Dosa is a crispy crepe made from fermented rice and urad daal (a type of split legume) that has been soaked and ground. It is a popular dish in Southern India and is served with a potato filling, sambar (a vegetable and daal soup), and an assortment of chutneys. You can find dosa and idli […]
This combination of potatoes and peas has a unique South Indian flavor that goes well with Dosas. This classic dish is an option for stuffing Dosas (called Masala) with chutney on the side. I love the taste of crunchy peanuts, so I always sprinkle some on mine, but that is optional. ingredients: 3 medium potatoes 2 Tbsps. […]
Turnip is one of those vegetables that most people ignore at the grocery store. We don’t know what to do with them besides roasting them. Since turnips have little flavor, the spices in a curry sauce boost their taste. My mom would sometimes add them to a meat dish such as goat curry, which tasted […]
I love to grow eggplant in my garden and usually plant at least two varieties – the long Japanese variety, which is excellent for stir-frying, and the round globe one, which I use for making Bharta. Eggplants are one of the easier annual vegetables to grow and have a long season in Southern California. I […]
Rajma is a staple of Indian restaurant menus and potluck parties. It is easy to make, packed with protein and iron and makes a great meal served with Basmati rice and Raita. ingredients: 1 1/2 cups dried kidney beans (see note) or 2 (15 ounces) cans of cooked beans 2-3 Tbsps. cooking oil 1 cup […]
Khichri is one of the most beloved Indian comfort foods, often enjoyed for its simplicity and soothing qualities. Made by cooking a combination of daal (lentils) and rice, Khichri is typically one of the first solid foods given to babies. Its easy digestibility also makes it popular among the elderly. While any combination of daal […]
I love making spicy, sweet-tart chutneys with all the fruits available during the summer. With the huge bounty of plums in our backyard, I have made plenty to eat and share this season. My Plum Chutney is very easy to make and full of great nutrition and fibre. Raisins in the recipe help reduce the […]
My family always kept vrat or fasting during the nine days of Navratri when I was growing up in India. As kids, we looked forward to it because the food was so different and delicious. I can recall my mom making tangy potatoes served with buckwheat puris fried in ghee. Buckwheat, called kuttu in Hindi, does […]
I grew up eating Dalia or cracked wheat cooked in milk with sugar for breakfast. Cracked wheat Upma is a delicious and more nutritious savory dish that can be served as breakfast, lunch, brunch or dinner. It is easy to make and a wholesome side dish as well. For extra flavor, dry roast the cracked […]
Taro or Arvi is a common name for the corms and tubers of the plant Colocasia. A perennial, tropical plant primarily grown as a root vegetable for its edible starchy corm, Taro is native to southeast Asia. It is believed to have been one of the earliest cultivated plants, originating perhaps in eastern India. The giant leaves of […]
