Farro and Butternut Squash

Looking at a packet of farro one day, I thought of a new version of sabudana khitchdi (tapioca dish). And it worked--nutty, flavorful, light and nutritious. Quinoa makes it vegan. Whole meal in 30 minutes, portable.

Cauliflower Peas with Mint

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 an Indian kitchen. Packed with vitamin A, the cilantro chutney adds a refreshing punch of flavor. Chutneys are also served with fritters, samosas,... Continue Reading →

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