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!
Looking for a delicious rice dish loaded with good for you super greens such as spinach and Swiss chard? Look no more. Here is a rice pilaf that is positively scrumptious that you’ll be having bowls full. Made with over 10 cups of super greens – that’s 6 cups of spinach and 4 -5 cups of Swiss chard – over 10 cups of super greens in this rice dish! The recipe couldn’t be any easier – toast a few spices with shredded coconut, sauté super greens with onions, and combine them all with fluffy rice. Simple, easy, and delicious. Give it a try! Continue reading Spinach and Swiss Chard Rice
Just pile on the vegetables, add the herbs, toss in the rice, splashes of Tabasco and voila! Jambalaya at your table! This classic Louisiana rice dish is one that I’ve wanted to make forever but had a hard time finding a good vegetarian recipe. Finally I decided to mess around with a traditional jamabalaya recipe and make it vegetarian. I used a recipe by local Louisiana chef Amelia Durand which I found on foodnetwork.com. Though Amelia’s recipe is very meat heavy with lots of spicy sausage, ham and shrimp, boy did that jambalaya look delicious. I figured with so many good things in this dish like tomatoes, celery, carrots, peppers, onions, garlic, herbs and Tabasco sauce, it has to taste good even if I made it without the meat. I was right! This is one delicious jambalaya! Continue reading Vegetarian Jambalaya
I don’t remember exactly where my daughter Anjali had this breakfast last year; maybe in Maui or maybe on the Big Island, I just remember how beautiful her oatmeal looked. It was chilled overnight oats topped with fresh tropical fruits, coconut flakes, dried fruits, nuts and fresh mint. It really tasted as good as it looked! Trying to replicate that cool beautiful breakfast back home in the Bay Area is how I came up with this variation of chilled overnight oats with inspiration from Hawaii! Continue reading Chilled Overnight Oats with Fruits and Nuts
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
Nutrient packed quinoa and Brussels sprouts all cooked with herbs and spices is a delicious pilaf style dish that is perfect for lunch or to have as a side dish with chicken or fish. If you purchase already cut veggies then this dish is the fastest and easiest pilaf to make. With loads of veggies this pilaf will definitely take care of at least half the veggie quota for the day. Two cups of Brussels sprouts, two cups of sugar snap peas, leeks, herbs, turmeric and coriander, with all these wonderful veggies and spices the pilaf is as flavorful as ever. Delicious, satisfying, filling and healthy. Give it a try! Continue reading Herbed Quinoa with Brussels Sprouts & Sugar Snap Peas
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.
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
Yummy, yummy, yummy is how I describe this delicious risotto 😋. I made this leek, zucchini and Swiss chard risotto specifically for my daughter Anjali who doesn’t like mushrooms, and since I was making mushroom risotto for my other twin Rani, I had to make something for Anjali, and this risotto was the one. I chose to make Anjali’s risotto with leeks, Swiss chard and zucchini as I had just bought these veggies from the Farmer’s market and this veggie risotto was the delicious result. Leeks and zucchini in a creamy risotto rice enhanced with goat cheese, this is one scrumptious risotto. Continue reading Swiss Chard, Leek and Zucchini Risotto
This classic South Indian rice made with fresh coconut, curry leaves and spices is a favored rice among many families. Coconut rice is so easy to make that it is one of those go-to rice dishes to whip up in just minutes. Very often coconut rice is a common picnic item as it holds up well and tastes great at room temperature. Usually served with some crunchy potato chips coconut rice makes a great rice dish to have for lunch or dinner with a side of any vegetable dish. Continue reading Coconut Rice