How to Make . . . · Indo-Chinese · Vegetarian

Crispy Fried Noodles

Crispy Fried Noodles are an ingredient very commonly used in Indo-chinese cuisine. It adds a crunchy element to the dishes. Today's recipe is simple to make and freshly made crunchy noodles are sensational. This bed of fried noodles can be crushed into pieces or used as whole in many ways in Indo-chinese preparations; added to Manchow soup, American… Continue reading Crispy Fried Noodles

How to Make . . . · Indian · Vegetarian

Hot Chili-Garlic Paste

Chili-Garlic Paste is a versatile paste that is used as a base in many Indian preparations. On cooking the pureed raw ingredients of the paste, it becomes aromatic and gives the dish a very garlicky spicy taste. Just one spoon of paste is extremely hot, fiery and packed with a garlicky punch! Makes: ¾ cup Cooking time: 15… Continue reading Hot Chili-Garlic Paste

How to Make . . . · Indian · Vegetarian

Homemade Paneer (Farmer Cheese)

Whenever we order vegetarian food at a restaurant, at least one of the dish is of Paneer. I love paneer and also home cook a lot of paneer dishes. But my experience with store bought paneer is really bad; it is hard, chewy and rubbery. Years back, one of my friend had showed me how to make… Continue reading Homemade Paneer (Farmer Cheese)

How to Make . . . · International · Mediterranean / Mid eastern · Vegetarian


Few weeks back, my husband and I were making hummus at home, so first we made some fresh Tahini.  It is a thick pourable paste made from crushed, roasted white sesame seeds, completely blended with oil and a little salt. The sauce turned out so great that within a few days we made more tahini… Continue reading Tahini