Tag Archives: legumes & grains

Nasi Ulam. Malaysian Herb Scented Rice Salad

Nasi Ulam is a type of Malaysian rice salad made with a variety of fresh herbs and an Asian dimension that comes from toasted coconut and coconut oil. It’s fresh tasting, filling, and easy to make. An added allure is a lovely basket of fresh picked herbs. Perfect to make ahead and take to a party or for a barbecue in the garden, give this beautiful summer herb-inspired rice salad a try!  Continue reading Nasi Ulam. Malaysian Herb Scented Rice Salad

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!

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Spinach and Swiss Chard Rice

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

Vegetarian Jambalaya

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

Chilled Overnight Oats with Fruits and Nuts

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. 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

Herbed Quinoa with Brussels Sprouts & Sugar Snap Peas

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

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.

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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