Over the last year, I have definitely been cooking up a storm in the kitchen. Experimenting with some traditional Indian meals has been my favorite thing. Growing up Indian American, I am used to fusing my diverse cultural, so why not do the same with food. Pav Bhaji is one of the most popular Indian street foods, but in this recipe, I am replacing the potatoes with lentils. My love for lentils runs deep, so this should come as no surprise. This is a slightly complex recipes

Lunches in our house have to be quick. During the week I am in and out of meetings and on the weekends, we like to do an outdoor activity in the afternoon. This instant pot recipe was born on a day when I wanted a creamy pasta without the heaviness of dairy. It was a cooler day, and a saucy (almost soupy) pasta sounded perfect. This recipe is perfect for a weekday lunch or dinner. It required minimal prep and takes five minutes to cook in the instant pot. Oh, and the best par

If you grew up in an Indian household, you had a morning chai routine. It is one the most personalized traditions and everyone makes their chai a little different. In our house, the hubs makes chai 95% of the time. His chai is simple, consistent, and very ritualistic. The 5% of the time I make chai, it’s spicy, creative, and ever changing. Just to get a little deeper, this also describes our personalities. Today, I want to bring you the deviated chai recipe in our household.

Ingredients: 1 C of red lentils soaked in water for 2 hours 1/2 medium cauliflower cut into bite size florets 2 carrots cubed 1 Tbs of sesame oil 1 bay leaf 1/8 Tsp asafoetida 1.5 Tsp of garam masala 1 Tsp coriander powder 1/2 Tsp Turmeric 1 Tsp salt 1 Tsp of black pepper 4 C veggie broth or water Methods: In a heavy bottom pot, add the sesame oil. Once heated, add the bay leaf. When the bay leaf sizzles add the asafoetida. Add the veggies and lentils. Let everything combine