Pepperidge Farm puff pastry sheets have always been handy. Yes, you can definitely make your own puff pastry dough, and that would be lovely, but I choose not to. This recipe only has 4-5 ingredients, and it is versatile. You can choose to use any meat or use paneer or tofu and make it vegetarian. Combining our Kandoo spicy barbecue marinade and the smokey sweet flavor of a popular barbecue sauce brand gives a little kick to these turnovers. I do not serve these turnovers with any sauce, and they are so flavorful, serve them as is.
Roasted vegetables are a fall classic, but, this recipe is great for summer. The yogurt preparation in this recipe is from a popular Indian yogurt side dish called 'Raita.' In Indian cooking, we usually cook brown lentils until they are mushy, but, in a salad, we do not overcook our lentils.
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.
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.