Tuesday, March 1, 2022

Shrove Tuesday/ Mardi Gras Day Feast

Raspberry Vinaigrette dressing is a vegan dressing for a light salad. You can find this at Target or Amazon if you want to order online. The organic 12 ounce glass bottle will last a while as you just need a couple of tablespoons for the tangy raspberry flavor on lettuce and arugula.

Start with a simple salad, of blood red oranges and tangerines and you can have savory pancakes to celebrate Fat Tuesday or Mardi gras day, or Pancake day.

Every day eating should be in moderation but every once in a while it is ok to indulge to fulfill the cravings of the palate. 

Rice pilaf, macaroni pasta, zucchini medley, peas and carrots, some fun stuff to enjoy.

              Basil Tofu with black pepper. 


 A soft savory pancake of chickpeas flour, turmeric.

            Luscious Magenta Dragon fruit to enjoy as a fresh fruit dessert.  

Saturday, February 13, 2021

Shishito peppers side dish, Beetroot-rice-red lentil medley arranged in a heart shape.

Pineapple, celery, almond milk and cilantro drink.

Boiled beets chopped fine for the rice and red lentil medley for the week of Valentine's Day.

Add a semi-blood red orange, walnuts, for a fun crunch and citrus flavor.

Shishito peppers with garlic and spices is great as a side dish.

 A light vegan ciabatta with garlic rub and radish.

Thursday, January 21, 2021

Cauliflower and Beets side dish with Split Moong Khichdi

This meal is gluten free.
Khichdi has no onion, no garlic. 

       Sautéed garlic, onions ginger with cauliflower and beets to have the aroma, flavor and color to accompany simple hearty khichdi.

Wash and chop celery for the rice and lentils. 

Saute the rice and dal for a few minutes on low flame, soon it gives a fragrant aroma. Wash it then add chopped celery, water, salt and cook covered for 20 minutes on medium flame.

Cut some ginger and 4 green mild Shishito Peppers, shallow fry with cumin and add to the Khichdi.

 Once cooked, garnish Khichdi with fresh tomatoes. Serve Khichdi hot. 

Sunday, December 6, 2020

Cranberry pickle

Fresh cranberries, whole red chilies, asafetida, ginger, 2 tbsp. organic white vinegar.
Gives a tart and spicy flavor, great to eat with chapati or dosa.
I always enjoy washing these globular red fruit and the deep red color brings joy to me so I end up rinsing them, for a few minutes extra even after they are clean. It uplifts my mood in the creative culinary process. During the cold month of December when the trees are bare with no leaves, these tiny red pearls of happiness remind me of the warmth of the festive season. With the pandemic most of us are indoors so why not be crafty in our cuisine.

Add vinegar after you remove the pan, from flame. It adds to the shelf life and can be stored for a month. Feel free to skip the white vinegar if it does not suit your palate.

Cranberries boost immunity and a great antioxidant. It is a colorful addition as a condiment, and adds flavor to a meal.


Friday, December 4, 2020

Meal with delectable greens

 Lately, I am loading up on greens in my diet. Two side dishes and soup felt nourishing.

                                                    Freshly cut green beans with ginger.

                                            Zucchini with onions

                                                     Paratha and Toor dal soup

Monday, November 9, 2020

Colorful Salad

 Avocado, Chili, Arugula, red onions good to eat on an afternoon after a cardio workout. It is packed with protein and is light. Delicious and loaded with protein to keep you going with your activities for the rest of the day. Submitted by Vibhu Potharlanka.

Photo credit: Vibhu Potharlanka.

Monday, September 21, 2020

Just for the love of cooking.

I made diced beet roots, green beans, peas, tomatoes and carrots.

    Sometimes you want to cook just because you enjoy cooking. I got overboard and made some green broccoli too.

                                                  A strong inclination to cook so made a bunch of chapatis.

    Tangy onions garnished with crushed mustard, spices, oil and kept overnight for a distinct condiment flair. Strong aroma and robust flavor. Keep for 15 - 20 hours for the flavors to set in.