Indian

This is a yummy “cleaning out the veggie drawer” sort of soup. It’s lentil based, but uses pretty much whatever veggies you happen to have on hand. I’ve made it most often with zucchini because we buy an annual share in a CSA, and what farm doesn’t have too much zucchini in late summer? This is a great one to get going in a slow cooker, too, and reheats really well from leftover.

This recipe is from Madhur Jaffrey's book, "From Curries To Kebabs", and is very easy to make. It's simmering away on the stove right now and smells delish! As with any Indian recipe, it's best to have your ingredients measured and prepared ahead of time to keep things moving along.

This is another recipe out of Madhur Jaffrey's, "From Curries To Kebabs". It's a great way to change up the usual "rice with curry" equation and creates a fragrant accompaniment to the beef curry I also made tonight.

The spices required are easily found in a Chinese or Indian grocery -- I found all of mine without any trouble in Ottawa's Chinatown.

I am in love with condiments — it’s an illness, really. My fridge is at least 1/3 full of nothing but “stuff to go with other stuff”, and this doesn’t really bother me. The best condiments, however, are those that one makes oneself and here is a recipe for one of my favorites — Green Coconut Chutney!

I’ve made a few variations of this Indian-style chutney, and have enjoyed each and every one. It is a lovely cool counterpart to hot curries, but has enough of a kick on its own to get your engines revving!

I really love lentil dhal. It’s a good stick-to-the-ribs Indian porridge of soft lentils and spices that always manages to hit the right spot and only gets better the longer it has been “left over”. It can ben eaten on its own, over rice, or as a side dish with a variety of curries.