Black bean curry in spicy sauce

This is a favorite dish of mine, loaded with protein. If you'd like to make it more tasty, soak the beans the previous night  and then pressure cook it the next day.

The fresh spices with tomatoes and a final topping of garam masala and sprinkles of coriander... Yum. Take the first bit with a piece of chappathi, (Indian home made bread) and you'll be in seventh heaven in minutes. Try the recipe from Vidya Swamy's kitchen.

Shawarma

Shawarma is an Arabian creation and a common street food. My son recreated the recipe  with tofu and a few modifications.

Shawarma is generally made of meats such as lamb, mutton, beef, etc. The recipe calls for a long list of ingredients, however it is quite simple to make. It allows a lot of creativity in the use of fresh vegetables and sauces.

Check it out from vidyaswamyskitchen.com.

Mediterranean Vegetable Burger

Are you into health foods, especially Mediterranean? The falafel, spinach, chick peas, olive oil kinds? Then, you are going to love this one. From my kitchen to yours. Get the recipe from vidyaswamyskitchen.com.

Serve the burgers on skillet-warmed buns, top patties with freshly shredded Parmegiano-Regiano cheese. A touch of ketchup maybe, but if you don't to change the taste, then no ketchup.

Asparagus soup - what could be better on a winter evening?

Pointer 1: Use fresh asparagus within a couple days after purchase.

Ingredients:

• 2 bunches asparagus, chopped
• 1 medium red onion, chopped
• 3 cloves garlic, diced
• 4 cups vegetable stock
• 1 cup soy milk or almond milk
• 2 Tbsps. all purpose flour
• 2 Tbsps. olive or canola oil
• Salt to taste
• Fresh ground black pepper

Method:
Take a flat skillet. Add oil. Add garlic and onions. Sauté until onions turn translucent. Remove from heat and set aside.

Cook asparagus in vegetable stock on high heat for about 8 minutes. Remove from stove. Blend asparagus, onions and garlic until smooth. Pour the mixture into the pot with vegetable stock. Bring to boil. Turn down heat.

Mix all purpose flour either in the soy or almond milk and pour into the pot. Cover and continue heating for another 20 minutes.

Serve with hearty, whole grain bread.

More recipes from vidyaswamyskitchen.com.

Gluten free pancakes. Packed with taste and nutrition.

Oat meal and almond meal pancakes -- ideal for Sunday brunches. I would recommend Trader Joe's for the almond meal, no funny taste or aroma. For oatmeal all you need to do is powder the oats, steel cut or old fashioned quick oats.

The rest of the process is the same as making any other regular pancakes -- Eggs, oil, water, milk, nuts and fruit if you like that.

Find the recipe for oatmeal almond meal pancakes at vidyaswamyskitchen.com.

Oatmeal and almond meal pancakes

Oatmeal and almond pancakes?  Sounds blah?  Hardly. This is a perfect breakfast meal especially for gluten free dieters.

The taste can easily be enhanced with a topping of fruits, roasted walnuts, honey or any other fruit of your choice. Or, all of the above.
Check out the recipe from vidyaswamys kitchen.com.

Bhatura, a fried Indian bread

This easily is one of our family's favorite Indian bread. The only downside is that it is fried.  So, indulging in Chole Bhatura is very rare.  However, the nutritional value is not all that bad. Here are links to both recipes, Chole and Bhatura.

Try it from vidyaskitchen.com.

Neem flower pacchadi (pickle), a New Year tradition

This dish is a tradition in some southern Indian homes and is made only on New Year day.  It is a combination of five distinct tastes -- sweet, sour, salt, bitter, spice and symbolizes one's life as a mixed bag of emotions; trials, tribulations, happiness, ups and downs, highs and lows.

Try it out from Vidya Swamy's kitchen.com.

Green Peppers Masala

This recipe has a unique taste because of the poppy seed and coconut mixture. A mix of green and red peppers makes the dish look attractive.

Green Pepper Masala from Vidya's kitchen.

Ginger Kuzhambu (broth)

Ginger is quite a common ingredient in our southern Indian dishes. We use them in soups, rasams, the several side dishes that go with the Indian breads, vegetable dishes and many of our home made ayurvedic remedies. The best known use is for digestion. I use them in green juices almost all the time. The spicy, juicy kick that you experience from chewing a raw piece of ginger is heavenly.

Here's a delicious ginger Kuzhambu recipe. Perfect when you have a cold or a sore throat. Test it from vidyaswamyskitchen.com.