refreshing crunchy salad. 

Cheesecake with Blueberry Sauce By Chandani Daga

Cheesecake with blueberry sauce makes a delicious treat. Chandani Daga, a highly successful vegan and vegetarian culinary chef and owner of CICI’s DELIGHT shared her recipe with Gossip About Food.  Chandani’s recipe is very simple to assemble if all the measurements are mixed as directed.

Chocolate Chip Cookies by Aditi Daga

These chocolate chip cookies are highly addictive. We are warning you to hide few cookies for yourself when you bake them as they will be gone before you know.  Aditi has mastered this recipe and was lovely to share with Gossip About Food. I had a great time making these cookies with my kids.

Summer Gazpacho Soup by Juhee Jhalani

My family can’t get enough of this summer Gazpacho soup, says Juhee Jhalani, licensed psychologist in private practice from New York City.  This simple refreshing soup can be made ahead of time. Traditional Gazpacho is made from all raw vegetables but cooking the vegetables just for a few minutes accentuates their flavor a tad bit. Feel free to make it your own with your family-favorite toppings, said Juhee in her interview with Gossip About Food. Her cheerful personality and passion for life has always been a positive influence to her friends and family members.  Juhee is extremely talented when it comes to anchoring big events, hosting parties and cooking delicious food.

Lock Down Chocolate Cake by Neelima Jain

Lock down chocolate cake. This cake recipe requires no butter, no milk and so easy to make. Neelima Jain, owner of Sweet Temptations shared this recipe with our viewers on Instagram live.  Neelima is known for her creative cakes, desserts, homemade granola’s and delicious Indian sweets. Neelima is a versatile cook, super mom and wife, great friend and always ready to help her friends and family.  Please don’t forget to visit her intsa page @sweettemptationsbyneelu if you are looking to order cakes for special occasions or need healthy granola trail mix.

Immunity Boosting Powder by Neha Shah

Immunity boosting powder shared by Neha Shah to build our immune system.  Neha has mastered and tweaked the recipe to help her friends and family gain health benefits. Neha makes small pouches of the immunity boosting powder for her kids and family members so they can be taken in warm water during travels. She recommends giving the immunity powder to kids with honey or jaggery. 

Healthy Turmeric Shots by Kavita Bafana

This turmeric- ginger shot is absolutely delicious and gives a perfect immunity boost for adults and kids. We all the benefits of these ingredients. Hope you enjoy the recipe and share with your friends and family. Stay healthy and stay home.  Recipe and photo credit: Kavita Bafana

Green Barley Soup

Green soup for the soul. Its full of delicious flavors and can be treated as full meal.  I often use barley in my soups.  You can also add pasta to this soup if you are planning to make for the kids.  The vegetable stock is absolutely a must for this recipe. You can always use the vegetables of your choice.

Fresh Coconut Barfi by Mamta Runwal

Coconut Barfi brings back sweet memories of my childhood. Those were the best guilt free days with my family in Jaysingpur, Maharashtra. Fresh coconut barfi is still my favorite Indian sweet. My mamisa (aunt) makes this barfi absolutely delicious and flawless. Enjoy the family owned recipe.

Beetroot Salad with Organic Hemp Seeds

I love eating steamed beets during breakfast, especially after a good workout session. Its a perfect brunch menu salad. If you do not have hemp seeds at home you can always substitute to roasted pistachios, pine nuts, sunflower seeds etc. Just keep in mind the nuts are not glazed with any type of sugar or salt if you are planning on cutting down any added artificial sweeteners or sodium intake.

Vegan Celery Soup

Vegan celery soup with fresh herbs. My favorite part, no heavy creams or milk to make the texture creamy.  This soup is incredibly delicious, refreshing and easy to make with no straining required.

Black-eyed Beans, Spinach and Fenugreek Dhoklas by Mamta Runwal

2020 for me started with amazing healthy eating habits and exercising regularly.  I have moved to more and more plant-based diet and less and less of processed food. I plan my meals around plant-based foods derived from plants, vegetables, grains, nuts, seeds, legumes and fruits. This recipe is a classic example of plant-based meal, enriched with protein, fiber and vitamin C. Makes a satisfying snack for kids and adults at anytime of the day.

Rasam by Sneha Jain

Rasam is one of my favorite South Indian dish when I travel to Bangalore, India.  Rasam is mainly prepared with tomatoes and spices.  Its served with steamed rice or can be enjoyed as a soup.  Rasam is absolutely comforting and a perfect meal during cold winter days for kids and adults.  My friend Sneha Jain makes the best Rasam for her friends and family.  Sneha’s Rasam recipe will truly keep you warm this winter and you will crave to make it often.

Sprouted Matki Salad

Sprouted Matki or Moth Beans Salad.  I simply love this salad because it makes raw mango and carrots so delightful to eat and the roasted peanut gives a nice crunch.  Its always my favorite for lunch or during afternoon tea time. This is our version of slaw with steamed sprouts.  Always a hit at any party!!!

Veggie Bowl with Pad Thai Noodles

Perfect lunch bowl with loads of Asian vegetables.  I love the products from Lotus Foods because the company not only has amazing stories to share in how they are making a difference to help the environment and farmers but they continue to pursue smart products, better growing practices, and delicious whole grain heirloom rice varieties.  Here is a simple, delicious vegan veggie bowl assembled in less than 10 minutes for lunch.

Hummus

Hummus can be transformed in so many different flavors.  Here are my recent experiments in the kitchen. My favorite was the smoked Jalapenos hummus especially when I used the spread on the sandwiches the next day.  They are great spreads for kids to try with veggies, dips at your parties or can be used in sandwiches or wraps. 

Som Tam (Raw Papaya Salad)

My favorite Thai salad.  I use to love watching local food vendors on the streets of Bangkok pounding all the ingredients on a large pestle. I sometimes substitute the raw papaya to raw mango to make the Som Tam and it taste absolutely delicious.

Arugula with Persimmon Salad

I love Persimmons and Pomegranates during the fall season.  This salad comes beautifully together with all the vibrant colors of fruits and arugula leaves.  Its made with simple dressing and is one of my favorite salad. 

Mini Doughnuts by Chandni Daga

Did you ever wonder if you can make your own mini doughnuts at home? Just the thought of having those warm fresh baked doughnuts with shiny chocolate glaze makes me so happy.  When my son was turning 6, Chandni Daga (Krish’s aunt) owner of Cici’s Delights baked fresh doughnuts for his Birthday party.  I have to admit Bobby and I ended up eating most of them. We are so excited to share these perfectly experimented egg less doughnuts recipe for all your special celebrations or no celebrations.  I promise they are divine at anytime of the day.  Follow the steps carefully to master these delicious treats.

Pico de gallo

Everyone’s favorite Mexican salsa, pico de gallo.  Its fresh, easy to assemble and by far the most addictive dip with tortilla chips.  Serve the pico with tacos, nachos, enchiladas or anything your heart desires.  Have a backup plan to make extra batch when entertaining your guest.  This one disappears in minutes. Its delicious!    

Adai Dosa (Indian Crepes) by Sushma Kothari

Adai dosa (Indian crepes) is another healthy option to make for breakfast or after school for the kids. Its made with mixed lentils, rice and helps me add protein to our diet. I normally eat these delicious crepes after my workouts.  The batter can be stored for 1-2 days in the refrigerator. You can serve these with fresh coconut or chayote chutney.

Chayote Chutney by Sushma Kothari

I discovered Chayote in Bangalore few years ago when Sushma made this delicious chutney with hot steaming rice.  Chayote is a member of squash family. It originated from from central Mexico and now grown all over the world.  South Indians call it Chow Chow and its a common side dish in a South Indian’s household. This chutney can be served with idli, dosa and hot steaming rice.

Chilled Soybean Milk Noodle Soup (Kongguksu) by Jina Kim

My love for learning Korean cooking continues and here is one of my favorite noodles and chilled homemade soy milk dish.  This bowl is so refreshing treat for hot summer days.  I was surprised to see how easy it was to make the soy milk at home. I love the flavors in the milk which is accompanied by grinding small amount of nuts for an extra-nutty flavor.

Bibim Guksu (Spicy Mixed Noodles) by Jina Kim

When its summer we all crave for something nice and cold.  This cold noodle salad made with thin wheat noodles, mangoes, cucumber, iceberg lettuce and capsicum is just perfect on a hot summer day. Its one of the most popular noodle dishes in Korean cuisine and its perfectly made by my son’s favorite Piano teacher, Jina Kim, who has been introducing us to vegetarian Korean dishes.

Khow Suey with Vegetable Rice By Asha Ranka

Khow Suey, a Burmese delicacy is my all time favorite dinner meal. Burmese food is hard to find in in New York but could be easily made at home. It is cooked with numerous vegetables, coconut milk, noodles and aromatic spices which makes it flavorful.

Double Chocolate Banana Bread by Puja Shah

The recipe was inspired by several contributing factors, and as fate would have it, they all fell into a seamless sequence of the events, unfolding perfectly into the the black beauty that was this Double Chocolate Banana Bread with Fleur de Sel. [Read full post and step by step recipe on Joie De Vivre]

Thai Crunch Salad

Eat colorful veggies in your salads everyday. This crunchy salad with its peanut cilantro dressing is addictive during any occasion.  I love it with extra avocados on my plate.  Inspired by California Kitchen’s menu.

Fig and Arugula Salad

My absolutely all time favorite salad.  Inspired by the Good Earth cafe in Bangalore, India.  Its a must eat during my visits to India. The combination of blue cheese and toasted honey glazed walnuts is divine.

Vegetable Barley Soup

Barley soup can be treated as a complete meal. I love making this during rainy days for my kids and family. Accompanied by a sprouted grain bread. 

Kathi Rolls By Sushma Kothari

I love Kathi Rolls and find them so filling and satisfying.  Great party snack to serve your guest. Don’t get overwhelmed by seeing the ingredients and assembly steps.  Its very easy to make and most of the ingredients can be found in your kitchen pantry.

Zucchini and Corn Bites

It’s a must try appetizer if you are on a gluten free diet or looking to avoid bread. The key is to server hot.  If you like cheese please by all means drizzle on the bites or bake them.

Acorn Squash Soup

Acorn squash soup, blended with black pepper, cinnamon, nutmeg and more. Learn to how to peel an Acorn squash easily and enjoy the healthy and nursing meal.

Shrikhand By Mamta Runwal

Shrikhand or Amarkhand is made during mango season in India.  This yogurt based dessert is my personal favorite when its served chilled during hot summer days.

Salsa Verde (Green Salsa)

We all love Mexican food.  I can never stop eating salsa at any Mexican restaurant or at home.  This salsa verde made by Chef Cesar is so addictive and fresh. Its appearance is also very tempting. This can be served with chips, drizzled on nachos, eaten with rice and beans, enchiladas, vegetable quesadillas or used as a salad dressing. It will make any dish taste delicious.