Parmesan roasted cauli

Super easy: It says use 7 cups of cauli — half was used. Use 7 cups of cauli.  From I wash you dry.

Continue reading Parmesan roasted cauli


Tuesday feast: Veggie Kadai, shahi paneer, tomato rassam, samosa, bnut pakora and papdi chaat

The impetus for all of this was interest in the butternut pakoras. They were initially planned pared with just the tomato rassam, but at the time, the proprietor at the near source for tamarind looked back with peculiarity on inquiry. That is, they apparently no longer stock any tamarind, so – a dal was substituted in the plans but not with any enthusiasm.
The squash consequently languished for several weeks, until the no-longer-little-guy was invited to a party not far from our favorite South-Asian grocer. Any visit more or less mandates some papri, or, papdi chaat – so, yogurt, too, and chutneys. And paneer managed to finagle its way into the cart, which, everyone agrees is best matched with spinach – but that is so redundant. Chilli paneer seemed like a great alternative but was deep-sixed by those with tender palates, and instead, the shahi paneer got the nod.
20160802_181110The gravy for the shahi paneer is a slightly sweet and quite rich. It is delicious, but not a great match with the rassam – they should be kept apart and eaten consecutively. A softer paneer would also be best.
20160803_184749The pakoras were as good as anticipated and the recipe is extremely simple: Shred the squash and mix everything together. The entirety of a good-sized squash is needed to offset the amount of flour in this recipe; the spices could be increased significantly.
20160802_183314The veggie kadai was a last minute addition as we decided to invite others over, as the meal grew. This is unquestionably a new favorite – right up there with that palak paneer and the irresistible lauki kofta. It, too, was a bit rich, but not excessively, and the flavors were outstanding.
The tomato rassam was not as good as hoped. Pepper rassam is a personal favorite, but the pungency and spice turn off most others; it was hoped this would be similar to those shared in restaurants, which were not disliked. They likely tone down the tamarind further and probably add more sugar. With a little, ahem, tamarind chutney it went down reasonably well, though the tempering was largely lost outside of a few random chompings on a cumin seed.  The concept of a lemon sized piece of tamarind also may be lost on me, as this is far darker than the drink in pictures at the source.

Navratan korma


This outstanding gem of a dish is another VRI chef-d’oeuvre and, as promised, not as overwhelming as envisaged.  Delightfully creamy and rich, and just a little spicyness.


pasta with vegetables

where goes; melt of time

A simple concoction:  Caramalized onions, slivered garlic, ginger, mushrooms, artichoke hearts, roasted red peppers and spinach, served with a sumptuous sauce — pinot grigio, some of the artichoke heart marinade, the previously made butter, touch of salt, thickened a bit with starch.

Simple, quick and delicious.

The kids forewent everything but the noodles, as Will documents:

slips away, no trace behind

The leftover veggies in sauce made a great topping for hummus, too.yet life springs anew


Baked breaded green beans

Based upon green bean fries.

Baked instead of fried at 425F for about 15 minutes. 

Pretty good, nice and crispy but they could use a bit more seasoning.


Vegetable curry cake

A bit long for a breakfast prep, but a delicious, warming start for a rainy winter morning.

This turned out a little soft and the top stuck to the baking bowl, otherwise, pretty much right on. Continue reading Vegetable curry cake


Vegetable Korma

This is the best Korma we’ve made, using the simple garam masala recipe from

Really good and a large dish easily good for two meals.

The only substitution was tofutti for the yogurt. 

The tomato sauce:  4 small diced and peeled romas, pinch of salt and a bit of Italian seasoning.