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#indianfoodrocks

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Flavors from all over.
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Sometimes flavors just come together to make a meal memorable. I cooked several things on Sunday to see us through lunchboxes as well as dinners through this short work week. We had one large meal together, with lots of leftovers to mix and match for later.
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Bengali niramish alur dom from @bongmom_cookbook’s blog, Gujarati dal, Maharashtrian nutty green beans and kadhi, Hyderabadi veggie biryani, based loosely on a recipe from @vegrecipesofindia, and rotis adorned our plates, with yogurt on the side. We delighted in some French macarons, courtesy of @costco, as well as homemade flourless chocolate cake for dessert.
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Did I mention that it was a truly sumptuous meal?! Medha, who planned to “have some kadhi,” tasted everything and asked for more.
“Really? I thought you weren’t going to eat much?!”
“What can I do? There’s all this tasty food, and even though I’m full, I can’t stop eating!”
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Our plans to go away for Thanksgiving fizzled out. The only redeeming part about that is that I will now get to eat turkey and pie with a bunch of our immigrant friends. What are your plans for Thanksgiving? Traveling to be with family? Hosting? Vacationing? Already on vacation?
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#vegetarian #vegetarianfood

Hello gloriously crispy pepper and garlic soft shell crab @jamavarlondon with @editorkarenb #IndianFoodRocks #ThisIsLOndon #NewOpening 🙌🏼🥂🎉💕

Had a great date night with this pretty lady:) #bestsister #indianfoodrocks

Making some paneer Korma on the grill in My cast iron pan!! Yay!! #adventuresincooking #castironskillet #yayforgrillingseason #indianfoodrocks

Best indian food everrr 👑 #dishoom #keemapereedu #indianfoodrocks

This river was as enjoyable as the curry that proceeded and followed! #indianfoodrocks

MOST RECENT

Flavors from all over.
.
Sometimes flavors just come together to make a meal memorable. I cooked several things on Sunday to see us through lunchboxes as well as dinners through this short work week. We had one large meal together, with lots of leftovers to mix and match for later.
.
Bengali niramish alur dom from @bongmom_cookbook’s blog, Gujarati dal, Maharashtrian nutty green beans and kadhi, Hyderabadi veggie biryani, based loosely on a recipe from @vegrecipesofindia, and rotis adorned our plates, with yogurt on the side. We delighted in some French macarons, courtesy of @costco, as well as homemade flourless chocolate cake for dessert.
.
Did I mention that it was a truly sumptuous meal?! Medha, who planned to “have some kadhi,” tasted everything and asked for more.
“Really? I thought you weren’t going to eat much?!”
“What can I do? There’s all this tasty food, and even though I’m full, I can’t stop eating!”
.
Our plans to go away for Thanksgiving fizzled out. The only redeeming part about that is that I will now get to eat turkey and pie with a bunch of our immigrant friends. What are your plans for Thanksgiving? Traveling to be with family? Hosting? Vacationing? Already on vacation?
.
#vegetarian #vegetarianfood

When an actress and a writer chat about #creativeprocess, life, and Ayurveda over dosa😋 #glutenfreevegan #creativehappylife

A different avatar.
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Patra / aLu vadi / patrode is traditionally made with Colocasia or taro leaves. Once upon a time I used to follow the traditional rules for this dish but when I almost killed my husband, I figured I should either never make this dish again or find another leafy green that works as well. Several well-meaning friends suggested that I try collard greens. It’s only taken me seven years to make another attempt at possibly killing him again. Oops! I meant making patra again, of course!
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Collard greens are tougher and thicker than taro leaves. The central vein must be removed completely before any rolling is attempted. The steamed rolls did not look very endearing, so I let them cool and put them out of sight in the refrigerator. The next morning, much to my surprise, they sliced up beautifully and even tasted good!
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I shallow fried them because it isn’t enough to just steam them. Besides, everything tastes better when fried. And then I made a seasoning in hot oil with mustard seeds, asafetida, and sesame seeds. Once cool, I mixed in some shredded coconut and fresh cilantro and garnished the patra.
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This was one of the dishes I made for my party last weekend. They were very popular! I forgot to set the second platter out and so we are still eating those through this week!

Best indian food everrr 👑 #dishoom #keemapereedu #indianfoodrocks

Dinner!

It was all good last week
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Monday, I got a job offer for which I had had my fingers and toes crossed. Try doing anything in that position! Tuesday, I accepted the offer and agreed to start the following Monday. I also sent out invitations to my women tribe to come share in my joy, a milestone birthday last month and a new job. It was very short notice for a party on Saturday. Twenty-six kickass women worked me into their schedule to celebrate with me. My home was filled with their laughter and positive energy. I am still on a high, and it’s not from those piña coladas that my pretty bartender mixed for me.
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On Friday, I received my copy of Jamie Schler’s Orange Appeal: Savory and Sweet, a cookbook with recipes that use oranges. I won this as a giveaway on @aparna.balasubramanian’s blog. Yes, me, who never wins anything! I’m thrilled because of that and also because I love oranges. And, you know what season it is?! Yes, orange season! I have my eye on her Fruited Shrimp and Grilled Orange Quinoa Salad, as well as the Orange Cardamom Scones. The Glazed Blood Orange Yogurt Loaf Cake also looks very inviting. @ilvaberetta’s photography makes each recipe look more outstanding than the previous one. The sweet recipes are going to have to wait, especially after the excesses of this past weekend, and a new routine into which I have to fit my daily workout. I now have a two hour+ round-trip commute to work for an exciting job with incredibly smart people.
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Yes, this past week has been very good to me.
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And, you? Tell me something wonderful from your week!

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