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!
Tag Archives: Indian food
Spinach and Leek Saag Paneer
This Indian spinach dish called saag paneer is usually made with spinach, garlic, onions and paneer, but in this variation I thought I would experiment with leeks instead which gives this dish more of a green onion flavor. When leeks are in season I like to use them in leu of onions as they add a different type of onion flavor and a creamy texture to whatever dish they are used in. Leeks and spinach are a great combination and in this saag paneer they taste great together with all the spices and paneer. Continue reading Spinach and Leek Saag Paneer
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
Bhajias. Indian Chickpea Flour Veggie Fritters
Bhajias are deep fried Indian chickpea flour fritters that are a very popular snack and one of the most popular street vendor offerings in India. Bhajias are usually made with sliced potatoes that are coated in a lightly spiced chickpea flour batter and then deep-fried until golden and crispy. Continue reading Bhajias. Indian Chickpea Flour Veggie Fritters
Broccoli Zucchini Tomato Stir Fry Curry
I wasn’t sure what to expect when I made a stiry fry with broccoli, zucchini and tomatoes as I had never combined these veggies in a curry before, but what a delicious curry this trio of vegetables turned out to be! I ended up with a juicy, saucy, flavorful veggie dish that the whole family devoured 😋. Try this saucy spiced up veggie dish with naan, chapati, lemon rice, coconut rice or even ladled over grilled fish. Continue reading Broccoli Zucchini Tomato Stir Fry Curry
Cucumber and Green Onion Raita
With so many garden fresh cucumbers delivered by my neighbor, I had already made cucumber salad and cucumber sandwiches and still had loads of cucumbers left over. I was wondering what else I could make when this cucumber and green onion raita seemed like a perfect summer dish. Served as a side dish along with fried rice or served as a dip, this is a great way to use op cool summer cucumbers. Continue reading Cucumber and Green Onion Raita
Capsicum and Potato Curry
Potatoes and green bell pepper curry is one of my fond memories of my Mom’s cooking when I was growing up in India. When Mom made this curry she always served it with her homemade chapatis and daal. Wholesome, delicious, and comforting – this is a feel good meal with goodness packed in every bite. Green bell peppers also known as capsicum in India add a wonderfully unique bell pepper flavor and aroma to a potato curry. Though the curry can be made with the any multi-colored bell pepper like the red, yellow or orange peppers, these tend to get sweeter when cooked, on the other hand green bell peppers partake a strong bell pepper taste and aroma that’s totally unique. Capsicum and potato curry tastes great served as a side dish, used as stuffing in a burrito, or serve it with chapati or naan and daal, just the way Mom used to serve us back in India. Continue reading Capsicum and Potato Curry
Caramelized Shallots and Super Greens Curry
Super Greens are a blend of leafy green vegetables that are a mix of baby kale, spinach, Swiss chard and turnip greens. What makes this combination of greens so delicious in this curry is that the greens themselves have a distinct flavor of their own making this a very flavorful dish. Lightly browned shallots and spices such as coriander and turmeric add just the right amount of seasoning to turn these greens into a delicious curry perfect to have as a side with chicken or fish, or serve it with naan, rice or chapati. Continue reading Caramelized Shallots and Super Greens Curry
Moong Daal. Moong Bean Lentils Cooked in Indian Spices
Moong daal is a very common lenil soup prepared in many Indian homes with each family having their own unique recipe depending on the region of India they are from. This moong daal recipe is one that I learnt from my Mom, and she lived all over India – for all I know this moong daal recipe is a smorgasbord of flavors from all parts of India. She grew up in Northern India, lived in Western India after marriage, and is originally from Southern India. Continue reading Moong Daal. Moong Bean Lentils Cooked in Indian Spices
Spinach and Peas in Curried Cream Broth
A light and delicious soup made with lots of springtime peas and spinach, a lightly spiced soup which can also be had ladled over white rice. This has to be quickest soup-like curry one can make. Spinach and peas cook so fast and if you want to go the easy route using frozen spinach and peas makes this dish an even quicker dish to make. Just fry up garlic and ginger, add in the spices, vegetables and protein of you choice (I used tofu) and cook everything for a few minutes until the veggies are tender. Then add a touch of cream and serve the dish as a soup or with a steaming bowl of white rice. Quick, easy, delicious and positively healthy this dish is. Give it a try! Continue reading Spinach and Peas in Curried Cream Broth
