The veggies are chopped. The spices are ground. Lets fire up the stove!
There’s nutty arugula. There’s soft tofu. There’s a dusting of Indian spices. The result is a luscious creamy arugula curry. It’s low fat. Its vegan. It’s 100% delicious. Arugula is a staple in our fridge–my toddler loves arugula-walnut pesto, I enjoy arugula salad that’s been lightly touched with a lemon vinagrette and my husband seems […]
Upma is an Indian breakfast dish generally made with semolina/sooji, onions, ghee, curry leaves and a few Indian spices. I have adapted my mom’s classic upma recipe by substituting butter for ghee, fennel shavings for curry leaves, and cornmeal for semolina. I’ve also added tons of veggies so its extra nutritious and flavorful, particularly for […]
This is a dish inspired by South Indian chutneys that are called thogayals. Here, I have made an avocado thogayal and used it as a marinade on steamed cauliflower. The end result is a sabzi with a vibrant, pickled flavor. Assembling the Ingredients: 3 cups cauliflower (small to medium florets) 2 tbsp. ginger, cut into […]
The sight of a bubbling pot of rasam. The smell of freshly washed cilantro resting on crisp aloo sabzi. The cool, sweet crunch of kesar pista kulfi. Ah! The irresistible power of food memories. The rasam, aloo and kulfi sustained me through many a homesick night when I first arrived from India to the small […]
The word rasam comes from the Sanskrit word “rasa” which means juice. Thus, rasams are always clear, light broths or looked at another way, instant soups. Traditional rasams have always been revered by people from the South of India for its warm and comforting touch. Generally, they have one of three bases: tomatoes, lentils or […]
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