Global Veg » A Culinary Journal

Category Archives: Indian

Kerala Potato Stew

A couple of years ago, while visiting India, so many of the dishes we ate were full of freshly grated coconut. Instead of “farm to table” it was “backyard tree to table.” It was pretty amazing and I had a lot of plans to cook more with coconut when I got back home. One of

Crispy Potatoes with Turmeric & Mustard Seeds

These crispy potatoes with turmeric and mustard seeds represent so many things to me: My favorite way of eating potatoes as a child. My standard contribution to family dinners as a teen. One of the first things I made to convince my husband that I knew how to cook early in our marriage. What I

Sweet Potato Bajji

Dipping vegetables in a batter and deep frying them is a concept innate to many cuisines. In Italy, it is called “fritto misto”. In India, it is called a “pakora” in some parts and a “bajji” in others. To confuse matters more “bhaji” is a completely

Brown Rice Noodles with Lentils and Peas

As a vegetarian, there are many times when I realize that I am having too many carbohydrates and not enough protein. When I have the protein urge, this is the dish I turn to. Whole grain brown rice noodles, crispy lentils and whatever vegetables I have at home go into this vegan and gluten free

Curry Leaf Pesto (“Thuvaiyal”)

The herb that is most commonly associated with Indian cuisine is cilantro.  In Southern India, curry leaves are as important as cilantro.  They are full of iron, folic acid and other amazing things that all green leafy herbs have that we need, vegetarian or not. My early memories of curry leaves

Okra Curry

Growing up I was a pretty picky eater (some would say I still am). This was especially evident on family trips to India to visit relatives.  In my grandmother’s house the routine was the heaviest meal first thing in the morning, a light lunch in the afternoon, followed by a late dinner.

Chana Masala

A couple of weeks ago, I posted a Palak Paneer recipe from the dinner party that my 12 year old and his friends hosted (and cooked for) at our house. As promised here is another main course from the party- Chana Masala. I thought about recooking it and taking better pictures, but Chana Masala is a

Palak Paneer (Creamed Spinach from India)

We had a pretty fancy dinner party at our house the other day- something that does not happen very often. There were 7 items prepared by 3 chefs for 11 guests. By chefs choice, it was an authentic Indian meal. The chefs spent about 2 weeks coordinating schedules and planning the menu to an

Almond Squares (vegan)

I realized as I was making these  Almond Squares , or “Badam Burfi” as they are known in India, that I really didn’t know much about almonds. They taste great and come packaged nicely in the store and I completely take them for granted. Do they grow on trees, do they have hard

Curried Beetroot Parfait

Beetroots always seem like Autumn/Winter vegetables to me.  Actually any root vegetables that are great with slow roasting seem that way. To get a more Spring vibe, I decided to change the presentation of these beetroots. The basic recipe is a traditional southern Indian vegan curry served with