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vegetarian

Vegetable Cutlets In Dijon Mushroom Sauce + A Giveaway

Vegetable Cutlets In Dijon Mushroom Sauce + A Giveaway

What condiments are staples in your fridge? I always have mayonnaise(atleast 2 types, original and some spicy version) and mustard. Three kinds of mustard, grainy, some fancy local version and Dijon mustard. ALWAYS Dijon Mustard! I love the smoothness of it and spice kick in the nose that is beautifully balanced. 

Mustard and Mayo - together, and just the two of them, they make the best spreads for sandwiches!

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Time for Soup! Broccoli and Sweet Potato with Cheddar Sour Cream

Time for Soup! Broccoli and Sweet Potato with Cheddar Sour Cream

Cream of broccoli soup has a particular special place in my heart. I did not grow up eating soups and my first soup like dish was a ramen, which, is not the same as the creamy soups of the Western half of the world. The first time I had ‘soup’ soup was when I moved to NYC, in the company cafeteria, on a cold Winter day - Cream of Broccoli. It was cream of broccoli. It was delicious. Mass-made and self-served with packet oyster crackers, yet delicious! And, I distinctly remember wondering how they creamed broccoli! LOL.

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Curried Vegetarian Shepherd's Pie

Curried Vegetarian Shepherd's Pie

To twist out of the traditional dishes but yet embrace the warmth of the flavors of the cuisine, I often incorporate the basics into an international dish. Like this one. Shepherd’s pie is a favorite comfort food. The British/American version is typically heavy on the meat and perhaps just meat in the base layer. The Irish version, that I honestly prefer, has a lot of finely diced vegetables mixed in (for economic reasons obviously). And, now my Indian version takes that up another notch and go all out vegetarian!

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Green Quinoa Dinner

Green Quinoa Dinner

I have a confession to make. For almost two years, I have been burnt out. That is why this blog has been unpopulated or atleast infrequently populated. 

Earlier, this year, actually as late as March, I finally accepted all this and myself. No, I am not the person, who wants to cook everyday. I am not the person who will therefore post here or on social on a dependable frequency. Yet, I am the person, who will enjoy the time I choose to spend in the kitchen. I am the person, who will henceforth acknowledge I don't feel like cooking and ask for help or order in. I am the person, who will have frozen food at home, so I can get to eat something quick.

I am the person who will continue to share with you, what I am enjoying, what I am inspired by and what makes my palate sing.... Like this simple green Spring filled bowl!

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