A light and delicious soup made with lots of springtime peas and spinach, and lightly spiced which can also be had over white rice.
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Cauliflower Carrot Ginger Garlic Soup
For a different type of cauliflower soup with the spicy edge of fresh ginger give this soup a try.
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Herbed Quinoa with Brussels Sprouts & Sugar Snap Peas
Nutrient packed quinoa and Brussels sprouts all cooked with herbs and spices is a delicious pilaf that is perfect for lunch or to have as a side dish with chicken or fish. Continue reading Herbed Quinoa with Brussels Sprouts & Sugar Snap Peas
Radish Daal
Soft creamy lentils cooked with radish and spices make a deliciously warm bowl of daal. All this lentil soup has is cumin, turmeric and asafetida. Served over fluffy white rice this radish daal is comfort food at it’s best.
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 😋.
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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 comfort food in our family.
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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 so does rasam for us vegetarians.
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Bay Leaf Cardamom Vegetable Daal
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
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!
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