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. Considered comfort food in Western India in states like Gujarat and Rajasthan kichdi is usually served when one wants a quiet simple dish. Continue reading Kichdi. Gujarati Rice and Lentil Pilaf
This simple and easy potato and green pea curry is a classic Indian dish and very popular in many Indian homes. Usually served with chapatis or puris (fried whole wheat chapatis) this veggie curry makes for a deliciously comforting meal. The curry is saucy and mildly spiced so if you want it can even be had as a warm bowl of stew. The sauce is made up of fresh tomatoes that get cooked with onions and spices, then the potatoes and green peas are added and cooked together. A squeeze of fresh lemon juice at the end adds some tang and then it’s topped with plenty of fresh cilantro. On days when you want a mildly spiced Indian dish that will warm the body and the psyche, this is the one make. Continue reading Potato Pea Curry
My Mom-in-law used to make this savory oatmeal in the mornings when she visited me here in California a while back and I remember looking at it with such curiosity. It was a very simple dish really – creamy oatmeal with a touch of spices and a pinch of salt. Mom-in-law did add a piece of green chili for some heat but it added just a hint. Her oatmeal was oatmeal in color with minimal spices such as mustard seeds and caraway seeds. It was meant to be a simple and quick savory oatmeal. Continue reading Simple Savory Oatmeal with Ghee, Mustard Seeds and Caraway Seeds
Rasia mutia is a yogurt soup from the state of Gujarat in the Western part of India. It is a delicately spiced yogurt broth with chickpea flour dumplings called mutias. The dumplings are made with day old rice, turmeric, chickpea flour, ginger, garlic, and salt. These are then steamed and added to the yogurt broth. To prevent the yogurt broth from curdling when heated the yogurt is blended with chickpea flour that acts as rue for the yogurt soup. A rather unusual yogurt soup that is considered “ordinary” and not worthy of serving for company, you wont find this at any Indian restaurant. However this is a totally unique homemade soup that is delicious and healthy as well. Give it a try! Continue reading Rasia Mutia. Chickpea flour Dumplings in Spiced Yogurt Broth
Happy New Year 2020!
Wishing you all a healthy and happy year ahead!
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
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!
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 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
Shredded cabbage sautéed with asafetida, turmeric and cumin seeds is one of our favorite vegetable dishes. When I make this cabbage curry, we have it with rasam (tomato and lentil soup) or daal (lentil soup) and rice. We don’t require much else. Simple, delicious, wholesome – this meal is always comfort food in our family. Continue reading Cabbage Sauté with Turmeric and Asafetida
Oh my Goodness – Rasam! It is comfort food to the Nth degree. Think chicken soup but for vegetarians. Just as chicken soup makes one feel good when they have a cold or flu so does rasam for us vegetarians. In fact in our home or for that matter in most South Indian homes, when one is under the weather the first question they get asked is “Shall I make rasam for you?” Rasam is a ubiquitous feel good soup and is such an integral part of a traditional South Indian meal that every meal will usually include rasam on the menu.