This Corn Salsa is everything I love – sweet, savory, spicy, crunchy and fresh. It’s gratifying with nachos or inside the tacos. Perfect any way you serve it – you really can’t go wrong. The best part about this Corn Salsa Recipe is it takes less than 30 minutes to get ready. So to welcome the announced guests on a Friday night – quickly stir up corn salsa and serve it with nachos. Delicious, fuss-free snack is ready in no time! No need to spend hours in the kitchen on planning for a lip-smacking condiment to accompany the munchies. You will be surprised to know that this corn salsa is healthy, vegan and gluten-free too.
Spring Onion Raita? Ohh yes, you can do that. Prepared with the greenest spring onion stalks just perfect for the summer season. It is one of the coolest raita recipes on my blog. Why? Because of its refreshing color combination and the quick preparation time. This Spring Onion Raita gets ready in less than 20 minutes. Who doesn’t like to save such real fast recipes? All vegetarian, healthy and 100% gluten-free this Spring Onion Raita is one of my current favorite raita recipes.
Raise your hand if you love the classic pineapple raita served at Indian restaurants. Oh God, it is one of my favorite side dishes when I am ordering spicy curries for the main course. It is sweet, savory and has the right note of tanginess from the pineapple. Restaurant Style Pineapple Raita is my attempt to re-create the same magic of flavors in my kitchen. And I am happy to announce that this Pineapple Raita Recipe is as good as the one served at restaurants. With this pineapple raita recipe in hand, you can churn this delicious, summer goodness anytime in your kitchen. No need to wait for your next visit to an Indian restaurant.
It’s almost end of August, and predictably the monsoon season is expected to last till mid of September. These days North India is damp and grey, the frogs are having a ball and I deal with it all by keeping myself busy in the kitchen. I love the thunderstorm, the lightning in between the clouds and the shades of grey during the day itself. I make myself a strong cup of coffee and flip the pages of cookbooks in search of new recipes. During this entire season, we are enchanted by the craving for spicy food, nice Indian dishes that go very well with the rain – Aloo Paani, Fulori and now Karonde Mirch Ki Sabzi. Yesterday morning I went to the market and came home with beautiful Karonde (natal plum) having natural vermillion shades. I had no special plans for them, they just were the most attractive looking thing at the vegetable stall. Without having any recipe in mind I got a full bag of Karonde. But there was no revelation. I still didn’t know what to cook. My mind kept asking “what goes well with rain?”
June is here, and suddenly we stand on the cusp of summer. Heat at its peak, flora, and fauna at their dullest mood and there is almost nothing inspirational around. The scent of ripe mangoes and musk melon almost overpowering, every time we open the door of the fridge. The daylight lingers till late evening, and the skies have become that piercing bright blue. These – these few of my observations among many – whisper ‘summer is here’. And how to miss making Aam Ka Achaar (Mango Pickle), an Indian summer ritual that is common to almost every household.
If you have ever visited the lush green hill stations of Kumaon to spend a quiet summer vacation, you might have tasted Pahadi Kheere Ka Raita aka Cucumber Raita. Nestled in the foothills of the Himalayas, Kumaon is bestowed with a maze of mountains, lush greenery, and breath-taking landscapes. The culture, cuisine and the rich heritage of the region are still an untold saga to the rest of the world. Many renowned food historians and novelists have captured the essence of the cuisine in their writings, though. From the ancient times, Kumaonis have been famous for their bravery, warrior skills, and enduring honour. Like the persona of the natives, their food is simple, subtle and comprises largely of locally grown greens, vegetables, herbs, and grains.
Recently, I was given a very original gift. A box of dried mango slices (sabut amchur) and a heritage recipe from the late grandma’s recipe journal. This was my first trial with the dried mango slices. When the market is loaded with the abundant produce of kaccha aam (raw mango) the wise house ladies like my mother, slice them and later sun-dry the raw mango slices to preserve them. The raw mango slices which I received as a culinary souvenir were the last from the last year’s batch. So I decided to get little adventurous with them and explore the sweet and spicy blends. This time of the year around summer, Sweet and Spicy Amchur Ki Launji is simmering in most of the kitchens of the neighbourhood. Ever since I was a child, Amchur Ki Meethi Chutney always fascinated my taste-buds. It is so hard not to scoop a chunk of launji from the jar using your fingers and lick it. But we used to relish Amchur Ki Launji in a refined manner as well by spreading it in between the Paratha or Puri.
Mint and Pomegranate Raita is a delicious combination of mint, coriander, and pomegranate pearls. The freshness of mint and coriander definitely make this raita a summer favorite packed with the goodness of pomegranate. The red in those pomegranates just make me feel bright and energized. Loaded with pomegranate pearls, mint, coriander, yogurt, green chilies, garlic and spices, it is my favorite raita I’ve made ever.