Urmila Ramakrishnan

1 month ago | msn.com | Urmila Ramakrishnan

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1 month ago | bonappetit.com | Urmila Ramakrishnan

All products are independently selected by our editors. If you buy something, we may earn an affiliate commission. What does “feel-good food” mean? It depends on who you ask. That’s why each month our Feel-Good Food Plan—with delicious recipes and a few wild cards—is hosted by someone new. This month our associate director of social media, Urmila Ramakrishnan, shares how she finds joy in food while living with diabetes. I’ve cherished a leisurely weekend brunch since childhood.

1 month ago | bonappetit.com | Urmila Ramakrishnan

When it comes to breakfast, I am firmly in the savory camp. My playbook involves a spiced strata, breakfast burritos, savory yogurt parfaits, or anything from the dosa family, especially adai. Making dosa batter is generally a days-long process starting with a long soak of three parts rice to one part lentils, blending them, and leaving the batter to ferment in a warm spot for 6–8 hours. Adai flips that ratio.

Aug 14, 2024 | bonappetit.com | Urmila Ramakrishnan |shoppingThis tool

If there’s one tool I didn’t know I needed, it’s a splatter guard. Before I entered my splatter guard era, I’d use a pot lid like a shield to cover my face and hope for the best when I was shallow-frying potatoes or tempering mustard seeds that were likely to pop everywhere. If I wasn’t wearing long sleeves, I’d often be left with small little red burn marks up my arm where the oil splattered.

Aug 7, 2024 | epicurious.com | Urmila Ramakrishnan

ArrowJump To RecipeSave RecipeSave RecipePrintThis palak paneer recipe takes the simple-is-best approach: Frozen spinach leaves blended with hot water, paneer pan-fried in ghee, and very few add-ins to get in the way. If you’re looking to make a home-cooked version of the North Indian restaurant-style classic for the first time, this is a great place to start.