Spaghetti Squash


Fall is here… and pumpkins and squash have invaded the super markets.

Recently I had some exquisite spaghetti squash casserole at True Food Kitchen ( an excellent organic restaurant with many vegetarian and vegan recipes).

I am looking forward to trying this new recipe with a little twist!


True Food Kitchen

Originally posted on Fly 'n Cook:

Recently came to know about this and of course had to try it!

1 spaghetti squash
Fresh home-made tomato sauce

Cut the spaghetti squash into two, scoop out the seeds and central mass. Preheat oven to 375 degrees. Place the squash rind side up and bake for 45 minutes. Once baked remove the squash from the oven. Be careful, it can be very hot. Using a fork, scrap the inside pulp onto a plate. It should come out as slender spaghetti strands. Enjoy with some hot fresh home made tomato sauce!

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Honey and Sriracha Roasted Brussels Sprouts

I ate at BJ’s for the first time, while I was visiting Daytona Beach recently. I shared some Roasted Brussels Sprouts with a fellow student and they were so good, I wanted to try to make them,  the first chance I got. Here’s my variation of this side dish.



1 lb Brussels Sprouts, rinsed and sliced in half
1 tbsp Olive Oil
salt and fresh ground pepper to season


2 tbsp sriracha
2 tbsp honey
2 tbsp lime juice

Preheat oven to 375 degrees,

Rinse and slice the Brussels Sprouts. Drizzle some olive oil, season with salt and fresh ground black pepper.

Roast the Brussels Sprouts for 45 minutes to an hour.


Meanwhile mix the dressing ingredients in a bowl.

Drizzle the dressing before serving. I think BJ’s also deep fries the roasted Brussels Sprouts briefly before serving, which I didn’t do.

Baked Falafel with Hemp Sauce

This is a confluence of three ideas.

I loved Ronit’s idea to bake falafel and have been wanting to try.

I just didn’t have all ingredients. I followed Elaine’s idea to use a combination of Sadia and Ronit’s recipe.


I topped it all off with my variation of Elaine’s Hemp Sauce.

Hemp has been my favorite grain/seed in recent years. I use it often in cereal, smoothies, soup , and salads. And even love to toss some in  curries and more.

I haven’t yet tried to make butter or sauce with it. So Elaine’s recipe was perfect to venture in that direction!


1/2 cup hemp
1 jalapeno
a handful of parsley and cilantro
a little water
some lemon juice
salt to taste
Place the hemp, jalapeno, parseley and cilantro in a blender. Add water and blend into a smooth sauce. Season with salt and lemon juice.


Serve with some fresh baked Falafel!

Next time I would love to try hemp with sun-dried tomato!

Quick Lunch Series: Quinoa Vangi Bath

I am a great proponent of one pot meals. So Vangi bath is great! It is even better if I can replace white rice with Quinoa.   This makes 2-3 servings if you are on a diet.



1/2 cup quinoa
1 Japanese eggplant, cut into 1 inch pieces
1 small yellow onion sliced
1 jalapeno sliced
a touch of turmeric
a dash of asafoetida
1-2 tsp olive oil
1 tsp cumin seeds
1-2 tsp Vangi Baath mix or make your own
1-2 tbsp tamarind juice
1 tsp grated coconut
1-2 tsp toasted cashews or peanuts (optional)
Salt to taste
cilantro to garnish

Bring one cup water to boil and cook the Quinoa as per instructions. Set aside.

Meanwhile heat oil in pan. Add turmeric, asafoetida, cumin and fry for a minute. Add sliced onion and jalapeno and saute for 2-3 minutes until golden. Add chopped eggplant and fr for 10-15 minutes till cooked. Season with salt, add tamarind juice and cook for another 2-3 minutes.

Season with Vangi bath mix or home made curry powder, grated coconut and mix well.


Combine with Quinoa, garnish with some chopped cilantro and top with some toasted nuts such as cashews or peanuts.

Serve warm.

See Also:

Vangi Baath



Gongura (Red Sorrel Leaves) Pappu or Dal

Originally posted on Fly 'n Cook:

It’s always a pleasure to step out into my garden and pick my greens fresh from the plant. Last time I was in Chicago, in addition to the Cabbage Uttapam recipe, I came away with saplings for Gongura or Red Sorrel Leaves. One of my favorite green leafy vegetables that is scarce to find here. My friend Anu had sowed the seeds in two raised beds. All had sprouted and looked fresh and healthy. She was gracious enough to share a few saplings of amaranth and red sorrel leaves. I am equally amazed that they survived my 4-week absence!

Stepping outdoors I saw these fresh greens and my mind was on Gongura Pappu or Red Sorrel Leaves Dal. My mother always made it with a lot of garlic and it was always tasty and  refreshing! Dal in South India is always made with Toor Dal and tamarind. If the vegetable is…

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Zucchini Bread


It’s been a while, looking to make this in the next day or so…

Originally posted on Fly 'n Cook:

Each time I walk into a Starbucks I eye the bakery section, each time hopeful to catch sight of a slice of Zucchini bread. Each time I am disappointed. To think I had my first introduction to zucchini bread at a Starbucks. I recently came to know that the assortment of baked goodies offered at Starbucks vary by locality. So likely no chance of seeing it here! Lately having resumed my baking adventures, I of course wanted to bake zucchini bread and found the perfect healthy recipe for it at Whole Foods.


1 1/2 cups whole wheat pastry flour
3/4 cup sugar
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/3 cup canola oil
1/3 cup applesauce
2 tbsp yogurt
1 cup grated zucchini
1/3 cup toasted chopped walnuts
1 tsp ground cinnamon
1/2 tsp nutmeg
2 tsp vanilla extract
1 egg
1 tbsp hemp…

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Valor Papdi bean (Indian Broad Bean aka Chikkudikaya)


Interestingly, this continues to be the most visited :-)

Originally posted on Fly 'n Cook:

Among all beans, one of my favorites is Indian broad bean or chikkudikaya.  It is not commonly found where I live, yet I constantly look for it in the local Asian grocery where I get my Indian vegetables. Any time I see it in the Asian market (Grand Mart) I snag it.


My mother always cooked it two ways: one spicy and one sweet. No prizes to guess which was my favorite. Yep you are wrong. While I  love spicy food, this was one that I loved sweet. Here’s how my mother cooked her sweet chikkudikayi.

How much ever you have of the papdi beans

1 tsp channa dal
1 tsp urad dal
3-4 dry red whole chili
1 tsp mustard seeds
a cube jaggery or 2-3 tsp brown sugar (or how much ever you like)
a few curry leaves
a pinch of turmeric
a pinch of asafoetida

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