A tasty variation with a more c0mplex flavor than the earlier recipe which was for children.  This one uses tamarind and jaggery and a mix of a couple of different types of beans. You can make it as spicy or mild as you prefer and serve with a variety of carbohydrates; fresh bread, pita, chapati, … Continue reading

My daughter’s school was having a pioneer history week and the firts grade kids were all excited. Every time I saw my daugher she had little tidbits of information that had captured her imagination that she would share with me. At school they made a large covered wagon and they learned about the Oregon trail … Continue reading

vegetarian-tacos

Here’s another quick and yummy meal that you can bring to the table in a few minutes. Serve for lunch or dinner or even as an after school snack. It honestly took me less than 20 minutes to get on the table with available ingredients in my kitchen. And that last point is the big … Continue reading

Winter is for soup.  Who doesn’t feel embraced and cared for when served a steaming mug of soup bursting with flavors. The best soups have some depth and complexity of flavor.  But that doesn’t make them difficult to make. It is all about ingredients and combinations.  Feel free to experiment with what you have available … Continue reading

Ratatouille

Ratatouille Nicoise is one of those dishes that sounds terribly sophesticated but is really a simple peasant dish, a vegetable stew, of the Provencal region of France.  Fresh onions,zucchini, garlic and herbs and olive oil make the characteristic aromas that can make your head swim and tummy rumble.  Serve it hot or cold and with … Continue reading

Uppuma

The lowly uppuma frequently gets a bad rap. Despite it having been a winning recipe on a TV chef competition, many of us harbor a little bit of disdain for this dish.  This is reflected in phrases like  “just uppuma”. My daughter and I love uppuma. It is nutritous and capable of infinite variety and can … Continue reading

This entire blog and facebook page all got started because I mailed a jar of lemon pickles to my friend Barbara Segal. She’s a wonderful artist and she made me a bright and colorful thank you card that adorns my refrigerator to this day. I loved the bright rich colors and I persuaded her to … Continue reading

Here is a simple variation on the traditional aloo mutter paneer that is the staple of most tandoori restaurants the world over. With fresh vegetables and tomatoes it bursts with flavors. The tofu adds protein and removes some fat.  It can be a fairly low fat dish and versatile enough to be served with bread, roti … Continue reading