Sweet and mild and lightly seasoned with toasted red chillies and mustard seeds, this is one delicious carrot salad that goes perfectly with any meal.
Continue reading Fresh Corn and Carrot Salad with Toasted Red Chili OilCategory Archives: Dairy free recipes
Rose Geranium Syrup & Rose Geranium Spritzer
Looking for an alluring avant-garde drink that is cool and refreshing? This rose geranium spritzer is the one. The syrup has the enticing flavor of rose essence similar to what you find in Middle Eastern desserts with an edgy herb flavor.
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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.
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Cabbage, Brussels Sprouts & Shishito Pepper Hash
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.
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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.
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Juicy Peach and Super Greens Salad with Fennel and Walnut Oil Dressing
One of the many ways to use juicy stone fruits is to toss them in a salad and this one with ripe peaches and a walnut oil dressing is sweet, tangy, and yummy 😋.
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Raw Mango Chutney & Sweet Apple on Baguette
Loking for an artsy avant garde appetizer that tastes as good as it look? Then this recipe is for you. A combination of raw mango chutney slathered on baguette and topped with sweet apples. Absolutely delicious and totally unique!
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Cauliflower Potato Curry in Tomato Gravy
The aroma of cauliflower and potatoes cooking with onions and spices in a saucy tomato gravy always makes me smile 😊. I fondly remember my Mom making this cauliflower potato curry when I was growing up. When Mom served the curry in little stainless steel bowls along with her warm homemade chapatis, we would take pieces of chapati and dunk them in the tomato gravy and then eat spoonfuls of tender cauliflower potato curry. The tomato sauce is what gives the curry a nice tangy sourness that is yummy. Mom used to call this cauliflower curry “raswala cauliflower sabzi” translation “cauliflower curry in gravy.” Oh how fondly I remember my younger days and my Mom’s cooking. Funnily I get the same warm and feel good reaction when I make this curry for my family as well. This recipe is simple yet packs a ton of flavor. Give it a try! Continue reading Cauliflower Potato Curry in Tomato Gravy
Blistered Shishito Peppers with Mustard Seeds and Turmeric
Shishito peppers are a Japanese variety of peppers that are bright green mild chili peppers . It is said that one in every 10 shishito peppers is spicy, and it’s hard to know if that one spicy pepper will end up in your batch. The excitement, the anticipation, the unknown, and the wondering of “Am I going to bite into that one spicy shishito pepper?” makes it a fun experience eating shishito peppers 😳😡😀. Shishito peppers are so pupular these days that restaurants around town serve blistered peppers as appetizers. Continue reading Blistered Shishito Peppers with Mustard Seeds and Turmeric