Curried Turnips

I always get tons of turnips in my winter CSA organic box and mostly end up using them in salads. This is is a nice way of cooking them with a nice hit of Indian spices.

 

Saag Paneer (Spinach with Indian Cheese)

Here is an Indian classic. You see it on every menu in Indian restaurants all over. This is a lightened up, home-style version of the dish which is really delicious. Paneer can be bought from any Indian store.

 

Thai Style Salmon Cakes

This super healthy recipe for fish cakes is from Chiva-Som, which is a wellness spa in Thailand and has some of the best food I have ever eaten. I love these fish cakes – you can use any fish you like and feel free to add spice to the recipe.
 
 
 

Edamame & Asparagus Hummus

I recently was invited to a media event where the Kenmore brand marked its 100th Anniversary. The event was celebrated with a live “cookmore”  demonstration and tasting of super eats from Kenmore’s in-house chef Kari Karch showcased easy recipes, filled with flavor and fun.

This dish was one of my favorites – a really healthy and easy green hummus made with asparagus and edamame.

Chili

I just recently discovered just how wonderfully nourishing a bowl of chili can be. There are many different ways to make chili – I choose to use organic whole beans, which I soak the night before. I vary the combination of beans that I use which the red kidney beans always being most used and then a combination of cannellini, black eyed and so on.

You can choose to add meat to the chili or keep it vegetarian. I usually make it with ground turkey. This recipe is based on Giada De Laurentiis’s California Turkey Chili recipe.

 

 

 

Channa Masala ( Chickpea Masala)

 There are so many wonderful ways to eat chickpeas. This is a super recipe from my mother’s kitchen, which can be eaten with anything like bread, puris, rice or tikkis.

 

Maya’s Rajma ( Curried Red Kidney Beans)

My Maya used to make the best Indian food ever!

I learned all my cooking basics from her. I would spend every summer vacation, during my undergrad years, in the kitchen with her learning anything she could teach me so I could eat “real food” whilst away in college in the US.

Rajma,  made with red kidney beans, is a classic comfort food in any Punjabi home. There is nothing like eating rajma-chawal ( rajma and rice).

Here is the way that Maya used to make her Rajma.

Tender Green Chickpeas with Zucchini (Choliya with Zucchini)

This past winter was the first time I ever tried “Choliya” – a tender green chickpea which is available only in winter in Delhi. I fell in love with it and ate as much of it as I possibly could in the few days I was visiting home.

There are so many possibilities with this wonderful legume and it is super healthy. Here is a lovely recipe that combines the Choliya with zucchini.

 

 

Stir Fried Fish with Oyster Sauce

This is a really easy, yummy fish my mom makes that is inspired by Asian flavor.

New Potatoes with Indian Style Spicy Sesame Dressing

Here is a spicy Indian take on potato salad. This wonderful recipe combines the earthiness of sesame with the pungent tastes of lime and mustard oil.