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
fresh mint leaves
Everyone loves the vegetable thogaiyals I make. Yes, nearly everyone. They eat it as an appetizer with crusty breads, on toast, with rice, with iddly or dosai, even with uppama or pongal. I’ve even served it as a pesto with spaghetti. I have widely shared this recipe that I first learned from Mrs. Rukmini Kesavan. I … Continue reading
Aloo Mutter literally means potatoes and peas. It is a menu staple in many Indian restaurants and is usually served with roti or nan. I have no idea what is an authentic way to make this dish nor how exactly it should taste. This is my version based on years of having eaten this stew with … Continue reading
My daughter and I had a blast making this soup. I had often wondered what I could do with acorn squash besides bake it with butter and brown sugar. We just decided to make soup and my daughter and I had fun peeling and slicing all the vegetables we had on hand. The end result … 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
My six year old daughter has a taste for the spicy and the tart. Like most kids she also loves spaghetti but there the semblance ends. Mine likes to douse her pasta with a liberal shot of Tabasco. I often wonder where she got that habit. She and I often cook together and she enjoys … 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.