Tag Archives: turmeric

Red and Green Swiss Chard Raita

This is a double duty recipe ✌️😋.  Make the wilted greens for dinner the night before and save the leftovers for a refreshing yogurt raita the next day.  Both are healthy, delicious and take very little time to whip up. To make the wilted chard just sauté with garlic and turmeric and then use what’s leftover to make a yogurt raita.  Continue reading Red and Green Swiss Chard Raita

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

Cabbage Sauté with Turmeric and Asafetida

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

Rasam

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.

IMG_2244.jpg Continue reading Rasam

Bay Leaf Cardamom Vegetable Daal & A Visit From My Sister

Think Asian flavors like coconut milk and Siracha combined with North Indian flavors such as bay leaves and cardamom pods, combined with South Indian flavors such as mustard seeds and cumin seeds – this is a dish that combines all these flavors into one delectable lentil stew.  Ladled over steaming white rice with a squeeze of limejuice, this rather eclectic lentil daal is delicious and filling.  Continue reading Bay Leaf Cardamom Vegetable Daal & A Visit From My Sister

Stuffed Eggplant with Spicy Almond Meal

Stuffed eggplant is a popular Indian curry with many variations. I am mostly familiar with two versions of stuffed eggplants – one is my Mom-in-law’s recipe which involves stuffing eggplants with chickpea flour and spices, the other is a South Indian Tamil version in which eggplants are stuffed with lentils, shredded coconut and spices. In this new recipe however I thought I would stuff the eggplants with a spicy almond meal and I tell you folks, this has to be the easiest and my new favorite stuffed eggplant curry! Continue reading Stuffed Eggplant with Spicy Almond Meal

Tomato Onion Gotsu. South Indian Tamil Tomato Sauce

Gotsu is saucy gravy made in South Indian Tamil homes to accompany rice dishes and steamed rice dumplings called idlis. Gotsu is usually made as a quick salsa like sauce to go with any dish on the menu.  This tomato onion gotsu is one that my Mom used to make to accompany a lentil and rice dish called pongal.  Mom’s simple rice pongal along with her tomato gotsu were always a hit in our home and was truly comfort food.  One can serve gotsu warm or at room temperature over your favorite rice dish, or even over chicken or fish. Here is the recipe for Mom’s pongal recipe.  For a simple and quick tomato and onion gotsu the recipe is below.   Continue reading Tomato Onion Gotsu. South Indian Tamil Tomato Sauce

Pongal. South Indian Tamil Rice and Lentil Porridge

Pongal is a South Indian Tamil rice dish made with rice and lentils that are cooked like a thick porridge. Rice and lentils are cooked together with salt and turmeric until very tender and then mixed in with ghee and toasted black peppercorns. As comforting a dish as it can get, this is a pure clean flavor that tastes awesome with a side of spiced tomato sauce called gotsu. Continue reading Pongal. South Indian Tamil Rice and Lentil Porridge

Pepper Paneer Curry

Sweet, spicy, flavorful and very easy to make this curry is. When I made this sweet pepper curry I had received loads of garden fresh peppers from my neighbor in all shapes, sizes and varieties. I kept racking my brain trying to figure out what I could make that would use up all these peppers in one main dish.  This pepper and paneer curry was the result.  We had it with chapatis but one could have it with naan, tortillas, stuff it in a burrito, or serve it as a side dish. Give it a try! Continue reading Pepper Paneer Curry

Bharazi. Black Eyed Peas in Coconut Milk

Looking for a totally different black-eyed pea recipe to make for good luck in the New Year?  A dish 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 or pigeon peas, coconut milk, and spices. Continue reading Bharazi. Black Eyed Peas in Coconut Milk