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Thank you for joining our small community who want to share generational recipes - old and new - from all over the world. We will try our best to translate all recipe ingredients to reflect the native language of the recipe.


Falafel PattiesBy Yashodhara G.Falafel patties are made of dried chickpeas, fresh herbs, and spices that are shaped into balls or patties and deep-fried. Serve as a vegetarian protein-substitute to any salad or sandwich with tahini, hummus, or tzatziki sauce.
Coconut Dipping Sauce (Nariyal Chutney)By Yashodhara G.This quick and easy nariyal chutney is perfect for serving with South Indian dishes or as a dip. Prepare and refrigerate for a couple of hours prior to serving until the coconut flakes to soften.
Black-Eyed Peas & Sauce (Lobia Curry)By Yashodhara G.Lobia curry can be made from dried or canned black-eyed peas. Dried peas will need to be soaked in water for a few hours prior to cooking, unless a slow cooker is used.
Beet Cutlets (Chukander Chops)By Yashodhara G.Chukander chops have a pretty deep-red color. Serve with breakfast, brunch, snack, or as a sandwich or burger patty. Make smaller-sized for appetizers or hors d'oeuvres.
Bean Sprout SaladBy Yashodhara G.A light, healthy, and refreshing salad. This bean sprout salad is made with dried whole mung and moth beans that have been sprouted 2-4 days ahead of time.
Bombay Street Vegetables & Rolls (Pav Bhaji)By Yashodhara G.Pav baji is a common street food consisting of homemade blocks of rolls (ladi pav) that are used to scoop the coarsely-mashed spiced vegetables (bhaji). Serve with your favorite rolls (think Kings Hawaiian), chopped fresh red onions, and lemon or lime wedges.
Vodka SauceBy Seema S.The easiest and yummiest vodka sauce recipe you will ever make. Great for a quick party or when entertaining large groups.
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