Entree

Vegan Healthy Vegetable Dal with Kale and Yam

January 15, 2018 By Asha Shivakumar

This vegan healthy vegetable dal is filled with ton of good veggies, kale and yam and carrots. Perfect hearty meal.

We are mid Jan and I have been on a vegetable high this month on the blog and otherwise. We make many different types of dal and I’ve been fond of mixing a few different legumes for a hearty and delicious meal. Dal seems to be one of the biggest source of protein for vegetarian eaters. South Indians love their dal and this has become one is become by absolute favorite, healthy vegetable dal….

black eyed peas and eggplant curry

January 1, 2018 By Asha Shivakumar

Black eyed peas curry with eggplant and spinach rotis, a healthy and tasty way to begin the New Year. Healthy, nutritious and extremely tasty. Happy 2018!!!

Happy New Year! Wishing you a Very Happy 2018! Hope you all have an enriched and fulfilling year ahead.

Black eyed peas is supposed to be a lucky dish to have on New Year’s. It’s a Southern tradition, and you can read the reasons behind it HERE. For us, we just love black eyed peas, and that’s reason enough to share and enjoy this dish.

And here we are, in 2018. A new year. Beginning of a New chapter.

Whatever it maybe,

Find What ignites worlds within you

Let your work, everything you create,

Be a direct extention of your heart space,

Now, more than ever,

The world needs more of our light

Go find what sparks it

And people that wholeheartedly believe in it,

And use to go out + change something.

Danielle Doby…

Quick Chickpea with Spinach Curry – 30 Minute Dish

December 1, 2017 By Asha Shivakumar

This quick golden-hued chickpea spinach curry is simply the perfect cozy meal on a cold evening.

Happy Friday!! Happy December!!!

The cookie and cake season is here, and I bring to you a healthy and delicious meal for those “I don’t want to cook” days, when you are too busy baking up sweet treats….

Paneer-Bhaingan Bhurji /Eggplant Cheese spread Bruschetta

June 14, 2017 By Asha Shivakumar

An easy appetizer to sip with some wine. Eggplant with Paneer scramble aka Paneer-bhaingan bhurji is so good topped on a lightly buttered and toasted french bread. The perfect summer pick me up. Thanks to Revol cookware for sponsoring this post.

Right now, I am over the moon thrilled and thankful to all of you for reading my previous post about my book announcement. It has been one of the most read posts in the last many months and that shows how supportive you are. Thank you!! I will fill in more details very soon. For now, sharing one of the dishes I enjoy making for company or just for the family with some rotis.

Indians have a love affair with paneer. Before we were introduced to mozzerella, parm or all the variety of cheese that’s available now, we knew only paneer in India. It’s often compared to ricotta or halloumi. We use it in curries, grill it and even deep fry it. I often find myself scooping just one more nibble of chewy, milky-tasting paneer from the dish long after I’m officially full. It’s that delicious….

Spicy Amaranth Chicken Curry/ Thotakura Chicken

March 27, 2017 By Asha Shivakumar

Amaranth Chicken Curry is popular throughout the state of Andra Pradesh. Their cuisine is known for their spicy food and hearty distinctive taste. Amaranth leaves come in shades of red, purple and simple green. They are easily available in Asian grocers and widely popular in Indian cooking. They are robust in flavor eaten raw, but when cooked they turn mellow and add an extra layer of flavor to any dish.

Midweek rush.

Have you packed your bags? Print everything you want for school now, nothing in the morning. I’ll wake you up at 6. am., if you want to finish your homework.

After making sure things are a bit organized, I send the little one off to bed, kissing him on his cheek and squeezing his chin. I come down to finish the chores, prep for tomorrow’s lunch, and stare at the dishes for a while before tackling them. Once I find myself standing in a clean kitchen, I am pleased with myself. I put on a kettle, pour some boiling water in my mug and sit down with my green tea on the sofa, taking a deep breath. My phone is in my hand.…

Paneer Tikka Masala – 30 minute Creamy Restaurant Style Paneer Tikka masala

December 13, 2016 By Asha Shivakumar

Paneer Tikka Masala is one of India’s most popular paneer recipe. This recipe with Indian paneer or cottage cheese cubes in a creamy tomato sauce is one I love and order every time. Easy to make at home, and it tastes EXACTLY like restaurant style paneer tikka masala.

Late fall brings excitement over the return of soups, spicy meals, desserts, pies, and the opportunity to fill the kitchen with the heat and heady smells of herbs and spice. Winter follows with spectacular holiday celebrations, with friends talking around grand feasts.

This is one dish which is present always at winter parties and meat eaters adore it equally….

BISI BELE BAATH(Spicy Vegetable Khichdi/Khichri)

October 11, 2016 By Asha Shivakumar

Born and brought up in Bangalore gave me some insight into traditional food of Karnataka. Having a fabulous grandma-aunty who cooked like Julia Child was even better. She was a lady of precision. The smell that came from her kitchen literally pulled dad and I to the balcony. We stood there discussing what she was making. Everything smelled and tasted divine. Ofcourse, we wanted a bite or more of everything she made. We had to refrain ourselves from going and knocking her door to start a conversation just for some food. There were times she would pack some for us, and you have no clue how happy we were whenever that happened. I remember the moment, her grandson would come up to drop the plate and we would very politely take it and the moment the door was shut, hungry or not, gobble up the whole thing.

I remember I used to come home from school and pick up the keys from our tenant grandma-aunty. She was too sweet at times to call me in to feed me some Akki Rotti(rice roti), some Chitranna(rice) or Semiya Upma(which was the best I’ve ever tasted).

One day I remember, she was making a spice powder and the smell was crazy intoxicating. I asked her what it was for and she said it was for BISI BELE BAATH. She told me she’ll share it with me when she cooks it. Yes, I waited a whole 2 and a half days for that. I still remember the moment she gave me a bowl with a generous dose of ghee and chips for the crunch. I remember I wanted to fall at a her feet or hug her. I was just a high schooler at that time. I was blown away at how good it was. I was warm and happy from within. It was that good, I remember that moment all too well.

I got my burgundy diary out and immediately had to write down the recipe. She was so precise, so dedicated and so literal in the details. I was/am always amazed at how perfect this turns every time I make it.

To my grandma aunty, wherever she is. Thanks for this treasure of a recipe.

Hope you get to try it out. It’s vegan, one of the most traditional ancient dishes, gluten free and super healthy. Perfect for this cooler weather or anytime.

Have a lovely day my dear friends.

Follow me on Snap(Ashfoodfashion) and Instagram for daily food stories.

5.0 from 1 reviews

BISI BELE BAATH(Spicy Vegetable Khichdi)

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

A traditional vegan, gluten free healthy mix sure to comfort the tummy any time of the year.

Author: Ash

Recipe type: Rice, Entree

Cuisine: Indian

Serves: 4-6

Ingredients

1 cup medium grain rice(sona masoori)
½ cup toor/tuvar daal
lemon sized tamarind soaked in ½ cup of water and juice taken out and drained
VEGETABLES (beans, carrots, cauliflower, peas, moringa)

For the masala paste

1 tsp vegetable oil
2 tbsp channa daal
2½ tbsp coriander seeds
1 tsp urad daal
8-10 red chilies(according to your spice level)
1 tsp fenugreek seeds (meethi seeds)
3 pinches asafoetida/hing
⅓ tsp turmeric powder
½ fresh grated coconut or frozen (fresh is best)
Salt

For tempering

OIl
1 tsp mustard seeds
1 tsp cumin seeds
1 pinch of asafoetida/hing
10-12 cashew (broken)
10-15 curry leaves

Instructions

Wash the rice and daal/lentil well and cook in a pressure cooker for 3 whistles or in a pan with 4 cups of water until it is completely cooked. Turn off the heat and set aside.
Cook the vegetable in 2 cups of water, salt and turmeric powder until it is 90 percent cooked. Turn off and set aside.

For the Masala Paste:

In a small frying pan on medium heat, add the channa daal, coriander seeds, urad daal and fenugreek seeds and fry until it is slightly browned and toasted. Add the whole red chilies, asafoetida, turmeric powder and saute for a minute and turn off the heat. Grind this a blender with coconut, ½ cup of water to a smooth paste and set aside.

Putting it together.

Now, mix the rice with the vegetable, add the ground masala paste, the thick tamarind juice and check for salt. Mix, Simmer and cook the rice mixture for 15 minutes. Turn off the heat. The mixture should be little runny and not very thick at all. This will solidify as it sits.

Tempering

In a small pan on medium heat, add some oil. Add the mustard seeds, cumin seeds, asafoetida cashews and curry leaves. Let it splutter and add it to the rice mixture. Mix well.

SERVE Hot with some potato chips, papad and generous drizzle of ghee.

Enjoy

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Baked Okra stuffed with Spiced Peanut Mix (Easiest Recipe)

September 20, 2016 By Asha Shivakumar

Indian food is quite simple, and this is a recipe which shows just that.

The vibrant, intensely colorful Indian food has found its way into many hearts. However, I do hear very commonly that “the spices are overwhelming.” I completely agree, especially for someone who is completely new to the array of spices Indian food has to offer, although it is not really too hard. In fact, I do tell many that you can always create an Indian flavored dish with ingredients you already have at home. It’s that simple.

I don’t exactly remember the first time I had it, but I do remember who taught me to make it. After that, I’ve never stopped. The best thing about this recipe is that you can use the spice mix for many vegetables: stuffed potato, stuffed cauliflower, stuffed bitter gourd, or you could even toss the spice mix in a beans curry! It’s all so good. This is a basic recipe, and a very popular one.

I definitely try to hold on to every part of Indian culinary culture I’ve learnt, and try to simplify it so that it’s attainable. I definitely think you’ll agree that this is one of the simpler recipes that’s still so authentic. I really hope you get to try it out.

Baked Okra stuffed with Spiced Peanut Mix

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

Author: Ash

Serves: 4

Ingredients

Okra - 1 pound

Spice Stuffing mix

3 tbsp peanuts roasted and coarsely powdered
⅓ cup chickpea flour
⅓ tsp garam masala
1 tsp chili powder
½ tsp salt
1 tbsp sesame seeds
⅓ tsp cumin seeds
½ tsp sugar(optional)
2 tbsp canola oil
Bake at 400 degree for 20 minutes

Instructions

Prep the okra by wiping it with a damp cloth and trim off the ends and the top and set aside.
Mix all the ingredients for the stuffing mix and set aside.
Preheat oven to 425 degrees for 15 minutes.
Slit the okra/bhindi in the middle but not fully, it still needs to hold it's shape. Stuff 1 tsp of the mixture in the middle and line all in a baking tray.
Lower the temperature of the oven to 400 degrees.
Drizzle oil evenly over the okra and bake them at 400 degrees for 20 minutes or until the okra is completely cooked.
Serve it with rotis or soak them in yogurt and serve it with some rice.

Notes

This spice mix c an be stored in a bottle in the refrigerator for upto 2-3 months.

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Baked Okra stuffed with Spiced Peanut Mix(easiest recipe) |foodfashionparty|

Chickpea-Cherry Tomatoes-Basil Pasta Salad in a Peanut-Curry Dressing

August 30, 2016 By Asha Shivakumar

Hello there my friends!! Long time, no see.

Boy, is it hard to get to a routine after a fun 2 months of no cooking, no photography, and just lazing around.

Hope your summer went well. Any interesting things you did during summer, would love to hear.

It’s quite appropriate to say that we traveled the whole globe in the last 2 months. It was one heck of a fun summer, travels, family, lots of food and more food.

I have a post coming up soon on my travels, with pictures of monuments, food, and all the colors. Well, before I could jump into that post, life happened. School and routine began, and what to pack for school lunch is now always on my mind. This is one of my go to lunches for the boys and makes for a colorful and healthy meal. Pack the sauce separately and add any veggies you like. It’s a base and tastes absolutely good even when it’s only slightly warm.

Healthy and a perfectly balanced dish, with an amazing sauce. Hope you get to try it out!

Have a wonderful week! All the best for all the kids who start school this week.

Hugs,

Ash

5.0 from 2 reviews

Chickpea-Cherry Tomatoes-Basil Pasta Salad with Peanut Curry Dressing

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

Author: Ash

Serves: 4

Ingredients

2 cups dry pasta(any pasta with some
8 oz of canned chickpea or cooked chickpea 1 cup
1 cup cherry tomatoes halved
basil - 15-20 leaves

For the dressing

Toasted Peanuts - 2 tbsp
Almonds 2 tbsp
sesame seeds -1 tbsp
Lime juice from ½ lime
⅓ tsp red chili flakes
sriracha- 1tsp
1 tsp honey
4 garlic
1 tsp Apple cider vinegar
¼ tsp curry powder
Olive oil -1 tsp
cumin seeds- ½ tsp
roasted fennel seeds -1/3 tsp(optional)
1 stalk green onion/scallion
Water to thin the dressing

Instructions

Cook the pasta till al dante and run it through cold water to take away any starch. Set aside.
While the pasta is cooking, you can make the dressing.
Grind everything required for the dressing to a smooth paste. Add a tablespoon or so of the hot water to thin it down. It should be of pourable consistency.
Take a pan, add a tsp of oil and ⅓ tsp fennel and add the cooked chickpeas. If you are using the canned, drain it very well and then use.
Toss them well and add the cherry tomatoes and toss for 30 seconds to a minute. Take it off the heat.
Add the pasta and veggies in a bowl and top it with basil.
Add the dressing 15 minutes before serving.

Enjoy

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Capsicum/Green Bell Pepper Rice – A Dabbawala /Lunch Box Story

June 8, 2016 By Asha Shivakumar

Tiffin boxes are very intimately tied to mine, and many people’s childhoods. So when my friend sent me this write up, I had to make it special. Sharing a recipe that my mom made and came in my box every week. In the words of my friend, a writer friend. Enjoy this wonderful piece and share your thoughts, and say hello to my gorgeous and talented friend Lakshmi.
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