VEGETARIAN

Akki Rotti/ Rice-Dill Rotti (gluten free)

March 21, 2017 By Asha Shivakumar

Thin, loaded with vegetables, and made with rice, Akki rotti /rice rotti is a very popular dish of Karnataka. It is vegan, gluten free and oh so good, that you will be making this on repeat.

The food of Karnataka is very diverse, which has a wide range of vegan, vegetarian and gluten free recipes. Food there is typically less oily, and usage of multigrains is very popular. While the strict vegetarian food of Udipi is just outstanding, the gourmet delicacies of Mangalore and their rich curries are a must try.

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Black Bean Dosa/Crepe – Easy and Instant

March 2, 2017 By Asha Shivakumar

Here is a quick and easy Dosa for the days you want to have something comforting and no time. Black Bean Dosa/Crepes are versatile, go with curries and chutneys. And they are packed with protein.

Last month. This and that…..

We are creeping into spring and it’s March already.

Are you feeling it in the air? We are; the little one has started to sneeze and I have some itchy eyes. Still, I can’t wait for some warmth and sunshine.

How are you doing? How has weather been in your part of the world?…

Garlicky Tomato-Vegetable Chickpea Orzo/pasta soup with a touch of heat

February 11, 2017 By Asha Shivakumar

We are still in soup season. It’s raining, and it’s still cold around here. Our umbrellas are in full use, and so are our scarves. Our weekend evenings are filled with soup under blankets on the sofa. Mornings are dark, with no peeking of sunlight, and I want to sleep in more. Sometimes, the best things can happen in dark moments on a rainy day. I wake up, bake a batch of muffins, and put on a kettle of water to brew some coffee.

There are some quiet moments before the boys get down. No one to talk to, just me and my coffee with little Waffles (our puppy) by my feet. Silence sometimes is healing. Kind of a rehab. That feeling cannot be explained to the fullest. Silence is about feelings. I go out for a small walk with my large polka dot umbrella with frills, and it’s still drizzling. That moment, when there’s not a worry about anything that’s happening around.

I open the door after my walk, setting the umbrella down, I get a jump from my puppy and a hug and kiss. One by one the boys come down to hug and kiss me “Morning!”

Yes, sometimes I don’t want to think of what’s happening around.

On that note, there are many things happening right now, and there will always be. Let’s do something about it. Do what you believe in, go for it, fight for it. Speak your mind, or write what’s in your mind. We spend way too many nights thinking if everything would get alright. In the end, though, there’s nothing given up and nothing to quit as yet. In the end, love will always win.

Soups are not my thing, but this is one of my favorite soups. There are so many variations to make with this. You can add any vegetable you want, and the base for the soup can be made to your liking. It’s a hearty and a delicious soup which is great any time of the year.

This is a take on a chutney I make and the recipe was an accident, a very happy one. I love adding beets to it; not only does it add color but also lot of flavor and the slight sweetness.

Hope you get to try it out sometime.

Sending hugs!!

5.0 from 2 reviews

Tomato-Vegetable Soup with Orzo

Prep time

40 mins

Cook time

15 mins

Total time

55 mins

Author: Ash

Recipe type: Soup

Cuisine: American, Italian

Serves: 4-6

Ingredients

5 roma tomatoes or vine tomatoes
2 whole garlic
3 carrots
½ Beet
1 red onion
10 dried red chilies
2 tsp olive oil
1 tsp salt
½ tsp freshly crushed black pepper
2 cups low sodium or no sodium vegetable stock
½ cup orzo pasta(use more or less)
1 tsp onion powder
½ tsp garlic powder
2 cups cooked garbanzo beans or canned(rinsed and drained)
10-12 basil leaves

For garnish

chives, toasted pine nuts and thinly sliced jalapenos

Instructions

Preheat oven to 450 degrees.
Cut the tomatoes in half, cut the garlic in halves, carrots and beet cut to 1 inch size, 1 inch onion. Put all this in a baking tray, add the red chilies, drizzle oil, add the salt and pepper and toss well. Bake for 30-40 minutes.
Take it out and grind with 2 cups of vegetable stock or water. Transfer in a soup pot, add the orzo, onion and garlic powder. Let it simmer and cook for about 6-8 minutes.
Once the pasta is cooked, add the chickpeas, tear the basil leaves and let it simmer for 2-3 minutes.
Serve hot with chopped chives, jalapeno and toasted pine nuts.

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Garlicky Tomato-Vegetable Chickpea Orzo/pasta Soup with a touch of heat |foodfashionparty| #soup #wintersoup

Healthy Creamy Kale-Lentil Daal

January 3, 2017 By Asha Shivakumar

HAPPY NEW YEAR!!! Wishing you all a very wonderful 2017!!

I woke up on NYE, reflecting on how it was a wonderful 2016.

When I say wonderful, it was, with some complexity. It had its ups and downs. And when I say wonderful, I meant that I chose to focus on the wonderful things. I tried to focus on the positive things. I learnt how to heal myself and look at what I had in front of me. I learnt that there’s no right way of life, no right way of living, or a perfect life. Perfection is a perception. It’s what we make of it.…

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….

Curried Crisp Pan Roasted Brussels Sprouts with Pomegranate and Peanuts- South Indian Style

November 17, 2016 By Asha Shivakumar

The Autumn of 1996, cold and lonely.

I could not step out without the loud chatters of my teeth and my numerous layers of clothing. I was cooped inside for those three months, and do remember, I live in beautiful California, where the temperatures are pretty perfect.

I remember the beautifully decked malls, and the grocery shops filled with ingredients I hadn’t seen or tried or heard of. A new world, new friends, a new life. I never really understood the sitcoms. I continually complained about Seinfeld being dry humor.

My best friend (my only friend then) and I enjoyed our funny moments together. Our apartment was ten minutes away from the grocery store, so we would walk to it. Those trips were always quite interesting. We would go with the intention of getting only one bag and come back walking with two in each hand, weighing a ton.…

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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Butter Bean Walnut Hummus and Broccoli-Spinach Butter Bean Pasta

October 3, 2016 By Asha Shivakumar

Life is Perfectly Imperfect.

The last three weeks have been blurry, chaotic, rushed, and imperfect in a way. My car is messy, it looks like my garage has been hit by a mini torpedo, and my carpet, in a few places, looks muddy. While folding laundry, I noticed my teen’s pants have rips…. I had to be careful that my little human boy has not been bitten in his private area ;). I am more jittery, forgetful and haven’t got the time to spend a cozy huggy time with my human boys.

WE GOT A PUPPY. Waffles. He is a doll, a sweet sweet baby who turns rowdy for just a few minutes a day.

Yes, my laundry doesn’t get done fast enough. My to-do list has been growing a little bit too fast, nothing gets ticked off. As I drive off to a meeting, I have puppy hair on my pants. My hair smells like Waffles, our home suddenly smells like a puppy.

I haven’t had anyone cling to my feet in 10 yrs. All I do now is send pictures of Waffles shake hands, behave and just his cutest little pointy ears to everyone who shows the merest interest. I’m like this crazy mamma.

As crazy as life sounds and looks right now, isn’t it what it is all about?! Life is a learning process. Sometimes, small simple struggles are exactly what we need in our life. I had a period when everything was calm, and life was always quiet and peaceful. Now, I appreciate the peace and silence, even if it’s for an hour a day. When we have it all, we don’t miss it. Why do we only miss something when it’s taken away?

I like my chaos. I love my Waffles, the energy and endless kisses and love he gives us. I like that my boys feel responsible for someone. I feel COMPLETE.

Loving life in all it’s imperfections is the best. Don’t you agree?

This pasta, in a way, is what I call my accidental recipe gone good. A bit of this, a touch of that, and some cheese, and it’s perfect in all it’s hotchpotch mess.

5.0 from 1 reviews

Butter Bean Walnut Hummus and Broccoli-Spinach Butter Bean Pasta

Prep time

20 mins

Cook time

15 mins

Total time

35 mins

Author: Ash

Recipe type: Appetizer Lunch

Cuisine: American, Middle Eastern

Serves: 4-6

Ingredients

For the Hummus

2 16 oz cans butter beans rinsed and drained or 1 cup dried beans soaked in water overnight
6 cloves of garlic
¼ cup walnuts
1 tsp red chili flakes
3 tbsp lemon juice
½ lemon zest
2 tbsp chopped cilantro(optional) or parsley
1 tsp toasted and crushed cumin
3 tbsp olive oil
½ tsp of freshly cracked pepper
1 tsp salt
3-4 tbsp water

For the pasta

1 tbsp oil
1 tsp fennel seeds
1 head of broccoli chopped to small 1 inch size
1 cup of chickpeas/garbanzo cooked(use canned or cooked)
1 cup packed spinach finely chopped
½ cup of the hummus
½ cup pasta water
4 cups cooked wheat/semolina fusili pasta
Pepper jack cheese to top the pasta with or flavored hard cheese

Instructions

For the Hummus

If you are using dry beans, soak it in water overnight. Cook with 4 cups of water with NO SALT. After about 15 minutes, check if it is cooked. Then add some salt, let it sit in the salted water for few minutes and drain. This way you will ensure that the beans are lightly salted and it does not get tough or rubbery. Cool before making hummus.
If you are using canned, it's very easy, just drain and rinse well before using.
Add everything for the hummus in a food processor except for the water and whip and grind it under a coarse paste is formed. If you want add a few tablespoons of water to make it slighly thinner. The thicker consistency is great for dips with crackers or bread sticks.

For the Pasta.

Cook the pasta for 8-10 minutes in salted water or until al dente. Drain it, keep some pasta water aside.
In a saute pan, add a tbsp of olive oil, let it get hot and add the fennel seeds and let it splutter. Add the chopped broccoli and salt it, saute and cook for a minute. Then add the chickpeas and the spinach and saute until the spinach wilts. Add the hummus and add hot pasta water to water it down and mix well. Add the cooked pasta, mix through and turn off the heat.
Add the cheese and serve immediately.

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Butter Bean Walnut Hummus and Broccoli-Spinach Butter Bean Pasta |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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