It is well-known that plants defend themselves against attacks by producing chemicals that are not so good for the attacker. Most studies have centered around insect infestations. The small amounts produced are either foul smelling or tasting – for the insect. It just so happens that what is bad for the insect is not necessarily […]
Eat slightly damaged fruits and veggies for better health. Read More »
Ingredients: — 1.5 cups of masoor daal — 1 tsp of finely chopped ginger — 1 tbsp of ginger-garlic paste — 1/2 onion chopped — 1/2 tomato chopped — 1/2 cup chopped coriander leaves — 1 tsp of oil — 2 tsp jeera seeds [rml_read_more] — 1 tsp haldi powder — 1/2 tsp (or to
Masoor Daal a la Dr. Jenny Read More »
One of the best dishes we have made declared my wife. So it must be good. Takes a bit of time in roasting each spice individually, but it is well worth the effort. Ingredients: 10-12 small eggplants (brinjal), slit into quarters but leaving the stem intact. 2 medium onions 2C tomato puree 1C peanuts 2T
Hyderabadi Baigan Bagara Read More »
This is a typical Konkani dish. Sukke in konkani means dry. So as you are making this dish, try to add as little water as possible for best taste. Ingredients: 2 cups of jackfruit (best to use fresh cut) 1 cup grated coconut 5-6 red cyanne peppers 1 tsp coriander seeds 1/2 tsp feugreek seeds
One of the easiest to make accompaniment for Konkani dishes is sanna pollo (spicy pancakes). This version is made with bitter fenugreek leaves and sweet snake gourd seeds. Ingredients: 1 C rice 1 C fenugreek (methi) leaves 1/2C snake gourd (poddale) seeds (these can be harvested when cutting open a snake gourd for other dishes, placed in a ziploc
Fenugreek and snake gourd seed sanna pollo Read More »
This is a French-Moroccan inspired dish that goes very well with creamy or rich dishes. Ingredients: – 2T olive oil – 1 onion, large, chopped fine – 2 cloves of garlic, minced – 1/2T cumin – 1t ginger – 1t black pepper, coarsely ground – 1C lentils (I used the indian variety called masoor
Lemon pepper lentils Read More »
This is one of my favorite dish that is quick and easy to make and tastes delicious. Ingredients – 1/2lb Fresh Okra (please do not try this with frozen okra!) – 3C almond yogurt – 1t chilly powder – 1t mustard seeds – 6-8 curry leaves – 1T coriander leaves, chopped Method Cut the
Bhenga Gojju (aka Okra-yogurt “salad”) Read More »
Pressure cook toor daal. For the tadka- heat ghee, add whole jeera, when they darken, add hing, haldi, curry leaves, red mirchi
