My mother used to make this stew/soup when the kitchen was a bit bare. As a school boy I began to enjoy it and have improvised a number of variations over the years for the American kitchen. Cook a few vegetables in an inch of water with a spoon of rasam powder and some turmeric. … Continue reading
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
1/2 quinoa and 1/2 rice in rice cooker with 2 parts water and pinch of salt. Splutter mustard seeds and cumin with 2 dry chillies, 1/2 tsp turmeric and hing. Add a pound of fresh baby spinach and sauté and add salt to taste. 6 cherry tomatoes. Cook on low till tomatoes and spinach are … Continue reading
An easy and tasty uppuma.