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 →

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 →

Hira’s Cabbage Tomato Salad

Cabbage is a wonderful vegetable in a salad. Many children and adults who do not eat the cooked vegetable end up loving it in this crunchy, tender salad. Lettuce was not available in India until recently, and is still not widely available. So cabbage is used in salads that are eaten in small portions, almost... Continue Reading →

Fava Bean Salad

Dried fava beans are widely used in Middle Eastern cooking and this recipe is our version of ful medames. The beans may not look as attractive as other more neat-looking beans but these fava beans have a delicious, nutty, buttery texture and flavor. It is a refreshing dish in the summer with the Mediterranean flavors... Continue Reading →

Chickpea Tabbouleh

In this very fresh, herby, flavorful dish, the traditional taboulle becomes a little more substantial with more bulgar and chickpeas. It makes for a perfect, light, summer meal, or a healthful snack. I prepare it in the morning for the evening meal and make extra for a weekend lunch. The flavors deepen with time, and... Continue Reading →

Kalyani’s Chole

We are thrilled to have this recipe from Kalyani to share with our readers. Like many recipes, this exceptional chole/chickpea dish, came to Kalyani via her cousin Vinita, who adapted her mother-in-law’s recipe. These are not the chole you will find in Indian restaurants. For one thing, there are no tomatoes which are ubiquitous in... Continue Reading →

Hira’s Easy Mung Dal

This is a very simple, delicate-flavored dal, good for everyday cooking. It has very little oil. Hira's recipes are full of flavor (without being very spicy), and light on fat. Mung is considered to be the easiest bean to digest and the dal is even easier than the bean on the stomach. Dals usually require... Continue Reading →

Cannellini Bean Spread

Ingredients 2 15 oz. cans of cannellini beans, rised with cold water 1 medium clove of garlic, grated zest of 1 medium lemon, grated 2 teaspoons of fresh rosemary, chopped ½ teaspoon of salt ¼ teaspoon of red chili powder 2 teaspoons of olive oil 1/3 cup of water Steps Mince together the garlic, lemon... Continue Reading →

Beet Spread

Ingredients 1 cup of steamed, boiled, or roasted beets, sliced or diced ½ cup of walnuts 1 2 in. square wheat cracker 1 teaspoon of orange blossom honey 1/3 cup of good olive oil 1 small clove of garlic, grated 2 ½ tablespoons of lemon juice ¼ teaspoon of salt ¼ teaspoon of freshly ground... Continue Reading →

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