There’s nothing that spells comfort more than a fried rice with huge hunks of egg in it! When we were growing up – we always asked for “extra egg” in our rice – in fact we still do. Here is my quick recipe for a scallion and egg fried rice. Click here to print recipe.Continue reading
A while back I posted this recipe for a keema (minced meat) with kale. Here is what I did with the leftovers. I just stir fry it with rice – kind of like a desi version of fried rice – dollop some ghee on top and you have a band new dish. Here is the recipe for the keema with kale. Serve this rice with my Beet Raita.
You can adjust the quantities in this recipe as per how much you have leftover.
I can’t stop raving about my favorite organic CSA farmer Peter Paniccia of Pietro’s Coop and his hot peppers. This past year, he showed me a really great way to cook these peppers.
It was so yummy that I pretty much ate the whole pan of peppers myself – don’t ask what happened to my stomach the next day! Next time I will show some restraint (or maybe not)
Parwal is a green vegetable that is indigenous to the Eastern part of India. It is also called pointed gourd or potol. It looks a little like tori/zucchini but has different flavoring and texture. Here is how we cook this vegetable in my mother’s kitchen.
Ever eaten the vine and leaves that the pumpkin grows on? In India this is rather common in the Northern parts and is really delicious and healthy. Here is how we make this dish in my mother’s kitchen.
Here is another really tasty tinda recipe. This seasonal gourd is available mostly in summer in India and can be found in some Indian grocery stores in New York too. Here is one of the ways that Surinder – the cook in my parents home in India, makes this vegetable.
Being of Pahari and Punjabi origin, kundru is one of those not so common vegetables which was constantly cooked in our home.
I’m not sure if this vegetable is available in the Western part of the world. It is also known as ivy gourd, gentleman’s toes, tindora or kovakkai – depending on which part of India you are from.
Cauliflower is such a wonderful vegetable which can be cooked in so many ways. “Gobhi” as its called in Hindi, is a staple on our table and is one of the simplest vegetables to make. Here is a recipe one of the ways we make gobhi in our home.
Ghiya/lauki is a wonderful gourd (bottle gourd) that pretty much makes anything it is used in taste better. One can combine it with lentils or any vegetables. One of my new favorite dishes in my mother’s kitchen is when they combine ghiya with palak (spinach). This super healthy combination is really delicious too and easy to make.
Tori (zucchini) is something that is made in my mother’s kitchen practically every other day. The sweet, mild flavors of this squash are enhanced by the addition of a hint of spices as is so in this recipe.