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.
The fresh tender peas always remind me of Spring. Delicate wispy shoots, the nascent tender peas nestled close in their pods, the light green hue – all of it spell fresh and a new beginning.