Posts Tagged 21DSD

Gobhi (Curried Cabbage)

One of the easiest vegetables to make Indian-style is gobhi (green cabbage). It cooks quickly and requires just a few ingredients to make it flavorful and delicious. Cabbage is also available for most of the year, though fall and winter are probably the best seasons

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Baigan (Eggplant) Chutney

Chutneys are a type of condiment and are a regular addition to many Indian meals (especially in South Indian cuisine). They are eaten in small amounts and serve to break up the flavors of the main dishes. Chutneys can be made of just about anything

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Mashed Cauliflower

I mentioned in my last post that my kids love mashed cauliflower. In fact, the reason I had a bit of raw cauliflower left over to make an Indian-spiced Cauliflower Frittata last week was because I bought a cauliflower that was too big to fit in

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Indian-spiced Cauliflower Frittata

Cauliflower is a favorite vegetable around here. My kids love it mashed, but I prefer it cooked Indian-style. Since I had some extra raw cauliflower this week, I decided to make an Indian-spiced frittata for breakfast.

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Simple Summer Squash Sauté

If you’re a home gardener, and you have planted more than one zucchini plant, you may find (as we did) that we have a small explosion of squashes. And though we like to grow these, they are not our favorite vegetables! So what does one

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Confetti Latkes (Sweet Potato and Carrot Pancakes)

Sometimes I don’t have the ingredients for something I really want to make, so I improvise. Last weekend was one of those times. I only had two sweet potatoes, one yellow and one orange. This is not enough to feed my kids, who inhale sweet

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Reinventing Leftovers

I am a big fan of leftovers. When I was still working, I often packed leftovers for lunch. I can easily eat something I really like several days in a row without getting bored. And let’s face it, having at least one “leftover night” for

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Simple Asparagus with Butter

It’s asparagus season! There is one vendor at one of the local farmer’s markets that sells the most delicious asparagus, and I wait all year to buy some. Then I buy it every week and eat so much of it that by the time the

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Half Indian Pantry Staples: Ghee

Ghee, a type of clarified butter, is a staple in Indian cooking. It is made by gently heating unsalted butter until the butterfat separates from the milk solids, which are then removed. The result is a rich, clear cooking fat that has a higher smoke

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Pastrami Roll-ups

I love pastrami. And I used to love pastrami sandwiches with lots of warm pastrami piled high on rye bread and slathered with spicy brown mustard. I grew up eating pastrami sandwiches on rye, and every now and then I want one. I rarely eat

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