Banana leaves have been used in Indian cuisine for thousands of years. Smearing chutney on a fresh piece of a white flaky fish, then wrapping it in a banana leaf and baking/grilling it provides a unique flavor to this dish. In the Indian holistic science of traditional medicine - Ayurveda, the essential oils from the banana leaf have been known to have digestive properties.
Chicken Salad is everyone's favorite. So today, we are sharing a recipe for a delicious Chicken Salad. Made with our Tandoori Marinade, this somewhat spicy chicken salad along with veggies and orange is a sure winner at your July 4th cookout (the leftovers are tastier).
Every year when its summer, farmers' markets sell heirloom tomatoes. These tomatoes are my favorite. The weird-shaped tomatoes are so appealing. I use the green and yellow heirloom tomatoes in salads, whereas the red tomatoes go in making a tomato chutney. This tomato chutney is my mom's recipe.
I was introduced to zucchini when I moved to the United States in the year 2000. I was amazed at the versatility of this cucumber-like vegetable. This vegetable has been a part of my diet ever since. Especially helping me with weight loss when I replace rice with zucchini. The only thing that I am not a big fan of is using zucchini pasta. Something feels so wrong about it.
Veggie Chili demystified! This Veggie Chili is vegan, and it is my absolute favorite to take it to a dinner party. It is a crowd pleaser and feel free to share the recipe with everyone :) The key ingredient is chipotle pepper.