Tag Archives: Mom

Kichdi. Gujarati Rice and Lentil Pilaf

Kichdi is an Indian rice dish made with rice and lentils lightly seasoned with turmeric and salt and then cooked until tender.  Between the energy boosting rice and the protein rich lentils, kichdi is considered a very healthy vegetarian dish. Continue reading Kichdi. Gujarati Rice and Lentil Pilaf

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

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

Capsicum and Potato Curry

Potatoes and green bell pepper curry is one of my fond memories of my Mom’s cooking when I was growing up in India.  When Mom made this curry she always served it with her homemade chapatis and daal. Wholesome, delicious, and comforting – this is a feel good meal with goodness packed in every bite. Green bell peppers also known as capsicum in India add a wonderfully unique bell pepper flavor and aroma to a potato curry.  Though the curry can be made with the any multi-colored bell pepper like the red, yellow or orange peppers, these tend to get sweeter when cooked, on the other hand green bell peppers partake a strong bell pepper taste and aroma that’s totally unique. Capsicum and potato curry tastes great served as a side dish, used as stuffing in a burrito, or serve it with chapati or naan and daal, just the way Mom used to serve us back in India.  Continue reading Capsicum and Potato Curry

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