Since the majority of my recipes on my blog are photographed on the weekend, I already had a post planned for today. But when I picked this homegrown bounty on Saturday morning I changed my mind. We are blessed with so much amazing produce at the moment that each meal has turned into a celebration of the harvest. The eggplants are doing really well and I think I am going to have lots of them this year. In honor of this beautiful veg, I’m sharing with you a soul food recipe that we really adore.
Main Course
Persian Ground Lamb Kabab – Kabab Koobideh
Beautifully grilled, moist and juicy strips of ground lamb with middle eastern flavors! You can either grill them on skewers or shape them into patties and cook on a stovetop. These mildly spiced kababs are often served with a mound of Persian rice, grilled tomatoes and yogurt dip for an appetizing meal.
Wadi wali Lauki/ Bottlegourd cooked with Sundried lentil cakes
Bottle gourd is highly appreciated vegetables in Indian cuisine though it is not very familiar to the western world (yet!) as an edible. It is rich in minerals and high in water therefore considered extremely light on the digestive system. It is used in stir fries, curries, with lentils, in desserts, soups and a lot more. This is a super simple and homey dish, but the flavors are tremendous. We Punjabis particularly love to add wadis in it. They add a lot of flavor and make the dish enjoyably spicy.
Vegan Black Bean Burger with Mango Salsa
We eat a lot of beans but I’ve often resisted making “bean burgers”. It’s not that I don’t like them, It’s just that, most bean burgers have the texture of mush which I do not find appealing at all. A while ago I tried the bean burger recipe from the Food lab of Serious Eats. It was a win at first try! The tips given in the post gave a perfect burger that was not mushy at all. My family loved it and after that I tried it with different combination and spices. These burgers have a firm crust on the outside and still moist on the inside. They don’t fall apart when cooked and don’t squish out the back of the bun when you bite down. What more do you want? With the right ingredients, a little time, and the technique of dehydrating the cooked black beans, I perfected my recipe for vegan black bean burgers.
SriLankan Style Fish Curry
I gave a well-deserved rest to lentils and vegetables for one day and cooked fish on father’s day. My daughter has planned to go for hike with her dad and me but rain messed up all her plans. So, we chilled out at home instead. For lunch I made Sri lankan style fish curry. I don’t make fish curries all that often because I am not good at that. However, when I think of special meals for my husband I often think around fish or lamb because these are his choicest foods. I could have baked the fish which I love to do but sometimes I get in the mood for something different and lately I’ve been wanting to make fish curry for quite some time. This turned out a fantastic dish, spicy and delicious.
Sprouted Red Lentil, Quinoa Nourish Bowl
Sunshine and warmer days have returned which means less time in the kitchen and more time outside having fun with family and friends. Though I love spending time in the kitchen, I also don’t want to miss out on the sun and fun by staying indoors or spend money eating out. The only way to do this is to have simpler meals that come together fast. This Sprouted red lentil, quinoa nourish bowl meets all the requirements for a simple healthy meal. It has got protein powered lentil, whole grain, lemony kale, crunchy raw vegetables, and a herby mint chutney. It is bright, satisfying, incredibly nourishing, and super easy to make.
Pithaud with Chaunke Matar / Gram flour Cakes with Masala Peas
I have more than a dozen gluten-free flours stored in my fridge and pantry, but the bag of besan (gram flour) is the one that needs to be restocked most often. There are many, many ways you can use gram flour in your cooking. Its characteristic nutty flavor gives besan the ability to create tasty, simple dishes that stand on their own with few ingredients. Take this Pithaud recipe for example. It looks simple, right? Well, it is! The delicate golden brown crust and silky smooth interior of pithaud really shines through in this easy dish and is well complemented by simple tomato curry and seasoned sweet green peas. I made this for my friends on Yoga retreat day and they couldn’t stop talking about how good it was.
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