Archive for Vegetarian

South Indian Inspired Vegan Curry


This is one of my comfort foods, I love love love shrimp curry in this similar style but lately I haven’t found great shrimps. This curry is equally satisfying. Add a side of fried fish and it will make a complete meal.




South Indian Inspired Vegan Curry


  • 2 cups squash (butternut /acorn / or similar) peeled and cubed
  • 2 cups yuka or any other root vegetable, peeled and cubed
  • 1 cup coconut milk (preferably light)
  • 1 cup water
  • 1 medium onion chopped
  • 3 tsp ginger garlic paste (use fresh, i prefer crushed than paste)
  • 2 tsp curry powder
  • 2 tbsp oil (olive/ peanut/ coconut)
  • 1 tsp salt
  • 2 tbsp chopped cilantro leaves for garnish


  1. In a thick bottom deep pan heat the oil, add chopped onion and ginger-garlic, follow it with yuka or the root vegetable. Saute' it for a bit and scrap the bottom of the pan. Add curry powder, saute' some more and add a cup of water. Cover and let it cook on simmer for 5 -10 minutes, or till yuka is slightly tender.
  2. Add squash and cover it again, add 1/2 cup of water if needed if water has dried up. cover and cook for 5 -7 minutes. Scrap the bottom as and when needed, don't let it burn.
  3. When yuka is completely cooked (you can fork it without any resistance, more like boiled potato) add salt and coconut milk. Adjust the consistency as per your liking by cooking some more or adding some more coconut milk or water.
  4. Garnish it with cilantro and serve it over fluffy white jasmine rice.
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Kale Walnut Pesto Zoodles


Kale walnut pesto noodles with shrimp and oyster mushrooms, how much more gourmet can it get?  A recipe that inspired me to write a blog post after such a long time. Recently bought a Spiralizer, if you still don’t have it and wish to eat more fibre, this is something you must add to your tools. It’s my recent obsession, I spiral all possible veggies, even tried it with an onion. In case you are interested in knowing, it doesn’t work.

After an attempt to steal a pesto pasta from a friends lunch at office, I had to go home and make something with pesto.

Spiralizer, craving for pesto and need to eat healthy is what made this recipe happen.



For Zoodle Pasta:

Zucchini 2

For Pesto: 

Fresh Basil leaves 1 cup

Kale 1 cup

Garlic 4 cloves

Oil 2 tbsp

Thai chile 1 (absolutely optional)

Parmesan cheese 3 tbsp (2 for pesto, 1 for decor. Optional again!)

Tasted chopped walnuts 3 tbsp (2 for pesto, 1 for decore)

Salt 1/2 tsp

Some additions if you want: 

Chopped oyster mushrooms 1 cup

Shelled, cleaned, deveined shrimps 1 cup

Halved cherry tomatoes 1 cup


  1. Spriralize the zoodles. make zoodles
  2. Put all the ingredients for the pesto in a food processor and chop roughly. Don’t forget to save some walnuts and cheese for the decor.
  3. In a pan saute oyster mushrooms and shrimps, season them with salt and pepper
  4. Mix everything together and it’s ready! The best and healthiest pesto pasta ever.
  5. Next day you can throw the left overs on a tortilla and have a great shrimp pesto taco for breakfast. Like this one!  IMG_3753



Mint Chutney

Mint Chutney

This one goes well with lamb and chicken dishes. You can save it for a week and use it in sandwiches also. Just a simple slice of bread with butter and this chutney tastes so wonderful. One of the things I miss after being gluten free.

Mint Chutney


  • 2 cups mint leaves
  • 2 green chili peppers
  • 1/4 tsp salt
  • 1/2 lemon juice
  • 6-7 garlic cloves, peeled


Just put everything in a blender and grind to a smooth paste. Cover it if you arent serving it immediately, it looses it’s flavors if left open.


Thai Inspired Salad

When I made summer rolls for the first time I had lots of sprouts, shrimps, julienne carrots and julienne dicons left. I made this salad just to make good use of all those left overs and have been making it since then. And love it every time. 


  • 1/2 cup sprouts
  • 1/2 cup small shrimps, cleaned, deveined and cooked (of course don’t use shrimps if you are making vegetarian)
  • 1/2 cup julienne carrots
  • 1/2 cup julienne dicons
  • 1/4 cup chopped cilantro
  • 1/4 cup crushed and roasted peanuts
  • 1 tsp fish sauce (use soy sauce for veggie)
  • 2 tsp lemon juice
  • pinch of salt if needed



In a salad bowl mix everything except cilantro and peanuts, use them to garnish.


Thai Curry in 15 Minutes

I have been intuitively making thai curry for at least 2-3 years now. The only mistake I was making was, making it in an Indian way! So it never tasted like thai curry, tasted like a mild Indian curry. This curry is now more thai, because of my newly learnt tips and tricks in that Thai cooking class. And quick of course. 

Little bit of cheating here though, instead of making my own spices, I just used the ready curry paste that you get at the Asian grocery store. The way I was taught in my cooking class. =) 

As you might be aware, you can very well change the ingredients, as long as you use coconut milk and some sort of thai curry paste, it will taste Thai. Use only vegetables for vegetarian or vegan versions. 

Here is the one that I made: 


  • 1 chicken breast chopped in bite size pieces
  • 1 cup small shrimps, deveined and cleaned
  • 1 chopped bell pepper
  • 1 chopped tomato
  • 1/2 cup chopped dicon
  • 1/4 cup chopped cilantro
  • 1 cup coconut milk
  • 2 tbsp thai curry paste
  • 2 tbsp sesame oil


  1. This curry is made on high heat, all the way, and with continuos turning and stirring.
  2. In a bowl mix thai curry paste and coconut milk, and set it aside.
  3. Heat oil in a large wok, when oil is little smoky, add chicken. Let the chicken cook for a while, don’t forget the continuos stirring.
  4. Add shrimp and all the veggies except cilantro when chicken is cooked.
  5. Add coconut milk and thai curry paste to the mix in the wok.
  6. Bring it to boil and reduce to the consistency you like.
  7. Finish with cilantro and serve it with rice or dosa. I love it with dosas!





Greek Baked Eggplant with an Indian Twist

For Indian vegetarians eggplant is one of the most hated vegetable. However my dad loved eggplant bharta, as a result we ate lots of and still loved it. I have made greek baked eggplant before and loved it as much as I love bharta. For love of both, just decided to combine them. And the result not just looks good, it tastes good too. 

Indian baked eggplant


  • 4 medium size eggplants
  • 1 chopped onion
  • 1 chopped green bell pepper
  • 1 chopped tomato
  • 1/4 tsp turmeric
  • 1 tsp red chili pepper powder
  • 1/2 tsp cumin powder
  • 1/2 tsp salt
  • 2 tbsp peanut oil
  • 1/4 cup greek yogurt
  • 1/4 cup chopped cilantro


  1. Cut each eggplant vertically in half. Scoop out the inner of eggplant, chop it and set it aside.
  2. Heat some oil in a pan and add eggplant inners, tomato, onion, green pepper, turmeric, cumin, red chili pepper and salt. Let it sauté till entire mixture is softened and slightly browned.
  3. Heat the oven to 375 deg F.
  4. Brush the eggplant halves with some oil and set them in a prepared baking dish. Fill the eggplants with the mixture. Put them in the oven for 30 minutes.
  5. After 30 minutes or when the outer eggplant is softened and started to brown, take them out and scoop out a table spoon of yogurt on each eggplant half. Put the eggplants back in the oven.
  6. Let them bake for another 10 minutes.
  7. Finish them with cilantro and serve them as side or a vegetarian dinner.




Baked Eggplant



  • 1 large eggplant, sliced in 1/2″ thk slices
  • 2 tomatoes, sliced
  • 4 cloves garlic
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/4 cup chopped basil leaves
  • 1 tsp salt
  • 1/2 cup parmesan cheese


  1. Drizzle salt over eggplant slices, set it aside for 10-15 minutes. After that transfer the slices on paper towel and dry them by pressing gently.
  2. Heat oil in a pan and place the slices in a single layer on high heat. Flip them after 3 minutes. Once they are nicely browned on both the sides, place them in a prepared oven dish.
  3. Blend oil, garlic, basil leaves and lemon juice together to form a paste.
  4. Pour the paste over eggplants. Place one tomato slice over one eggplant slice. Sprinkle cheese generously.
  5. Preheat oven at 375 deg F and bake the eggplants for 25-30 minutes.





Jwarichi Bhakri

This might be the healthiest one from the bread family. Many parts of the rural india eat it in some or the other form. Poorer india eats it with onion and salt and richer with curries or ghee. Can made of rice flour, millet (jowar/jwari) flour, corn+wheat flour, only wheat flour. Very flwxible like rest of the bread family. Can be eaten with every meal. As a child, I remember eating it with jaggery and ghee for breakfast. And after growing up, love the rice flour bhakri with fish curry and the jwari flour bhakri with goat curry. Ummm the satisfying feeling that it gives me. I must share the not so easy recipe. 



  • 2 cups pearl millet flour
  • 1 cup hot water
  • 1/4 tsp salt


  1. In a mixing bowl, mix flour and salt.
  2. Then add hot water 2 tbsp at a time and go on mixing, till it becomes like pizza dough. Knead it for good 5 minutes.
  3. Make 3-4 balls out of dough.
  4. Dust the rolling surface with flour. Press one of the balls and make a pattie shape. Place it on rolling surface and roll it with rolling pin. Try to get a round 9″ diameter. If it cracks, stick it back by pressing it or with a drop of water.
  5. Heat a skillet on medium to low heat. Carefully pick up the rolled bhakri and place it on the skillet. Brush it with water. When this water dries up flip it, starting on the edges first to remove it if it’s stuck to the pan. Increase the heat from medium to high. When bhakri puffs a bit flip it to other side. Roast it for 30-40 seconds and then remove in a plate.
  6. Repeat the process for rest of the bhakries. And you know how to eat them!

Kande Pohe

Wiki definition: “Pohay or Pohe is an Indian fast food prepared in Maharashtra and some Northern States”.

My definition: the best thing to eat while watching snow, do not forget to accompany it with cup of masala chai. 

Very easy to make but very difficult to perfect. I have been trying for at least a decade to get that perfection, the perfection that I have tasted in my mom’s pohay. There must be 15000 ways of making pohe. This is just one of them. 



  • 1 cup pohe, medium thick (you will get this at any indian store)
  • 1 onion chopped
  • 1 green chili, finely chopped (use scissors)
  • 1 tbsp oil
  • 1/4 tsp turmeric
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 tsp lemon juice


  1. Soak pohe in a cup of water for 5 seconds and then drain. Add sugar, salt and turmeric and set it aside.
  2. Heat oil in a pan add chillies and follow with onions.
  3. Add pohe and turn it for a while, till all of it is yellow. Add lemon juice and cook for a minute more.
  4. You can finish it with chopped coriander/ sev/ sliced boiled egg.

Oatmeal Bars or Cakes or Something like that

I have been making these for last two weeks and every time I make them I learn something new and improve. The most evolved version is dates and walnut, dessert edition. 

These healthy scooby snacks have replaced anytime cookies. Sometimes they become our desserts and sometimes on the run breakfast. 

Just mix up and load them in before dinner and they are ready by the time your finish dinner. That’s how I make them. You may choose to make them on Sunday and eat all through the week. 

I don’t remember where I read the original recipe, I will add the link when I find it again. Till then use my version(s). 

dates and walnut breakfast bars


  • 1 cup rolled oats
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon powder
  • 2 tbsp flaxseeds (for healthier version)
  • 1/4 cup chocolate chips/ 2 tbsp brown sugar/ 2 tbsp agave syrup (use any one of these for dessert version, you can use lesser quantity for normal healthy version)
  • 1 cup chopped banana+strawberries/ banana+black berries/ dates/ apricot (select any one)
  • 1/2 cup walnuts (go well with dates/apricots/black berries) or pistachios (look pretty with strawberries)
  • 1 cup milk
  • 1 egg
  • 2 tbsp melted butter (for dessert version)
  • 1 tsp vanilla or 1/2 tsp almond extract


  1. Heat the oven at 350 deg F
  2. Mix all dry ingredients, nuts and fruits in a oven trey.
  3. In a bowl beat the egg. Add milk, extract and butter (if using) to it.
  4. Pour the wet mix into dry mix.
  5. Tap the trey gently. So that dry and wet ingredients mix well.
  6. Bake it for 25-30 minutes.
  7. When ready it wont be as hard as granola bars but for because of the way they look, everyone will call them bars!

blackberry banana




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