Bounty of beets

Winter is a great time for beets (or as my Indian relatives call it: "beet root"). I bought a big bag of beets from a farm, cooked some, then some were blanched to freeze (boil 2 min and then immerse in cold water, then freeze in containers). What to do with the rest? Some were... Continue Reading →

Sooji Poha dosa

Photo by amirali mirhashemian on Unsplash A last-minute meal: sooji poha dosa. This is made with leftover bits together: poha (flattened rice) along with sooji (also known as rava or semolina). I added ragi (red millet) flour and whole wheat flour, and spiced it up with greens and other veggies: I also added onion,... Continue Reading →

Pani puri golgappas

Image by Mohammad Shahbaz Ansari from Pixabay Pani puri, also known as golgappas, are a delicious street food: small crispy puris that are cracked open, stuffed with mung or chickpeas, crunchy sev, sweet and spicy chutneys, and a liquid "pani" (literally water) that explodes in your mouth deliciously. The puris can be bought, but I... Continue Reading →

Grapefruit cake

Photo by luo daya on Unsplash This grapefruit cake was made in the summer: My friend generously donated fresh pink grapefruits. I used canola instead (use what you have!), and chopped up the zest. A useful item: handheld metal enameled juicer, which is strong but doesn't require much storage (or electricity). This cake required... Continue Reading →

Nutrition Facts

Image by Gerhard from Pixabay I've been reading up on nutrition facts labels (you can also check out, or this post). The label was only required starting in 1990, and it changed again in 2020. It brings up the question for me of what it means to be vegetarian. Growing up, we read ingredients... Continue Reading →

Currying Flavor

Image by Taken from Pixabay Do you know the history of "curry" and where it comes from? Take a look. In my family, curry or "kari" simply means a vegetable that is usually cooked. But the word has taken on many other connotations as foods ranged the world. Over many millennia, foods have developed among... Continue Reading →

Taco or mexican seasoning

Image by Ana_J from Pixabay My daughter returned from a cooking class with a slew of recipes, including a veggie quesadilla recipe that called for "mexican seasoning." I reasoned that it was what is often called "taco seasoning" - but the key being that it includes spices that might be used in Mexican dishes. I... Continue Reading →

Math Meets Cookies

These thumbprint cookies (also known as "jam biscuits" !!!) are easy to make, and vegan: include photos I used jam that was leftover when eating breakfast out at a restaurant. Other uses for jam: put water or milk in the jar and shake to make a juice/drink. I've also tried a jam cake and... Continue Reading →

Buttermilk two ways

With the cream from the Strauss glass bottle milk we buy, I've been making butter. I turn this butter into ghee by cooking it. The liquid from washing the butter from the cream - this is what is considered buttermilk! Since I culture the butter with yogurt, it is also cultured buttermilk. This buttermilk was... Continue Reading →

Another use for okara: cheese and crackers

Okara Cheese I've found yet another great use for okara aside from biscotti, brownies. Actually, two that can be paired together: cheese, and crackers. First, okara cheese. This is now my go-to. I made a mix of this recipe and this one - grinding, shaping, and then baking. Unlike cream cheese, this is... Continue Reading →

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