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Sun_Apr_14_20:01:19_PDT_2019
The myriad cuisines of India all love their vegetables! Veggies are diced and sliced, grated and mashed, stir-fried and curried into hundreds of vegetable dishes In this series, the A to Z of Indian Vegetables , we take an alphabetical journey through the various avatars of vegetables relished in Indian cuisine. For each letter, we will make a tasty vegetable dish that illustrates one manner in which vegetables are savored in India. The "Q" of Indian Vegetables (Note: I had written this round-up and was a couple of minutes away from posting it, and very unluckily , blogger wiped it off and I lost the whole write-up! :( :( This is the painfully re-written version. If I accidentally left an entry out during the re-writing process, please let me know and I will include it right away). The letter Q inspired twenty-three q uirky Indian flavors! First up, the only bona-fide English language Q ingredient that I can think of: the ancient seed, Quinoa . Quinoa is used as a grai...
Mon_Apr_15_04:01:22_PDT_2019
This week at One Hot Stove , it is "Q for quick" ! So here is a quick post featuring my favorite quick meal It maximizes flavor and nutrition while minimizing effort and prep time. Mixed vegetables , lentils and rice come together, and are flavored by tamarind and a ready-made spice mix . The whole thing virtually cooks itself in the pressure cooker and you are in for a treat! Bisibele rice is a specialty from the Southern Indian state of Karnataka, featuring lentils, rice, vegetables and spices cooked together slowly and lovingly into a festive dish. In my quick khichdi, I use bisibele spice mix to approximate those flavors in a fraction of the time and make faux bisibele rice . Here's how... 1. Prepare 2 cups of mixed vegetables , cut in medium dice. Here, I have used green beans, frozen peas and carrots. Other vegetables that work well are zucchini, eggplant, cauliflower, lima beans etc. 2. Prepare 1 tbsp thick tamarind paste . If you use tamarind pulp, the past...

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