My Un-Rainbow Cookies

I absolutely love the Italian rainbow cookies! Anything with an almond paste/ marzipan flavor automatically makes it to my it list. That is why I resisted all this time to even try to make these cookies. Finally this past Christmas I broke down and made a batch. Needless to say they were quite fantastic!

Here is the basic recipe I used courtesy Lidia Bastianich for Food Network Magazine. The only thing I added to the recipe was about a teaspoon of almond essence coz I really do love that almond flavor. I also didn’t bother coloring the layers though they do look pretty it is only food coloring after all.

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Shepherd’s Pie

This might be one of my family’s favorite dishes of comfort right now! I love this recipe I found courtesy Alton Brown and ofcourse I always add in my own little tidbits to any recipe.

In this case I just added a whole bunch of baby spinach leaves to the meat filling and it was delish!

 

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Surinder’s Shortcut Indian Bolognese Sauce

Our cook Surinder, in my parent’s house in India, is fabulous! I spend all summer shadowing him to learn his recipes.

 We call him the “shortcut master” because he finds ways to grind and combine things to make his cooking easier and quicker. Most of the time these shortcuts work really well and sometimes not so much.

 Here is his version of an Indianized Bolognese sauce he makes that both my kids and husband love. ( Pl my dear Italian friends – dont scream murder!!)

 

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Aloo Paratha (Potato)

I just love parathas – but then again who doesn’t.

A paratha is an Indian flat bread which can be stuffed with just about any filling. The most popular is Aloo (potato) but it can range from anything from ground meat (keema) to mixed combination of vegetables. My favorite parathas are made in my mother’s kitchen.

 I love my parathas stuffed with a combination of cauliflower and radish (Gobhi/Moolee).

 A paratha is a meal in itself. I love to eat it with homemade mango pickle and yogurt.

 Here is the recipe for the most popular “Aloo Paratha”.

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Aunty Penn’s Minced Pork Toast

I went back to visit Bangkok, a city I love, this past summer after many years.

One of my very favorite things to do in Bangkok is spend an evening in our good friend Varong’s home where his amazing Aunty Pen does a cooking demo for me (and then of course we get to eat all the wonderful food).
 
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 Aunty Penn is an amazing cook and I have learned so many of her wonderful recipes during my visits to Thailand. Click here to see some of her earlier recipes I posted.

Here was a really quick and tasty appetizer that Aunty Penn made for us. It’s a fried minced pork toast, which is really easy to make. You can substitute the minced pork with minced chicken, beef or shrimp.

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Gobhi Samosas ( Cauliflower)

Samosas have got to be the perkiest snacks one can have in the Indian snacks echelon. Nothing brightens ones day as much as a hot, crispy, spicy samosa with a hot cup of tea (esp. on a rainy day).

 Traditionally samosas are made with potatoes but on can stuff them with just about any filling. Here is a cauliflower version we make in my mother’s kitchen.

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Mushroom Samosas

Samosas have got to be the perkiest snacks one can have in the Indian snacks echelon. Nothing brightens ones day as much as a hot, crispy, spicy samosa with a hot cup of tea (esp. on a rainy day).

 Traditionally samosas are made with potatoes but one can stuff them with just about any filling. Here is a mushroom version we make in my mother’s kitchen.

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Strawberry Rhubarb Sauce

Here is a really easy recipe for a tangy, tart and sweet berry sauce that can be paired with anything from ice-cream to scones or cakes and so on.


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Aloo Samosas ( Potato)

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Samosas have got to be the perkiest snacks one can have in the Indian snacks echelon. Nothing brightens ones day as much as a hot, crispy, spicy samosa with a hot cup of tea (esp. on a rainy day).

 Traditionally samosas are made with potatoes but on can stuff them with just about any filling.

 Here is how we make samosas in my mother’s kitchen

 

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