My friend Sonu makes these really super appetizers with puff pasty using a mushroom filling which I love! Here is a really simple rendition of her recipe to which I added spinach.
I recently was invited to a media event where the Kenmore brand marked its 100th Anniversary. The event was celebrated with a live “cookmore” demonstration and tasting of super eats from Kenmore’s in-house chef Kari Karch showcased easy recipes, filled with flavor and fun.
This dish was one of my favorites – a really healthy and easy green hummus made with asparagus and edamame.
Here is a wonderful recipe for oatmeal chocolate chop cookies which are always a favorite.
Here is a spicy Indian take on potato salad. This wonderful recipe combines the earthiness of sesame with the pungent tastes of lime and mustard oil.
There are so many kinds of pakodas (fritters) in Indian cuisine. One can make pakodas out of virtually any vegetable. This past summer I tried these lentil pakodas for the first time in my mother’s kitchen. They are one of her favourites and remind her of when she was growing up. Here is the recipe.
Who does not love chocolate cake? Throw in some really good quality chocolate into the mix and you have yourself a winning combination! Here is the recipe for the Buttercup Bakeshop’s amazing chocolate layer cake (or cupcakes). The recipe is from their cookbook – Buttercup Bakes at Home.
Shammi Kabab is a classic Punjabi snack made with ground meat, lentils and spices. These kababs when made right melt in your mouth and when served hot will be gone in minutes.
Potatoes make for the ultimate comfort foods in many cultures. Aloo tikki is a very popular street food in India. It is our version of a potato pancake. There are many ways of eating tikki’s . You can have it plain with mint chutney, with channa or in chaat.
Here is the recipe for how we make tikkis in my moms kitchen.
Chicken malai kababs are the most succulent of all kababs when made right. My mother’s cook Surinder makes the best kababs at home and his malai kababs are unbelievable. The longer you marinate the chicken, the better the kababs turn out.
Here is Surinder’s recipe.