This morning I woke up early anticipating to do a vigorous yoga practice. Instead, I stayed back and gave into my 8am craving!
Posts Tagged ‘Vegetarian’
Posted in Arvinda's Curry Masala, Arvinda's Madras Masala, Curries & Mains, Vegetarian, tagged chili, curry, Indian, kidney bean, PostAWeek2013, rajma, recipe, Super Bowl, Vegetarian on February 3, 2013 | 4 Comments »
If you’re planning to take part in Super Bowl Sunday festivities why not give your typical chili dish an Indian switch up?!
I had some leftover red kidney beans this week from a Mexican meal and turned it into a green chili spicy Punjabi Rajma Curry which is in a thick onion gravy sauce. Those expecting a bowl of typical chili on Super Bowl Sunday will not be disappointed if you serve this up instead!!!
Posted in Arvinda's Curry Masala, Curries & Mains, Vegetarian, tagged curry masala, Gluten-Free Garage, kidney bean, layered vegetable, moussaka, PostAWeek2012, recipe, Simply Recipes, Vegetarian on November 11, 2012 | 3 Comments »
This week I indulged in a monumental meal that I had to share with you. A couple of weeks back, my cousin Jaimini and I made a Vegetable Moussaka which was both hearty and delicious.
Craving it again, I knew I could make it just as tasty but spicier with Arvinda’s Curry Masala!
I’ve sampled these Marinated Paneer Kebabs all summer long and the feedback has been great!
This is a no-fuss recipe, perfect for a long weekend! It’s so easy, you can make it without a map or recipe, but here it is anyway!
Posted in Authentic Indian, Curries & Mains, Vegetarian, tagged Aloo, carrots, cauliflower, curried, curry, gobi, Indian, peas, PostAWeek2012, potato, recipe, Vegetarian, youtube on February 21, 2012 | 9 Comments »
I know it’s Mardi Gras today (Fat Tuesday) and to chime in on the celebration I should have cooked some good Southern cooking – amen! Heck, Red Beans and Rice doesn’t stray all that far from North India’s popular Rajma Curry of spiced red kidney beans. This is on my ‘recipe list to share’ – coming soon!
In the meantime, I’m cooking with winter vegetables and want to share one of the easiest Indian dry curries I know. Once all the ingredients are added, put the lid on, set it to medium-low heat and it’s all low maintenance from there!
It’s a great way to eat cauliflower with some healing spices. The turmeric in the masala beautifully colours this dish yellow.
Here’s the video:
I went out for a walk without a scarf or gloves to soon discover the bright sunshine was masked with a bitter cold edge. Looks are deceiving!
Although it’s pleasant for the month of February, I realize we’re still not out of the cold yet! A friend reminded me yesterday the snow is on its way—if not now, possibly in April!
Sniffling with a nippy nose, I tossed celery, a carrot and a couple of potatoes in a pressure cooker for the easiest soup ever! No oil, no onions to fry and lots of good curry flavour, this was an easy, healthy winter warm up dish.
Nothing says winter warming comfort better than an Indian daal dish. Daal or dal, is a lentil curry. We refer to the uncooked “dry” lentils as daal as well.
Daal is simple to make. For the recipe below, we’re using red lentils (masoor daal) which is widely available and is a good source of dietary fibre, protein and essential amino acids. Lentils are also considered to be an iron-rich food!
The protein content in masoor dal is also impressive – 100g (lentils) uncooked gives you 22g of protein!
Have a peek at how easy it is to prepare:
Posted in Cool Finds, Curries & Mains, Vegetarian, tagged Cookbook Store, Earth Day, Everyday Flexitarian, Nettie Cronish, Pat Crocker, PostAWeek2011, roasted cashew curry, Vegetarian, Whitecap on April 22, 2011 | Leave a Comment »
Everyone’s food ethos is different and people make choices on what foods they eat for varied reasons. I’ve talked before about how Indians have mixed food philosophies in India, including both extreme vegetarians who don’t consume anything that even resembles meat like tomatoes, to those who consume lamb, goat, pork, chicken and even beef where beef eating is still considered taboo in certain areas of the subcontinent.
Any environmentalist would say eliminate meat consumption from the diet entirely to make a positive impact on the environment. The Food & Agriculture of the United Nation states, “livestock production is one of the major causes of the world’s most pressing environmental problems, including global warming, land degradation, air and water pollution, and loss of biodiversity.” These are the prominent messages we’ve been hearing for several years and most recently from authors like Jonathan Safer-Foer (Eating Animals, Back Bay Books, 2010).
However, we know that vegetarianism for many is clearly not feasible otherwise we all would have become pure vegetarians by now.
Posted in Authentic Indian, Gluten-Free, Vegetarian, tagged Aloo Gobi, cauliflower, Earth Day Canada, Elizabeth May, Give It Up, Green Living Show, Indian, PostAWeek2011, recipe, Strombo, Vegetarian on April 12, 2011 | 12 Comments »
With over 60 varieties of lentils and beans and an array of spices that make your taste buds go ‘wow’, Indian cuisine is game for anyone cutting back meat from their diets.
Take this simple and delicious Aloo Gobi dish for example. It’s hearty, satisfying and delicious. Served with rice, a lentil dish and raita I think dinner is served! So often I hear people cringe at the thought of cauliflower, but when you spice it up and add turmeric giving it a beautiful yellow colour, this simple vegetable transforms into a very popular dish!
Posted in Authentic Indian, Gluten-Free, Recipes, Vegetarian, tagged Arvinda's, BlogAWeek2011, casado, cold flu season, Indian, khichri, lentils, moong dal, PostAWeek2011, recipe, rice, rustic, Vegetarian on March 31, 2011 | 7 Comments »
So many cultures have a rice and beans dish. When I traveled to Costa Rica I must have eaten a dish called Casado (rice + beans) almost every day. It was delicious! The term casado means married in Spanish, so the Costa Ricans said it right—rice and beans is a match made in heaven.
No doubt the universality of the rice and beans combination is no mistake—it acts as a whole meal in one providing sustenance and nourishment, especially during times when immunity is low.
In Indian cuisine, our dish of rice and beans (rather lentils) is Khichri. It’s typically served when one is ill and needs to restore immunity in the body.