Yogurt rice has to be the most ubiquitous rice dish in South Indian Tamil homes. Every Tamilian ends their meal be it lunch or dinner with yogurt rice. Basically it’s white rice mixed with plain yogurt – that’s it. Yogurt rice is such an integral part of a Tamilian daily menu that even as toddlers yogurt rice is one of the first solid foods that are given to children. Yogurt rice makes a perfect summertime meal. It’s typically served at room temperature or the preferred way is cold. I grew up with yogurt rice and I have passed on the love of yogurt rice onto Hitesh and my kids. When I make yogurt rice for dinner I always get a unanimous “Yes, yogurt rice!” reaction. Continue reading Yogurt Rice
The aroma of cauliflower and potatoes cooking with onions and spices in a saucy tomato gravy always makes me smile 😊. I fondly remember my Mom making this cauliflower potato curry when I was growing up. When Mom served the curry in little stainless steel bowls along with her warm homemade chapatis, we would take pieces of chapati and dunk them in the tomato gravy and then eat spoonfuls of tender cauliflower potato curry. The tomato sauce is what gives the curry a nice tangy sourness that is yummy. Mom used to call this cauliflower curry “raswala cauliflower sabzi” translation “cauliflower curry in gravy.” Oh how fondly I remember my younger days and my Mom’s cooking. Funnily I get the same warm and feel good reaction when I make this curry for my family as well. This recipe is simple yet packs a ton of flavor. Give it a try! Continue reading Cauliflower Potato Curry in Tomato Gravy
Happy Mother’s Day to all you wonderful Moms out there!!
🌸💐🌹 Wish you a day filled with lots of love and plenty of relaxation! 😍😘🤗❤️💕
French toast that I grew up with was a savory French toast the way Mom made it, which it turns out was not the traditional French toast at all. Mom made her French toast with white bread dipped in an egg mixture, pan-fried and then sprinkled with salt and pepper. Continue reading Savory French Toast
Fenugreek otherwise known as Methi in Hindi is extremely healthy for you. The tender leaves are used in many Indian dishes and are cooked just as you would any greens such as spinach or chard. Fenugreek leaves give a distinct flavor and aroma to any dish they are added to. Fresh fenugreek leaves can be found at Indian grocery stores but are mostly available only seasonally. Now a days, frozen fenugreek leaves can be bought in the freezer section of Indian grocery stores all year round. These frozen leaves have the same flavor and aroma as fresh fenugreek leaves and look like frozen spinach. Continue reading Fenugreek Spiced Spinach and Potato Curry
Indian chai is the perfect aromatic and warming tea drink to give you a little pick me up. Chai is made by brewing black tea with milk, sugar, and spices. In the Western region of India in Gujarat, chai is made with a chai spice blend. This chai spice blend can have anywhere from three spices to more than five spices. The most common spices in a chai spice blend are cardamom, cinnamon, ginger, cloves, nutmeg, and black pepper. These spices create a warming, soothing effect, and also act as a natural digestive aid.
Looking for something to warm you up on a cold winter afternoon? Try making Indian chai. Indian chai also called masala chai is black tea brewed with milk, sugar and a complex blend of herbs and spices. Typical chai spices consist of cardamom, ginger, and cloves. These spices are known to create a warming soothing effect and act as a natural digestive aid. Continue reading Chai. Indian Spiced Tea
Growing up in the South in Texas and Louisiana, my Mom followed a Southern tradition of making black-eyed peas on New Year’s Day for good luck and prosperity in the upcoming New Year. When Mom made black-eyed peas, she cooked it the only way she knew how which was an Indian black-eyed peas curry. Continue reading New Year’s Day Black-Eyed Peas Curry
Brussels sprouts have garnered a new wave of popularity in recent years. For decades it seems brussels sprouts were given a bad rap sheet, mainly because of the way they were cooked – usually steamed or boiled and then seasoned with salt and pepper or a cheese sauce 😝. It’s no wonder these vegetables were relagated to the “yuk 😝” pile. But Mom always made brussels sprouts sautéd with a few Indian spices that transformed the little brussels sprouts into a delicious dish. Continue reading Turmeric Spiced Brussels Sprouts
Toor daal comes in many variations in India, as varied as the country itself, and they all taste great. Creamy yellow lentils cooked so tender they fall apart, all seasoned with spices and served over white rice has a taste that is just heaven. Most Indian restaurants have toor daal on their menu – sometimes they may just call it yellow lentil soup.
Here is a recipe for toor daal my Mom taught me over three decades ago after returning from a visit to Ahmedabad, India. Continue reading Toor Daal. Pigeon Peas Cooked in Spices