Whole Cauliflower Crowned with Creamy Avocado
India’s intense heat prevents the widespread use of salad greens both for home gardeners and on a commercial scale. During northern winters, some green thumbs are successful with a few hardy types. In my search for salads with staying power, using available ingredients, I happened on this variation. It is eye-catching on a salad buffet, and often the first to disappear. Preparation time (after assembling ingredients): 10 minutes...
Mashed Potato Balls with Horseradish
Horseradish, a pungent tap root, is used primarily in Bengali and orissan cuisines, though occasionally elsewhere. You can find the roots at Oriental and Indian grocery stores and some times even in supermarkets. Peel off the brownish skin and finely grate the outer part; discard the tough woody core. Since you are likely to use only a little at a time, you can freeze the unused portion in plastic bags for up to two months. At room...
Banana and pomegranate Salad
This is an appropriate year-round kachambers to serve on a buffet or salad table. I first saw it at a North Indian wedding, among numerous small salads. The smooth and sweet golden banana slices make a vivid contrast with the sharp and sweet red pomegranate seeds. Preparation time (after assembling ingredients): 15 minutes Ingredients • Pomegranate – 1 medium-sized • Firm bananas – 2 medium-sized • Fresh lime juice...
Quick Cream of Split Pea Soup with Sliced carrots
Here is an elegant, mildly seasoned dal soup that is good the whole year round. The ingredients are easily obtained, and the texture is light and pleasant. Yellow or green split peas are transformed into a smooth, creamy soup, and sliced carrots lend color and nutrition. Dal soaking time: 5 hours Preparation time (after assembling ingredients): 10 minutes Cooking time: 1 ½ hours or 30 minutes in a pressure cooker Ingredients • Yellow...
Seasoned Spinach with Julienne Potatoes
India’s city dwellers have been influenced by numerous international cuisines, but the villagers are slow to accept change, if at all, and this recipe is real village-style cooking-simple and straight forward. Spinach is often coupled with mustard greens, kale or collard greens in this dish and because of the potatoes, it is a good way to be introduced to new flavors. This is a “dry” dish, and the fried potatoes are added to the...