For a different take on the orient inspired ramen noodles try this Indian spiced noodles packed with vegetables and Indian spices. This recipe takes your regular fresh ramen or yaki-soba noodles that are available in the refrigerator section of the grocery store and spices it up with Indian seasonings.
There is nothing like the aroma of cooking vegetables, fish, chicken or meats in homemade ghee. Ghee, also known as clarified butter gives any food that you add ghee to an invigorating aroma that has a wonderful feel good effect on our senses. Ghee can be used to cook eggs, vegetables, meat, fish, or even just to add in a warm dish as a flavor enhancer. Sometimes I even toast bread on the pan with some ghee and it tastes amazing.
Health Benefits of Ghee:
Ghee has been used for thousands of years in India for it’s healthy virtues. Some of the many natural ways ghee can be used range from curing sores, to aid in preventing allergies, and to help decrease inflammation, just to name a few. Continue reading The Feel Good Essence of Homemade Ghee
I was swimming in lemons a few weeks ago – over 275 lemons. I posted a recipe for lemonade syrup that used up almost all of them. Guess what? I got another 100 more lemons just last week! Of course I made more lemonade syrup, but I still have a bunch of lemons sitting in my basket.
So I thought let me make a lemon recipe that I grew up with – lemon rice. Mind you, this recipe doesn’t use a lot of lemon – just three in fact, but it’s a great way to make a lemon flavored main dish. Continue reading Lemon Rice
Hitesh’s big birthday was back in end of February, and he didn’t want any celebration of any kind for this milestone birthday. Which meant that I had to celebrate it 😀 We had a surprise party for him and as a few of you may know, pulling off a surprise party is tough. But somehow we managed it with the help of our dear friends Swati and Tarak who hosted the birthday celebration at their home.
To make this party a very personal and heartfelt celebration for Hitesh, I asked all our friends (the ladies in the bunch) to bring their favorite dish that they knew he liked. Continue reading Saag Sabjee. Greens Curry
My friend Veena is an outstanding South Indian cook. Anything and everything Veena makes is delicious. Her vegetarian dishes are in a league of their own. Chutneys, appetizers, idlis, curries, sweets, you name any Tamil food and Veena can make it taste amazing. Here I have chosen to share with you her Tomato and Caramelized Onion chutney that she served with some idlis when I visited her one day.
Continue reading Veena’s Tomato and Caramelized Onion Chutney
My friend Devi is an amazing cook. She has to be, since she has been cooking her entire life for her family, extended family, and friends for more than 50 years. There are so many recipes she shares with me, but most of them go over my head, as I’m usually not writing them down. But this carrot chutney recipe I did write down, that’s because I’ve been having it at her place for years now whenever she invites me over for lunch. The menu is almost always the same – her fluffy idlis, delicious lentil sambhar, and her two chutneys – coconut chutney and carrot chutney. Everything is as expected scrumptious, but her carrot chutney is always the star of the meal.
It’s hard to describe the taste of Devi’s carrot chutney, let me just say that when you have it you can’t stop eating it. You can have it with toast, with crackers, mix it into rice, have it over chicken or fish, on a burger, and of course with idli or dosa; any way you eat it, it will be delicious. Here is the recipe. Continue reading Devi’s Carrot Chutney
Coconut Chutney is a very common chutney in all South Indian homes. There are many variations of coconut chutney, in this recipe I have chosen to share with you the simplest way of making coconut chutney.
There is something about eating hot-steamed idlis for brunch or lunch that just brings a smile to adults and kids alike in our family. Idlis are a staple in every South Indian home and made very often. The most common idlis are made by soaking lentils and rice together and blended into a batter, then fermented over night, and steamed into dumplings. These are called rice idlis.
There are easier versions of idlis to make in an instant however. My favorite idlis are rava idlis or semolina idlis. These idlis are made with roasted cream of wheat or semolina soaked in yogurt to form a thick batter, and then steamed.
Rajma is a North Indian kidney-bean curry that is usually eaten with white rice. Rajma is one of those dishes I make when I’ve run out of fresh veggies or don’t feel like cutting a bunch of veggies. It’s quick and easy yet nutritious and delicious all at the same time. If you are like me and always have a few non-perishable goods on hand like a selection of canned beans and tomato sauce, rajma will become one of those go-to meals to make in an instant.
Continue reading Rajma. North Indian Spiced Kidney Beans
This variation of Indian spiced potatoes is my all time favorite. I think that’s because it is what I grew up with. Any time my Mom made potatoes this is what she made. The recipe is very simple in flavoring and goes really well with dhal (spiced lentil soup) and rice, or as a side dish with fish or chicken. Continue reading Turmeric Spiced Potatoes