AubergineWithCouscous

I took a walk in the garden this morning, and the vegetable patch had three purple aubergines waiting to be harvested. It is the beginning of the monsoons, so organically grown, rain washed, fresh produce is hard to resist, and this is what I ate for lunch! Ingredients 2-3 long aubergines, diced 1 inch ginger, peeled and chopped fine 1 ripe tomato, finely chopped 1 teaspoon cumin seeds 3-4 cloves 1 inch stick of cinnamon 1 bay leaf 1/2 teaspoon chilli powder salt 30ml olive oil 1 wedge of lemon 3-4 sprigs of parsley Method Toss the aubergine in half a teaspoon of salt and…more

MethiHummus

It has been too hot to stand near the stove for too long, and this means there is the real danger of falling back on instant meals and junk food! I realised my eating patterns were going awry and decided to make sure my fridge is stocked with some nutrition packed hummus, so I can get easy, instant meals without making it unhealthy! Ingredients 1 cup black eyed peas, soaked overnight and then boiled in salted water, retain the water 1 cup fresh fenugreek or methi, blanched 3-4 cloves garlic 1-2 green chillies salt 50-60ml olive oil MethodPut the methi into a food processor, and…more

PotatoSoyaCurry

Soya nuggets are one of those ingredients that help me create a complete meal very quickly, and I rather like the texture it brings to my vegetarian plate. Soya curries are a dime a dozen – this particular one uses the summer flavours of mint and coriander to create a light flavour to go with all that texture! Ingredients1/2 cup soya nuggets 3-4 medium sized potatoes, peeled and diced 1 tomato, diced 1 small onion, chopped 1 teaspoon cumin 1/2 teaspoon cinnamon powder 8-10 cloves 1/2 cup mint leaves 1/2 cup coriander 1 piece of dried kokum 1 green chilli 2-3 cloves garlic oil salt…more

RidgeGourdPasta

Local Indian vegetables tend to make us think of the regular curries, gravies and masalas we have always associated them with. I rarely end up stocking these vegetables in my fridge, simply because i love experimenting with fusion flavours and I never thought of trying that out with the likes of a ridged gourd! This experiment in my kitchen surprised me, as it probably will surprise anyone who reads it, but I can now promise to come up with many more similar unusual combinations based on the success of this one! Ingredients 1 ridge gourd juice of 1 orange 4-5 cloves of garlic 1-2 dried…more

PotatoDrumstickCurry

One reason I dont cook drumsticks often is because eating it is a pain. Every bit needs to be opened and scooped out individually, and it is rather had to do that elegantly. But I do enjoy the nutty flavour of this vegetable, so decided to bite the bullet and make this dish. This dish is simple and light, and works beautifully on a hot evening with a portion of sticky rice (or any other rice). Ingredients 2 drumsticks, peel off the rough skin and cut into 2-inch pieces 3-4 medium potatoes, peeled and diced 1 chopped onion 2 tablespoons peanuts (roasted peanuts preferred) 1…more

BeanSalad

Another party recipe, that works well alongside just about anything, and adds vegetarian and vegan nutrition to your menu! Once you have the basics in place with some soaked beans, you could jazz it up with just about anything that has been lying in your refrigerator! This recipe has the vegetables that we lying in mine! Ingredients1 cup black eyed peas, soaked for at least 4 hours (you could use chickpeas or any other whole bean instead) 1/4 cup beans, chopped fine 1/2 cup baby corn, diced tender coconut from one coconut, sliced into slivers or bits 1/4 cup parsley, chopped 1/4 cup mint, chopped…more

Greens

I had a big bunch of kale and some rucola that I had plans with. I was going to make kale chips with the leafy bits of the kale – and the rucola is ever welcome for pesto, as pizza topping or to generally garnish just about everything (yes, i love rucola or rocket or whatever else you wish to call it). So I cleaned out all the leaves and realised that I had a bunch of stalks full of flavour, and it seems a pity to let it go to waste. So this recipe is to use up the stalks and other green things…more

CabbageOrange

One of the easiest sides that one can serve alongside an elaborate or heavy main dish is a coleslaw. Easy to fix, and provides just the right amount of freshness and crunch that is necessary to break the monotone of the meal. This coleslaw uses cabbage, orange and onion in a sweet and spicy dressing that works very well alongside cheesy dishes and bakes. IngredientsHead of one small cabbage, shredded 1-2 oranges, peeled and broken into pieces 1 small onion chopped fine For the dressing: 2 tbsp olive oil 1 tbsp lime juice 1 tbsp honey 1/2 tsp salt 1/4 tsp chilli powder MethodMix the…more