There are times things just turn out extraordinarily well.  What started as any other soup just turned into sheer deliciousness.  My daughter ate three bowls of it for dinner and asked for more at lunch the very next day. I have no explanation.  But I share the recipe here. The ingredients were quite ordinary, even … Continue reading

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

Pulao or mixed rice comes in various colors and flavors. It is popular all over the Indian sub-continent and every region lends its own unique flavor to this dish making it distinct. Tangy lemon rice, spicy (and tangy) tamarind rice, bland peas pulao, plain jeera rice and the list is almost endless.

An early fall Sunday. The air is wet with rain and the birds a screaming with joy in the yard. The weather begins to cool and I start to think soup.  I have some squash and assorted color carrots and potatoes. Fresh herbs and tomatoes form the garden are still plentiful.  Soup sort of cooks … Continue reading

One of the local restaurants served a watermelon soup. I liked the idea and what could be better than a chilled gazpacho on a hot summer day? I have made it a couple of times and its simplicity is only matched by the loud appreciation of my guests. Kids love uncle Shankar’s red soup.

My five year old daughter and I seem to be on this endless quest to make the perfect spaghetti.  She prods me along by asking me to make her “noodle pasta”, whenever, yes whenever, I ask her what she would like to have for dinner.