Recipes

Its amazing how quiet and empty it feels after my sister left to head back to New York after the festivities ended. Sarah and I are now just sitting in the living room on a rainy and dreary day as we prepare ourselves to go back to work. I cant help but think that this must be what Thanksgiving leftovers feel like. This year, we hosted a Friendsgiving in DC with my sister, her friend, and a coworker of mine. We have to give props to Bon Appetit for their awesome roast turkey recipe which I minimally adapted. In coming...

Sharing a simple Thali of Rice, Dalithoy, Garlic Chutney, Chinese potato stir fry and Lemon pickle today. The recipe links to all the items are given below. Recipe to make the perfect Rice Dalithoy Recipe Chinese Potato Stir Fry Recipe Garlic Chutney Recipe Sweet and Tangy Lemon pickle Recipe Copyright 2019 by Vinaya Prabhu. All rights reserved.

Ingredients for 1 Liter Chinese cabbage (/ Hakusai) 450 g Daikon ( / Daikon) 60 g Onion ( / Tamanegi) 50 g Nira ( / Nira) 20 g Garlic ( / Ninniku) 20 g Ginger ( / Shga) 10 g Salt (/ Shio) 1 tbsp (2.5 of the weight of the vegetables, or about 15 g) Light brown sugar ( / Kibizath) 2 tsp (1.0 of the weight of the vegetables, or about 6 g) Korean red pepper (powder) ( / Kankoku thgarashi) 18 g (3.0 of the weight of the vegetables, or about 18 g) Water ( / Mizu)...

There are two or three ingredients that get wonderfully assimilated in the kitchens and palates of regions around the world and garlic is one of them. One of the most widely used flavour-enhancers by various global cuisines, garlic is essentially an underground root bulb, similar to onions, leeks and shallots. Did you know that it is also one of the oldest cultivated plants by humans? This is probably another reason for garlics widespread appeal and its indispensable nature, when it comes to cooking a wide variety of dishes. One can recognise the smell of garlic from quite a distance, due...

Disclaimer: I began writing this blog post back in December 2017, almost TWO YEARS AGO. Some of the process has changed, but overall the concept is still the same. Its fun to see how the process has evolved over the last couple years! 2017Most of the time when I tell people I cook 6-7 nights a week the first question they ask is HOW??? My answer is always the same: meal planning! I learned a long time ago that meal planning is essential in the struggle against ordering pizza and Chinese every night. Another essential is food prep, but thats...