something old, something borrowed, and something new
These turkey cheese burgers are a healthier alternative for people who are on a limited red meat diet. The caramelized onions have a very good hand in making these lean turkey burgers so appetizing. They add that nutty sweetness to the savory burgers. So if you like sweet and savory together in your food, these turkey burgers with caramelized onions recipe is for you.
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If you look up pitha on the internet, the words that come up to describe them are fritters, pancake, pastry, dumpling etc. But Assamese til pithas fall into none of these categories. Til pithas are closer to cookies and the two major ingredients are rice flour and black sesame seeds. Yes, a heavenly treat for folks who are gluten intolerant. With a few exceptions, the majority of Assamese confections and sweets are based on rice flour. You won’t have to miss any of the Assamese sweets and treats if you are gluten free.
Continue reading “Til Pitha, an Assamese Emotion”
This chicken pot roast has been in my life for as long as I can remember, or far more than I can remember. I don’t remember my toddler days, but I can assure you mom’s pot roast was there. It was there even before I walked on this planet. This chicken pot roast was perhaps one of the first recipes my mom learnt to cook.
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Kaju refers to cashew nuts and khumb refers to mushrooms in Hindi. This Indian style mushrooms in a cashew gravy is a fabulous way to flavor up any vegetarian night. It is a great addition to any stockpile of vegan and gluten free recipes. And a very simple one to whip up on a weeknight.
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Healthy eating does not necessarily imply a mere spiritless consumption of micronutrient rich food. There has to be joy attached to it, and flavor makes eating a joyful experience. Tomatoes, herbs and balsamic vinegar add so much flavor to this healthy and simple roasted halibut that you would want to make and eat it again and again. The halibut cooks directly atop the tomatoes making it an easy one pan dish. I chose Pacific halibut because that’s what I had in my freezer, but you can substitute it with any firm white fish such as cod, mahi-mahi or striped bass. If you don’t have balsamic vinegar, use any vinegar you have on hand. My only request to you is use fresh herbs only, because I feel the herbs add punch to this otherwise unassuming dish. Cooking the fish on high heat and less amount of time lends it a moist and buttery texture.
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