Patio Garden 2016

I normally get very excited with growing my vegetables in my small patio garden. But lately I have been too busy with work and classes, and frustrated with the squirrels, but not so much that I would give up entirely!

I didn’t try my organic seeds this Spring, but I did finally plant a tomato, zucchini, red bell pepper, fresh herbs: basil, parsley and mint and blueberries!

I still have my curry leaf plant, safely indoors tucked away from the elements!

So far so good…

My Patio Garden this year is not to its usual standard. But I still hope to plant some greens, once there is a breather…

Will keep you posted.

See:

Patio Garden 2015
Patio Garden 2014
Patio Garden 2013
Gardening

 

Best of 2015

I had a lot of fun in 2015 trying new recipes from around the world. There are many keepers in the list that i cooked over and over again, and I expect, will continue to do so.

Here are some of my most favorite recipes…

APPETIZERS & SNACKS

Baked Bajji

Baked Vada

GRAINS:

Quinoa Dosa

One-pot Mexican Quinoa

Mango Poha

Quinoa Vangi Bath

Cranberry Poha

BEANS & LENTILS

Cauliflower, Kale, Chickpea  Curry Pot

Black-Eyed Peas and Greens with Navrattan Spices

JAMS & JELLIES

Anise Flavored Kumquat Marmalade

DIPS & SAUCES

Sun-dried Tomato and Jalapeno Hummus

WRAPS & SANDWICHES

Edamame and Zucchini Wraps

CASSEROLE

Zucchini and Yellow Tomato Gratin

Spaghetti Squash Casserole

Spaghetti Squash Burrito Bowl

DESSERTS

Pumpkin Payasam

Cherry Swirl with Dark Chocolate & Cherry Bits

Baklava

BREADS, COOKIES & CAKES

Farro and Sun-dried Tomato Foccacia

Cherry and Cardamon Cake

Vegan Pumpkin Bread

Airplane Cookies

JUICES & SMOOTHIES

Watermelon Cooler

CURRIES & MORE

Tomato in Yogurt Sauce

Eggplant Curry with Onion

SALADS

Cherry and Avocado Salad

SIDES

Honey and Sriracha Roasted Brussels Sprouts

SOUPS

Vibrant Beets Soup

Mediterranean Grain Soup

WHAT’S POPULAR WITH YOU?

Amaranth Upma

Amaranth Dosa

Spicy Chickpea and Brussels Sprouts Soup

Valor Papdi Bean

Baked Bajji

Edamame and Zucchini Wraps

Quinoa Upma

Mango Carrot Muffins

HAPPY HOLIDAYS!

Tomato in Yogurt Sauce

Tomato is one of my favorite vegetables/fruits. I always have several different varieties of tomatoes in my refrigerator on any given day: tomatoes on the vine, roma, mini heirloom (my current favorite), yellow tomatoes, green tomatoes to name a few.

In South India, chutneys with a given vegetable are popular: such as eggplant, tomato, bottlegourd, snake gourd etc. So too are stews in yogurt sauce such as eggplant, tomato, bottlegourd, snake gourd and more. Do you notice a pattern?

Ingredients:

3 tomatoes on a vine
a dash of turmeric
a touch of asafoetida
salt to taste
2 cups yogurt (or I like to use yogurt and buttermilk combination)
1 tbsp olive oil
1 tsp channa dal
1 tsp urad dal
1/2 tsp mustard seeds
1 tsp cumin seeds
1/4 tsp fenugreek seeds
a few curry leaves
1 sliced jalapeno
a little chopped  cilantro for garnishing

Heat oil in a pan. Add chopped tomato and cook for 10-15 minutes until the tomatoes are cooked and the moisture evaporates. Transfer to a bowl. Add yogurt and mix well.

Add 1 tsp oil to a pan. Add turmeric, asafoetida, channa dal, urad dal, mustard, cumin and fenugreek seed. Fry till lightly golden. Add curry leaves and jalapeno and fry lightly. Add to the bowl with tomato and yogurt. Mix well. Season with salt and garnish with chopped cilantro.

Refreshing with rice or with some roti.

See Also:

Spinach and Yogurt Stew
Snake Gourd and Yogurt Stew

Creamy Tomato and Basil Soup

Fall is the time I love to try new soup recipes.  And tomato soup is by far my most favorite soup.  I loved the Creamy Roasted Tomato and Garlic Soup from A. Soup. A Week.

If you like tomato soup, here’s an alternate one…

Ingredients:

10-12  Roma Tomatoes or use canned
1 large yellow onion
3-4 garlic cloves
3/4 cup cream
2 blended Roma tomato
2-3 tbsp fresh (chopped) or dry basil
salt and fresh ground pepper
a dash of smoked paprika
a few red pepper flakes (optional)
1-2 tbsp olive oil

If using fresh Roma tomatoes, bring a large pan of water to boil. Add rinsed Roma tomatoes for about ten minutes till you can see the skin starting to peel. Remove tomatoes and set aside.

In a large pan or dutch oven, heat the oil. Add chopped onion and garlic and fry till golden. Season with salt, fresh ground pepper, dash of smoked paprika, peeled tomatoes and 3 cups of broth or water. Bring to a boil, reduce flame and continue to cook for 10-15 minutes.

Remove. Cool. Blend with immersion blender. Add 3/4 to 1 cup cream. Season with smoked paprika or red pepper flakes and fresh or dry basil. Continue to cook for another 5 minutes.

Serve warm, with some bread!