Salsa Roja

“Salsa is the Spanish word for sauce–an indication of this condiment’s origin in Spanish-speaking countries of the Western Hemisphere, particularly Mexico and the countries of Central America. In these countries, the word “salsa” encompasses a wide range of culinary concoctions, from sauces that are smooth, cooked, and served warm or hot, to condiments that […]

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Red Lentil & Vegetable Soup

A plain old lentil soup, can bring immense comfort sometimes.

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Shaag Bhaja: Amaranth Stir Fry

The Shak/Shaag (any leafy green) Bhaja (Stir fried or deep fried) is a big part of the Bengali/East Indian Cuisine. Back home, if I was having a typical Bengali meal, I do not recollect a single day that went without some kind of leafy green, & unlike many kids I would love every preparation […]

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Fried Chickpeas or Ceci Friti

This Fried Chickpeas or Ceci Frito, is a classic Italian fried chickpea appetizer. I have to say, these are seriously good munchies, very addictive – especially when they are served crisp warm from the skillet. Fried they are, but not deep fried. They are actually sauteed in oil/Olive oil at high […]

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Black Rice Risotto with Roasted Tomato Sauce & Truffle Oil

The Black Rice from Veneto & the Truffle Scented Oil had come all the way from Italy. Since then I have been trying to figure out the best way to use them, for this product is luxury for me. If possible I would save it & not use it at all, that way I […]

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