Eating With Your Eyes:
Author: priya's mashups
Swiss Chard-Potato (Aloo) Sabzi
There is Aloo-Methi Sabzi (Potato-Fenugreek Sabzi), a classic. Then, along the same lines, there came along Aloo-Palak Sabzi (Potato-Spinach Sabzi). Evolving from the classics above, and celebrating the beautiful Swiss Chard abundantly available in California is this recipe. The Swiss Chard gives you a little bit of sweetness from the beet-like stems, a little bit […]
Mixed Veggie Rotini in a Chunky Eggplant-Tomato Sauce
Fire-Roasted Tomato-Basil Rasam
When tomato and basil are mentioned together, we tend to immediatley think Italian. Although the strong Italian connecion is undeniable, it’s also an understated fact that some form of basil is present in several cultures in the world. There’s tulsi in India, Thai basil in Asia, blue basil in Africa, cinnamon basil in Mexico…..and that’s […]
Quick & Easy Okra Sabzi (Vendaykai Varuval)
What is Okra? Okra is a long, slender, tube-like fruit that’s green in color. Although it’s a fruit, we treat it exactly as we would any other veggie when cooking it–frying, boiling, sauteing. Even though I know better, I still think of it as a veggie. Cuisines that use the Veggie I’ve encountered it mostly […]
Creamy Walnut Sauce With Spinach Tortellini
This recipe is adapted from Micol Negrin’s book Rustico: Regional Italian Country Cooking. It’s a fantastic book that lists recipes by different regions in Italy along with descriptive narratives of each region’s specialties. Assembling the Ingredients: 1 burger bun or 2 bread slices, roughly torn apart into cubes 1/2-3/4 cup milk 1 cup walnuts 1/2 […]
Hari Bhari Sabzi
Assembling the Ingredients: What’s in the Curry The following greens should be finely chopped: 1 1/2 cups spinach, 1 1/2 cups mustard greens and 1 cups beet greens or swiss chard 1 tbsp. oil 5-6 garlic cloves, finely chopped 1 tsp. salt. 1/2 cup bell peppers, cut into small dice 1/2 cup frozen peas 1/2 […]
Demystifying Veggie Stocks
Lets start with the conventional wisdom on veggie stocks, broths and brodos. The inspired version–roast vegetables with some aromatics and boil the heck out of the them, layering with desired spices along the way–opinion seems to vary on whether 40 mins. is sufficient or to extract max. flavor, you stoke the fires for hours on […]
Mexican Tomato Gumbo
This recipe is inspired by the Veggie Gumbo at Qdoba Mexican Eats. A generous ladleful of gumbo, topped off with your choice of green or red enchilada sauce/sour cream/grated cheese. It’s something that drew me back lunch after lunch after lunch. It was the love child of a Mexican tortilla soup and Louisiana gumbo, chunkier […]
Walnut Aviyal (Mixed Veggie Walnut-Yogurt Curry)
Aviyal is an Indian stew with a base of coconut and yogurt. In this version, I’ve swapped the coconut out with walnuts. The first version of this recipe, I used 1/2 cup fresh coconut and 1/2 cup walnuts. I was amazed at how a complex layer of flavor was added, without compromising the basic avialness […]