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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.


Carrots & Hot Peppers (Gajar Hari Mirch Sabzi)By Yashodhara G.Gajar hari mirch sabzi is a colorful, spicy, sweet, and sour dish. The sharpness of the hot peppers compliments the sweet and sour taste of the carrots and spices. A surprisingly simple crowdpleaser!
Cilantro Dipping Sauce (Dhania Chutney)By Yashodhara G.Dhania chutney is green in color - spicy and sour in taste. Serve with samosas, pakoras, chops, chaat, and more. Keep airtight to maintain the bright green color. Refrigerate for a couple of weeks or freeze for several months.
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.
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 dipping sauce. Prepare and refrigerate for a couple of hours prior to serving until the coconut flakes soften. Serve cold.
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. Can be eaten with rice, bread, or alone as a soup or stew.
Corn & Flattened Rice (Bhutta Poha)By Yashodhara G.Bhutta poha is a quick, light, and healthy dish that is great for breakfast, brunch, or as a hot snack. Adjust the vegetables based on season and availability. Substitute corn with peas, potatoes, carrots, or mixed vegetables - or any combination.
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