Rajma is a North Indian kidney-bean curry that is usually eaten with white rice. Rajma is one of those dishes I make when I’ve run out of fresh veggies or don’t feel like cutting a bunch of veggies. It’s quick and easy yet nutritious and delicious all at the same time. If you are like me and always have a few non-perishable goods on hand like a selection of canned beans and tomato sauce, rajma will become one of those go-to meals to make in an instant. Continue reading Rajma. North Indian Spiced Kidney Beans→
This variation of Indian spiced potatoes is my all time favorite. I think that’s because it is what I grew up with. Any time Mom made potatoes this is what she made. A nostalgic recipe that brings back happy childhood memories.
Every time I roast mushrooms for a pasta dish or quiche or even as an appetizer it always occurs to me that these gorgeous roasted mushrooms would taste wonderful with some Indian spices. I finally decided one day to make that roasted mushroom curry I’d been thinking about for a long time. I added paneer (pressed curd cheese) to the dish to give it some substance, but you can also use tofu or any meat of your choice instead. Here is the recipe.
My brother-in-law Ranjit is an amazing cook. He made this outstanding South Indian pan sautéed fish one evening when we visited him and my sister in Philadelphia over the summer. The whole family loved it, kids and adults alike. Being vegetarian I didn’t taste it, but what he made looked so good that I wished I did eat fish. Ranjit served the fish with rice and the combination of golden yellow fish and fluffy white basmati rice looked positively gorgeous on the plate. I asked Ranjit to share the recipe, and here it is. Continue reading Ranjit’s South Indian Pan Sautéed Fish→
This mushroom dish is a perfect dinner option on a cool evening. It tastes wonderful over hot steaming rice, quinoa or couscous. I used shredded paneer cheese in this mushroom curry, but you could easily substitute paneer with shredded chicken or any meat of your choice. Continue reading Mushroom Curry with Shredded Paneer Cheese→
Roasted Veggies with spices and hard-boiled Eggs is a delicious and colorful dish chock full of veggies, and packed with flavor. You can serve it with tortillas or with plain rice. It’s the perfect dish to take to a party or to serve at home when you have a large gathering. I made a giant pot of this curry for a Father’s Day Guys Brunch which was really enjoyed by the guys.