5 ingredient Salmon dinner!!

You need;

2 Tbsp panko crumbs
1/2 Tbsp chopped Rosemary
1 clove of garlic minced
(Mix the above)

Juice of half a lemon
1 Tbsp Butter

1 Tbsp Olive oil (free ingredients)
Salt and black pepper to taste (free ingredients)

Coat the pan with half of the Olive oil.
Layer the panko mixture on the Salmon in a baking pan.

Drizzle the lemon juice and rest of the Olive oil on the fish. Add the butter on top and bake in a preheated oven at 400 degrees for 15-18 minutes.

Moroccan spicy chicken and chickpeas stew!!

Moroccan spicy chicken and chickpeas stew!!

You will need; (to serve 3-4 generously)
Chicken breast: (seared in a pan with 1 Tbsp Olive oil for 3-4 min on all sides)
8 Oz. Chickpeas cooked
2 cups of baby spinach
1 cup carrots chopped
1 medium sized white potato chopped
1 medium onion chopped
2-3 medium tomatoes chopped
2 Tbsp tomato paste

1 bay leaf
1 whole cinnamon stick
1 tsp turmeric powder
1 tsp Sumac
1 tsp garam masala
1 tsp green cardamom seeds crushed
2 whole cloves
1/2 tsp whole peppercorns

Salt and black pepper to taste
3-4 cups of chicken broth (or veggie broth/water)

Put all the ingredients in a slow cooker and cook on low for 6-8 hrs or on high for 4 hrs. Remove the bay leaf and cinnamon stick before serving. Shred the chicken using two forks.

Autumn vineyard picnic!!

There’s nothing like an Autumn picnic.. The leaves are changing colors. The air is cooler…You can bring hot foods or cold foods AND you can pretty much get away WHILE looking stylish wearing dresses or tights….

This weekend we celebrated a friend’s birthday at a local vineyard.. Well, when I say local, it is about an hour and half away but sooo worth the drive….
Our destination was the Raffaldini Vineyards in Ronda, NC.

It was a very scenic drive to get to the vineyard. Acres upon acres of beautiful grapes just ripening on the vines.

Spreads, jams and vinegar for sale

Wine tasting room
Outdoor picnic area overlooking the vineyard

The Birthday girl and us !

I brought an All things Mediterranean” potato salad to the picnic.

1 cup of potato chunks boiled and cooled
1/2 cup of chickpeas cooked and drained
2 Tbsp ripe black olives sliced
1/4 cup of purple onion chopped fine
1 Tbsp chopped chives
1-2 Tbsp chopped green onions with stalks
1/3 cup of red grapes (without seeds) chopped
1/2 cup feta crumbles
1/4 cup yogurt (unflavored, non Greek)
1/4 cup of low fat mayo
2-4 Tbsp Olive oil

Salt and black pepper to taste
Paprika for garnish

Mix all the above! Chill or serve at room temperature!

and Pesto and Tapenade sandwiches!

Slice Ciabatta bread in two halves.
Spread homemade pesto and fresh mozzarella on one side.
and Fresh tapenade, sun dried tomatoes and baby spinach on the other.
Healthy drizzle of Olive oil and bake in the oven at 350 degrees for 10 minutes. 
Lay one half on top of the other half.
And Press firmly. 
Cut into desired size.
It was a great time at the picnic. A bit chilly at times due to the ongoing drizzle but very peaceful and relaxing.. What is your favorite picnic item to bring ?

It’s chai time!! Potato and Sabudana vada!

Nothing is more important in an Indian household than the customary “Chai time”…
It’s usually around 3-4 P.M. when lunch is finally settling in and the late afternoon lull is setting in.. 
You need caffeine!!

Tea or Coffee will do.. BUT a savory and/or a sweet snack to accompany a hot beverage is much needed.. and here comes my TA-DA….Potato and Sabudana* vada!

*Sabudana- Pearl Sago Or Tapioca seeds. 

Crunchy on the outside and moist and buttery on the inside.

Preparation of Sabudana:
Take 1/2 cup of sabudana and rinse in 3-4 changes of cold water. 
Soak for 20-30 minutes and drain using a sieve for at least 30 minutes  
The seeds will fluff up and turn a bright white. 

1 boiled potato
1 Tbsp chopped cilantro
1 chopped green chillies
1 minced garlic clove
1 tsp grated ginger
1 Tbsp crushed roasted peanuts (optional).
Season with salt, pepper and cayenne if needed. 
Add 1/2 cup of rinsed and drained Sabudana to the potato mixture
Make small patties and fry in oil on medium heat for 3-4 minutes till golden brown. 
Drain on paper towels and serve with hot sauce or tamarind chutney!

Reader’s choice! Five for Fall!

This is what you all have been waiting for and it’s finally here! You all have spoken!
It’s the much awaited Reader’s choice post!

Your “Five for Fall”!!

Now, first of all thank you so much for responding to the post ! I have to say, it was overwhelming to receive so many responses… After weeding through them, there is a lot I found about you my dear readers.. You all love food.. Surprise AND.. You all love fashion! Ha! Who would have thunk?!! Well.. My dear readers.. I think that’s why you and I will get along just fine!

So… The top Five for Fall came down to… Drumroll …..

1. Pumpkins!
2. Leather Moto Jackets
3. Brown boots!
4. Apples!

And last but not the least…

5. Family!!

So lets’ start, shall we ?!

#1 Pumpkins


Pumpkin saffron risotto

1 cup Arborio rice
1 cup chopped pumpkin
1 tsp Saffron strands
3-4 cups of your favorite broth
1/2 cup of white wine (or broth if not using wine)
1 medium shallot chopped fine
2 Tbsp Olive oil
2 Tbsp butter
1/4 cup of good quality parmesan grated
Salt and black pepper to taste

4-5 Sage leaves

Cook the pumpkin in 1/2 cup of water for 8-10 minutes till cooked yet firm.

Heat the oil and half of the butter on medium heat for a couple of minutes. Sautee the onions till they turn pink. Do not caramelize them. Add the rice and mix well. Toast the rice for 2-3 minuted on medium heat.

 Add the wine and mix well. Cook for 2-3 minutes and Add 2 cups of broth and bring to boil.

Lower the heat and cook while stirring occasionally. Add more broth and continue stirring. When the rice seems al-dente, add rest of the butter, pumpkin and saffron.

Season with salt and pepper. Mix well. Add more broth and cook till the rice is cooked and not mushy.

Add the cheese and mix well.

In 1/2 Tsp of butter,  toast the sage leaves till crispy.

Garnish the risotto with the sage leaves and serve warm.

#2 Leather moto jackets

Leather moto jackets
Oxblood is trending right now!
You’ll see peplums, jackets and boots in this color all over the place!
Leather moto jackets

Mushroom Moto – Courtesy “Bevello” Boutique!
Paired with a gorgeous LBD, booties and some chunky gold jewellery!
Add a clutch and it’s a great look for a night out!
Styled by Riddhi Gupta

Check Bevello out here!
And our gorgeous model is Ali– the store manager and a dear friend!

Call her for your next fashion needs!! She is kinda AWESOME!
9830 Rea Rd
(704) 542-0504

#3 Brown boots

Brown boots
and a gorgeous elbow patched sweater… with a pair of Paige denim !!Whole ensemble Courtesy- Bevello!

Styled by Riddhi Gupta

Bevello: 9830 Rea RdCharlotte(704) 542-0504
Brown boots
Another flavor! With gold hardware..
(Personal closet)

#4 Apples


Slow Cooker “Baked” Apples!

Apples (your choice except granny smith)

For the filling: (For each apple)

 1Tbsp of brown sugar
1 Tbsp cranberries
1 Tbsp pecans/walnuts
1/2 tsp of vanilla extract

2 Tbsp red wine

Cut the top and ends of the apples. Core and de-seed. Using the peeler end or a sharp paring knife, make a cavity in the apples.

Stuff the apples with the mixture.

Place a Tbsp of butter on each apple and place in the slow cooker. Pour the liquor evenly on the apples.

Cook for 4 hrs on low or 2 hrs on high.

Serve warm with vanilla ice cream or as is!

#5 Family

Now let’s talk about Family.. Why do you think a lot of you consider family a “Fall” thing? You would think it should be year around thing, right? Well.. This is my thought.. Let me know if you agree..

With the seasons changing, the leaves falling, and the gentle nip in the air, we crave a certain warmth around us. Maybe it’s something we can get using a jacket or a pair of boots but ultimately, the warmth and cozy feeling that family gives you can’t be beat. And with holidays like Thanksgiving, Diwali, Christmas etc following the Autumn season, it’s a no brainer that Family is on your mind when it’s Fall. 
So my dear friends, whatever it is that you love Fall/Autumn for, I hope this new season brings you health and lot of good eats! And Thank you for your continued love for this blog. 
Special Thanks to Ali from Bevello letting me style her and Thanks to Bevello for letting me check out their beautiful collection at their Rea Rd location in Charlotte, NC. (Bevello: 9830 Rea Rd,Charlotte (704) 542-0504)
Author’s notes: Some more fun looks this Fall you may want to try out!
Tuxedo style tights, oversize wrap sweater, booties and a handbag with metal hardware. 
Fun leather sleeved jacket!
BTW this jacket can be “converted” into a full size one which hits at mid thigh level!
Gotta love printed tights, chunky sweater, Toms booties and a bright scarf for a pop of color!

Roasted Sweet potato and rosemary couscous

1 cup cut up sweet potatoes
1-2 cloves of garlic (minced fine)
1 Tsp of Rosemary chopped
1/2 Tbsp light brown sugar
1 Tbsp OO
1 Tbsp Butter
Salt and black pepper to taste

2 Tbsp roasted walnuts/ pecans chopped roughly
2 Tbsp dried cranberries

1/2 Tbsp lemon juice
1 Tbsp OO
1/2 Tsp prepared dijon mustard
Salt and black pepper to taste

1 cup of prepared couscous

Toss the potatoes, garlic, rosemary and brown sugar in 1 Tbsp OO and 1 Tbsp room temperature butter. Season with salt and pepper.

Roast the sweet potatoes, garlic and rosemary mixture in a preheated oven at 350 degrees for 20-25 minutes till the potatoes are cooked and yet firm.

Cool to room temperature. Toss with the nuts and cranberry mixture. Add the dressing right before serving. Add the prepared couscous and Mix well.

Serve warm or at room temperature.