Cauliflower, broccoli and potato curry is a dish I had at my friend Radhika’s home when we all went over for dinner recently. Radhika had made a traditional South Indian Tamil meal for the evening that was outstanding. One of the veggie dishes was a broccoli cauliflower and potato curry that was so good that Rani was having seconds and thirds. It seems this curry is a favorite of Radhika’s two sons and is a dish that Radhika’s Father used to make when she was young. Continue reading Cauliflower Broccoli & Potato Curry
Category Archives: Dairy free recipes
Rigatoni with Asparagus Leeks Zucchini and Kale
This light and delicious pasta is packed with good for you veggies like asparagus, kale, zucchini and leeks and is the perfect healthy weeknight dinner. With a touch of garlic and black pepper and topped with Parmesan cheese, this simple pasta tastes outstanding, and even takes care of the veggie quota for the evening. Continue reading Rigatoni with Asparagus Leeks Zucchini and Kale
Panzanella. Fresh Tomato and Bread Salad
Every August and September we are swimming in garden fresh tomatoes from the garden, from multiple tomato deliveries from my neighbor, and abundance of tomatoes at the Farmer’s Markets. All this tomato bounty really forces me to get creative with tomato recipes especially ones that use fresh off the vine garden tomatoes. This Italian salad called panzanella is one of those recipes that is made with lots of fresh tomatoes and crusty bread. Add a bit of garlic, some onions, olive oil and balsamic vinegar and toss in some good sourdough bread and you have a delicious tomato salad with the added feel goodness of bread. The bread soaks up all the juices from the tomatoes and flavors the bread so beautifully that one can eat multiple bowls of this delicious salad. Continue reading Panzanella. Fresh Tomato and Bread Salad
Garlic Pasta with Baby Spinach
Garlic pasta with baby spinach is our family’s all-time favorite pasta. I’ve been making this pasta for over twenty years and it always tastes the same – positively scrumptious 😋. I started making this pasta when my older daughter Sri was in preschool. She loved pasta (still does). Of course I made it with tomato sauce, and one with mixed vegetables, with pesto, one with cheese, and while they all tasted great, this version with garlic and baby spinach always got the best reaction. There is something about the simplicity of finely chopped baby spinach, crushed garlic, and a touch of red chili flakes that puts this pasta in a league of it’s own. Continue reading Garlic Pasta with Baby Spinach
Fresh Corn and Carrot Salad with Toasted Red Chili Oil
Sweet and mild and lightly seasoned with toasted red chillies and mustard seeds, this is one delicious salad that goes perfectly with any meal. The sweetness of carrots and corn, smoky red chilli oil and cumin, and the tang of lemon juice all give this salad that sweet, spicy, sour type of balance that is refreshing and delicious. My friend Radhika had made this outstanding fresh corn and carrot salad as part of a scrumptious South Indian vegetarian Tamil dinner. Continue reading Fresh Corn and Carrot Salad with Toasted Red Chili Oil
Rose Geranium Spritzer
Looking for an alluring avant-garde drink that is cool and refreshing? Then this rose geranium spritzer is the one. Mrs. Iyengar who is my dear friend Rahika’s Mom came over for tea one Sunday afternoon some time back and Aunty who loves flowers and gardening noticed my rose geranium plant as she was leaving and casually gave me a quick recipe for rose geranium syrup. I thought why not try and make her rose geranium syrup? I must admit I was pleasantly surprised how wonderful it turned out. The syrup has the enticing flavor of rose essence similar to what you find in Middle Eastern desserts with an edgy herb flavor. Try this rose geranium syrup in a spritzer for a refreshingly unique and artsy drink that is perfect on a warm summer evening. Continue reading Rose Geranium Spritzer
Tomato Pachdi. Tomato Salad with Toasted Mustard Seeds
Pachdi is a South Indian Tamil salad in which raw vegetables such as tomatoes, cucumbers, onions, and carrots are seasoned with mustard seeds, asafetida, and curry leaves that are toasted in oil. Pachdi is typically served as a side dish along with the main meal. Here is a recipe for a very simple tomato kosumalli. Continue reading Tomato Pachdi. Tomato Salad with Toasted Mustard Seeds
Cabbage, Brussels Sprouts & Shishito Pepper Hash
I made this combination of vegetables as a topping for soft tacos, and when I asked my daughter Anjali to taste it, she asked me “Mom, can I have this by itself, it’s so good.” I told her “No, I am saving it for the soft tacos.” But then I thought, “When was the last time a kid asked if she could just eat just the vegetables?” It occured to me that this would make an outstanding side dish in addition to being a stuffing in a taco. It’s the shishito peppers that makes the vegetable hash taste so good. These peppers add a little heat while also providing a nice green chili pepper flavor. Continue reading Cabbage, Brussels Sprouts & Shishito Pepper Hash
Ratatouille
I had just received a batch of garden fresh zucchinis from my neighbor Jim and I was wondering what to make with them – something different you know. I’ve made soup, curries, cakes, and even zuccchini fritters but I was in the mood for something I haven’t made before. Ratatouille is the dish that came to mind because my friend Iya had been talking to me about how she made ratatouille recently and how her husband absolutely loved it. Continue reading Ratatouille
Kossumali. Tamil Mixed Veggie Salad with Cannelloni Beans
Here is a salad with a south Indian Tamil twist just by adding mustard seeds and asafetida oil. These two spices along with a few lentils can transform any salad into a traditional Tamil salad called kosumalli. I had a variation of kosumalli when we went for dinner at our friends Padmini and Naresh’s home one evening that was made with cannelloni beans, peppers, tomatoes, and fresh corn. This salad was fresh, filling, and packed with flavor. Continue reading Kossumali. Tamil Mixed Veggie Salad with Cannelloni Beans
