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Starting the day right is the key to a wonderful rest of the day! With this Yogurt Blueberry Banana Granola Parfait, you are doing just that. The best breakfast is loaded with flavor and nutrition to get through the morning. This Parfait is not only delicious but is also very easy to put together. We are almost getting near the end of the month-long A to Z Marathon. For the alphabet Y, I decided to make a simple breakfast Parfait with fruits that I like....

This fruit-flavored and non-alcoholic Ginger beer is very famous in Africa. It is typically made up of pounded ginger roots and lime mixed with water and sugar and served over ice. This Ginger beer is very famous in Africa, especially in the Western regions. This recipe could be fermented or matured for a few hours, but I made it the unfermented version. It is typically made up of pounded ginger roots and lime mixed with water and sugar, but I found this mildly fruit-flavored ginger beer recipe that really fascinated me....

A very simple batter-based Chickpea flatbread , also known as Socca which is Gluten free and Vegan . Socca is a very popular street food from the city of Nice in France. The third recipe in the A to Z International flatbread, the Chickpea Flatbread |or Socca, brought a lot of going back-and-forth moments. It was hard for me to choose between making this for the letter ‘C’ or for the letter ‘S’....

More Desserts Coconut Almond Burfi Vellam Sadam | Sweet Jaggery Rice Crunchy Coconut Sesame Cookies Strawberry Shortcake Muffins

Masoor dal Chutney is a very aromatic chutney made with pink lentils, garlic, and spices. It is a great accompaniment with idli and dosa . It was a lot of fun exploring some very new lentils for this week’s BM theme. Masoor dal is nothing new to me as it is one of my very favorite lentils. I make Masoor dal tadka , and Instant pot Masala Khichdi using masoor dal and also use it as one of the lentils in adai , but have never thought of making chutney with it until now....

Chewy and sweet, these molasses drop cookies will be a sure hit on your holiday. The ingredients needed for this cookie are not difficult to find, and they should be readily available in your pantry. December is here, and this is my delightful baking season. I bake loads of cookies and cakes to give out to our friends and teachers. This is also the time when I make a lot of new recipes that I have never made before....

Aloo Capsicum Curry is a quick-to-make curry that is perfect for weeknight dinners. Made with simple and basic ingredients, this curry can be served with rice or roti. I am super excited to be back to blogging after a long and relaxing vacation. We traveled to India for the summer and on our way back stopped over in Dubai for a week. It was a super hectic yet a lot of fun summer trip....

Rice Paper Rolls is a very easy recipe and a great appetizer to feed a crowd. These Spring Rolls or Summer Rolls can be served with store bought sweet chili sauce or peanut sauce. I had made this soup few days back and I had left over Sotanghon (Mung thread). I was looking for some recipes to use this up and I came across this recipe for Rice Paper Rolls....

Vengaya Vatha Kuzhambu is a classic comfort recipe that makes me feel right at home. Make it a weekend lunch menu along with some roasted curry. This week I am blogging about different rice and gravy dishes and after blogging about one of my favorite recipes from Northern India - Rajma Masala , today I move on to my hometown. My mother was very famous for her Vathal Kuzhambu and I can slowly start seeing hints of it in me....

Victorian Milk Bread just substitutes milk instead of water in a regular bread recipe. The result is this amazingly flavorful bread with a beautiful crust and a great crumb. When deciding on the recipe for V, I made up my mind, that I wanted to bake something. I have not baked any bread for this Mega BM. I was struggling to find a recipe to fit my theme and that is when this Victorian Milk Bread popped into my head....

Aama Vadai, also called the paruppu vadai, is popular on the menu for festivals and weddings. This easy chana dal vada is made with basic pantry ingredients and is a no-onion and no-garlic vada recipe. Vadai is popular and loved by all for its snacks. These deep-fried fritters are the best accompaniment to a cup of coffee or tea. It becomes even more loved when the weather is cooler or rainy....

This Banana Walnut Bread is one of our family favorites and is an excellent way to use over-ripe bananas. It is an eggless recipe that is very simple to make and does not require a lot of ingredients. I can be made in less than an hour. This recipe for Banana Walnut Bread was passed on to me by my cousin, and ever since then, I have made it whenever I have overripe bananas in my fruit basket....

Barley Cucumber Salad is just perfect for a hot summer afternoon, and it takes less than 10 minutes to make if you have pre-cooked barley. A couple of weeks back, when I made the Korean Barley Tea / Bori-Cha , I had mentioned in the post that I had a salad recipe coming that I made with the barley that I used to make the tea. This Barley Cucumber Salad / Summer Barley Salad is the perfect way to use the barley that we boiled to make the Bori-Cha ....

Bori-Cha or Korean Barley Tea is a nutty tea made with toasted barley and water. This tea can be served either cold or warm, depending on the season. Barley tea has its origin in East Asia and is famous in Japan, China, and Korea. It is a simple tea concoction made with toasted barley and water. It is called ‘Bori-cha’ in Korea, ‘Damai-cha’ in China, and ‘Mugi-cha’ in Japan....

Persian cardamom muffins, also known as Cake Yazdi are traditional Persian / Iranian muffins that are unique in flavor. Flavored with cardamom and rose water, these muffins are very light and airy. Cake Yazdi; this name comes from the Iranian city Yazd, where the cake originated from. The Persian cardamom muffins are often served with tea or coffee as a sweet snack or dessert. They are a popular treat during holidays and special occasions....

Veechu Parotta is one of the recipes that I have always seen street vendors make with such ease. Layers of thinly rolled dough make this very flaky and delicious flatbread that is a popular street food in Tamil Nadu. Veechu Parotta was the first name that came to my mind when thinking of what to make for the letter ‘V’ for the A to Z International flatbread. I tried not to use any Indian recipe until I get to the part when I have no choice and that time I thought I will use my own cuisine....

Jackfruit Muffin made with semolina and sweetened with jaggery is the best ever, especially if you are a jackfruit lover. The flavor of the muffin bursts with ripe jackfruit, and the sweetness from jaggery works really well. What do you do when you hear from someone that jackfruits are selling for 99 Cents a pound in a local Chinese store? Buy tons of it….That is what we did, even if it means we have to lug it all the way back from Dallas....

Japanese Melon Pans were such a fun bread to bake this week. I have been slacking a bit this month with all my baking projects, but this bread definitely brought my spirits up. This is a very different kind of yeasted roll that is topped with a crunchy shortbread kind of cookie . When Aparna sent the recipe over for this, I was not sure how it was going to turn out....

Crispy on the outside and gooey on the inside, these Mozzarella sticks made with puff pastry will be something the kids would love and would keep them coming back for more. This week I am going to be making Kid’s friendly bite-sized appetizers. This is one of my favorite themes to work on as I am always on the lookout to make some kid’s friendly snacks. My BM friend Sapana is hosting this month’s Kids’ Delight with the theme of bite-sized appetizers, and I will be sending this recipe to her as a part of the theme....

Indonesia, officially the Republic of Indonesia, is a country in Southeast Asia. The country shares its land border with Papua New Guinea, East Timor, and Malaysia. Indonesia’s capital is Jakarta. Indonesia is the world’s fourth most populous country. Indonesia has been an important trade region since the 7th century and hence has a very wide cultural diversity. The dish, rempeyek with sambal and garlic dipping sauce, which I made today, is to represent how Indonesia uses its staple rice as the main ingredient....