Tag Archives: ghee

Best Cooking Oils: What to Use and Avoid

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“Oh my … I have no idea what oil to use anymore!”, exclaimed a friend one day. “Can you make a blog post on this? It’s driving me crazy!” she literally cried. I hear this countless of times. Everyone is just exasperated by what oils to use. Is olive oil okay to heat or not? Is grapeseed oil okay to cook with? One minute it is okay and then the next minute it isn’t?!? But fear no more! I’m here to help.

A handful of oils I use in my cooking escapades are avocado oil, olive oil, ghee, and butter for daily cooking, along with mustard and sesame oil occasionally. For salads, I prefer toasted sesame oil or vinaigrette made with extra virgin olive oil, and I use peanut oil or ghee for deep frying.

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Quality Ingredients: My Go-To Pantry Picks

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Hi Everyone!

Hope you all are doing well and cooking up a storm in your kitchens. With all that is going on in the world at the moment, I feel my kitchen is my only sanctity. I, time and time again find myself lost in whisking away a batter to make a tasty treat or whipping up a delicious afternoon tea cake for friends and family. And in turn, I keep turning to my pantry for the clean ingredients I use and trust to feed those around me.

My Pantry Essentials

Which reminds me that over the years, many readers and clients have asked which ingredients and brands I keep in my own kitchen. So, I’ve created a dedicated space on the site where I’ve gathered the ingredients and products I use regularly at home. These are brands I’ve come to trust over time and chosen for their quality, sourcing, and simplicity. It’s all in one place for you to explore.

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Fenugreek In My Spice Cupboard

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Fenugreek Seeds (methi seeds) have a bitter taste and distinct sweet aroma. This little but mighty flavorful spice is largely associated with Indian cooking.  The seeds tempered in hot oil, release a pungent yet sweet maple syrupy fragrance. They are hard little angular nuggets of mustard yellow with a little indentation in them. 

Often, fenugreek is dry roasted and ground to a powder. It is then added to pickles to balance out the tart and spicy flavors. Alternatively, it can be added to curries during the cooking process. The hard seeds are sometimes soaked over night and made into a dry curry seasoned with spices.

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Egg Fried Rice

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This is by far my most favorite thing to do with leftover rice. I made this frequently after a long day at work in New York City. Especially when I came home to a bowl full of rice left over from the night before. It’s so quick and easy to make you’re going to love it!

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Spaghetti Squash Sevya

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I have no idea why it took me so long to figure this out. I mean, who knew subbing spaghetti squash for vermicelli in Sevya would work. For those of us gluten intolerant peeps, I have to say it’s delicious.

A couple of days back, half way through my lunch of spaghetti squash and meatballs, I was already thinking about dessert. Really, what is a meal without dessert. It doesn’t have to be sugar laden or full of fat. Just a piece of fruit with nut butter would do. But, that was not what I was thinking of then. I wanted a warm bowl of sevya and low and behold the idea came to me. If this delicious vegetable satisfied my craving for spaghetti, why not try making sevya with it. And that’s exactly what I did.

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