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.
Recipe type: Rice, Entree
Cuisine: Indian
Serves: 4-6
  • 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
  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.
  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.


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
Recipe type: Appetizer Lunch
Cuisine: American, Middle Eastern
Serves: 4-6
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
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
Serves: 4
  • 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
  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.
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.



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
Serves: 4
  • 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
  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.


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

Follow me on Snapchat-Ashfoodfashion for everyday food ideas.


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!!


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.
Recipe type: Dessert
Serves: 10-12
  • 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
  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

Baking, Cake, Dessert, Entertaining, Fusion

Nectarine Pistachio Frangipane Cake / Tart

Nectarine Pistachio Frangipane Cake/ Tart |foodfashionparty| #summercake #nectarinefrangipanecake

Happy Summer my friends!!

I am looking forward to those summer cool night walks.

The foraging we do on our hikes.

The warmish sea that we can dip our feet in.

The late mornings.

The late nights.

Movies, Books and Cooking with boys.

We really do have so much to celebrate.  The beautiful shining sun, the cool shade, the long talks with friends.  Vacations and  family.

The fresh bounty in the markets.  The trees all showering us with their fruits.  All the summer picnics, the gallons of lemonade, and beautiful summer cakes.

Let’s celebrate summer with this beautiful cake/torte/tart.


Nectarine Pistachio Frangipane Cake/ Tart |foodfashionparty| #summercake #nectarinefrangipanecake

This definitely is a denser tart kind of a cake because it is baked twice.  It’s quite an easy cake, but packs a huge presence.

The frangipane makes it rich, while the fruits make it fresh and summery.  The cake base is my basic Orange cake that I used, and it works great every time.

Hope you get to make this beautiful cake this summer.

I will be in Indian this summer and can’t wait to write about it in future posts.  I might do a post dedicated to Bangalore..

What are your plans?

HAPPY SUMMER!!  Sending you all hugs.


Nectarine Pistachio Frangipane Cake/ Tart |foodfashionparty| #summercake #nectarinefrangipanecakeNectarine Pistachio Frangipane Cake/ Tart |foodfashionparty| #summercake #nectarinefrangipanecakeNectarine Pistachio Frangipane Cake/ Tart |foodfashionparty| #summercake #nectarinefrangipanecakeNectarine Pistachio Frangipane Cake / Tart |foodfashionparty| #nectarinecake #summercake

5.0 from 1 reviews
Orange-Nectarine Cake with Pistachio Frangipane
Prep time
Cook time
Total time
Serves: 6-8
  • 1¼ cups All Purpose Flour
  • 1 cup Powdered sugar
  • 1 tbsp baking powder
  • 3 large eggs separated
  • 5 tbsp vegetable oil
  • 6 tbsp Orange Juice
  • Zest of one whole orange
  • pinch of salt
for the pistachio frangipane:
  • 4 ounces shelled raw unsalted pistachios
  • ¼ cup sugar
  • 4 Tablespoons unsalted butter, room temperature (½ stick)
  • ¼ teaspoon kosher salt
  • 1 large egg
  • 1 Tablespoon unbleached all-purpose flour
to top the cake
  • 1 tbsp sugar
  • Garnish with berries
  1. Preheat oven to 325 degrees. Line the base and sides of a 20cm square or round baking tin.
  2. Sift All Purpose Flour+baking powder+salt+ powdered sugar
  3. Beat egg whites to soft peaks
  4. Mix oil+yolks+orange juice+zest.
  5. Add the dry ingredients, all purpose flour and everything with the oil, yolks, orange juice and zest. Mix well to incorporate everything.
  6. Then fold in the egg white in 3 parts to incorporate well.
  7. Pour in round pan and bake for about 30 minutes in a 325 degree oven or until it golden brown, will be not be cooked through. Let cool for 20 minutes until you can proceed.
For the Frangipane.
  1. In your food processor, grind the pistachios, flour, salt, and sugar to a powder (or as fine as you can make it!). Add the butter and process until no longer visible. Add egg and vanilla, blending until it forms a smooth paste.
  2. Spread the filling over the cooked base. To decorate like I have in the photos, cut the nectarines/apricots into diagonal strips, then slide each half onto a knife and fan over the pistachio frangipane. Alternatively, you could put the halves straight on or cut the stone fruits into slices and decorate as you wish.
  3. Bake the cake in a 325 degree oven for 45- 50 minutes, or until they are golden and a skewer inserted into the pistachio comes out clean.Around mid point of the bake, turn the cake pan and sprinkle some sugar for the extra caramalised bits.
  4. Leave in pan to cool.
  5. Decorate with more berries and serve with some Ice cream.


Nectarine Pistachio Frangipane Cake/ Tart |foodfashionparty| #summercake #nectarinefrangipanecakeNectarine Pistachio Frangipane Cake/ Tart |foodfashionparty| #summercake #nectarinefrangipanecake

Follow me on Snapchat and I’ll take you around Beijing and Bangalore.  Snapchat-Ashfoodfashion


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.

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

Capsicum/Green Bell Pepper Rice – A Dabbawala /Lunch Box Story

Capsicum/Green Bell Pepper Fried Rice - A Lunch Box Story/Dabbawallas |foodfashionparty| #rice

Tiffin boxes are very intimately tied to mine, and many people’s childhoods.  So when my friend sent me this write up, I had to make it special.  Sharing a recipe that my mom made and came in my box every week. In the words of my friend, a writer friend.  Enjoy this wonderful piece and share your thoughts, and say hello to my gorgeous and talented friend Lakshmi.
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DIY, DIY SKIN Products

5 minute Easy and the BEST TINTED LIP BALM EVER

5 minute Easy and the BEST Tinted LIP BALM EVER with Creamsicle, Cocoa, Peppermint and Cinnamon flavors |foodfashionparty| #lipbalm #chapstick

So random right?!!

I do love to make DIY products. I’ve wanted to share these for so long.  My stash got over, and it was the perfect time to make, shoot and share.  They are so simple, and so much better than the commercial ones.  The best part is that it’s customizable. Makes great gifts.

A funny story I wanted to share though…..

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Appetizer, chickpea, Dinner, Entertaining, healthy, HEALTHY COOKING, Indian, International Cuisine, Party Ideas, Spicy, Starter, Vegan, VEGETARIAN

Spicy Baked Cauliflower Fritter(pakoda) TACO with Mango Sauce and Red cabbage Slaw(Vegan)

Spicy Baked Cauliflower Fritter(pakoda) TACO with Spicy Mango Sauce and Red cabbage Slaw(Vegan) |foodfashionparty|

The love of food the four of us shares is quite intense.

We all love to try different things, quite tough critics, and we might enjoy one more than the other.  We enjoy a good hearty Lamb chop meal as much as we enjoy a loaded salad with some dressing.

Trying to balance out the carnivore loving boys with a lighter fare which suits our taste is a challenge I take on happily and love.  I try not to fall into the routine of recipes and when variety is there, it makes it so much more fun.

This was one such thing.

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Dinner, HEALTHY COOKING, Indian, Salad, Side, VEGETARIAN

3 Insanely Delicious-EASY Raita (Yogurt based)

BEET RAITA with mango ginger tempering. 3 incredibly delicious and easy Raita. |foodfashionparty|I don’t know how to grow plants. I can’t grow plants.

We never know what we get into, until we are handed a tiny little bundle with just the face peaking, eyes stuck together with some liquid, flushed pink face, and a blue striped or pink striped cap.  We feel an overwhelming sense of joy, a chilling and warm feeling.  Tears swell up and the first smile you give your tiny baby is filled with so much joy and love (and oxytocin, as my teen adds).  It’s a feeling that has never crept up until then, and will never go away.

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