The veggies are chopped. The spices are ground. Lets fire up the stove!
What is Hariyali Paneer? There is an abundance of leafy green curry recipes amongst the regional cuisines of India. Hariyali Paneer borrows differe elements from cuisines and brings it all together harmoniously in one dish. Shades of palak and saag panner (spinach & mustard greens curry) can be seen in the way the leafy greens […]
If you love tom yum soup, you will adore Thai Basil Rasam. It’s fragrant, light, and oozing with flavor. Eating With Your Eyes: Other Tomato-Based Rasams: Similar, yet different, check out the Tomato-Basil Rasam (with Italian Basil) at https://veggiemashups.com/tomato-basil-rasam-2/ Fire-roasted tomatoes and leeks pair wonderfully in this Leek & Tomato Rasam at https://veggiemashups.com/leek-and-tomato-rasam-soup/ For Indian […]
A classic upma contains tons of onions, simmered in ghee (butter) and spices, cooked with semolina (sooji) and water and topped with cashews. It has a polenta-like texture and melts in the mouth if eaten warm. It also requires minimal prep. time and can be prepared in 15-20 mins. It’s the first recipe my mom […]
It might take lots of cajoling and quid pro quo deals to get a 4-year old to eat baby carrots and steamed broccoli. But boil some edamame and lightly season with salt and suddenly it’s easier to break through the veggie wall of resistance. It has a buttery, slight sweet yet nutty flavor that kids […]
Pepper-Cumin (Milagu-Jeera) Rasam is an Indian veggie lover’s version of “chicken soup for the soul.” No chicken, real or faux, but plenty of pepper and cumin in a tamarind broth to warm the tippy toes of your feet and chase the blues away. Its a soul connection. This recipe is inspired by the Milagu-Jeera Rasam […]
Tonli (Tindora) or Ivy Gourd is a crunchy, slightly sweet vegetable that is grown mostly in tropical climates. In the United States, I buy it from Indian stores. It’s a vegetable that absorbs spices very well and there are multiple variations of this dish with different masalas. This version attempts to enhance the naturally subtle […]
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 […]
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 […]