The base of this casserole is sweet yellow corn, which offers bursts of freshness in every bite. To that, we add jalapeño peppers for a hint of gentle heat, creating a subtle kick that delights but doesn’t overwhelm. The magic lies in the white (béchamel) sauce—silky and rich, infused with a hint of nutmeg and cinnamon. These aromatic spices lend a warm, earthy dimension, elevating this dish beyond the typical casserole fare.

This week’s recipe will feel like a ‘food hug’; a warm slaw made with shredded cabbage and grated coconut, cooked down in an oil tempering of whole spices and fresh aromatics, all brought together with a hint of nutmeg and drizzle of tangy lime juice.

A delicious Indian-style creation using quinoa with caramelized onion, walnuts, and cranberries, infused with whole spices and topped with cilantro and lemon.

Aloo Mutter is a popular Indian restaurant favorite…a delicious preparation of peas (Muttar) and potatoes (Aloo), cooked together in Indian aromatics and spices.

This healthy, vegetable-rich, gluten-free Parsi stew looks and tastes unlike any other you’ve ever had! It’s made using hearty vegetables like sweet potatoes or yams along with regular potatoes, carrots, green peas, and bell peppers, with a unique flavoring blend of cider vinegar and sugar.

Add a handful of sweet corn to a spinach curry, and you have a flavor-filled and colorful Makai Palak (palak is spinach and makai is corn), a truly delicious Indian preparation, worth bringing to your meals.

An Indian meal is considered incomplete unless it is accompanied by Daal, a word that applies to cooked and raw lentils. Daal preparations differ from one part of India to another; each one is equally delicious.

Behold a spicy veggie burger that takes its rightful place of pride at the burger podium. The Ultimate Spicy Veggie Burger Packed with Indian Inspiration.

An Indian flat bread made with whole wheat flour dough and a lightly spiced stuffing mix of healthy kale, cauliflower, and aromatic roasted crushed fennel seeds. This paratha is best served for breakfast/brunch or a light meal with chutney and yogurt.

Roasted potatoes are a go-to favorite with just about any meal, and that gives me a good reason to amp up the flavors and add a slight Indian touch to them.

Let's look at South India's answer to chapati-roti and naan flatbread; the thin crisp Dosa, and many delectable variations along a similar line, made with a light airy fermented rice and lentil batter.

Daal Lentils are a year-round staple not just at our family meals, but in most Indian homes. Add a handful of healthy green spinach to the lentils, and you’ve got a wholesome Palak Chana Daal, ideal as an entree with fragrant Basmati rice. Or serve it as a side to your Indian grills and vegetables along with Indian flatbread.

For this recipe, I’ve used touches from the cuisines of the south and west of India, to create a simple time-tested recipe for a gluten-free and vegan option that can be used for all reasons and occasions.

Hearty quinoa is cooked in a lemony spiced cooking liquid, hence infusing the whole grain with whole spices like cloves and black peppercorns, to extract maximum flavor.
With the refreshing punch of fresh lemon juice, mint and parsley; the quinoa gets a spice kick from jalapeño pepper, and the added crunch of pecans (#ad).

Homemade version of popular Indian classic ‘Palak Paneer’ ladled into ramekins, topped with pie crust and baked to golden goodness as a Pot Pie. This dish makes a great go-to weekday meal…and an equally impressive entertaining option.

Roasted eggplant, cooked in a traditional Indian mix of spices and aromatics. I've added sweet colorful corn and peas for a crunchy fresh bite.