I love the sweetness that parsnips and carrots add to split peas, however, as much as I like split peas they do not agree with me, so here I have used a mix of other legumes which my system will accept without protest and back talk. My objective with this curry was to use spices/ingredients … More Parsnip, Carrot & Mixed Legume Curry
A recent visit to an Indian restaurant in Greensboro (I won’t name the restaurant) was disappointing to say the least. A few weeks later, to cleanse our palates, we visited Woodlands, our all time (and all places) favorite Indian restaurant. It is entirely vegetarian with vegan and organic options if you wish. Faye had ordered … More Rice & Curry For Breakfast
I usually make my own paneer but we had picked some up at the store recently and it needed to be used up. Palak Paneer is my favorite way to enjoy paneer, after all, I never turn down an opportunity to include greens in my diet. I decided to use pokeweed for the greens in … More Poke Greens Paneer
I recently purchased a small bottle gourd, and having never experienced bottle gourd before I searched for ideas on how to prepare it. Lauki Kofta (bottle gourd dumplings) seemed to be one of the more popular ways it is used, so after looking over several recipes I set out on my own. This post should … More Bottle Gourd Dumplings In Yogurt Gravy
I have heard rice being called a comfort food, although some of the popular lists ranking comfort foods fail to mention it. Biryani certainly works for me, especially when vegetables are a significant component. I started the rice cooking by sautéing cumin seed, whole cardamom, cloves, curry leaves and stick cinnamon with a little mustard … More Saffron Vegetables Biryani
Faye made the Aloo Gobi curry and I put together the Raita (red onion, cucumber, sauerkraut, tomatoes, cilantro & yogurt). The Methi Parathas were store-bought.