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.

Raw Mango and Mint Juice by Mamta Runwal

Tired of the same green juices and smoothies? Raw mangoes are every where these days.  Try this refreshing combination of raw mangoes and mint, its sweet and tangy flavors will leave you quenching for the second glass this summer.

Tomato Chutney

When you see ripe tomatoes and fresh curry leaves you make tomato chutney.  My all time favorite chutney that can be eaten with roti, bread or rice.

Learn to Make Perfect Jalebis by Mamta Runwal

This Jalebi recipe by Mamta Runwal will rock your world.  They turn out to be perfectly crispy and golden.  We apologize in advance if you end up eating 10-15 all by yourself.  Follow the directions and videos carefully to master this crispy, sugary intricate sweet.

Quinoa, Peanuts and Cilantro Khichdi

I grew up eating Sabudana Khichdi in Maharashtra.  Instead of Sabudana I use quinoa or barley for this recipe.  Just be generous with all the ingredients and green chilies are mandatory 

Winter Stew (Complete Meal) by Nidhi Pandya

I believe that Cooking is not a Science, its an Art. It requires you to be creative. A little change here, a little deviation there from the recipe only adds more flavor! So don’t think you are married to the quantities or the ingredients, be bold and trust yourself!

Misal Pav

Misal, this Maharashtrian dish is my all time favorite. The best part about this recipe is its simple and can be made at anytime of the day.

Healthy Breakfast Treat

A good start to the day with a healthy breakfast is so important.  I love assembling these ingredients and treat myself to a delicious start to my mornings. Blueberry-Chia Seed Jam at the bottom, Greek Yogurt  in the middle and Coconut Cluster with sunflower seeds on the top.

Sorghum Bhel Gluten Free Snack

Sorghum is a versatile, healthy and gluten-free whole grain. I love the texture of the grain when its cooked well.  Sorghum also know as hurda in Marathi language is a staple food in Maharashtra, India.

Leaf Wrapped Thai Salad Bites

Stimulate your taste buds and experience the burst of Thai flavors in this bite sized appetizer.  Make this for your guests and sit back to see different reactions when they pop this spicy, salty, sour and sweet bite in there mouth.

Paan Masala

My favorite homemade paan masala for special occasions. It’s simply refreshing and addictive once you start eating.

Barley Bhel

I love Bhel its that simple.  Growing up our favorite afternoon snack was bhel with the family.  The more onions and lemon the better bhel would taste.  This is my version of healthy bhel.  Easy to assemble and highly pleasing.