Upma is a savory South Indian pilaf usually made with cream of wheat and vegetables. Upma is made by roasting cream of wheat which is then seasoned with spices and veggies and then cooked until fluffy and soft. The spices in upma are minimal making it a simple dish that kids really enjoy. Upma can me made with any variety of vegetables such as cauliflower, spinach, potatoes, green beans, and carrots. Upma makes a delicious lunch or brunch option served with a side of plain yogurt or raita. Here is a recipe for a quick and easy upma that my Mom used to make with frozen mixted vegetables. Give it a try!
Category Archives: Quick & Easy Recipes
Asafetida Cumin Vinaigrette
You’ve heard me mention asafetida many times as I have used it in plenty of my Indian recipes, but this is the first time I am sharing a recipe with asafetida in salad vinaigrette, and it tastes awesome! I love asafetida, I grew up with this spice in our South Indian cooking, and I love how it brings back warm memories of Mom’s cooking every time I get a whiff of asafetida. In a salad dressing this rather eclectic spice really adds an unexpected fragrance punch that I love. Continue reading Asafetida Cumin Vinaigrette
Golden Beet Salad with Asafetida Cumin Vinaigrette
Golden beets, edamame, baby spinach, peppers and onions all tossed in cumin and asafetida vinaigrette make this salad totally unique and delicious that is a feast for the eyes and the taste buds. My friend Padmini brought this delicious golden beet salad with Indian vinaigrette for a picnic that we want on at Clos Les Chance Winery in Morgan Hill recently that was outstanding! Continue reading Golden Beet Salad with Asafetida Cumin Vinaigrette
Artichoke Pesto Sandwich
I was assigned to make sandwiches for a picnic I was going on with a few friends and I just couldn’t find my favorite artichoke and jalapeño spread at the grocery store that I usually use for my sandwiches. Out of a need to make something similar to my favorite spread with the same delicious results I came up with this artichoke pesto sandwich. Continue reading Artichoke Pesto Sandwich
Shallot and Sugar Snap Peas Stir Fry Salad with Dijon Honey Mustard Vinaigrette
The inspiration for this wonderful spring salad came to me when I made a spring veggie paella in which I had lightly stir fried sugar snap peas with shallots. These veggies looked so good with the bright green sugar snap peas and caramelized shallots that I was tempted to just serve the veggies as a side dish or even as a salad. Continue reading Shallot and Sugar Snap Peas Stir Fry Salad with Dijon Honey Mustard Vinaigrette
Lemon Tart with Fresh Berries
Lemon tart. How hard is it to make this delicious dessert? Getting the egg yolks to cook with the cream without curdling, then add the lemon juice and hope that it all sets into a beautiful custard. It’s a lot of work and tricky to get it just right. That’s why when one of my twins wanted to make a lemon tart – all I could think of is how hard it is to make. But when Rani informed me that this recipe actually doesn’t require eggs, and for that matter you don’t even bake the tart, but instead you just make the lemon cream and cool it in the refrigerator, it really got me interested. Continue reading Lemon Tart with Fresh Berries
Broccoli Sauté with Turmeric and Asafetida
Broccoli sauté with turmeric and asafetida is the simplest side dish to make with the most delicious of results. Doesn’t take long to cook, tastes amazing, and is healthy as it gets. With just a couple good for you spices broccoli gets a flavor kick making it a wonderful veggie to have as a side dish or serve it along a side daal and rice for a delicious light dinner. Asafetida adds that uniquely asafetida flavor while turmeric gives the broccoli that golden color, then add a bit of garlic – well because garlic just makes everything taste better, and you get a delicious broccoli stir fry. This is always a hit in our family and I hope it becomes your new favorite way to eat broccoli. Give it a try! Continue reading Broccoli Sauté with Turmeric and Asafetida
Vegetarian Pad Thai
Summer has begun in earnest! My twins are out of school and they have started their summer job, and I am more relaxed not worrying about them finishing their homework, studying for tests and completing their school projects on time. Yes, they are seventeen but still without the parents nagging schoolwork seems to get sidelined. Lets just say the whole family is relaxed during the summer break. With this relaxed attitude come some cool ideas from my twins. For example, Anjali announced the moment school got out that this summer she wanted to cook at least once a week. I think she saw my face 🥺 – that’s a pleading face emoji. She knew what I was thinking “Oh the mess in the kitchen and the cleanup after!” Anjali quickly informs me that she won’t be making a big mess and she will cleanup after her cooking, and I should not worry. She then goes on to assure me that she will show the recipes to me for approval – i.e. the recipes cannot be complicated with hard to find ingredients. And so this is how she came across this vegetarian pad thai recipe . Continue reading Vegetarian Pad Thai
Quinoa Salad with Burrata Cheese Inspired by the Stanford Women’s Health Luncheon
I had this filling and nutrient packed salad for lunch at a Stanford Women’s Health Luncheon a month ago and this quinoa salad was the vegetarian option on the menu. It was served with a delicious balsamic vinaigrette, crusty bread with olive oil and balsamic, and tiramisu for dessert. But truth be told, the salad was so filling I had a hard time having more than a bite or two of the tiramisu. This was such a great salad and so easy to put together that I wanted to make it back home for the family. Continue reading Quinoa Salad with Burrata Cheese Inspired by the Stanford Women’s Health Luncheon
Mixed Berry Julep
My daughter Anjali made this refreshing mixed berry julep for our Father’s Day dinner last Sunday that was deliciously summer. With loads of fresh berries, lots of mint leaves, sugar and fresh lemon all muddled together to bring out the berry juices; and then mixed with chilled ginger ale – oh my gosh just listing all the ingredients makes my mouth water 😋! I have to ask Anjali to make it again! Continue reading Mixed Berry Julep
