Join us for a Spring Cook Along! Fun, interactive class and your dinner is ready by the end of class!
INDFUSED’s Spring Cooking Classes
Curry Leaf Chutney in under 5 minutes!
This Curry leaf Chutney is quick and easy to make and so handy to have as it is a versatile and scrumptious chutney! Check out the step by step video!
Raw Mango Pickle- Quick and Easy Recipe
Freshly made and ready to eat Raw Mango Pickle is one of the most favorite condiments in an Indian meal. Mangoes evoke so many childhood memories for me! Mango season began early spring when the tree in our backyard would be covered with fragrant blossoms heralding the arrival of the this king of fruit in... Continue Reading →
Fun Cooking Classes in Februray!
Fun cooking classes in Lexington, MA , February 7th and 8th, 2020
Nectarous Mangoes – Redolent of Summer!
This Memorial day weekend, as we look forward to summer, here are Indfused's most popular mango recipes. Growing up in India, my childhood summers were filled with the fragrance of the ripe Alphonso or Hapoos mangoes. The mangoes came in crates of 5 dozen mangoes each, packed carefully in hay and I would happily fetch... Continue Reading →
Thanksgiving Celebration!
Dear friends, I believe that this year has taught us to be thankful for what we have. Sharing a previously published post with all the gourmet appetizers, soups, salads, veggies, rice and desserts you need for your celebration. Are you looking forward to Thanksgiving this year? I mean…..are you dreaming about the feast? What is... Continue Reading →
Indo Thai Curry Soup….and other creative Infused Dal Recipes!
An earthy soup that combines the goodness of Indian and Thai cuisine- perfect for the fall and all under 30 minutes! And a compilation of creative dal recipes by many talented bloggers. You all know my passion for creating fusion recipes, right? I go nuts thinking of the endless combinations of flavors possible in our... Continue Reading →
Corn Hurda in Papad Bowl
Dear friends,
With fresh, tender corn flooding the markets now, I am making my ‘Fiesta Friday winner’ recipe- Corn Hurda in a Papad Bowl. The toasty, sweet hurda, the grainy peanut chutney and the crunchy papad bowl make for a great start to the weekend party!
Love,
Sandhya
Droolicious snack made with end of summer fresh grilled corn and served in an edible papad bowl!
Corn Hurda in Papad Bowl!
Greedy foodie that I am, I recently tried a combination of two mouthwatering foods I liked in India…..and while I was at it, I also put it in an edible papad bowl 🙂
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Versatile Coconut, Curry Leaf and Flaxseed Chutney
Healthy and handy condiment to make and store in refrigerator. Check out the easy recipe below! Last week when I posted the Tangy Tomato Multigrain Roti/ Wrap, I was happy to get requests for this chutney shown in the picture, served as a condiment with the rotis. So here's a little about chutneys and... Continue Reading →
Tangy Tomato Multigrain Roti/ Wrap
Delicious and nutritious roti/wrap with yogurt and flax seed. Can you believe we have a snow storm today in Boston? It is Mother Nature’s April’s fools for us, I suppose. The best part about a snow storm for a foodie like me is to enjoy warm yummy food indoors as I watch the snow fall outside... Continue Reading →
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