One of the most famous street foods from Pune, India is Misal Pav. Made from sprouted moong (mung) beans or sprouted moth beans, it has the perfect combinations of flavor and texture. We have used an Instant Pot here because we had a lot of requests and Electric Pressure Cookers are all the rage these days, but this recipe is very easily do-able on the stove-top as well. Try this healthy mouth-watering vegetarian/vegan one-pot meal…"Instant Pot Misal Recipe"
How many of us have favorite appliances that have seen real use? The great thing about appliances is that they last for years, at least most of them. The bad thing about aging appliances is that some or all of the buttons fade over time, leaving you guessing what each button does. Try this easy, but useful trick/tip and you’ll be able to use your favorite appliances for years to come. Connect with us on…"Preserving Appliance Buttons – Tip Tuesday"
This easy Shrimp Roast recipe hails from the state of Kerala, India. With the sharp flavors of roughly crushed garlic and ginger, along with the tanginess from Kokum, get ready for a party in your mouth. Serve it with rice or roti or as the star appetizer for your next get-together. Scroll down for the video tutorial. Prep Time: 10 minutes Marinate Time: 30 minutes Cook Time: 20 minutes Serves: 4-6 Ingredients: Raw Shrimp –…"Shrimp (Prawn) Roast"
If you are getting bored or tired of the standard Butter Paneer or Paneer Makhani, you are going to love this twist on the classic favorite. With creamy coconut milk and a bit of fruity tang from tamarind, this paneer coconut curry recipe will win hearts! Enjoy it with rice, naan, chapati or your favorite Indian bread. Prep Time: 20 minutes Cook Time: 30 minutes Serves: 4-6 Ingredients: Paneer – 12 oz, cubed Coconut Oil…"Paneer (Panir) Coconut Curry"
When we think of Chile Rellenos, an image of a rather large pepper stuffed with meat and/or cheese, egg battered and deep-fried, comes to mind. However, this is not your typical Chile Relleno. Behold the Chile Relleno en Nogada! First, it’s not stuffed with meat and/or cheese. Second, it’s not battered. Finally, it’s not deep-fried. In this unique recipe, the peppers are roasted and then stuffed with lightly sauteed fruits (yes, you read that correctly)…"Chile Rellenos en Nogada – Stuffed Poblano Peppers with Creamy Pecan Sauce"