Tag Archive | vegetarian
Amaranth Spinach Recipe (Tandaljo)
I’d eaten spinach a million times and tried amaranth a few ways but never amaranth spinach leaves. Purchased in the frozen section of the venerable Indian American grocery chain, Patel Brothers, it was only $1.29 for the 12 ounce packet. The contents were frozen into multiple mini bricks giving them a futuristic look but I […]
Coconut Rice and Pigeon Peas Recipe (Gandules Con Coco)
Pigeon peas are popular in tropical areas like the Caribbean and parts of India. A great source of protein and iron, they have the creaminess of a black eyed pea but are a touch more meaty. This coconut rice and peas recipe is a variant of the Caribbean style gandules con coco. I skipped the […]
FastSnack: Indian Potato Pancake (Aloo Tikki Recipe)
The Aloo Tikki is a like a midly spicy Indian cousin to the potato pancake. My version uses jowan also called ajwain, carom seeds or bishop weed. It’s a filling snack and can be easily customized. The recipe uses the traditional chickpea flour for the light coating and is naturally gluten free and vegan. If […]
Sweet and Tangy Tofu Recipe
As I’ve ramped up non-meat proteins in my diet, one of my favorites has become extra firm tofu. This recipe was inspired by some delicious sticky chicken wings I’d had in celebration of the beginning of the NFL football season. They accidently marinated for an extra day and were probably the better for it. (Between […]
Nachos Recipe: Indian Style (Rajmaa Meets Nachos)
This simple recipe marries two of my favorite types of food: Indian and Mexican (well, Tex-Mex). This homemade rajmaa refried bean recipe works great as a dip or as part of nachos. To save time: Use cans of red kidney beans. To save money: Used dried beans and rehydrate. They’re ready after an hour of […]
Peanut Butter Overnight Oats via The Lemon Bowl
I’ve seen so many recipes for overnight oats in the last two weeks that it makes me wonder if Quaker and Bob’s Red Mill have hired the mob to ensure daily posts. This luckily is a comfortable, nutritious bandwagon to leap on to and it makes breakfast a little easier too. The version I made […]
Snack Reviews: Maniar’s Wheat Crisps (Ginger Chili Coriander Khakhra)
Khakhra are a crisp/cracker originating from the state of Gujarat, India. Generally they are made with wheat and various spices. Sometimes other flours are incorporated such as black millet (bajri). They’re often eaten as a snack or for breakfast. The dough is created, flattened and then slow roasted. Most khakra are circular so the Maniar’s […]
Collard Greens Recipe, semi-Kashmiri style
Most Americans know collard greens in the U.S as the preeminent leafy green of soul food. With copious usage of ham products involved, it’s guaranteed to be tasty. After a few days of the traditional, I had some leaves leftover for a new experiment. This is a milder version of the traditional Kashmiri recipe known […]
Hyacinth Beans with Mustard Sauce Recipe (Shorsher Sheem)
My Dad is quite a gardener. From squash to okra to eggplant, he has overseen a successful garden for years (except for the times the wild rabbits ate everything). One less common item he grows is called sheem or in English, hyacinth beans. These beans look like a rounder, plumper version of snow peas. One […]
Pineapple Chutney Recipe / Chaatni
Chutney is a sweet and sour Indian relish that goes well with dishes like kichuri or even on burgers and crackers. It can be made from just about anything (see banana and broccoli), the most common are derived from leftover fruits. Generally speaking chutneys will incorporate a souring agent like lemon juice, lime juice, tomato, […]
