Radish Daal

Soft creamy lentils cooked with radish and spices make a deliciously warm bowl of daal. Radish also known as daikon has such a distinct flavor almost like a mild wasabi type of flavor that to give this unique flavor a chance to shine through the spices in this daal are kept to a minimum.  All this lentil soup has is cumin, turmeric and asafetida. Served over fluffy white rice this radish daal is comfort food at it’s best.

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Fig and Onion Tart

Fig and onion tart might sound intimidating but is actually surprisingly easy to make with the most decadent of results. Sweet, salty, cheesy and crispy, this is an intense tart with over the top flavors and oh so good! Caramelized onions, plump dried figs and Gruyere cheese all baked in a buttery puff pastry.  Drizzle with honey for a little extra sweetness and you have a really really delicious fig and onion tart that tastes like it came from a specialty caterer! Served in little bite size appetizer pieces or in large squares for lunch, this fig and onion tart will have your guests impressed at your culinary skills 😋😄. Continue reading Fig and Onion Tart

Red and Green Swiss Chard Raita

This is a double duty recipe ✌️😋.  Make the wilted greens for dinner the night before and save the leftovers for a refreshing yogurt raita the next day.  Both are healthy, delicious and take very little time to whip up. To make the wilted chard just sauté with garlic and turmeric and then use what’s leftover to make a yogurt raita.  Continue reading Red and Green Swiss Chard Raita

Whole Wheat Couscous Pilaf with Mixed Vegetables

Whole-wheat couscous with plenty of colorful vegetables and flavorful Indian spices turns a rather ordinary pasta grain into something scrumptious. With loads of veggies such as finely chopped bell peppers, carrots, peas, tomatoes, onions, green beans, and shelled edamame, this pilaf is veggie delicious 😋. Continue reading Whole Wheat Couscous Pilaf with Mixed Vegetables

Zucchini Ginger Soup

Fresh tasting ginger, lemon and tender zucchini makes this a light soup perfect for a low-key Sunday soup dinner. Honestly sometimes I think maybe the family wants more than soup on Sunday night so I try very hard to make my soups as hearty and filling as I can; but in reality the family is perfectly fine having a soup that is light and not so filling, especially after a weekend of indulging. I made this soup with over 5 zucchinis to add in as much vegetables as I could for a large pot of soup, yet this was all gone. With no leftovers for my next day’s lunch. This zucchini soup is one that everyone in the family loved with feedback like “This is awesome soup.” and “It’s delicious Mommy.” and “It’s really good.”  How can I get better feedback than this?  Continue reading Zucchini Ginger Soup

Sweet Chardonnay Pinnacolada Cake

This sweet wine cake is a great way to use up an already open dessert wine you might have in the refrigerator, and because the cake isn’t that sweet it actually tastes wonderful with a glass of chilled dessert wine🍸🍰.  Sweet dessert wine adds a subtle grape floral honey like flavor that is lovely, and pairs really nicely with the pineapple in the cake. With crushed  pineapple, coconut and sweet wine I call this cake a sweet chardonnay pinnacolada cake that will have you wanting more than just one slice 😋🍰. Continue reading Sweet Chardonnay Pinnacolada Cake

Swiss Chard, Leek and Zucchini Risotto

Yummy, yummy, yummy is how I describe this delicious risotto 😋. I made this leek, zucchini and Swiss chard risotto specifically for my daughter Anjali who doesn’t like mushrooms, and since I was making mushroom risotto for my other twin Rani, I had to make something for Anjali, and this risotto was the one. I chose to make Anjali’s risotto with leeks, Swiss chard and zucchini as I had just bought these veggies from the Farmer’s market and this veggie risotto was the delicious result. Leeks and zucchini in a creamy risotto rice enhanced with goat cheese, this is one scrumptious risotto. Continue reading Swiss Chard, Leek and Zucchini Risotto

Cabbage Sauté with Turmeric and Asafetida

Shredded cabbage sautéed with asafetida, turmeric and cumin seeds is one of our favorite vegetable dishes. When I make this cabbage curry, we have it with rasam (tomato and lentil soup) or daal (lentil soup) and rice. We don’t require much else.  Simple, delicious, wholesome – this meal is always comfort food in our family. Continue reading Cabbage Sauté with Turmeric and Asafetida

Rasam

Oh my Goodness – Rasam! It is comfort food to the Nth degree. Think chicken soup but for vegetarians.  Just as chicken soup makes one feel good when they have a cold or flu so does rasam for us vegetarians. In fact in our home or for that matter in most South Indian homes, when one is under the weather the first question they get asked is “Shall I make rasam for you?” Rasam is a ubiquitous feel good soup and is such an integral part of a traditional South Indian meal that every meal will usually include rasam on the menu.

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Bay Leaf Cardamom Vegetable Daal & A Visit From My Sister

Think Asian flavors like coconut milk and Siracha combined with North Indian flavors such as bay leaves and cardamom pods, combined with South Indian flavors such as mustard seeds and cumin seeds – this is a dish that combines all these flavors into one delectable lentil stew.  Ladled over steaming white rice with a squeeze of limejuice, this rather eclectic lentil daal is delicious and filling.  Continue reading Bay Leaf Cardamom Vegetable Daal & A Visit From My Sister

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