Tag Archives: Indian food

Zucchini Eggplant Stir Fry Curry

Zucchini Eggplant Stir Fry Curry

Ingredients:

  • 1 large Japanese eggplant or 2 medium sized Japanese eggplants cut into small chunks
  • 2-3 medium sized zucchini cut into small chunks
  • 4 garlic cloves finely minced
  • 1 medium onion finely cut
  • 1 tbsp finely minced ginger
  • 1 tsp cumin seeds
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp chili powder (optional)
  • 1 tsp garlic powder (optional)
  • Salt
  • Oil
  • Juice of 1 lemon
  • Cilantro for garnish

Continue reading Zucchini Eggplant Stir Fry Curry

Shalini’s Coconut Chutney with Cilantro and Green Chili

Coconut chutney is such an ubiquitous side condiment in every South Indian home that at any given time there is almost always coconut chutney available and ready to be had with any food of one’s choice.  Naturally with such a common dish every family has their own variation.  I posted a recipe for a quick and easy coconut chutney a while back, in this new version I would like to share with you my friend Shalini’s coconut chutney recipe which has the added dimension of fresh cilantro and fresh ginger. Continue reading Shalini’s Coconut Chutney with Cilantro and Green Chili

Indian Summer Ratatouille

If you are looking for a great way to use up a large quantity of summertime tomatoes and veggies then this dish is the one!  That’s the dilemma I faced that inspired this veggie-laden dish.  I had loads of peppers, zucchini, carrots and tomatoes, and I knew it would take a few days to use all these up, but these veggies were ready to be had ASAP.  I decided to make a giant pot of Indian stew/curry type of dish with all the veggies I could collect from the refrigerator.  I also wanted this to be a saucy dish as I had soooo many tomatoes too.  Indian Ratatouille, is the name the kids gave this stew. The name sounded pretty cool to me as this stew made with summer vegetables and Indian spices would have otherwise been called Carrot, Zucchini, Pepper Curry; but somehow the name Indian Ratatouille just sounds better. Continue reading Indian Summer Ratatouille

Warm Moong Beans with Fresh Mint and Turmeric

Moong beans are one of the healthiest dishes around. Packed with nutrients, low in calories, filling, and extremely healthy, this dish is a super food for vegetarians.It’s so good for you that many times it’s made as a side dish to go with any Indian meal. Continue reading Warm Moong Beans with Fresh Mint and Turmeric

Mixed Vegetable Upma. Cream of Wheat Pilaf

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!

Continue reading Mixed Vegetable Upma. Cream of Wheat Pilaf

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