This recipe is a celebration of autumn, of festivities and traditions. Since I am always sailing the ship of nostalgia, trying to look back and finding some fine line that connects me to the past, the Ratatouille always reminds me of one comforting recipe of home.
The light crunch and the nutty but delicate flavor of the toasted pine nuts enhances this simply sauteed chard. Just a little sprinkle of the nuts is all that it needs to tie together the taste of the earthy greens with the hint of smoky cumin and charred pepper.
Gobi Makhani or Gobi Butter Masala is another of the popular “Makhani or Butter Masala” recipes. Any “Makhani” dish speaks eloquently of the magnificence of the Indian cuisine. They all have a stately aura around them. In today’s recipe, the cauliflower florets are cooked in a fragrant and silky sauce draped with cream.
A bowlful really perfect for the summer time – quick to cook, light, lemony and healthy. It is the simplest kind, usually not heard of very often when “Indian Cuisine” in general is discussed. Cooked with very little spices, and “satvic” in nature, it is a recipe which has pretty much remained cloistered solely [...]
I have a very humble recipe from home today.