Thursday, January 1, 2015

Happy New Year!

Happy New Year!


 I want to thank each and every one of you for reading this blog and generously commenting and giving feedback.  I have enjoyed sharing my gardening projects, my recipes and entertaining ideas.
In the coming year, I am looking forward to share new healthy recipes, more gardening ideas, flower arranging and entertaining tips. 
My new year's resolutions are the same each year, eat healthy, exercise and organize. Most of all I want to pause and enjoy simple things in life which I often take it for granted. Thanks for being a part of my journey! Without you, this blog would not exist.
I wish you all a happy, healthy and prosperous new year! 
Cheers,
Komali.

Thursday, December 18, 2014

Tandoori Fish Tikka

Tikkas are small pieces of boneless meat or fish marinated in spices and later grilled or baked. Here is the recipe for all your entertaining needs during the holiday season. Fish tikkas will make the perfect appetizer that are light, flavorful, healthy and easy to prepare.


Tandoori fish tikka

These tikkas are great eaten as they are. Serving it with mango salsa is like gilding the lilly.
Serves: 4
  • 1 pound boneless, skinless salmon fillet

Marinade:

  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 1 teaspoon cayenne
  • 1 teaspoon Trader Joe’s curry powder
  • ¼ cup apple cider vinegar
  • 1 teaspoon salt
  • 2 tablespoons plain Greek yogurt
  • 1 teaspoon canola oil
  • 1 tablespoon oil for basting
  • bamboo or metal skewers
  • Mango salsa homemade or store bought

Cut fish into two inch pieces and set aside. Mix all the ingredients for marinade and add fish to the marinade. Gently mix fish and marinade together until all pieces are coated with the marinade. Cover and transfer to the fridge and marinate for 4 – 24 hours.

If you are using bamboo skewers, soak them in water at least for an hour.

Preheat oven to broiler.

Thread marinated pieces onto metal or bamboo skewers. Line the edged baking sheet with a metal rack. Place skewers on to the rack and broil for 5 - 7 minutes, depending on your oven. Baste them with oil.

Transfer to a serving platter and serve with mango salsa.

* Recipe is adopted from my cookbook, Trader Joe's Simply Indian.

For more memorable centerpieces, tablescapes, and recipes (including vegetarian, gluten free and vegan recipes),,please check out my books, Entertaining From an Ethnic Indian Kitchen and Trader Joe's Simply Indian at my website komalinunna.com.



Tuesday, December 2, 2014

Thanksgiving at my house 2014

Here are some of the highlights of this year's Thanksgiving at my house. For this year's Thanksgiving, all the centerpieces were made with nandina berries, gourds and pumpkins. Big candles were set immersed in different colored lentils. 









Dessert buffet






For more memorable centerpieces, tablescapes, and recipes (including vegetarian, gluten free and vegan recipes),,please check out my books, Entertaining From an Ethnic Indian Kitchen and Trader Joe's Simply Indian at my website komalinunna.com.




Thursday, November 20, 2014

Roasted Root Vegetables

Roasted root vegetables are constant at my Thanksgiving table. Hope they will be at your table too.




Roasted root vegetables

Serves: 4 – 6
  • 12 ounces butternut squash, peeled, seeded and cut into 11/2 - 2 inch pieces
  • 12 ounces sweet potatoes, peeled and cut into 11/2 – 2 inch pieces
  • 12 ounces rutabaga, peeled and cut into 11/2 – 2 inch pieces
  • 2 tablespoons canola oil
  • ½ teaspoon garlic powder
  • 1teaspoon ground black pepper
  • 1 teaspoon cumin
  • ½ - 1 teaspoon cayenne
  • 1 teaspoon salt
  • ½ teaspoon sugar
  • 1 teaspoon fresh thyme

Preheat oven to 400˚F. In a medium bowl stir together oil, garlic powder, black pepper, cumin, cayenne, salt, sugar and thyme. Add butternut squash, sweet potatoes and rutabaga to the spice mixture and toss the ingredients to coat. Transfer all the ingredients to a baking sheet and bake for 30 – 35 minutes or until vegetables are tender and begin to caramelize. While roasting, make sure to turn the squash couple of times with the spatula to make sure all the vegetables are evenly roasting. Season with salt and pepper to taste and serve hot.

*Recipe adopted from Trader Joe's Simply Indian.

For more memorable centerpieces, tablescapes, and recipes (including vegetarian, gluten free and vegan recipes),,please check out my books, Entertaining From an Ethnic Indian Kitchen and Trader Joe's Simply Indian at my website komalinunna.com.

Tuesday, November 11, 2014

Alfresco dining

Whenever I get visitors from out of town, I want to give my guests  the experience of California living. Alfresco dining is the embodiment of California living. This table was set to savor the breakfast in the garden. The air was crisp, the weather was perfect, and it was a beautiful morning to sit out and enjoy time with friends and family.











Salad for breakfast? Yes, this heart-healthy sprouted mung bean salad is a powerhouse of nutrients and enzymes made to boost your energy in the morning.






For more memorable centerpieces, tablescapes, and recipes (including vegetarian, gluten free and vegan recipes),please check out my books, Entertaining From an Ethnic Indian Kitchen and Trader Joe's Simply Indian at my website komalinunna.com.


Wednesday, November 5, 2014

Fall tablescape

Entertaining season is here. First task of entertaining is setting the table. Instead of a fussy tabletop, I wanted to set a natural and simple but elegant table for the fall. Whenever I want to set the table, I walk around my garden to get inspiration. For this table, my inspiration comes from gold and red chrysanthemums that are growing in the garden. Gold, orange and red define the traditions of the season. I know gourds and pumpkins are another fall favorite. Instead of pumpkins I wanted to incorporate persimmons(also from the garden) for a twist on tradition. 
Keeping the color scheme to a minimum with two to three colors gives a striking effect. I  found napkin rings in my table top arsenal to go with the chrysanthemum centerpiece

Since the centerpiece is dramatic with different textures, I wanted to keep the rest of the table to a minimum to showcase the flowers on the table.



I used small tumblers for wine instead of wine glasses.










Now the table is set and stay tune for the menu and recipes in upcoming posts.

For more memorable centerpieces, tablescapes, and recipes (including vegetarian, gluten free and vegan recipes),,please check out my books, Entertaining From an Ethnic Indian Kitchen and Trader Joe's Simply Indian at my website komalinunna.com.

 

Tuesday, November 4, 2014

Fall flower arrangement

Seasonal flowers from the garden grace my table all year long. When I saw chrysanthemums blooming in the garden, I wanted to bring these dramatic colors and textures of a fall garden into my home. This arrangement is made with chrysanthemums, ming fern, inflorescence form pigmy date palm tree and my most preferred fall favorite, garden persimmons.


Inflorescence from pigmy date palm adds an unusual texture to the arrangement.






My next post is all about setting a table using this fall arrangement and a few of my tips on setting the table for your next holiday entertaining.

For more memorable centerpieces, tablescapes, and recipes (including vegetarian, gluten free and vegan recipes),,please check out my books, Entertaining From an Ethnic Indian Kitchen and Trader Joe's Simply Indian at my website komalinunna.com.


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