Tag Archives: legumes & grains

Masala Vadas – Yellow Split Pea Lentil Fritters

Vadas are very popular lentil fritters that are made all over India.  Crunchy on the outside and soft on the inside, vadas are delicious appetizers and snack time treats.  There are as many vada recipes out there as the various types of lentils.  The basic recipe for vada involves soaking lentils in water for a few hours to soften, and then they are ground into a thick coarse batter to which vegetables and spices are added.  The thick batter is then deep-fried.  Vadas are usually served with a side of chutney like coconut chutney.  For those of you living in the South think of these as hush puppies except these are made with lentils. Continue reading Masala Vadas – Yellow Split Pea Lentil Fritters

Stuffed Peppers with Herbed Tofu

I was making stuffed peppers with paneer for the family one night when one of my twins requested that I make a couple without cheese. She is staying away from dairy for a while as she’s noticed she feels better eating dairy-free.  So for her peppers I substituted the paneer with tofu, and since I was making these tofu peppers just for her I asked her how she wanted them flavored – she requested with herbs. Continue reading Stuffed Peppers with Herbed Tofu

Bharazi. Kenyan Black Eyed Peas in Coconut Milk and Spices

Looking for a totally different black-eyed pea recipe to make for good luck in the New Year?  A recipe from East Africa? Try this black-eyed pea stew called bharazi created by Indians living in Kenya.  Bharazi is an Indianized Kenyan dish made with black-eyed peas, coconut milk, and spices.  Continue reading Bharazi. Kenyan Black Eyed Peas in Coconut Milk and Spices

Artichoke Leek Risotto

Risotto is one of those rice dishes that just shouts “comfort food”.   There is something truly comforting about a warm bowl of rice.  Creamy Arborio rice all cooked with herbs and vegetables, risotto can easily transport one into a Zen-food state of mind. Continue reading Artichoke Leek Risotto

Moroccan Tajine

I’ve always loved exotic hand-painted pottery from all parts of the world. There is something organic and artistic about pottery serving pieces that gets me excited every time I see them. They make all my food look beautiful and appetizing. My fetish for handmade pottery is how I came across this beautiful Moroccan pottery called tajine. Continue reading Moroccan Tajine

Shishito Pepper Stir Fry Coconut Rice

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.

Continue reading Shishito Pepper Stir Fry Coconut Rice

Stuffed Peppers with Spiced Rice, Paneer and Zucchini

Stuffed peppers are such an easy dish to make that I wonder why I don’t make it more often. For me hearing the word “stuffed” has connotations of a “hard recipe” but this recipe is easy as it can get.  Have leftover rice, quinoa or couscous?  Stuff them inside bell peppers seasoned with Indian spices and extra veggies like zucchini and you get a super healthy and delicious vegetarian meal in no time at all.  Keep it vegan and stuff it with veggies and grains or add in some cheese like paneer to give the peppers heft. Generously spiced with ginger, garlic and onions and a fragrant amount of Indian spices; these stuffed peppers are a deliciously satisfying meal for lunch or dinner. Continue reading Stuffed Peppers with Spiced Rice, Paneer and Zucchini

Heirloom Tomato, Cauliflower, Zucchini Risotto

Heirloom Tomato, Cauliflower Zucchini Risotto

Ingredients:

  • 1 cup risotto rice
  • 5-6 cups vegetable broth
  • 1 small head of cauliflower cut into small florets
  • 2 heirloom tomatoes finely cut
  • 1 zucchini cut into small chunks
  • 1 onion finely cut
  • 3-4 garlic cloves minced
  • 2 tsp fresh thyme
  • Salt and pepper
  • Olive oil
  • 1 cup Parmesan cheese (optional)
  • Chili flakes (optional)

Continue reading Heirloom Tomato, Cauliflower, Zucchini Risotto

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. Continue reading Nasi Ulam. Malaysian Herb Scented Rice Salad