Cauliflower with peas is a classic Indian combination. In our home, we like cruciferous vegetables to be cooked without water. The twist here is the addition of lots of fresh mint. We think it goes well with the cauliflower and peas. Even though it has Serrano peppers, the dish is not spicy. Cauliflower Peas with... Continue Reading →
Mary’s Cauliflower Leek Soup
This substantial soup recipe from Mary is a warming comfort food, simply delicious. Mary uses chicken stock (Minor’s) but as we only have vegetarian recipes, we use Rapunzel’s vegan bouillon cubes to make the stock. Use whatever works for you. The onions and leeks combination gives the soup its special flavor. Make sure you discard... Continue Reading →
Agashiye’s Winter Squash Soup
Guests eat fabulously well at the top-rated, vegetarian, roof-top restaurant Agashiye (agashi is Gujarati for terrace) in Ahmedabad, Gujarat. The restaurant is part of the charming heritage hotel, House of MG. What really hits the spot on a cold, winter night is the steaming, delicate broth of a local pumpkin called koda. The spices are... Continue Reading →
Hira’s Cilantro Chutney
Indian chutneys often resemble pestos. It is the same preparation, except that there is no oil or cheese. They are served as accompaniments to meals, as relishes, and are a staple in Indian meals. Packed with vitamin A, the cilantro chutney adds a refreshing punch of flavor. Chutneys are also served with fritters, samosas, and... Continue Reading →
Hira’s Cucumber Raita
Nothing can be simpler and cleaner tasting than a cucumber raita. Baby seedless cucumbers (Indian grocery stores call them Indian cucumbers, some stores call them Persian cucumbers) have a more crunchy texture that contrasts well against the creamy, cool yogurt. Low-fat or non-fat yogurt is fine, as is home-made yogurt. However, whole milk yogurt or... Continue Reading →
Tomato Salad
A colorful, flavorful, and quick salad, a tomato salad is so refreshing on a hot day. At the peak of tomato season, when heirloom tomatoes are on sale, we get a medley of mini heirloom tomatoes with beautiful shades of red, gold, orange, yellow and purple. They look gorgeous. Other times, we just get what... Continue Reading →
Tabbouleh
Salads are so easy to make at home and so much cheaper than buying from outside. This salad keeps well in an airtight container in the fridge for a couple of days. The bold flavors are just right for the summer when herbs are plentiful and reasonably priced. Ingredients 2 cups washed and chopped flat-leaf... Continue Reading →
Spinach Apple Cranberry Salad
This salad is so festive looking and the cranberries look like little jewels against the bright green spinach. This can be a meal in itself with some fresh, crusty bread. The orange flavored dressing goes perfectly with the spinach, cranberries, and walnuts. Served first at a Thanksgiving dinner, it was a big hit! This is... Continue Reading →
Orange Fennel Salad
Delicate fennel and sweet oranges go well together to make a very refreshing, light salad. If you like onions, go ahead and add some thinly sliced red onions or some chopped scallion greens. We prefer ours without onions. Chill for 2 to 8 hours hours for the flavors to blend and the fennel to become... Continue Reading →
