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So whether you eat or drink or whatever you do, do it all for the glory of God.~ 1 Corinthians 10:31

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Posted by on Jun 26, 2015 in Condiments, International, Salad, Side Dish | 0 comments

Russian  Potato Salad

Russian Potato Salad

I have always loved potatoes in different form. Growing up, my mom would add potatoes to green vegetable dish because we wouldn’t eat the vegetable otherwise. With potatoes, we were willing to give that a try and eventually we started liking some of those vegetables san potatoes. Good trick ha! I do this with my family too. After being in US for as long as I have, I get the impression that potato salad is must have for BBQ events and picnic during summer. Most potato salad I have tasted have mayo, pickles and some common condiments across the board. In most salad, potatoes are left in chunkier cut with the exception of my mother-in-law’s potato salad which we all love in our family so much. Apparently, Russian potato salad takes the liberty to expand on the basic base by adding chopped vegetables and meat (such as cubed ham or turkey if you like).I stayed with the vegetables. Ingredients 2 Russet potatoes 5 baby carrots chopped 1/4 cup chopped green beans 1/3 cup frozen peas...

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Posted by on Jan 10, 2015 in Condiments | 0 comments

Yogurt Caramel Dip

Yogurt Caramel Dip

We kicked off the New Year with friends and fellowship. Well sort of…not exactly New Year day. Our Bible Study small group decided to have Christmas party, post-Christmas in New Year. Great idea, wise one I should say. So many benefits 1.) Far more relaxed. You are not trying to add one more thing in over scheduled month of December. 2.) You actually get to enjoy the food little more after  saturated month of holiday food and sweets.  3.) Best, you get to start the New Year with friends. I loved the evening spent with friends. We all did. Our dinner was set to potluck style of sandwiches. We had verities of them.   Keeping with light and easy theme, I decided to do simple dip. I had this dip couple year ago at my friend Kristen’s party. I loved that it was yogurt based. She shared the recipe with me.Keeping with the recipe, I set out to get the vanilla yogurt from the store and encountered caramel flavored...

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Posted by on Feb 27, 2014 in Condiments | 0 comments

Zucchini Raita

Zucchini Raita

As I was researching the food from  Azerbaijan-‘A’ country we are in.I came across this AZ blog.Browsing through the recipe,i stumbled on  Zucchini yogurt dip.It has all the elements of my liking and it was so quick,i couldn’t wait to make this.I am calling it “raita” because that’s what Indian will call this kind of preparation in yogurt ! Though my family likes Zucchini,they didn’t care for it in the dip like this.To them,it seemed like zucchini accidentally took a plunge in yogurt !  Me,on the other hand,could not get enough of it :-). It goes well with chips or just dip your pita or naan into it. PrintZucchini Raita Ingredients1 Zucchini (used green) 1 cup regular yogurt 1 small clove Garlic crushed Salt to taste Olive Oil or drizzle Paprika to sprinkleInstructionsWash and slice the Zucchini in circles.Spread it on the cookie sheet. Drizzle some olive oil on the top Roast it at 400 F until it is cooked through,15-20 minutes. In a bowl,mix crushed garlic and yogurt. Add...

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Posted by on Jul 22, 2013 in Condiments, International | 0 comments

Hummus

Hummus

We hosted playdate with purpose camp 2 weeks ago.One of fun thing we did at  the camp was to set up a table with assortment of snacks, each representing the  corner of the world.Kids had to taste the food, turn the globe and blind guess, where the food was from.One of the hit snack on the table was ‘Hummus’ with pita chips. Hummus is a Middle Eastern, Arabic dip made with chick peas.Tahini, which is a paste of sesame seeds is another essential ingredient of Hummus.I like its very smooth texture with tartness, that lemon juice adds to it. My kids liked pita chips earlier but ever since the camp, they both have started liking the pita with Hummus .Yay for me ! All the more reason to make my own hummus.My friend Ethel makes best hummus.So she shared her hummus recipe with me. PrintHummus Ingredients1 (16 Oz) Garbanzo beans(chick peas) 1/4 cup Tahini Juice of 1-1/2 Lemon 2-3 Cloves Garlic 1/2 cup Olive oil Salt to tasteInstructionsIn a small pan,add...

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Posted by on Jul 8, 2013 in Condiments, International, Kids | 0 comments

Guacamole

Guacamole

Can you name some of the snacks from Mexico?  I met Laura,who is from Mexico, couple of days back at a playdate. Won’t you know it that we landed on the fascinating topic of food as we watched our children jump on trampoline or play air hockey? I asked Laura,what she misses the most from Mexico, food wise? She said ‘Empanadas de Cajeta‘(similar to ‘ Khoya Gujhiya’ for my Indian family).She always asks her mom to bring it with her from Mexico.Snack wise,’Guacamole’ with chips or sliced Avocados sprinkled with salt and lime juice is pretty popular too. I quickly identified with Laura’s Empanadas de Cajeta whereas Stacey, who spent her childhood in Brazil, is well familiar with Avocados but not as Guacamole. Brazilians make Avocado smoothie. I had not even heard of Avocados until I got to US.Since it was introduced to me as Guacamole, it is hard for me to imagine in smoothie but I am open to it. We are big fan of avocados in my family. My...

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Posted by on Feb 6, 2013 in Condiments, Indian | 3 comments

Roasted Indian Eggplant Dip

Roasted Indian Eggplant Dip

It sounds funny when i was writing a title of this post.Back home we called it ‘Baingan ka Chokha’.The homemade version is much less spicy and oily then what is sold in Indian restaurant here under the name of ‘Baingan Bharta’.  ‘Baingan’ is hindi for eggplants or as i knew it as Brinjal in Indian english growing up.’Bharta’ and ‘Chokha’ just means mashed up.The best kind of this dip are the ones which are cooked  in “chulha” in Indian villages,like my grand mother  still prefer to do. Notice the man in this picture,he is making Roti over chulha,a clay oven.In the villages,they use woods or hay for the fire in these ‘chulhas’. You can use any eggplant but if its big Italian eggplant,i would cut in two pieces just so that it roast properly.I prefer Chinese/Japanese eggplants which are smaller in size and cook evenly. You can cook the eggplant by broiling or directly char it over the stove top,top of cast iron skillet  covered.You can also boil and roast it.I...

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