This recipe couldn’t have shown up in my in box at a better time, a recipe for a fig jam made with plump fresh figs and fresh ginger was just too tempting to ignore, especially as I had just received the biggest most plump figs I have ever seen from my friend Veena’s garden. I’m not kidding; these figs were HUGE and so gorgeous inside with dark burgundy color flesh that it was just a delight to see. Even my kids kept looking at these figs and oohing and aaahing at these beauties. Four of these giant figs were more than enough to make a jar of jam. Here’s the best part, to get a thick creamy jam I didn’t even have to use any pectin, preservatives or thickening ingredient. And let me tell you folks this jam is delicious!! Continue reading Fresh Fig and Ginger Lemon Jam
Category Archives: Dairy free recipes
Zucchini Eggplant Stir Fry Curry
Zucchini Eggplant Stir Fry Curry
Ingredients:
- 1 large Japanese eggplant or 2 medium sized Japanese eggplants cut into small chunks
- 2-3 medium sized zucchini cut into small chunks
- 4 garlic cloves finely minced
- 1 medium onion finely cut
- 1 tbsp finely minced ginger
- 1 tsp cumin seeds
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp chili powder (optional)
- 1 tsp garlic powder (optional)
- Salt
- Oil
- Juice of 1 lemon
- Cilantro for garnish
Shalini’s Coconut Chutney with Cilantro and Green Chili
Coconut chutney is such an ubiquitous side condiment in every South Indian home that at any given time there is almost always coconut chutney available and ready to be had with any food of one’s choice. Naturally with such a common dish every family has their own variation. I posted a recipe for a quick and easy coconut chutney a while back, in this new version I would like to share with you my friend Shalini’s coconut chutney recipe which has the added dimension of fresh cilantro and fresh ginger. Continue reading Shalini’s Coconut Chutney with Cilantro and Green Chili
Mushroom Zucchini Enchiladas
Summertime brings with it an abundance of beautiful veggies, and zucchini is one of those that grows prolific at this time of year with a large harvest from every plant. Here is a recipe that uses up at least 5-6 zucchinis in a delicious Mexican enchilada. Mildly spiced, veggie-packed, light and delicious these enchiladas are, making them the perfect summertime dish. These enchiladas are on the lighter side as I only stuffed them with zucchini and mushrooms and a light dusting of cheese. Since zucchini is mostly water one doesn’t feel weighed down after having these delectable enchiladas, so go ahead have two helpings if you like! Continue reading Mushroom Zucchini Enchiladas
Blackberry Port Pie
I love sweet dark burgundy port, especially with berries such as blackberries and blueberries. There is something about that dark sweet wine that goes so well with deep dark berries – they just seem to belong together. Port adds that extra bit of sophistication or as they say in French that certain “je ne sais quoi”. That’s why I love making my blackberry blueberry pies and tarts with a little bit of port. Without it, the tart will taste great, but with it, port just takes it over the top. A little splash goes a long way. Continue reading Blackberry Port Pie
Indian Summer Ratatouille
If you are looking for a great way to use up a large quantity of summertime tomatoes and veggies then this dish is the one! That’s the dilemma I faced that inspired this veggie-laden dish. I had loads of peppers, zucchini, carrots and tomatoes, and I knew it would take a few days to use all these up, but these veggies were ready to be had ASAP. I decided to make a giant pot of Indian stew/curry type of dish with all the veggies I could collect from the refrigerator. I also wanted this to be a saucy dish as I had soooo many tomatoes too. Indian Ratatouille, is the name the kids gave this stew. The name sounded pretty cool to me as this stew made with summer vegetables and Indian spices would have otherwise been called Carrot, Zucchini, Pepper Curry; but somehow the name Indian Ratatouille just sounds better. Continue reading Indian Summer Ratatouille
Fresh Fruit Salad
One of my favorite natural desserts to offer at dinner gatherings is a fresh cut fruit salad. Fresh fruit salad is one of those all natural desserts that makes for a great sweet treat. The natural sugar of fruits rarely require the addition of sugar and when cut up into bite size pieces guests can”t help but be tempted to have a bowl full of fruit. Besides, when the work is done for them and all the fruit nicely cut and presented so beautifully, how can anyone resist? Let me tell you folks, it always amazes me how popular the humble fruit salad is at any party, it’s always cleaned out!! Continue reading Fresh Fruit Salad
Pasta Pomodoro with Fresh Tomato and Basil
Pasta Pomodoro with fresh tomatoes and basil has to be the easiest and most delicious of Italian pastas. It’s hard not to like the pure feel good flavors of fresh tomato, garlic, and basil all tossed in a pasta with olive oil. Positively comfort food this dish is. In summer when fresh juicy plump tomatoes are in abundance in the garden and at the Farmers Markets, pasta pomodoro is the perfect dish to highlight the glorious tomato. Continue reading Pasta Pomodoro with Fresh Tomato and Basil
Nasi Ulam. Malaysian Herb Scented Rice Salad
Nasi Ulam is a type of Malaysian rice salad made with a variety of fresh herbs and an Asian dimension that comes from toasted coconut and coconut oil. It’s fresh tasting, filling, and easy to make. An added allure is a lovely basket of fresh picked herbs. Perfect to make ahead and take to a party or for a barbecue in the garden, give this beautiful summer herb-inspired rice salad a try! Continue reading Nasi Ulam. Malaysian Herb Scented Rice Salad
Warm Moong Beans with Fresh Mint and Turmeric
Moong beans are one of the healthiest dishes around. Packed with nutrients, low in calories, filling, and extremely healthy, this dish is a super food for vegetarians.It’s so good for you that many times it’s made as a side dish to go with any Indian meal. Continue reading Warm Moong Beans with Fresh Mint and Turmeric
