My daughter’s second-grade class was studying native American history and culture and a part of this was potluck lunch to include some native American foods.  I picked the Hopi Corn Stew as I thought we could turn that into a vegetarian dish. Surely, I reasoned with her,  the Hopi must have had days when they … Continue reading

Many moons ago as a young lad I spend a summer in France; much of it in rural Provence.  Being a vegetarian I initially enjoyed the local ratatouille made with aubergine (eggplant), tomatoes and the delicious local herbs that grew everywhere called , not surprisingly, herbs de Provence.  Within a few days, however, my tastebuds … Continue reading

My neighbour Lauren asked me if I had any good recipes for ripe avocados. She and her family were tired of guacamole and wondered if I could produce something different. I took up the challenge as she proferred three time avacados and a bunch of cilantro that was slighly older that I ; it was … Continue reading

Spicy Vegetable soup with penne

This dish should really be called vegetable rasam and it’s a perfect one pot dinner for a small family.  I am not sure why I made it last night. I think it was because I was craving some spicy rasam flavors but didnt feel like making rice and a vegetable separately. I also had a … Continue reading

Sundal; the word itself brings back memories of childhood and navarathiri festivals, visits to the beach in Chennai. “Thengai mangai pattani sundal” the young man would shout as he walked up and down Elliotts Beach with his basket and lamp.  For a few pennies he would hand you a warm pack of sundal wrapped in … Continue reading

Readers must know by now that I enjoy both making and eating soups and usually make them with whatever vegetables I have available. I use fresh herbs when available and any combination of spices that I think will work well together. It means that my soups never taste the same and there is some risk of … Continue reading

Okra is one of my all time favorite vegetables.  No vegetable stall we frequented in India would be without this ubiquitous ancient mallow.  In curries, in sambar, and in other assorted sauces with fresh cocunut, okra was just delicious.  My mother would make the best dry okra curry with thin slices of okra sauteed in … Continue reading

 Assemble ingredients. I like my green tomatoes coarse chopped, and my  cilantro. The chile peppers are deribbed and deseeded to provide flavor without burn, and diced. The spring onions are simply chopped. The mini-cucmbers – quartered lengthwise and diced. The avocadoes are halved and pitted.  I like my avocadoes on the ripe side. You may … Continue reading