chickpea

Chicken Tagine with Chickpeas and Blueberries

February 8, 2022 By Asha Shivakumar

This Chicken Tagine with Potatoes and Chickpeas right here is the BEST Moroccan Chicken recipe you will find! Succulent , tender chicken stew w/ warm Moroccan spices, cilantro, lemon & dried blueberries. No ordinary chicken dinner, this easy one-pot wonder will surprise your taste buds in the best way possible.

There probably hundred chicken meals in the blog and it keeps on coming. This chicken tagine with vegetables and blueberries is a new favorite. Tagines are definitely flavor-dense but are not necessarily spicy or hot. The use of fruits such as apricots or dates and almonds are common, but blueberries are a unique touch that we love more than any dried fruit. Sometimes honey often adds a slight sweetness to an otherwise savory dish. The word “tagine” also refers to the traditional clay and ceramic pots in which the tagines are prepared. The tagines are perfect for people who like tender and juicy food since it seals in the moisture for even cooking. The best part is that the tagine can be used as the serving pot, so straight out of the stove to the dining table.…

Egyptian Koshari Recipe

January 16, 2022 By Asha Shivakumar

Delicious Egyptian Koshari is the national dish of Egypt. This interesting combo of carbs on carbs on carbs with all the fixings is delicious and the most favorite dish we had in Cairo. It’s got spiced lentils, rice, vermicelli, pasta, chickpeas, topped with spicy tomato sauce and fried onions, SO GOOD!

Koshari (also spelled, Kushari) is both the street food and Egypt’s national dish, also known to be at least a thousand years old. This starch fest of a dish is made out of lentils, rice and has a spicy tangy kick. It came about when someone fell in love with the Indian dish, kichadi made with lentils and rice. You can find this at any street corner in Cairo.

“If you go to Cairo and not have Koshari, it’s like going to South India and not having Idli sambar”.

Kushari was originally sold as street food before becoming the crown jewel of brick and mortar shops all over Egypt—in fact, the late Anthony Bourdain, always a champion of quirky culinary gems, once shot an episode in Egypt where he enjoyed kushari from one of the most famous restaurants in Cairo. We were lucky to be dining at a local favorite Abou Tarek, where the Koshari is famous. Sold for pennies, a it’s a hearty vegan meal made with lentil rice, pasta, chickpeas, vinegar tomato sauce, and topped with fried onions. Perhaps unsurprising once you see the ingredient list, three different countries each contributed a piece of the culinary puzzle: India is behind the rice, lentils, and chickpeas; Italians working in the restaurants of Egypt added pasta and tomato sauce and Egyptians themselves topped it all off with those crispy onions and a bright, vinegary sauce to tie it all together. “It’s three different cultures all together in one meal.” Perhaps that’s why I love it so much.

It’s a culture overload along with sensory overload.…

Rajasthani Onion Besan Paratha

May 1, 2021 By Asha Shivakumar

Rajasthani Onion Besan Paratha is truly a treat. Crispy and spicy, they go well with a side of yogurt or boondi raita. It puffs up, blisters beautifully and the stuffing of onion and besan is out of the world tasty. This will transport you to an authentic Rajasthani home.

While the world knows about naan and almost every food blogger has a recipe, that’s not a flatbread we make often in Indian homes. Rotis, chapathis or parathas is the common flatbread we make. Stuffed parathas are a treat on weekends. And they are probably my favorite, stuffed Rajasthani onion besan paratha comes on top.

Paratha

Parathas are made out of whole wheat flour, folded and cooked on a griddle. Stuffed paratha dough is slightly most softer than a chapathi dough and it’s popularly stuffed with potatoes, radishes, you think of it, you can stuff it. Onion Parathas are very popular to the region of Rajasthan. It’s slightly more spicier than the normal stuffed parathas. They are cooked on a thick griddle, but if you have a tandoor, nothing like it. The tandoor fills the inside of the flat bread with air pockets and bakes them to perfection.

Don’t be deterred by the number of ingredients in the recipe—although the process may look time-consuming, parathas are actually quick to make. Cook it on low and make sure to crisp them up. How crisp you make them, however, is up to your taste….

Fatteh – Pita topped with chickepeas,eggplant,potatoes in yogurt sauce

December 16, 2020 By Asha Shivakumar

This Fatteh is a delicious combo of flavors made with tahini yogurt sauce, spiced chickpeas, smashed peppery potatoes, paprika eggplant, poms and crispy pita bread!

It’s only normal for me to love this Lebanese Vegetarian Fatteh that feels like Indian chaat, but so different too.

I’ve learnt a few dishes from my neighbor: shish barak and this Lebanese fatteh, my top favorites. A generous lady with five kids, always made it a point to share special dishes, and this was one that I gobbled up. The holidays makes me miss her more, it was lively with kids playing in the yard, the screams, lights and action. After they moved, I kept in touch with them for few years, then life happened. Her food and warm personality will always be close to my heart….

20 TASTY Quick Healthy Recipes Ideas

January 1, 2020 By Asha Shivakumar

Here are my top 20 tasty quick healthy recipes to get you back on track for the new year, or to give you some ideas to change up your menu to keep eating healthy, interesting, and exciting.

Here we are in 2020, and many of your New Year’s resolutions may surround health or fitness. To have a sustainable healthy lifestyle, you cannot cut one group of food completely. In fact, doing that might just make you crave that particular section more. Unless you are allergic to certain foods, I would not recommend cutting out anything. I personally believe in eating everything as long as you’re conscious. If you like desserts, try making healthier desserts with coconut sugar or maple syrup and have just a small portion of it to satisfy your sweet cravings. Eating is important! Fueling your body with good food is good for your body and mind….

Chinese “Chickpea” Salad

May 20, 2019 By Asha Shivakumar

Healthy, plant based, gluten free Chinese Chickpea Salad will change your salad game forever. The crunch from the chickpeas, the sweetness from the oranges and the sweet and spicy dressing, umami of flavors.

When your little boy says, this is a “life changing salad”, you know you are on to something.

It’s no secret that we love chickpea, it’s a great protien for vegetarians. It’s so versatile, taking on the flavors of the dressing or sauce they are paired with. I love my healthy food, but it has to taste good and not feel like I am on some diet. This salad makes an appearance every week. We love our Asian flavors and salads… hence the creation of this amazingly flavorful Asian/ Chinese Chickpea Salad.

This simple, plant-based salad is fresh, hearty, has great crunch and the best flavor!…

Patod Ki Sabzi – Crispy Chickpea Cakes in Yogurt Spinach Almond Gravy

January 8, 2019 By Asha Shivakumar

A popular curry made in Rajasthan. Patod is a chickpea cake that’s dipped in a curry. Patod-Chickpea cake curry is perfect for entertaining and a vegetarian lovers delight. The curry is beautiful base with spinach, some yogurt and a lot of other good stuff.

Food is such an important, driving force in our lives. We share and create some of our most important stories surrounded by food. It comforts us, nourishes us, and heals us. So far, I haven’t met one who didn’t have a special dish or fond food memory to look back on.

Eons ago….

I’ve come to my friend’s place for a sleepover. There is a game of rummy going on upstairs. While I am expected to be with the teens…… …

Green Peas and Papad Curry – Appalam Pattani Kurma

October 14, 2018 By Asha Shivakumar

An easy and simple Indian style green peas curry with papad. This spicy Dry Green Peas Curry is made with sprouted dry green peas (a staple in Indian kitchens), onion, tomatoes, spices and papad. A vegan, soy-free, nut-free, gluten-free recipe.

This is a month of celebration. Celebration of a woman. Goodess Durga in all her forms.

Entire India will celebrate Navaratri and Durga Pooja. Celebrating the victory of good over evil.

Everyone celebrates festivals for different reasons.

And when people do draw a boundary between spirituality and religiosity, they are often making a political or moral statement rather than describing what they believe.

To me, festivals have a deeper meaning….

Crusty Cauliflower Pasta Bake with Peppery Almonds Manchego Crust -GF

October 11, 2018 By Asha Shivakumar

With just four ingredients, you have the best cauliflower pasta bake ever. The sauteed cauliflower feels decadent with spicy almonds in this crunchy baked pasta. You can cook this over the stove top, or bake it. Be careful not to overcook your pasta, as it will continue to cook in the oven.

This pasta bake is just the kind of thing for these dark and dreary days. It’s warm, crusty, and soul-satisfying. Yet it’s full of healthy ingredients. Chickpea pasta, crushed cauliflower, and a good peppery almond crust.

The pasta is a vessel that holds the cauliflower and with every bite, you get a bit of the creamy from the cauliflower and crunch from the almonds….

Spicy Crispy Baked Popcorn Chicken – Juiciest and Easy

May 24, 2018 By Asha Shivakumar

This healthier version of spicy, crispy, and baked Popcorn Chicken is scrumptious. It makes for the perfect kid-friendly snack, and big kids love it too. If you’re looking for flavorful, garlicky, tender, and juicy popcorn chicken, this is for you.

The first time I had fried chicken was after my marriage when I visited my in-laws for the first time. We were invited to a dinner. My mum in law’s sister was known for her CHICKEN PAKORAS. They would get to know very quickly, that the newlywed girl was not shy about showing her love for food. Among all the chaos and the hustle, the chattering, the food that was being passed around, I got very curious. Curious about the person who was behind the food. I slowly crept into the kitchen to see who was sending out that plate of crispy, spicy red chicken pakoras in particular. There she was. Aunty was standing right there with the corner of her saree tucked into her waist, very busily looking at three stoves. One had biryani going, one had some curry, and the other had a large kadahi with oil and the CHICKEN….