I have been keen on developing some potato recipes whcih do not call for fat and salt. It’s been quite easy to do that given the potatoe’s versatility.  Here is one that again takes but a few minutes to bring to the table. It’s economical, healthy, low cal and low fat and low sodium and … Continue reading

I have been discovering kale this year and learning to cook with it. Fresh Kale, I found out, is yummy and full of vitamins and antioxidants. There are a great many varieties of kale.  My local grocer carries an organic variety with purple leaves they call russian kale that is quite delicious. Saute it with … Continue reading

Make your own favorite patchadi or try this. Add one ripe tomato, one fresh chili pepper, six curry leaves, a few slices of peeled cucumber, and juice of one lime, salt and pepper to taste and two cups of thick plain yoghurt. Add two tsps of fresh grated coconut if available.  A pinch of hing … Continue reading

Yoghurt Sauce with Spinach

Temper mustard seeds, urad dal, cumin seeds, 1/4 tsp of fenugreek seeds. 1 dry red chili. 1/4 cup of unsalted dry roasted peanuts. Add 1/2 tsp rasam powder, 1/4 tsp turmeric powder, 1/8 tsp hing powder. Stir till peanuts are golden and add 8 – 12 cherry tomatoes and stir till skins are just splitting. … Continue reading

In a large saute pan grill green peppers, cubed potatoes and mushrooms with a little butter and canola oil. Add some thyme and crushed chili pepper flakes. In a blender add 1 cup of Greek yoghurt along with 1/2 tsp fresh ginger, 1 ripe roma or two cherry tomatoes, a bunch of fresh cilantro and … Continue reading

Sauté 1″ pieces of okra in some light oil till they start to brown and set aside. In the same pan sauté onions green chillies and red pepper cut to 1″ pieces. Add 1/2 tsp turmeric, 1 tsp Rasam powder or vangibath powder and some dry roasted peanuts. When onions clear, add the okra back … Continue reading

I am not a daanger patchadi fan. But here is a simple recipe. I am sure some others will also share one by and by. Dry roast a cup of urad dal for a few minutes and set aside to cool. Blend two cups of fresh yoghurt with one ripe tomato, an inch long piece … Continue reading

My friend Jon came to dinner with some bounty from his garden: rainbow Swiss chard. Beautiful stems and leaves. The stems would probably be delicious in sambar or more kuzhambu. But here’s what we had. Cut the stems into 2 inch pieces and blanch for two minutes and drain. Sauté with one green chili and … Continue reading