Shishito peppers are a Japanese variety of peppers that are bright green mild chili peppers . It is said that one in every 10 shishito peppers is spicy, and it’s hard to know if that one spicy pepper will end up in your batch. The excitement, the anticipation, the unknown, and the wondering of “Am I going to bite into that one spicy shishito pepper?” makes it a fun experience eating shishito peppers 😳😡😀. Shishito peppers are so pupular these days that restaurants around town serve blistered peppers as appetizers. Continue reading Blistered Shishito Peppers with Mustard Seeds and Turmeric
Tag Archives: turmeric
Carrot Rice
With just the right amount of spices, sweet carrots and fluffy rice, this carrot rice recipe is my friend Devi’s signature dish. Paired with yogurt raita and vegetables such as green beans, potato curry or cauliflower curry, this carrot rice makes a delicious lunch option.
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Sarson Ki Saag. Mustard Greens Curry
I am so excited to share this greens curry recipe with you all, it is positively packed and I mean packed with good for you leafy greens and tastes amazing!
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Curried Zucchini Soup with Capsicum & Potato
The family loved loved this zucchini soup when I made it with flavorful spices, peppers and potatoes. Rani even requested a few times that I make this soup again. I told her I’ll make it as many times as she wants when we receive our giant zucchini from Karen Aunty’s veggie garden 😃. Continue reading Curried Zucchini Soup with Capsicum & Potato
Leek and Mushroom Egg Curry
As its spring and big fat leeks are in abundance at the Farmer’s Market I made a leek and mushroom egg curry for dinner one evening.
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Swiss Chard and Paneer Curry
Swiss Chard and Paneer Curry
Ingredients:
- 3 bunches of Swiss chard – about 6-8 cups finely chopped
- 4 garlic cloves finely crushed
- 1 tbsp ginger paste or shredded fresh ginger
- 1 block paneer or tofu cut into small chunks
- 1 green chili – seeds removed and cut length wise
- 1 tsp cumin seeds
- 2 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp chili powder or paprika
- Cilantro for garnish
- Juice of 1 lemon
- Oil
Mom’s Fenugreek, Spinach and Potato Curry
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.
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When Life Gives You Lemons … Spicy Indian Lemon Pickles
Indian lemon pickles are typically made with lemons, salt, spices and oil, and are used as a spicy condiment to accompany everything from rice to vegetables to chapatis and tortillas, to have with fish, chicken, and even to use as spreads in sandwiches. Lemon pickles are a great way to use not just the juice of the lemon but the entire lemon, skin and all.
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Dry Roasted Cauliflower Curry
Cauliflower can be such a tough vegetable to get right in a curry. For so long it seemed like no matter how I cooked cauliflower, and no matter when I added salt to the dish, my cauliflower florets by the time the curry was done were small crumbly pieces. The cauliflower curry tasted great, but didn’t always look great. I just couldn’t figure out how to get a dry cauliflower curry that looked good.
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Black Eyed Peas Curry
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.
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