While most people think of summer and get excited about days spent at the beach, hot weather, etc., I get excited about trips to my local farmer's market and all the amazing fruit and vegetables I will find.  There's nothing that beats eating foods that in in season; my husband and I even prefer going to restaurants that regularly change their menu based on what is in season.  And what is in season right now is sweet summer corn!

Growing up, my father would regularly make bhutas for us -- whole ears of grilled corn, slathered with butter, fresh lime juice, salt, and lal mirch (cayenne pepper).  Before we finally purchased a grill, he would roast each ear of corn over an open gas flame from our stove, carefully using tongs to hold the ear and rotate it over the fire. 

I used my memories of bhutas as the inspiration for this recipe:  a grilled corn summer salad.  Not only is the corn in season, but so are the tomatoes and avocados.  That makes for a delicious and fresh-tasting salad!

My first attempt at making Indian food for my husband was six months after our wedding.  The dish I chose was a simple one:  channa masala.  I felt I had chosen an easy recipe and one that my husband really enjoys--"should be easy enough," I thought.  After an hour of slaving over the pot, the results were clear:  my channa masala was not good.  Of course my sweet Hubs ate it and told me it tasted great, but I knew the truth.  Hubs loves channa masala, so I had to try again; and after some trial and error (and more guidance from my Mom), I now know the tricks to make this a fantastic dish!

There are three things that really make this recipe work. 
First: use dried chickpeas which you have rehydrated in a pressure cooker or slow cooker, rather than canned chickpeas.  If you don't know how, it is really easy and you can follow my step-by-step directions to do it. 
Second: use MDH brand chana masala powder--they are a North Indian-based spice producer, and so their spice blends are not as spicy as many other brands which are based in South India.  I once used a different brand, and it was so hot that Hubs and I could barely eat it. 
Third:  adding tamarind concentrate or chutney to the dish helps thicken the gravy and adds a hint of tanginess.  
Now that I make sure to always use these three components in my channa masala, it turns out great!

One of my husband's favorite Indian snacks is bhelpuri:  a type of chaat, or savory snack, consisting of some combination of puffed rice, thin fried chickpea flour noodles, potatoes, onions, and chutneys.  Bhelpuri is thought to have originated in either the Indian states of Gujarat or Maharastra--which makes it a big winner in this Gujarati-Maharastrian household!  When I think of bhelpuri, I imagine it being served out of a newspaper cone from a food stall in India.

I've known about my husband's love of bhelpuri since before we were even dating; when we went to the local garba during Navratri, he would eagerly look forward to eating bhel after many, many rounds of raas.  I quickly learned that bhelpuri is one of my husband's favorite foods to eat in my mother-in-law's kitchen.  I knew I had to learn how to make this at home!

My mother-in-law already makes her bhelpuri very healthy by adding kala chana (black chickpeas) and sprouted mung beans.  As my husband and I are still detoxing from the holidays, I took it a step further by removing the potatoes and papdi (fried pieces of dough), and adding fresh tomatoes.  I also used unsalted rice cakes instead of loose puffed rice for two reasons:  (1) they are easily available at my local grocery store, (2) I don't have a huge bag of loose puffed rice sitting in my cupboard afterward, and (3) they look so cute!  Can you imagine serving a whole tray of these to guests?!


As of today, it is officially winter!  For me, winter equals wearing warm fuzzy socks, snuggling under a blanket, and a cup of peppermint tea.  Basically anything that keeps me warm and cozy.  Food-wise, for me, the ultimate warm and cozy winter food is tomato soup with grilled cheese.  And, perfect for Christmas, this is a red, green, and white meal!

When I visit India, one of my favorite things to eat at a restaurant is tomato soup.  I have loved it since I was a little girl:  the freshness of the tomatoes (the ones we get here in the US just don't compare), the dollop of full-fat cream, and the big handmade croutons floating at the surface of the bowl.  If you've ever had this, you know what I'm talking about, and you know why tomato soup in India is the best!

I obviously cannot replicate soup from India here in the US (again, the tomatoes over there...); but I do my best by making it at home from scratch.  I also include a roasted red bell pepper to my soup because it adds a sweetness which is a nice balance to the acidity of the tomatoes.

We are just a few days from the official start of the holiday season, which means everyone is preparing for many family dinners, holiday parties, and get-togethers with friends.  First up is Thanksgiving!  This year, I have several out-of-town family members coming to stay with me and I am in charge of the menu on Thanksgiving.  After much thought (and many drafts), I came up with a menu that I hope will please everyone.  The one dish I'm making that I know everyone will definitely love is my favorite go-to party snack:  Samosa Pinwheels!

A samosa is a savory snack food consisting of a flaky pasty filled with either vegetables or meat.  In India, most samosas you will find are filled with a combination of spiced potatoes and peas.  I have always loved samosas, but when I was younger I would often eat the pastry shell (because it was fried and delicious) and leave half of the filling on my plate.  That is why I love this modern take on the samosa--you get both pasty and filling with every single bite!

This is one of my mom's recipes and is one of my favorite foods she makes.  She would often make them for parties because they were so popular and easy to eat in just two bites.  I have fond memories of coming home from school on a day my mom was home from work early, and to my delight she had made samosa pinwheels for us.  Really, what is not to like:  puff pasty, potatoes, and sesame seeds ... um, yes!