Roasted beets with cashew garlic sauce

Roasted beets with cashew garlic sauce – A healthy appetizer inspired by Oceanos, a Mediterranean restaurant in NJ. We visited Oceanos this past December to celebrate a special birthday, the food was delicious and the ambience delightful!

One of my favorite dishes was the roasted beets served with a smooth, velvety and delectable cashew garlic sauce. It took me few months to replicate this recipe but the one I have now is a sure keeper. The recipe is adapted from pinch of yum, one of my absolute favorite blogs. I’m a huge fan of Lindsey’s recipes! Continue reading “Roasted beets with cashew garlic sauce”

Stir fried Tindora {Ivy Gourd}

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Ivy gourd, also known as Tendli, Tindora or Tondle is a tropical vegetable that grows on a vine. It looks like baby cucumber, with a very mild crunchy taste. I remember eating it in a very typical rice dish called “Tondle bhath” which was served with a cool buttermilk drink flavored with cilantro and fresh ginger. In 2010 when my mom was visiting me she taught me this amazing stir fry version that can be enjoyed with Parathas. It is a simple recipe that starts with a tempering mustard seeds and then cooking the tindora with turmeric, cashews, green chilies. Finish up by garnishing with fresh coconut, lemon juice and sugar. The outcome is a very unique combination of flavors as well as textures, the soft and juicy tindora, creamy cashews and the crispiness of the coconut in a mildly spiced sweet and sour tindora stir fry.

Continue reading “Stir fried Tindora {Ivy Gourd}”