I was looking for a way to use up a large quantity of shishito peppers when I got the idea to use them in a stir-fry rice. The rice tasted so good that my family was having it by the bowl fulls. It tasted even better the next day as all the flavors have a chance to get absorbed into the rice.
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Dhoklas. Steamed Cream of Wheat Savory Bites
Light and spongy, salty, sweet and spicy – dhokla is a very popular appetizer prepared in the state of Gujarat in the Western region of India. Served as an appetizer with mint chutney these are delicious cake-like savory bites.
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Indian Spiced Bell Pepper Potato Curry
Late summer brings with it a harvest of peppers in all shapes and sizes. Sweet peppers, spicy peppers, mild peppers, green, yellow, red, and orange peppers – you name it, it’s available at the farmer’s markets. All these peppers are the inspiration for this veggie stir fry.
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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
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. I had loads of peppers, zucchini, carrots and tomatoes, and I knew it would take a few days to use them all, but these veggies were ready to be had ASAP. I decided to make a giant pot of Indian stew . I also wanted this to be a saucy dish as I had soooo many tomatoes. Indian Ratatouille, is the name the kids gave this stew.
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Warm Moong Beans with Fresh Mint and Turmeric
Delicately spiced with just a pinch of turmeric and topped with fresh mint leaves, this recipe is a winner.
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Mixed Vegetable Upma. Cream of Wheat Pilaf
Upma is a savory dish made with cream of wheat and vegetables similr to making couscous. Here is a recipe for a quick and easy upma that my Mom used to make with frozen mixed vegetables. Give it a try!
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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.
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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 a salad vinaigrette, and it tastes awesome!
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