My Okra Masala will definitely bring some life to your next meal.
Okra Masala
Okra Masala, also known as bhindi masala, is a popular Indian side dish. It also happens to be one of my personal favorites! Easy to make, really tasty, and a much more interesting way to get a vegetable on the table, Okra Masala is a basic vegetable fry with tomatoes and spices. It’s one of my favorite vegetarian recipes to order at restaurants. I always find it to be bursting with flavor and pairs well with any curry or even just plain rice! Personally, I love pairing this recipe with my Chicken Ambut. Try it out now!
This Cilantro-Free Chimichurri Sauce has been a go to garnish in my household.
Cilantro-Free Chimichurri
We here at The Happy Haandi are having a sauce moment.
Those who know me well know that I strongly dislike (i.e. HATE) cilantro. Apparently, it’s a genetic thing but it’s always made me weary of green sauces because cilantro tastes like dish soap. This sauce is changing my mind – I am here to proudly introduce a Cilantro-Free Chimichurri Sauce.
I actually learned the basics behind this recipe while on vacation in Key West. I found this sauce on my fish at a small, whole-in-the-wall Cuban restaurant. After a lot of worries, I tasted a tiny bit only to be completely knocked off my feet. The sauce was savory and herby, with a good acidic punch, and paired so wonderfully with my blackened fish and rice. After chatting with the owner and chef, she let me know that her chimichurri was made with almost all fresh parsley and a little cilantro – which blew my mind. After a couple of tries at home, I think I perfected my Cilantro-Free Chimichurri Sauce. I’ve since used this chimichurri sauce with over-seared swordfish steak, alongside chorizo, as well as any and all tacos, and love it. Scroll down to see the recipe!
These Cheesy Stuffed Mexican Shells are perfect for meal planning or big families!
Cheesy Stuffed Mexican Shells
For a little while now, I’ve been wanting to do a “stuffed-something” recipe. After lots of recipe testing, all I can say is that my husband is a huge champ for eating all of the stuffed green peppers, squash, and whatnot I’ve put in front of him.
I hated all of them.
Squash felt too much, like too much stuff. I wanted something warming like a casserole but light-ish too. Then came this idea for Cheesy Stuffed Mexican Shells. They’re a great Italian-Mexican casserole-style dish and you need an extra pan just to brown some meat. They can be as fancy or not-fancy – as you like and reheat beautifully in the microwave.