Recipe of the week - Peppers in Dhal

This is a quick and tasty way of making dhal on a day when you need to avoid garlic or onion in your food. Some religious days require this practice of avoiding garlic and onion to be adhered to. This dhal would be a nutritious side to rice or Indian breads.

I prepared this last week when I didn't have to avoid garlic or onion because there was no religious reason to do that. There is no garam masala in it either.  But the dhal tasted great.  Just with some sautéd  green chillies, tomatoes and a mix of peppers can do the trick.

Test it out for yourself.  Peppers in dhal from vidyaswamy's kitchen.

Garlic, ginger spiced okra

There are several ways to cook okra.  This is one of my favorite.  Use only fresh okra for this recipe.  Since adding tomatoes make okra mushy and sticky, I avoid it in this recipe.  With the onion and garlic, this has the right taste and aroma.  And, with the ginger and cayenne pepper, the right kick.  This dish is a perfect match with any Indian bread.  Check it out at Vidya Swamy's kitchen.

Gluten-free Indian flat bread made with ragi (millet)

At least 70% of the recipes are gluten-free on my site Vidya's Kitchen. I forget to mention that often enough.

This week I thought of the breads available in super markets.  It is hard to come across breads that are wheat free. At the most in nutrition stores you will find breads made with rice flour and quinoa, which are good replacements.  However, I have tried them and feel they are too soft and pasty.  So, decided to try this at home and post it for your benefit as well.

I have read extensively about staying gluten-free and discovered that they are not only good for people who cannot tolerate wheat based foods but also those seeking to stay away from estrogen producing foods.  Try this bread.  It is very easy to make and quite satisfying.  Nutritionally, it is high in fiber with reasonable amounts of protein, no gluten of course, and enough carbs to keep you satisfied.  Lastly, millet breads taste great.

Aromatic Spanish Rice from Vidya's Kitchen

Sometimes or maybe most times, thinking of what to make for lunch or dinner depends on our mood, what is available in the refrigerator, the weather outside, and so on.

It is freezing 2° F.  Sumptuous, tasty, carby (starchy) were the images that came to my mind.  How about aromatic Spanish rice?  Sounds easy enough.  Making it tasty is not really a problem.

So, here it goes.  Aromatic Spanish Rice from Vidya's kitchen.  Preparation time is about 10 minutes. Cooking time, as it is rice we are talking about would take at least 15 minutes.  That is a good plate of tasty meal in about 30 minutes.  Not too bad!

Authentic Bisi Bela Bhath

On a cloudy, cold winter day one often craves for something warm and spicy.  This dish will foot the bill perfectly well.

Try 'Authentic Bisi Bela Bhath' from Vidya Swamy's Kitchen.  If you have a variety of left-over vegetables sitting around that you don't know what to do with,  then here's the answer.

Try the tastiest Rava Dosai from Vidya Swamy's kitchen

The recipe for Rava Dosai is no secret as it is too simple. However, the taste varies from kitchen to kitchen.  I guess here is where the cook's aptitude for this art comes in.

Try this recipe of the week from vidyaswamy's kitchen.

Authentic, Spicy Thai Red Curry

This is a simple recipe and takes just over half an hour. If you are stuck in a spot like I am where asian cuisine is hard to come by, then here is a recipe that would beat even a comparable Thai restaurant in a cosmopolitan area.

This Thai Red Curry is a borrowed recipe from my brother who is another 'foodie'. Yes, we come from a long line of food ethusiasts. Try it this week from Vidya Swamy's kitchen. You'll love it; especially the stove-to-table part that takes less than 45 minutes.

What do you do with all the left over turkey after your Thanksgiving dinner?

Thanksgiving is my most favorite holiday. I have a huge spread with a mix of both Indian and American dishes. I cook almost all of them, except turkey and a couple others. The kitchen is filled with the aroma of mulled cider, cookies, the masalas and of course, the turkey. It is always hard to stay away from constantly tasting them; so by the time we sit at the table for dinner I am already in a state of food intoxication. But, I don't give up that easily. I just continue eating.

So, after all the turkey one has had at the dinner table and then a couple more turkey sandwiches, what do you do if more of the turkey is still left over? Here's a recipe that will tranfer you to a whole new world. Try it from Vidya's Kitchen.

Cauliflower and green pepper in exotic spices

I prepared this dish for lunch and it tasted so good; I decided to re-post the recipe.

I recently read that cauliflower is one of those cruciferous vegetables that helps in flushing out the toxins from the body just like broccoli. I had dismissed cauliflower as one of those starchy vegetables that we can do without. Now I use it quite often.

If you can afford organic cauliflower, use them for this recipe. The organic ones are smaller in size but taste better.

1 cup, cauliflower florets

1/4 cup chopped green pepper

1 large tomato, chopped
1 medium-sized red onion, chopped fine
1 Tbsp. ginger-garlic diced and mashed
2 green chillies, finely chopped
1 tsp. cumin seeds
1/2 tsp. turmeric powder
1 tsp. cayenne pepper
2 tsp. garam masala powder
2 Tbssp. chopped coriander
2 Tbsps. extra virgin olive oil
salt to taste

Method:

Steam cook cauliflower with 1 tsp. of turmeric powder for 8 minutes. Remove from stove and drain excess water.

Take a pan. Add a Tbsp. of oil. Sputter the cumin seeds first, add the onions and chillies. Sauté for a couple

minutes.

Add the 2nd Tbsp. of oil, green chillies and garlic-ginger paste. Mix, then add the green pepper and half-cooked cauliflower. Sauté all the vegetables until the cauliflower browns a little.

Finally add the tomatoes, cayenne pepper, garam masala and salt to taste. Add half the chopped coriander. Cook for about 10 minutes. Garnish with the remaining coriander. Serve warm.

Serve with plain basmati rice or Indian breads.

To the Indian palette bland food is uninteresting. With a little kick and a twist, an ordinary appetizer can be turned to something fantastic.

Here is a quick and tasty peanut appetizer for your next party. There are several ways to prepare spicy peanuts, here's just one of them. Peanuts don't have to be consumed with any kind of spice but serving plain peanuts at a party is like having peanuts in a sports bar while watching a game. That's a different mood for a different time. Spiced peanuts at a party can be served as one of many appetizers. A decorative platter with a heap of spiced peanuts add color and taste without much effort. Try it from Vidya Swamy's kitchen.