Heat canola oil and splutter mustard and urad dal. Add some dry red chillies. saute baby bell peppers until they just start to get cooked. Add turmeric, chilli powder, ground coriander and ground cumin and some hing. Add 2 lbs of cubed potatoes (boiled or steamed) and toss and cook over medium heat until the … Continue reading
My daughter loves dry kovakkai (tindora) curry. Except for the time to cut them it’s really quite simple. Rinse and cut 11/2 pounds of tindora into four quarters lengthwise. Cutting them lengthwise makes a big difference to the way they cook and the moisture content in the curry. This is one time when I think … Continue reading
Splutter mustard, cumin a few black peppercorns, and urad dal in 1/2 canola and 1/2 sesame oil. Sauté onions, green chillies, chopped ginger. Add turmeric and sambar powder. Curry leaves, a few baby carrots cut into sticks and some potatoes cut into stick (small 1/4 inch by 1 inch) 🙂 . Chopped cilantro and a … Continue reading
If you are lucky enough to be able to get tender stems, or have them grow in your back yard, this one’s for you. My mother used to make these on the rare Sunday. I don’t remember much except the flavor and the texture so you will have to experiment a bit. We all use … Continue reading
Boiled or microwaved potato cubes lightly salted and topped with a blended sauce made of 0% fat greek yoghurt with fresh coriander, a slice of jalapeno, slice of fresh ginger, fresh lime juice. Low fat. Lots of vitamins and calcium. Filling . Tastes great. Quick. Cleanup is a snap. wow!
Serve over long grain rice with grated Emmentaler and Gruyere cheeses or any hard vegetarian cheese of your choice Sauté three crushed cloves of garlic and one crushed dry chili with your best olive oil. Add fresh rosemary and herbs de Provence. Add diced shallots and onions. When these are clear add 1 inch pieces … Continue reading