Almonds, Baking, Christmas, Christmas Cookies, Cookies

Stuffed Shortbread Cookies with Walnut-Fig-Cocoa Halwa/ Kolooche

Stuffed Shortbread Cookies with Walnut-Fig-Cocoa Halwa/ Kolooche |foodfashionparty| #holidaycookiesexchangeThis is ridiculously delicious and incredibly impressive.  What if I said it was ridiculously simple too?

If you’ve followed me along in my food journey, you know very well that I love to create fancy food with a twist.  Also, I’m not very picky.  I like simple food that has a punch and is pleasing to the eye.  I can’t ice cakes, and I can’t decorate fancy cookies.  Still, I do love pretty things.

Continue Reading

Appetizer, Dinner, Entertaining, Indian, Pomegranate, Salad, Side, Spicy, Thanksgiving, Vegan, VEGETARIAN

Curried Crisp Pan Roasted Brussels Sprouts with Pomegranate and Peanuts- South Indian Style

 

Curried Crisp Pan roasted Brussels sprouts with pomegranate and peanuts- South Indian Style |foodfashionparty|

 

The Autumn of 1996, cold and lonely.

I could not step out without the loud chatters of my teeth and my numerous layers of clothing.  I was cooped inside for those three months, and do remember, I live in beautiful California, where the temperatures are pretty perfect.

I remember the beautifully decked malls, and the grocery shops filled with ingredients I hadn’t seen or tried or heard of.  A new world, new friends, a new life.  I never really understood the sitcoms.  I continually complained about Seinfeld being dry humor.

My best friend (my only friend then) and I enjoyed our funny moments together.  Our apartment was ten minutes away from the grocery store, so we would walk to it. Those trips were always quite interesting.  We would go with the intention of getting only one bag and come back walking with two in each hand, weighing a ton. Continue Reading

Lifestyle, Uncategorized

The Power of Relaxation

For the love for tea and relaxing . Thanks to  Pure Leaf and feedfeed for sponsoring this post.

Not a recipe or food post, but something which is very important in my opinion.

My amma/grandma had the most beautiful, longest, thickest hair with hints of silver touches.  Carefully and painstakingly, using the best homemade shampoos, she air dried her hair on the front porch. Combing and detangling her hair was so pleasant and soothing.  It was just so remarkable how her hair touched the top of the knee. Finally, a face mask made out of milk cream and sandalwood powder completed a Friday schedule.

Did I mention her skin was impeccable?  It was.  Her face oozed a sense of calm even while she managed six sons, a daughter, a daughter-in-law, a little kid who held her saree.  Each one had a different demand that she always fulfilled.

When I think of how calm, relaxed, and in the moment she always was, I hoped and fantasized that I would be like her one day. Now, as an adult, I realize it wasn’t the hair mask, the face mask, or the help she got from her loving sons, although it helped. She had stress for sure, and a financial crunch, but nothing got to her.  It was her choice to be happy. But how did she do it?

Continue Reading

Baking, Breakfast, Christmas, Entertaining, Thanksgiving

Apple Cake-Pancake with Candied Walnuts

Apple Cake- Pancake with Candied Walnuts |foodfashionparty| #applecake #pancake #applecakepancake

Happy November!!!  Happy Fall!

Fall is absolutely my favorite season, for its beautiful rich dense colors and the chill in the air. While summer has its own glory, this time of the year brings out the warmth, coziness, and hospitality in all of us.  The plethora of colors we see when we go for a walk is unmatched, although living in the Bay, the fall colors are not easily seen.

Weekend comes and I always almost have waffles, muffins or pancakes.  The thought that comes when I make these is that, they would come handy on the weekdays too.  Guess what, I make 10 or 30, they are gone by Sunday evening.

Continue Reading

Breakfast, Cheese, Dessert, Entertaining, Fusion, Indian, INDIAN SWEETS, Party Ideas, Thanksgiving

Malpua (Sweet Pancake) Stuffed With Ricotta-Coconut Rum Cream

Malpua(sweet pancake) stuffed with Ricotta-Coconut Rum Cream |foodfashionparty|

“Alcohol and desserts are pretty great on their own.  When combined, the results are often epic”. – Ash

Diwali is right out the corner.  Colors, lights, fireworks, clothes, family, friends, parties, dancing, and, of course, we can’t forget about the food.  There is so much food and sweets.  I love the spirit of this festival.  It has the spirit of coming together, laughing over mugs of coffee and tea, snacking, and just relaxing.  One of the specialties of Diwali is the snacks that are prepared days before the actual festival…

Continue Reading

Dinner, Entree, healthy, Indian, Lunch, Rice, VEGETARIAN

BISI BELE BAATH(Spicy Vegetable Khichdi/Khichri)

BISI BELE BAATH(Spicy Vegetable Khichdi) |foodfashionparty|

Born and brought up in Bangalore gave me some insight into traditional food of Karnataka.  Having a fabulous grandma-aunty who cooked like Julia Child was even better.  She was a lady of precision.  The smell that came from her kitchen literally pulled dad and I to the balcony.  We stood there discussing what she was making.  Everything smelled and tasted divine.  Ofcourse, we wanted a bite or more of everything she made. We had to refrain ourselves from going and knocking her door to start a conversation just for some food.  There were times she would pack some for us, and you  have no clue how happy we were whenever that happened.  I remember the moment, her grandson would come up to drop the plate and we would very politely take it and the moment the door was shut, hungry or not, gobble up the whole thing.

I remember I used to come home from school and pick up the keys from our tenant grandma-aunty.  She was too sweet at times to call me in to feed me some Akki Rotti(rice roti), some Chitranna(rice) or Semiya Upma(which was the best I’ve ever tasted).

One day I remember, she was making a spice powder and the smell was crazy intoxicating.  I asked her what it was for and she said it was for BISI BELE BAATH.  She told me she’ll share it with me when she cooks it.  Yes, I waited a whole 2 and a half days for that.  I still remember the moment she gave me a bowl with a generous dose of ghee and chips for the crunch. I remember I wanted to fall at a her feet or hug her. I was just a high schooler at that time. I was blown away at how good it was.  I was warm and happy from within.  It was that good, I remember that moment all too well.

I got my burgundy diary out and immediately had to write down the recipe.  She was so precise, so dedicated and so literal in the details.  I was/am always amazed at how perfect this turns every time I make it.

To my grandma aunty, wherever she is.  Thanks for this treasure of a recipe.

BISI BELE BAATH(Spicy Vegetable Khichdi) |foodfashionparty|

Hope you get to try it out.  It’s vegan, one of the most traditional ancient dishes, gluten free and super healthy.  Perfect for this cooler weather or anytime.

Have a lovely day my dear friends.

Follow me on Snap(Ashfoodfashion) and Instagram for daily food stories.

5.0 from 1 reviews
BISI BELE BAATH(Spicy Vegetable Khichdi)
 
Prep time
Cook time
Total time
 
A traditional vegan, gluten free healthy mix sure to comfort the tummy any time of the year.
Author:
Recipe type: Rice, Entree
Cuisine: Indian
Serves: 4-6
Ingredients
  • 1 cup medium grain rice(sona masoori)
  • ½ cup toor/tuvar daal
  • lemon sized tamarind soaked in ½ cup of water and juice taken out and drained
  • VEGETABLES (beans, carrots, cauliflower, peas, moringa)
For the masala paste
  • 1 tsp vegetable oil
  • 2 tbsp channa daal
  • 2½ tbsp coriander seeds
  • 1 tsp urad daal
  • 8-10 red chilies(according to your spice level)
  • 1 tsp fenugreek seeds (meethi seeds)
  • 3 pinches asafoetida/hing
  • ⅓ tsp turmeric powder
  • ½ fresh grated coconut or frozen (fresh is best)
  • Salt
For tempering
  • OIl
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 pinch of asafoetida/hing
  • 10-12 cashew (broken)
  • 10-15 curry leaves
Instructions
  1. Wash the rice and daal/lentil well and cook in a pressure cooker for 3 whistles or in a pan with 4 cups of water until it is completely cooked. Turn off the heat and set aside.
  2. Cook the vegetable in 2 cups of water, salt and turmeric powder until it is 90 percent cooked. Turn off and set aside.
For the Masala Paste:
  1. In a small frying pan on medium heat, add the channa daal, coriander seeds, urad daal and fenugreek seeds and fry until it is slightly browned and toasted. Add the whole red chilies, asafoetida, turmeric powder and saute for a minute and turn off the heat. Grind this a blender with coconut, ½ cup of water to a smooth paste and set aside.
Putting it together.
  1. Now, mix the rice with the vegetable, add the ground masala paste, the thick tamarind juice and check for salt. Mix, Simmer and cook the rice mixture for 15 minutes. Turn off the heat. The mixture should be little runny and not very thick at all. This will solidify as it sits.
Tempering
  1. In a small pan on medium heat, add some oil. Add the mustard seeds, cumin seeds, asafoetida cashews and curry leaves. Let it splutter and add it to the rice mixture. Mix well.
SERVE Hot with some potato chips, papad and generous drizzle of ghee.
Enjoy

 

BISI BELE BAATH(Spicy Vegetable Khichdi) |foodfashionparty|

Appetizer, chickpea, Entertaining, healthy, HEALTHY COOKING, Pasta, VEGETARIAN, Walnut

Butter Bean Walnut Hummus and Broccoli-Spinach Butter Bean Pasta

Butter Bean Walnut Hummus and Broccoli-Spinach Butter Bean Pasta |foodfashionparty|

Life is Perfectly Imperfect.
 
The last three weeks have been blurry, chaotic, rushed, and imperfect in a way.  My car is messy, it looks like my garage has been hit by a mini torpedo, and my carpet, in a few places, looks muddy.  While folding laundry, I noticed my teen’s pants have rips…. I had to be careful that my little human boy has not been bitten in his private area ;).  I am more jittery, forgetful and haven’t got the time to spend a cozy huggy time with my human boys.
 
WE GOT A PUPPY.  Waffles.  He is a doll, a sweet sweet baby who turns rowdy for just a few minutes a day.
 
Yes, my laundry doesn’t get done fast enough.  My to-do list has been growing a little bit too fast, nothing gets ticked off.  As I drive off to a meeting, I have puppy hair on my pants.  My hair smells like Waffles, our home suddenly smells like a puppy.
 
I haven’t had anyone cling to my feet in 10 yrs.  All I do now is send pictures of Waffles shake hands, behave and just his cutest little pointy ears to everyone who shows the merest interest.  I’m like this crazy mamma.
 
As crazy as life sounds and looks right now, isn’t it what it is all about?!  Life is a learning process.  Sometimes, small simple struggles are exactly what we need in our life.  I had a period when everything was calm, and life was always quiet and peaceful.  Now, I appreciate the peace and silence, even if it’s for an hour a day.  When we have it all, we don’t miss it.  Why do we only miss something when it’s taken away?
 
I like my chaos.  I love my Waffles, the energy and endless kisses and love he gives us.  I like that my boys feel responsible for someone.  I feel COMPLETE.
 
Loving life in all it’s imperfections is the best.  Don’t you agree?
 
 This pasta, in a way, is what I call my accidental recipe gone good.  A bit of this, a touch of that, and some cheese, and it’s perfect in all it’s hotchpotch mess.

5.0 from 1 reviews
Butter Bean Walnut Hummus and Broccoli-Spinach Butter Bean Pasta
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer Lunch
Cuisine: American, Middle Eastern
Serves: 4-6
Ingredients
For the Hummus
  • 2 16 oz cans butter beans rinsed and drained or 1 cup dried beans soaked in water overnight
  • 6 cloves of garlic
  • ¼ cup walnuts
  • 1 tsp red chili flakes
  • 3 tbsp lemon juice
  • ½ lemon zest
  • 2 tbsp chopped cilantro(optional) or parsley
  • 1 tsp toasted and crushed cumin
  • 3 tbsp olive oil
  • ½ tsp of freshly cracked pepper
  • 1 tsp salt
  • 3-4 tbsp water
For the pasta
  • 1 tbsp oil
  • 1 tsp fennel seeds
  • 1 head of broccoli chopped to small 1 inch size
  • 1 cup of chickpeas/garbanzo cooked(use canned or cooked)
  • 1 cup packed spinach finely chopped
  • ½ cup of the hummus
  • ½ cup pasta water
  • 4 cups cooked wheat/semolina fusili pasta
  • Pepper jack cheese to top the pasta with or flavored hard cheese
Instructions
For the Hummus
  1. If you are using dry beans, soak it in water overnight. Cook with 4 cups of water with NO SALT. After about 15 minutes, check if it is cooked. Then add some salt, let it sit in the salted water for few minutes and drain. This way you will ensure that the beans are lightly salted and it does not get tough or rubbery. Cool before making hummus.
  2. If you are using canned, it's very easy, just drain and rinse well before using.
  3. Add everything for the hummus in a food processor except for the water and whip and grind it under a coarse paste is formed. If you want add a few tablespoons of water to make it slighly thinner. The thicker consistency is great for dips with crackers or bread sticks.
For the Pasta.
  1. Cook the pasta for 8-10 minutes in salted water or until al dente. Drain it, keep some pasta water aside.
  2. In a saute pan, add a tbsp of olive oil, let it get hot and add the fennel seeds and let it splutter. Add the chopped broccoli and salt it, saute and cook for a minute. Then add the chickpeas and the spinach and saute until the spinach wilts. Add the hummus and add hot pasta water to water it down and mix well. Add the cooked pasta, mix through and turn off the heat.
  3. Add the cheese and serve immediately.

Butter Bean Walnut Hummus and Broccoli-Spinach Butter Bean Pasta |foodfashionparty|

 

Baking, chickpea, Dinner, Entree, healthy, Indian, Non Vegetarian, Side, Spicy

Baked Okra stuffed with Spiced Peanut Mix (Easiest Recipe)

Baked Okra stuffed with Spiced Peanut Mix(easiest recipe) |foodfashionparty|

Indian food is quite simple, and this is a recipe which shows just that.

The vibrant, intensely colorful Indian food has found its way into many hearts.  However, I do hear very commonly that “the spices are overwhelming.” I completely agree, especially for someone who is completely new to the array of spices Indian food has to offer, although it is not really too hard.  In fact, I do tell many that you can always create an Indian flavored dish with ingredients you already have at home.  It’s that simple.

I don’t exactly remember the first time I had it, but I do remember who taught me to make it.  After that, I’ve never stopped.  The best thing about this recipe is that you can use the spice mix for many vegetables: stuffed potato, stuffed cauliflower, stuffed bitter gourd, or you could even toss the spice mix in a beans curry! It’s all so good.  This is a basic recipe, and a very popular one.

I definitely try to hold on to every part of Indian culinary culture I’ve learnt, and try to simplify it so that it’s attainable. I definitely think you’ll agree that this is one of the simpler recipes that’s still so authentic.  I really hope you get to try it out.

Baked Okra stuffed with Spiced Peanut Mix(easiest recipe) |foodfashionparty|Baked Okra stuffed with Spiced Peanut Mix(easiest recipe) |foodfashionparty|Baked Okra stuffed with Spiced Peanut Mix(easiest recipe) |foodfashionparty|

Baked Okra stuffed with Spiced Peanut Mix
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • Okra - 1 pound
Spice Stuffing mix
  • 3 tbsp peanuts roasted and coarsely powdered
  • ⅓ cup chickpea flour
  • ⅓ tsp garam masala
  • 1 tsp chili powder
  • ½ tsp salt
  • 1 tbsp sesame seeds
  • ⅓ tsp cumin seeds
  • ½ tsp sugar(optional)
  • 2 tbsp canola oil
  • Bake at 400 degree for 20 minutes
Instructions
  1. Prep the okra by wiping it with a damp cloth and trim off the ends and the top and set aside.
  2. Mix all the ingredients for the stuffing mix and set aside.
  3. Preheat oven to 425 degrees for 15 minutes.
  4. Slit the okra/bhindi in the middle but not fully, it still needs to hold it's shape. Stuff 1 tsp of the mixture in the middle and line all in a baking tray.
  5. Lower the temperature of the oven to 400 degrees.
  6. Drizzle oil evenly over the okra and bake them at 400 degrees for 20 minutes or until the okra is completely cooked.
  7. Serve it with rotis or soak them in yogurt and serve it with some rice.
Notes
This spice mix c an be stored in a bottle in the refrigerator for upto 2-3 months.

Baked Okra stuffed with Spiced Peanut Mix(easiest recipe) |foodfashionparty|

chickpea, CURRY, Entree, Pasta, Spicy, tomato, Uncategorized, VEGETARIAN

Chickpea-Cherry Tomatoes-Basil Pasta Salad in a Peanut-Curry Dressing

Chickpea-Cherry Tomatoes-Basil Pasta Salad in a Peanut-Curry Dressing |foodfashionparty|

Hello there my friends!! Long time, no see.

Boy, is it hard to get to a routine after a fun 2 months of no cooking, no photography, and just lazing around.

Hope your summer went well. Any interesting things you did during summer, would love to hear.

It’s quite appropriate to say that we traveled the whole globe in the last 2 months.  It was one heck of a fun summer, travels, family, lots of food and more food.

I have a post coming up soon on my travels, with pictures of monuments, food, and all the colors.  Well, before I could jump into that post, life happened.  School and routine began, and what to pack for school lunch is now always on my mind.  This is one of my go to lunches for the boys and makes for a colorful and healthy meal. Pack the sauce separately and add any veggies you like.  It’s a base and tastes absolutely good even when it’s only slightly warm.

 

Chickpea-Cherry Tomatoes-Basil Pasta Salad in a Peanut-Curry Dressing |foodfashionparty| Chickpea-Cherry Tomatoes-Basil Pasta Salad in a Peanut-Curry Dressing |foodfashionparty|

Healthy and a perfectly balanced dish, with an amazing sauce.  Hope you get to try it out!

Have a wonderful week!  All the best for all the kids who start school this week.

Hugs,

Ash

Chickpea-Cherry Tomatoes-Basil Pasta Salad in a Peanut-Curry Dressing |foodfashionparty| Chickpea-Cherry Tomatoes-Basil Pasta Salad in a Peanut-Curry Dressing |foodfashionparty|

5.0 from 2 reviews
Chickpea-Cherry Tomatoes-Basil Pasta Salad with Peanut Curry Dressing
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 2 cups dry pasta(any pasta with some
  • 8 oz of canned chickpea or cooked chickpea 1 cup
  • 1 cup cherry tomatoes halved
  • basil - 15-20 leaves
For the dressing
  • Toasted Peanuts - 2 tbsp
  • Almonds 2 tbsp
  • sesame seeds -1 tbsp
  • Lime juice from ½ lime
  • ⅓ tsp red chili flakes
  • sriracha- 1tsp
  • 1 tsp honey
  • 4 garlic
  • 1 tsp Apple cider vinegar
  • ¼ tsp curry powder
  • Olive oil -1 tsp
  • cumin seeds- ½ tsp
  • roasted fennel seeds -1/3 tsp(optional)
  • 1 stalk green onion/scallion
  • Water to thin the dressing
Instructions
  1. Cook the pasta till al dante and run it through cold water to take away any starch. Set aside.
  2. While the pasta is cooking, you can make the dressing.
  3. Grind everything required for the dressing to a smooth paste. Add a tablespoon or so of the hot water to thin it down. It should be of pourable consistency.
  4. Take a pan, add a tsp of oil and ⅓ tsp fennel and add the cooked chickpeas. If you are using the canned, drain it very well and then use.
  5. Toss them well and add the cherry tomatoes and toss for 30 seconds to a minute. Take it off the heat.
  6. Add the pasta and veggies in a bowl and top it with basil.
  7. Add the dressing 15 minutes before serving.
Enjoy

 

Chickpea-Cherry Tomatoes-Basil Pasta Salad in a Peanut-Curry Dressing |foodfashionparty|

Follow me on Snapchat-Ashfoodfashion for everyday food ideas.

‘ALL RIGHTS RESERVED’

ALL IMAGES AND POST COPYRIGHT PROTECTED.   Do NOT copy it, do not use it anywhere without our consent.    PLEASE give due credit if you do recreate it for your blog with your own special touches.

Dessert, Entertaining, Icecream, Indian, INDIAN SWEETS, Nuts, Uncategorized

No-churn Pistachio-Coconut Cardamom Ice Cream with Chocolate

No-churn quick Pistachio-Coconut Cardamom Ice Cream with Chocolate |foodfashionparty| #no-churn Pistachio icecream

It’s summer here, and it’s monsoon season in India where I am right now.  Monsoon in Bangalore is beautiful.  The weather is quite perfect, not too cold or chilly.  It rains, but not crazily.  Being here, travelling around, and trying different foods is an amazing feeling.

There’s a huge selection of food here.  From the authentic Karnataka Ragi Roti (finger millet tortilla) to a Belgian waffle flavored with rich Indian spices, everything is easily accessible.

The palette right now is wide.  The ice cream flavors are numerous, with wine ice cream, cherry-mango ice cream, and butterscotch pistachio ice cream.  Throughout my childhood years, I don’t remember having fruit based ice creams or desserts at all.  It wasn’t that popular then. The ice cream that were fruit based were probably artificially flavored, so it was a natural instinct to go for the nutty cardamom or saffron ones. It’s all so different now.

Although I do like the fruit ones, I still have a strong bond to the ones I grew up with. This is one of them.

Who wouldn’t like a luscious, smooth, sweet nutty ice cream?  We Indians have a strong relationship with cardamom.  The no churn was a popular method to make ice cream, since regular households didn’t have an ice cream machine then.  I stuck to that method with slight changes after seeing Nigella Lawson’s Popular No-Churn Ice Cream.

This is one of our favorite flavors and it works so well together.  I made cones using my recipe for Pizzelle.

No churn, quick Pistachio-Coconut Cardamom No-churn Ice Cream with Chocolate |foodfashionparty| #no-churn Pistachio icecreamPistachio-Coconut Cardamom No-churn Ice Cream with Chocolate |foodfashionparty| #no-churn Pistachio icecream

Have a lovely week my friends!!

Asha

5.0 from 3 reviews
Pistachio-Coconut Cardamom Icecream with Chocolate
 
Prep time
Cook time
Total time
 
The easiest no churn icecream is perfect for the summer days and these flavors are classic and delicious.
Author:
Recipe type: Dessert
Serves: 10-12
Ingredients
  • 4 cup of Heavy Whipping Cream chilled
  • 1 can condensed milk
  • ⅓ cup coconut cream
  • ½ cup pistachio coarse paste
  • ½ tsp green cardamom powder or powder for 3-4 cardamom pods
  • Semi sweet melted chocolate
  • 2 tbsp coconut oil
  • Cones to serve in
Instructions
  1. Clean the whipping bowl and the whisk very well and dry it. You can leave the bowl in the freezer for 30 minutes before whipping the cream.
  2. Add the condensed milk, coconut cream and the chilled whipping cream and whip it on low speed, around 3 for 3 minutes so it can slowly whip. Then whip it on medium high for another 5 minutes at high speed until it is almost to a stiff peak stage. Stop the machine and add the pistachio paste and whip it for another 30 seconds to a minute until stiff peak and stop immediately. Pour in a ice cream pan or box and chill overnight.
  3. Melt the chocolate on double broiler, add coconut oil in it and drizzle on the icecream once it is completely chilled.
  4. Enjoy

 

Pistachio-Coconut Cardamom No-churn Ice Cream with Chocolate |foodfashionparty| #no-churn Pistachio icecream