something old, something borrowed, and something new
This butternut squash and kale salad with a warm walnut vinaigrette is quite a refreshing side at any Holiday table. The warm vinaigrette mellows the butternut squash and takes the edge off their rawness. The walnuts and pinch of cinnamon add rich sweetness to the salad. And I believe the pomegranate seeds bring in some suave to it.
Continue reading “Butternut Squash and Kale Salad with Warm Walnut Vinaigrette”
This pumpkin soup with browned maple-sage-butter is the perfect fall weather soup. Each spoonful of that pumpkin soup is savory and has just the right amount of sweetness from the browned maple-sage-butter. So this fall, turn up the volume and don’t be content with just any pumpkin soup, make this pumpkin soup with browned maple-sage-butter.
Continue reading “Pumpkin Soup with Browned Maple-Sage-Butter”
On any given day, I would have a pot of dal makhani simmering away on the stove. That given day would mostly be a Sunday, when a pot of dal makhani would be slowly bubbling away over low heat on the stove, while the kids are fumbling over some Lego pieces on the kitchen island. Yes definitely a Sunday, when we take a break from the daily grind and go low and slow.
Continue reading “Dal Makhani, The Ultimate Indian Comfort Food”
Kaju refers to cashew nuts and khumb refers to mushrooms in Hindi. This Indian style mushrooms in a cashew gravy is a fabulous way to flavor up any vegetarian night. It is a great addition to any stockpile of vegan and gluten free recipes. And a very simple one to whip up on a weeknight.
Continue reading “Kaju Wali Khumb— Mushrooms in Cashew Gravy”
At times when I feel run down, don’t know what to cook or what to eat, I turn to my five spice seasoned lentils or “panch phoron dail”. ”Panch phoron” literally means five spices and “dail” is another word for dal. Dal, as we know it, refers to a variety of pulses and legumes, cooked and eaten all over the Indian subcontinent. It is often dressed up or down to suit different occasions. For example, parties and celebrations call for richer versions while an everyday staple dal is eaten in its simplest form, first boiled and then tempered with whole spices. So a bowl of dal can comfort you on a cold wintry night as well soothe you on a blistering hot day.
Continue reading “Panch Phoron or Five Spice Seasoned Lentils”
This is not your average black bean soup, folks. This is the real deal, a full bodied soup made with dried black beans which is soaked overnight. But this one is not simmered for long hours.
Continue reading “Black Bean Soup made with Whole Dried Black Beans”