Wanted to prepare a very mild flavored rice dish that can go well with the robust South Indian kurma. Eggplants are a simple vegetable which can imbibe multitude of flavors and yet prevail in the background of a dish and not take up any front-line space 🤷🏻♀️ In order to give this rice a different… Continue reading Eggplant and purple yam rice
Kurma is a very popular dish in South India often served in restaurants as a side for a variety of breads such as parotta, chapathi, dosa etc. It is predominantly a mixed vegetable melange with a rich creamy gravy often made with coconut as the base. The south indian kurma is off-white in color and… Continue reading South Indian mixed vegetable kurma
Southern Hospitality on a plate Black-eye peas and collard greens are a must for a New Years meal in US South. It brings Good luck and prosperity for the entire year… so is the belief 🙏So how about combining them to make the 3rd ‘beans and greens’ combination. A reminder of our earlier offerings - 1st… Continue reading Black-eye peas with Collard greens
Idlis are versatile offerings which are steamed and don’t need ‘babysitting’ in the kitchen. Make the batter, pour them in idli moulds and they do their job 🙂 I have posted Oats idli before and it is a nutritious and tasty idli made with ingredients which are staple at home. Today’s variation is idlis made with… Continue reading Poha Idli – steamed beaten rice cakes
One of the favorite ingredients in Indian dishes liked by vegetarians is paneer! Paneer is often called cottage cheese, although not the same, it is texturally similar. Paneer can be fried, grilled, baked, broken into crumbs and incorporated in several other ways. By drowning paneer in a rich creamy gravy, the sponge like paneer absorbs… Continue reading Paneer Potato Peas in a rich decadent gravy
Lasoony kali-mirch masoor dal VEGETARIAN, VEGAN, NUT-FREE, GLUTEN-FREE, DAIRY-FREE Red cabbage is an often ignored vegetable which I find very versatile to use. I usually never cook it, I roast it or grill it. The flavors are almost like red onions albeit with more crunch. It can be added to a lot of Indian dishes… Continue reading Peppery and garlicky whole pink lentils with roasted red cabbage
Jump to recipe My maternal grandmother was an amazing cook. She used to make baby eggplants stuffed with freshly hand-pounded spice mixture and fry them to golden in ghee 😆 her affection was shown directly in the amount of ghee used to fry 😋. The exterior of the eggplants were crispy and interiors soft and… Continue reading Stuffed baby Eggplants
VEGETARIAN, VEGAN, GLUTEN-FREE, PEANUT-FREE Mixing pulses and dried beans with greens is a match meant to be 🙂 This recipe is the second offering in this combination using simple pulses with soft greens. (Earlier offering was adzuki beans with chards) Mustard greens and arugula both have a spicy profile among greens and go very well… Continue reading Mixed pulses with Mustard greens and Arugula
Jump to recipe My paternal grandfather had traveled extensively within India and during one of his trips must have come across this dish in North India. He called it ‘Punjab soup’. We still don’t know if there is really such a dish in Punjab… it was made with potatoes, onions and tomatoes - all three… Continue reading Punjab soup – our family heirloom recipe
Jump to Recipe Mixing pulses and dried beans with greens is a match meant to be 🙂 somehow the bite of the beans goes very well with the soft cooked greens. When I mix beans with greens, I try to use robust greens such as kale, chards, mustards etc. I am particularly very fond of… Continue reading Adzuki beans with double chards – Adraki chori dal saag
