Cute button mushrooms soaked and bathed in olive oil, seasoned with herbs and spices all ready to be picked up and popped. These are so totally awesome!

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Saffron flavored yogurt layered with fresh pomegranates and rose petals – a dessert fit for royalty.

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Pepper jack cheese is a derivative of Monterey Jack, that has the intensity of spicy hot peppers for a zesty flavor. Spicy, delicate, soft & with a slightly tart flavor, pepper jack cheese is my very favorite.

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Lights, Snow, & Christmas trees
Santa Claus & Shopping Sprees -
Write the cards, share some hugs
Put up the stockings and dust the rugs!
Preparing treats, Wrapping gifts, & busy feet,
Winter parties, trends to keep, friends to meet.
Cakes, Cookies & sugared Cream
Hush ! Listen to the reindeer & sleigh bells
In an exciting dream!
(How I wish I still believed in fantasy tales….),
Starry eyed children licking fingers -
Doorbells, Smiles and (nonstop) telephone ringers
Red, Green, Snowflakes, Glitters…
Too much to do, Help I am in jitters!
Christmas Carols, another New Year,
Its only fair, I join in (& invite you too) -
to all the Festivities twirling in the Air!! 

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“Breadline Africa is an internationally registered charity that seeks out partnerships of hope and growth in Africa.” Breadline Africa launched its Blogger Bake Off, which is an online campaign aimed at connecting people to care, at getting bloggers to talk to their communities about poverty in Africa, and at having these communities to donate to Breadline Africa.

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Gujias are fried pastries filled with coconut or khoya (Thickened Milk) and dry fruits. It is a festival sweet and mostly prepared during Holi, but what the heck?! Why not during Diwali or any other festival too? During these days of Durga Puja, and all the upcoming festivals I was actually craving for Gujias which I had years ago when we visited india during Holi. My hubby’s Aunt had prepared these delicous Gujias, & till date I have not forgotten them. Unfortunately, I did not get an opportunity to ask her the recipe. This is what I came up with and it might not taste like the unforgetable ones back in India, but these did taste delicous too.

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Have you ever wondered how a certain dish can bear similarities, not just in various regions of one country but all over the world?  One time I was going to make some instant Dhoklas-(a steamed fluffy bread made of chick pea flour/besan), and I realized I had no citric acid/fruit salt, without which the instant Dhokla was not going to happen. But I did mix in some onions, hot peppers, tomatoes, spice and herbs and made a crepe out of the chick pea batter. This version is also called a “Vegetarian Omlette” or “Chila” in some parts of India.

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Chickpea Salad with Roasted Tomatoes

Some days I am in no mood to cook for lunch, neither eat a heavy one. Especially when the children are in school and the dear hubby at work and I am racing to get as much done as possible without any  distraction present:-). Does that happen to any of you? These are the days when I fix myself this protein filled colorful salad and a glass of smoothie. And it it healthy too. I love roasted tomatoes. I love it just like that and I love it on anything. Nice and refreshing with no after taste of the regular spicy Indian food.

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It is Indo Chinese. It is Chinese ingredients given a strange but lip smacking Indian twist. Chinese Bhel is Crispy Noodles with vegetables, tossed with sauce.

College crowd grouped in street corners and Chinese Bhel remind me very much of the street side food stall culture in India and how everything is prepared at lightning speed to cater to so many waiting in the line. And that’s where it tastes the best!!  It is also a great quick fix snack for unannounced guests in the evening. So here it is – the crunchy, munchy Chinese Bhel. Enjoy!

Ingredients:

1. 2 cups noodles (Any kind noodles like small bags of Hakka noodles, Ramen or Maggi Noodles are good to use).
2. 2 tablespoon chopped red onion
3. 2 Serrano peppers chopped (Optional)
4. ½ cup cabbage very finely shredded
5. 1 Roma tomato chopped
6. 2 tablespoons green bell pepper chopped
7. 2 tablespoons Cilantro very finely chopped
8. 2 stalks of green/spring onion chopped
9. 1/2 teaspoon very very finely julienned fresh ginger
10. 2 tablespoons Oil

Optional:

Any vegetable of your choice (Shredded carrots, chopped baby corns etc)

For the sauce:

1. 1.5 teaspoon chunky peanut butter
2. 1 teaspoon of light soy sauce
3. 1 tablespoon ketchup
4. 1 teaspoon vinegar
5. 1 teaspoon Sriracha or any hot sauce (Optional)

Preparation:

Break the noodles in to pieces (Do not crumble them), so they are separated, and not in clumps. Heat oil and fry the noodles at low heat, frequently tossing it around so all the noodles are cooked. It should look light brown and should be crispy to taste. Set aside.

Whisk all the ingredients for the sauce.

Place the fried noodles in the serving bowl and add all the above ingredients except the sauce. Toss.

Spoon the sauce uniformly over the noodles and toss again.