Spiced Cranberry Sauce/Chutney

This recipe is incredibly easy. To make this sauce more exciting than usual plain cranberry sauce I used some spices in it. The flavor of the cranberries mingles wonderfully with cheeses, crackers, carrots, pear, or as spread in sandwiches, burgers, etc. It freezes well too!!

1. Heat 1 tsp Olive Oil in pan, crackle 1 tsp Cumin Seeds and 1 tsp Fennel Seeds.

2. Add the 14oz whole cranberries in it,

3. and let it cook for 4-5 minutes on medium low heat.

4. Add 1-1/4 cups of water in it.

5. Cook until all the cranberries are pop open about 15-20 minutes on medium heat, stir occasionally.

6. Add 1 tsp Ginger Powder, 1 tsp Cumin Powder, 1 tsp Smoked Paprika, and 1-3/4 cups to 2 cups of sugar. Mix very well. Let it cook for another 6-7 minutes.

7. Mix chopped fresh Rosemary in the sauce.

8. Turn of the heat and melt 1 tsp room temperature unsalted butter in the sauce.

9. Serve with Cheese and crackers.

Enjoy...

Summer Bean Salad

Very refreshing salad with lots of flavor and texture in it, made with two kinds of beans, fresh oranges, jalapeños, radish, feta cheese, grilled peppers, grilled romaine lettuce etc.. Easy and Delicious!

1. Heat the griddle to a medium-low heat.While the grill heats up,mix 3 tbsp Extra Virgin Olive Oil, with 4 Grated Garlic Cloves, 1 tsp Italian Seasoning, 1 tsp Lemon Zest, and Salt-Pepper to taste.

2. Cut Romaine bunch in half lengthwise, keeping leaves intact. Brush the oil mixture to the both sides of the lettuce. Place the lettuce face down on the grill for 2-3 minutes.

3. Flip the romaine heart over and grill the other side for another 2-3 minutes or until there are clear grill marks.

4. When it's done put them on a plate, and sprinkle Parmesan cheese on hot Romain.

5. Brush sweet mini peppers too with oil mixer and grill them for 3-4 minutes on each sides.

6. Gather all the salad ingredients. White Kidney Beans-Black Beans, Chopped Tomatoes, Finely chopped Pickled Jalapeño, Chopped Red Radish, Fresh Orange Segments, Handful of chopped Cilantro, Chopped Grilled Peppers, Chopped Grilled Romaine Lettuce, Half cut Sweet Orange, Red Wine Vinegar, and Feta Cheese with little Salt and Pepper to taste.

7. Toss all the ingredients in bowl and squeeze whole orange in the salad. Toss it again and Serve.

Enjoy...

Green Beans and Milk Subzi

 My mom cooks this subji best. She cook Green Beans in milk which gives creamy texture to the dish. Using Ajwain in tadka gives amazing aroma and taste to the subji. Serve with roti, paratha, thepla, or plain rice.

1. 2-1/2 cups Cut Green Beans and make paste of 4 garlic Cloves with 1-1/2 tsp Red Chili Powder.

2. Heat 1 tbsp Olive Oil in pressure cooker and crackle 1-1/2 tsp Ajwain in it.

3. Add green beans with garlic-chili paste, mix.

4. Next add 1 tsp Turmeric Powder, 1-1/2 tbsp Cumin-Coriander Powder, and Salt to taste.

5. Pour 1/2 cup water and cook until 95% water absorb.

6. Now pour 3/4 cup milk. 

7. Bring milk to boil. 

8. Cover cooker with lid, give 3 whistle and turn off the heat.

9. Cool down cooker little and then open it. Creamy green beans Yummm :)

10. Serve hot with Roti, Lemon, and hot mango pickle.

Enjoy...

Potatoes In Peanuts & Sesame Seeds Gravy (Gujarati Curry for Khichdi)

Try this yummy Gujarati subji with Khichdi. It's pair perfect with Jowar Roti, Gujarati Kadhi too.


1. 1 Big Red Onion, 4-5 Garlic Cloves, 1/2 cup Green peas, 3/4 cup Spicy Gathiya (Big Sev), 2 tbsp Peanuts, and 2 tbsp Sesame Seeds.

2. Put all the ingredients into the food processor.

3. Make coarse paste.

4. In bowl mix this paste with 1/2 tsp Turmeric Powder, 1-1/2 tsp Red Chili Powder, 1 tbsp Cumin Coriander Powder, 1-1/4 tsp Pav Bhaji Masala, 1 tsp Sugar, 1/4 tsp Hing, and Salt to taste.

5. Heat 2 tbsp oil in pressure cooker, add 1-1/2 tsp Cumin Seeds, let them crackle.

6. Add paste in it and let it cook for 3-4 minutes on medium-low heat.

7. Pour 2 cups of water.

8. Add 3 Medium Red Potatoes, cut into 1 inch pieces. Bring water to boil and give 3 whistle. 

9.  Drizzle little pickle oil on top and serve hot with Khichdi.

Enjoy...

Farfalle With Pistachio Pesto

Pesto means pound or crushed or pressed. Pesto is originally northern Italian sauce. Traditionally made of crushed garlic, fresh basil, extra virgin olive oil, pine nuts, and parmesan cheese. Most basil pesto recipes call for pine nuts but I always use Pistachios. One can easily substitute with walnuts too. I always add lemon zest and lemon juice in my pesto. Lemon brightens up the flavor and keeps the pesto bright green. I also like to use some mint and spinach in my pesto. Spinach gives color and mint gives fresh taste to the pesto. If you are using blender or food processor, do not add cheese in it. Blend all the ingredients and then Pour sauce into the bowl and mix grated cheese in it. Heat of the blades ruin the taste of the cheese ( Tip by Giada De Laurentiis). I store pesto in ice tray in freezer, where it will last for more than a month.

If you want to freeze the pesto, omit the cheese (it doesn’t freeze well). Line an ice cube tray, and fill each pocket with the pesto, cover with tray lid or with plastic wrap and freeze it. When you want to use, defrost and add in grated Parmesan.

1. Pulse 1/4 of Dry Roasted Pistachios and 2-3 Garlic Cloves in a food processor.

2. until coarsely ground.

3. Add 4 cups Fresh Basil leaves, 1 cup Baby Spinach Leaves,

3. with 1/4 cup of Fresh Mint Leaves.

4. Blend to coarse paste.

5. Grate half of the lemon zest or 1 tsp into the paste.

6. Squeeze juice of the 1/2 lemon into the paste.

7. Add 1/2 tsp ground black pepper and salt to taste. Pulse it again for few times.

8. Slowly add 1 cup Extra Virgin Olive Oil With the processor on, to create a thick paste. Stop to scrape down the sides of the food processor with a rubber spatula. process until well combined.

9. Pour this pesto sauce in bowl and add 1/2 cup Grated Parmesan Cheese in it and mix well.

10. Heat 1 tsp Olive Oil in pan. Cook thinly sliced onion, red bell p

11. In boiled Farfalle pasta, add cooked veggies with Pistachio Pesto and red pepper flakes in it.

12. Mix it very well and serve.

Enjoy...

If you want to freeze the pesto, omit the cheese (it doesn’t freeze well). Line an ice cube tray, and fill each pocket with the pesto, cover with tray lid or with plastic wrap and freeze it. When you want to use, defrost and add in grated Parmesan.

Serve with Pasta, In Risotto, as Pizza Sauce, or spread on top of grilled Baguette.