Rice noodles with sprouted mung beans

Current situation (COVID 19) is having a big impact on every one’s daily life including long lines in grocery stores and not being able to get the needed vegetables or other products.  I made this dish with the ingredients I had in handy.  But you can replace any of these ingredients with your favorite one. … Continue reading Rice noodles with sprouted mung beans

Fruit Crumble with Coconut Topping

It’s the time of the year again – apple picking, abundance berries in the market and fresh cranberries has started popping in the store shelves.  While the weather it is getting cooler, I am starting to bake again – the spices and the baking aroma will fill the house and of course it will make… Continue reading Fruit Crumble with Coconut Topping

Roasted Potatoes and Broccoli with Red Chili Flakes

I had some left over broccoli florets which is too small of a quantity to make any dish as is.  I had never cooked broccoli with any other vegetables except once with kidney beans ( Broccoli with kidney beans). So this time I thought to add one of my favorite root vegetable – potatoes.  Broccoli and… Continue reading Roasted Potatoes and Broccoli with Red Chili Flakes

Wholesome Pancakes from a Mix

I know Monday’s – all the fun and chores over the weekend, and here we are back to another Monday.  Today was not so cold and I felt like something fruity.  While I was shopping for cereal yesterday, I found this “Hudson Mill” pancake mix and immediately grabbed it.  I don’t even know what made… Continue reading Wholesome Pancakes from a Mix

Bottle Gourd White Curry

Ingredients: 1 cup cut bottle gourd 1/2 cup water 1/4 cup coconut milk 3-4 shallots 1-2 small green chilies slit lengthwise 1 teaspoon cooking oil 1/4 teaspoon mustard seeds 1 teaspoon urad dhal 1/2 teaspoon cumin seed Curry leaves Salt to taste Method: Slit bottle gourd length wise and remove seeds.  Cut bottle gourd into… Continue reading Bottle Gourd White Curry

Sautéed Portabella Caps with Baby Bok-Choy

This is one of the most simplest and easiest recipes I have made.  For this recipe, it is good to use large Portabella caps instead of Portabells baby mushrooms.  The large caps has more distinct flavor and has a nice chewy texture when roasted.  Even though extra virgin olive oil is mainly used in salads (not for… Continue reading Sautéed Portabella Caps with Baby Bok-Choy