CATEGORY Cook Books

Teriyaki Tofu, vegan TEriyaki Tofu, Vegan Recipe, Chinese Food, Side Dish, Stir Fry, Teriyaki Tofu Stir Fry, Blogging Marathon

Vegan Teriyaki Tofu Stir Fry, Semi Homemade

Vegan teriyaki stir fry is a semi homemade side dish served with rice. Using store bought frozen teriyaki vegetables with teriyaki sauce makes preparing vegan teriyaki tofu stir fry a breeze. A packet of teriyaki vegetables comes with a mix of broccoli, cauliflower and carrots with some teriyaki sauce. Stir fry tofu in some oil,…

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Morning Glory Muffins

Morning Glory Muffins

Last spring when I visited one of my cousin’s I borrowed couple of cookbooks from her. The main reason for borrowing the books was Cooking from Cookbook Challenge, though I have not cooked much from these cookbooks yet. I bookmarked a few recipes but did not get time to cook or bake anything from those…

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Thanksgiving Side Dishes, Side Dish, Swiss Chard, Piccata, Piccata Swiss Chard, Cooking form cookbook Challenge, CCChallenge, Food & Wine,

Piccata Swiss Chard

Piccata is a method of cooking. It is traditionally prepared with veal but a common variant is chicken piccata. The meat is sliced, coated with flour, sauteed and served in sauce (wiki). To be honest, I did not know what piccata is and wondered what it is. When I first say the picture and read…

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Collard Greens, Pepperoni, Food & Wine, Cooking from Cookbook Challenge, CCChallenge, Side Dish, Thanksgiving Recipes,

Sauteed Collard Greens with Pepperoni

I usually try to cook leafy vegetables as often as possible and it is usually a stir fry with spinach and occasionally swiss chards. Lately I have also started making dal with kale, swiss chards and purslane, at least once or twice a month. When I saw sauteed collard greens with pepperoni recipe in Food…

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Curried Spaghatti 3 sq

Curried Spaghetti Salad

Today’s recipe is from a cookbook “Spaghetti, America’s favorite pasta”. This book has ‘n’ number of ways spaghetti can be cooked and various ways it can be served. One such way is to serve it is as a salad; cooked spaghetti tossed with flavored oil. Garlic, chili flakes and curry powder are roasted in hot…

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Cooking from Cookbook, CCChallenge

Thenghai Thayir Pachadi ~ Coconut Yogurt Pachadi

This is a quick and easy coconut chutney from Chandra Padmanabhan’s cookbook Dakshin – Vegetarian cuisine from South India. She listed this pachadi under salads but I think it would pair well with idli, pongal and upma. I made this pachadi to go with ven pongal as part of my Buffet on Table, month long…

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Saag Aloo 1

Saag Aloo ~ Spinach Potato Curry

Saag is a green leaves vegetable curry and the greens used can be spinach, mustard greens or collard greens. The most famous saag is sarson ka saag, mustard leaves dish from the state of Punjab. Today I have saag aloo (potato) and the green leaf vegetable I used here is spinach. I had planned on…

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Blackeyed peas curry,

Black Eyed Peas Curry

For this week’s cooking from cookbook challenge, I have another legumes curry from Anjum Anand’s New Indian cookbook. In spring and summers whenever I can get hold of some fresh black eyed peas, I add them to vegetable fries and gravies but never used dry or canned black eyed peas in curries. I use dry…

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