This recipe I found on Spice Up the Curry for capsicum curry is delicious! I wish I had made a double recipe because today at work I was wishing I had leftovers 🙂 I am usually skeptical of grinding the … Continue reading
Punjabi Capsicum Curry
Author Archives: Aryan Mehta
Toasted Blue Cheese Pesto & Avocado Sandwich
This recipe for blue cheese pesto and avocado toasted sandwiches was inspired by this wonderful green goddess grilled cheese picture. Look at the luscious avocados, so smooth and creamy next to a good spread of pesto! I decided to make … Continue reading
Tahini Sauce
I finally got some tahini from the Jewish market down the street and made my own tahini sauce. It was fantastic! I love the Tahini Sauce at Trader Joe’s, but it doesn’t last too long. Since tahini lasts a long … Continue reading
Spicy Black Pepper Tofu
A couple of years ago I spied Yotam Ottolenghi’s vegetarian cookbook Plenty and was very intrigued by the Black Pepper Tofu Recipe. I think it had something like 10 garlic cloves and 5 tablespoons of black pepper! It was so over the … Continue reading
Spicy Mushroom Curry w/ Fennel
LOVE this recipe for South Indian Mushroom Curry I found on Adventures of a Food Slut. It is decadent and delicious and a go to for mushroom lovers! I doubled the amount of mushrooms because mushrooms shrink so much and I didn’t … Continue reading
Mole Pipían (Pumpkin Seed Mole)
Mmm, mole. Rich and loaded with toasted pumpkin seeds and cilantro, it goes well with grilled vegetables, enchiladas, and even drizzled (or poured!) on tacos. We had it with queso fresco enchiladas and another time with grilled veggie tacos. Recipe … Continue reading
Sesame Soy Kelp Noodle Salad
There is this area at Whole Foods that has all kinds of fun ingredients right next to the vegetarian meats: kimchi, miso paste, mochi, etc. My latest find was kelp noodles. They are so weird! Kind of like a crunchy … Continue reading
Oyster Mushroom Farro Risotto
Ever since I made Smitten Kitchen’s amazing tomato farro, I’ve been wanting to try farro again but with mushrooms. I recently bought a bunch of mushroom from the Asian market and realized this was my chance to make mushroom farro … Continue reading
Vegetarian Miang Kham
My first exposure to Thai food was at this place called Tamarind in La Mesa, a suburb of San Diego where I grew up. We always ordered the miang kham, a delicious Thai appetizer of leaves filled with shrimp, lime (skin … Continue reading
Carrot Cupcakes w/ Fluffy Cream Cheese & Cinnamon Frosting
These carrot cupcakes are beyond moist! This was my first stab at carrot cake and I loved how the carrots just disappeared in the cake, providing natural sweetness and moisture. This recipe is adapted from Smitten Kitchen‘s recipe for carrot cake with … Continue reading