Vegetarian Curry

Leek and Sweet Potato Sabzi

February 25, 2023 By Asha Shivakumar

This Leek and Sweet Potato Sabzi/Poriyal is a delicious combo that is inspired by a South Indian dish. It’s hearty with coconut and peanuts, so good with Rotis or chapathis.

Many of you regular visitors of the blog come for your own reasons: some for recipes, many for the snippets of stories I share. Looks like we haven’t had much of a story telling on this page in a while. Wonder why?

I’ve definitely had a bit of a burnout, but I also wonder who has the time to read stories when reels, shorts and tik tok have taken over social media. I still believe there is an audience for stories and for long form content. What do you think? Sound off below.

An update about life. This and that……..

Hotel Style Vegetable Kurma

February 11, 2021 By Asha Shivakumar

This Hotel Style Vegetable Kurma is tasty, authentic and perfect with idli, dosa or appam. It’s made with plenty of veggies, including potatoes and cauliflower that have simmered in a spice-paste.

Some recipes are born out of necessity and this is definitely one of them.

I have a hankering for authentic meals quite often. At times being in US, with below average restaurant food makes me miss the traditional curries that we get in India even more. This mixed vegetable curry comes with dosa or idli in many restaurants and it’s so special, simple and so comforting.

My Vegetable Curry recipe has been in the works for a few months now and while you’ll need bit of fresh produce, the bulk of this recipe relies on pantry staples — spices. Then, with the fresh produce required, most of it is shelf stable for quite a long time — the onions, ginger, garlic, and potatoes….

Veggie Meatball Curry aka Pakoda Kurma

June 15, 2019 By Asha Shivakumar

Veggie Meatball Curry aka PAKODA kurma is made with lentils and soaked in a rich, flavorful curry. Great when served over ghee rice or jeera rice.

Sunday lunches have always been and still are very special. It’s mostly chicken curries with rice. There were days when it used to be vegetarian meals due to religious reasons and then came this meal.

Pakoda Kurma or Veggie Meatball Curry. The hearty curry base is a onion tomato base and the lentils vada is soaked and simmered in the curry….

Kohlrabi/Noolkol Edamame Fry

January 26, 2019 By Asha Shivakumar

Don’t be intimidated by kohlrabi/noolkol! This root vegetable is easily adaptable to many flavors and keeps it’s crunch. Delicious and Nutritious. This Kohlrabi/Noolkol Edamame Fry is a vegetarian lovers meat dish.

I’m always curious about other people’s comfort food. The stuff you eat when you’re sick or sad. I feel like it tells you so much about that person, where they came from, what they turn to feel better.

And when I ask people so many secrets spill out, gooey mushy nostalgic childhood food, some’s grandmother’s mutton, someone else who goes to a tiny box-line restaurant in old Shivajinagar for the flavors of that chicken that’s unbeatable, some else, who makes an elaborate meal from scratch to lose themselves in the method and to forget….

Patod Ki Sabzi – Crispy Chickpea Cakes in Yogurt Spinach Almond Gravy

January 8, 2019 By Asha Shivakumar

A popular curry made in Rajasthan. Patod is a chickpea cake that’s dipped in a curry. Patod-Chickpea cake curry is perfect for entertaining and a vegetarian lovers delight. The curry is beautiful base with spinach, some yogurt and a lot of other good stuff.

Food is such an important, driving force in our lives. We share and create some of our most important stories surrounded by food. It comforts us, nourishes us, and heals us. So far, I haven’t met one who didn’t have a special dish or fond food memory to look back on.

Eons ago….

I’ve come to my friend’s place for a sleepover. There is a game of rummy going on upstairs. While I am expected to be with the teens…… …

2 Vegetarian Healthy Weeknight Curries

April 16, 2015 By Asha Shivakumar

Growing up, I always saw Mom making these dishes during weekdays. It was served with rotis/tortillas all the time. There wasn’t a particular pattern, but I knew what was coming some of the days. The very interesting thing was, they tasted the same every time she made them. Now, it makes me wonder how she did it. No recipe, just add this and add that. Our lunches were full course meals, most of the time. Weekday dinners were usually a simple roti with a vegetarian side.

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