Dinner

Caribbean style vegetable stew

November 25, 2019 By Asha Shivakumar

Caribbean food, essentially, is a kaleidoscope of delicious flavors that met to become something new and amazing. If you’ve never immersed yourself in the wonders of this region, you have to start with this recipe. This Caribbean style vegetable stew is AHMAZZING! I’d say its got the touch of Southern Indian and Bengali touch from the mustard, and the locals bring in the fried plantain element to this with toasted coconut. It’s a riot of flavors. Get cooking!

Caribbean food has global influences, combined with indigenous ingredients and techniques. It’s played a paramount role in defining the evolution of the modern Caribbean cuisine we know and love today. From soups and stews to desserts, many of the region’s signature staples surprisingly trace their beginnings back to the European and Asian countries where they originated. These global influences, combined with indigenous Caribbean ingredients and techniques, have played a paramount role in defining the evolution of the modern Caribbean cuisine we know and love today. …

Dill Edamame Fried Rice

August 25, 2019 By Asha Shivakumar

This South Indian style Dill Edamame fried rice recipe is the absolute BEST. It’s quick and easy to make, customizable with any of your favorite mix-ins, and so irresistibly delicious.

Me and rice go way back.

I’m digging back into my mom’s classic recipe today to share one of my all-time favorite recipes with you again. And I really do mean all-time.

Because fried rice and I go wayyyy back. 😍

Like specifically, back to my picky-eating days that lasted — oh — until college, when I was totally “that girl” who refused to even look at anything which was not a little fancy. Guys, I was crazy about the different kind of fried rice. Mom would make a variety of rice for lunch with some fryums and I would gobble it up without complaining. I mean, back then, I just assumed that all fried rice was perfectly stir-fried and full of big flavors and irresistibly delicious! Little did I know about the painfully bland, boring, and tasteless stuff that I would encounter at places, once I ventured out of the nest. This dill fried rice is bomb, go try it out….

Sheet pan Baked Salmon and Beans with peanut butter miso dressing

June 26, 2019 By Asha Shivakumar

The convenience and simplicity of this sheet pan meal is extra awesome. Baked Salmon with Beans is a complete meal on one pan full of flavor. Sheet pan Salmon and Beans with Peanut butter and miso is perfect.The best part, easy clean up. Change up the veggies throughout the year.

Baked Salmon with Beans in Peanut Butter and Miso Dressing |foodfashionparty| #salmon

Sheet pan meals are one of the easiest and satisfies all. This dazzling Peanut Butter Miso Baked Salmon and Beans Dinner Recipe is so easy to make, it just might become one of your go-to meals this summer. It’s a great way to use up your fresh garden tomatoes too….

Veggie Meatball Curry aka Pakoda Kurma

June 15, 2019 By Asha Shivakumar

Veggie Meatball Curry aka PAKODA kurma is made with lentils and soaked in a rich, flavorful curry. Great when served over ghee rice or jeera rice.

Sunday lunches have always been and still are very special. It’s mostly chicken curries with rice. There were days when it used to be vegetarian meals due to religious reasons and then came this meal.

Pakoda Kurma or Veggie Meatball Curry. The hearty curry base is a onion tomato base and the lentils vada is soaked and simmered in the curry….

Mixed Vegetable Curry- Navratan Korma

June 1, 2019 By Asha Shivakumar

Home style mixed vegetable curry, aka navratan korma, that’s deceptively easy and full of flavor. It’s perfect for entertaining or for a weekend treat. It’s a mild creamy curry, with the crunch from the nuts, sweetness from the raisins, richness from paneer all mixed in with the heartiness of the veggies. A PERFECT curry to have in our diary of recipes.

Mixed Vegetable Curry/ Navratan Korma |foodfashionparty| #mixedvegetablecurry

Image credit -Alanna The Bojon Gourmet

Entertaining the Indian way involves a soiree of chatter, chai, samosas, vada, coffee, laughs and then begins a never ending buffet of deliciousness. There’s something very pleasant about food when eaten in good company which is prepared with love. Every Indian household has their version of this very famous NAVRATAN KORMA which needs no introduction, some add less vegetables and some more, different spices which can change the appearance and the tastes even if so slightly. This MUGHLAI dish generally consists of cashew paste along with a good dose of heavy cream or even milk. It’s a staple in every Indian restaurant menu and a way to jazz up the buffet for a vegetarian party at home….

Garlicky Creamy Coconut Milk Shrimp Pasta

May 14, 2019 By Asha Shivakumar

Garlic Coconut Milk Shrimp Pasta is made in just one pot and ready in 30 minutes! Fresh shrimp gets cooked with spices and gets topped on coconut milk pasta later. It will become a new favorite!

Say hello to your new favorite one pot meal, Coconut Milk Shrimp Pasta.s This seriously blew away our taste buds and became an instant favorite with the first bite.

Rewind to the time I despised shrimp and then loved it. Growing up I hated shrimp, then there was a stage I loved how my grandma made it and would eat it only that way. Now I’m plain allergic to seafood, sad, But I still cook it all the time with loads of love for my family….

Home made Rice Cake(Toppoki) Stir Fry with Asparagus and Tofu

May 7, 2019 By Asha Shivakumar

Korean spicy rice cakes, toppoki (Tteokbokki / Ddeokbokki,) is probably the most well-known Korean street snack in Korea. You can see mini vans or carts that sell it on the street very easily. Today I made easy Toppoki/Korean Rice Cake Stir Fry. There are many ways to make these spicy rice cakes, however today’s recipe is the most basic way of cooking it with minimalistic ingredients. So I am calling it “Easy Korean Spicy Rice Cakes!”.

While strolling the streets of San Francisco one day, we stepped into this hole in a wall place thinking we could have some ramen. What we were introduced was these korean rice cake smothered in sauce. We were addicted. Ordered a second serving and got to talk to the chef about how much I loved it. I was immediately reminded of something I grew up eating, called the Ammani Kozhukkatai. In Southern part of India we make rice cakes in the form of small balls, they are stir fried with simple tempering and enjoyed with some chutney. Made for special occasions, it’s exactly the same method that is used to make toppoki….

Carribean style Shakshuka with beans and sweet fried plantains

April 25, 2019 By Asha Shivakumar

Shakshuka is an easy and a healthy breakfast (or any time of day) recipe which comes from Israel and other parts of the Middle East and North Africa. This Caribbean style shakshuka has fried plantains and a popular spice known in that region. Shakshuka is a simple combination of tomatoes, onions, garlic, spices and gently poached eggs. It’s nourishing, filling and one recipe I guarantee you’ll make time and again.

I had shakshuka for the first time when we were travelling and it wasn’t where it originated from. Shakshuka is a North African dish that is now made throughout the Middle East and all around the world; it is especially popular in Israel, where it is often eaten for breakfast….

One pot Fruit and Nut Coconut Milk Rice with Golden Beets

April 15, 2019 By Asha Shivakumar

Coconut flavors are the prevalent ingredient in almost every South Asian entree. A South Indian meal always call for some coconut in some form. This coconut rice/coconut milk rice goes great with curries and a great side for any meal. Once you try easy coconut rice, you will see how quickly it will turn into the option of choice.

Coconut rice is one of those dishes that we eat a lot in a South Indian home.

Sunday lunches are very special. Growing up a Sunday lunch always consisted of biryani, some sort of chicken curry and pepper chicken. But, there were “fast” days when meat was not cooked and it was a vegetarian feast. Those days, it was Coconut milk rice, pakoda kurma, vada and some raita. I sure loved those days. I guess I was a vegetarian at heart growing up. But, I’ll never say no to biryani and any form of rice.

This is my favorite kind of rice….

Creamy Veggie Sauce Pasta with Chicken/Zucchini Golden Beet Sauce Chicken Pasta

April 1, 2019 By Asha Shivakumar

Zucchini and Yellow Beet Creamy Veggie Sauce Pasta with Chicken. Zucchini so soft,some floral notes and some sweetness to it, yellow beet is sweet and crispy– nothing overpowering! The combo in a sauce is SO GOOD. This pasta is loaded with fresh vegetables and herbs, this hearty, meatless sauce is a perfect way for gardeners to make delicious use of their harvest. Add chicken for the extra protien and it is winning recipe.

Happy April!! Happy Spring!

This simple pasta primavera aka creamy veggie sauce pasta uses a combination of the earliest vegetables available in spring — beets, peas and zucchini, spring onions, asparagus— making it a true celebration of the season. The sauce works best with any pasta of your choice, preferably homemade or a good purchased brand. Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables….