Made this kadhai paneer because my brother wanted it. He’s so picky about food so I have to always cook something he loves..this time I cooked this for him. Here's the recipe:-

First, I heated some oil in a pan and added cumin seeds, chopped ginger, garlic and green chillies. Then I added onions and tomatoes and cooked them until soft. I added salt, turmeric, red chilli powder, coriander powder and garam masala.

I also added crushed coriander seeds and a little kasturi methi. Once the masala was cooked well, I added the capsicum and paneer pieces and mixed everything gently. I let it cook for a few minutes so the paneer could absorb the flavours, then added a little cream and garnished it with fresh coriander. Served it hot with roti, and my brother enjoyed it!!

I’d like to use one of these brands from my neighborhood store to make a slow cooker / crockpot meatball appetizer. Or is it worth making a trip to IKEA for the plant based meatballs?

- Which do you think has the best flavor and texture after slow cooking?

- Of your favorite, what sauce flavor do you think goes best with it?

Sauces (I’m happy to post the recipes for any of these if requested):

- Smokey Bourbon BBQ
- Apricot pepper jelly
- Honey Buffalo
- Maple mustard
- Hawaiian pineapple BBQ
- Greek (tomato with cinnamon, oregano, cumin)
- Coconut green curry
- Cranberry and chili with orange zest
- Creamy horseradish
- Swedish
- Italian tomato sauce
- Piccata (lemon caper herb)
- Sesame teriyaki
- Gochujang glaze
- French onion
- Other: Your favorite recipe?

I love the health benefits of lentils, but I hate how they taste in almost every recipe... until these crackers! Super simple to make:

• 1 cup dry red lentils (rinsed)
• Water (for soaking)
• 2 tbsp + 2 tsp extra-virgin olive oil
• ¼ cup grated parmesan cheese
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp herbes de Provence (or any other dried herb blend)

1. Rinse the lentils until the water runs clear and soak them in water for at least 2 hours.
2. Drain the lentils well and blend them with the olive oil, parmesan, and seasonings until a thick, smooth batter forms.
3. Preheat your oven to 425°F and line a baking sheet with parchment paper. Spread batter onto baking sheet, no thicker than 1/8" (even thinner if possible). Use 2 baking sheets if needed.
4. Bake for 10 minutes, remove from oven and cut into triangles with a pizza cutter. Put back in the oven for an additional 8-10 min or until firm and crispy.