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
Tag Archives: Indian food
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
Radish Daal
Soft creamy lentils cooked with radish and spices make a deliciously warm bowl of daal. Radish also known as daikon has such a distinct flavor almost like a mild wasabi type of flavor that to give this unique flavor a chance to shine through the spices in this daal are kept to a minimum. All this lentil soup has is cumin, turmeric and asafetida. Served over fluffy white rice this radish daal is comfort food at it’s best.
Red and Green Swiss Chard Raita
This is a double duty recipe ✌️😋. Make the wilted greens for dinner the night before and save the leftovers for a refreshing yogurt raita the next day. Both are healthy, delicious and take very little time to whip up. To make the wilted chard just sauté with garlic and turmeric and then use what’s leftover to make a yogurt raita. Continue reading Red and Green Swiss Chard Raita
Whole Wheat Couscous Pilaf with Mixed Vegetables
Whole-wheat couscous with plenty of colorful vegetables and flavorful Indian spices turns a rather ordinary pasta grain into something scrumptious. With loads of veggies such as finely chopped bell peppers, carrots, peas, tomatoes, onions, green beans, and shelled edamame, this pilaf is veggie delicious 😋. Continue reading Whole Wheat Couscous Pilaf with Mixed Vegetables
Cabbage Sauté with Turmeric and Asafetida
Shredded cabbage sautéed with asafetida, turmeric and cumin seeds is one of our favorite vegetable dishes. When I make this cabbage curry, we have it with rasam (tomato and lentil soup) or daal (lentil soup) and rice. We don’t require much else. Simple, delicious, wholesome – this meal is always comfort food in our family. Continue reading Cabbage Sauté with Turmeric and Asafetida
Rasam
Oh my Goodness – Rasam! It is comfort food to the Nth degree. Think chicken soup but for vegetarians. Just as chicken soup makes one feel good when they have a cold or flu so does rasam for us vegetarians. In fact in our home or for that matter in most South Indian homes, when one is under the weather the first question they get asked is “Shall I make rasam for you?” Rasam is a ubiquitous feel good soup and is such an integral part of a traditional South Indian meal that every meal will usually include rasam on the menu.
Bay Leaf Cardamom Vegetable Daal
Think Asian flavors like coconut milk and Siracha combined with North Indian flavors such as bay leaves and cardamom pods, combined with South Indian flavors such as mustard seeds and cumin seeds – this is a dish that combines all these flavors into one delectable lentil stew. Ladled over steaming white rice with a squeeze of limejuice, this rather eclectic lentil daal is delicious and filling. Continue reading Bay Leaf Cardamom Vegetable Daal
Indian Masala Buns
Truth be told I had never tasted Indian masala buns until one of my dear friends made them one time when I had gone over for tea, I’m talking over a decade ago! She fondly reminisced of her Dad making them for her and her brother when she was growing up and served them nostiligically for us to have with a little butter. I can honestly say I haven’t had these buns since then. That was the first and last time I had masala buns – it’s been a long time! I don’t know why then, recently I have been craving home made bread but not just any bread – savory Indian masala buns jazzed up with onions, green chilis and spices. Continue reading Indian Masala Buns
