Since my last post focused on Brussels Sprouts I thought I would continue the trend and feature them again – this time in a delicious pulav recipe. Brussels Sprouts Pulav is a delicious savory dish that can be served as a side or as the main dish. In addition to the featured ingredient, it incorporates other vegetables as well, like onions, garlic and carrots.

Brussels Sprouts Pulav

Brussels Sprouts Pulav is a delicious spiced rice dish that is prepared with shredded Brussels sprouts and traditional Indian spices.

To make Brussels Sprout Pulav, a bit of olive oil is seasoned with a selection of whole and ground spices to give the ingredients flavor during the cooking process. Shredded Brussels Sprouts are then cooked in this oil. I let them sit, undisturbed for a few minutes so they can turn a delicious golden brown on one side. Once they are caramelized, I add the other vegetables and more spices. Adding spices in layers is a common technique in Indian cuisine to optimize the flavors in the finished dish.

When the vegetables are just tender, I mix in cooked basmati rice and allow the dish to simmer for a few more minutes to allow the flavors to be absorbed into the rice. When removing the pot from the stove, stir in a bit of fresh lemon juice to brighten up the flavor. The Brussels Sprout Pulav is garnished with a bit of toasted sliced almonds.

This recipe is a great vegetarian dish to make during the week. It can be served as the start part of a meal or as the main dish. At my house, I serve it with plain yogurt and a bit of Kerala Prawn Pickle on the side.

As a child. I wasn’t happy when my mother served Brussels sprouts. They always tasted bitter, bland and mushy. They really did not look very appealing to someone with a macaroni and cheese palate. Consequently, I excluded them from my menu until a few years ago when I saw a recipe on TV for roasted Brussels sprouts that looked delicious. I tried it and I loved it. My opinion of those baby cabbages shifted 180 degrees!

A few years ago, just before the holidays, I saw a stalk of Brussels sprouts for the first time. I was shocked. I didn’t realize they grew on 2 feet long stalks that are about 3 inches in diameter. They are shipped to the store that way so they are fresher when sold.

Apparently, this is the central stem of the Brussels sprouts plant. The Brussels sprouts grow on the stem just above huge leaves. As the plant grows, the old leaves fall off leaving many little gems attached to the sides of the stalk. At the top of the plant are more large leaves, at the center, which look like a large cabbage. Each Brussels sprout plant grows to about 3 feet tall in just 2 to 3 months.

Spiced Brussels Sprouts

Spiced Brussels Sprouts are prepared with Indian spices to complement the recipe. Easy and delicious vegetarian dish.

High in fiber, potassium, folic acid and vitamins C and K as well as many other nutrients, Brussels sprouts are very nutritious. Research shows that they may be good at fighting some forms of cancer. This is good news. I will have to increase the frequency with which they appear on my table!

I created my Spiced Brussels Sprouts recipe when I wanted a very simple vegetable side dish to serve with grilled chicken and mashed potatoes. Just like most Indian recipes, I fry some cumin seeds for a minute until they sizzle to flavor the oil then I add the powdered spices and fry a chopped red onion just until it softens. I add halved Brussels Sprouts, cut side down in the skillet and let them cook until they start to brown. After that, I stir and flip the Brussels Sprouts so they can cook evenly. When they are done, I give them a quick squeeze of fresh lemon juice to brighten the flavor.

The entire cooking time for Spiced Brussels Sprouts is about 15 to 20 minutes. Just enough time to cook the chicken and set the table. This recipe is a perfect, healthy addition to a weeknight dinner.

If you like Brussels sprouts as much as I do, check out my Brussels Sprout Pulav recipe that will be posted in two weeks.

Cauliflower and green lentils are a perfect match to create a delicious recipe. In case you haven’t noticed, the recipes I have posted this summer are all healthy, easy to make and vegetarian. My husband is on a diet and I want to provide him with healthy menu items. I have increased the number of lentil dishes dramatically while reducing the number with meat.

I like to use lentils because they are filling and full of nutrition. Green lentils are my favorite to use over brown and red lentils because of their distinctive peppery flavor, firm texture and high levels of protein, fiber, iron and many other nutrients. Even though they take 45 minutes to an hour to cook they look good when added to a recipe. French green lentils are the same variety of lentil as lentilles du Puy but are not grown in the Puy region of France.

One of my favorite vegetables is cauliflower. My daughter and I love to roast a whole head of cauliflower for dinner. Unfortunately, most of the time, the cauliflower would not make it to the table. Occasionally, 3 or 4 florets would be the token share for my husband when he arrived home.

Cauliflower and Green Lentil Masala

Cauliflower and Green Lentil Masala is a tasty Indian fusion recipe that combines delicate spices, tender cauliflower with green lentils for an easy vegetarian dish.

Getting back on track, making Cauliflower and Green Lentil Masala is easy to do. The hardest part is waiting for the green lentils to boil.

While the lentils cook, a masala is made by cooking onion, garlic and ginger in a special blend of Indian spices. When it is ready, I add the cauliflower florets and let them steam in the masala. The cooked green lentils are added to the pot when the cauliflower is tender. After stirring everything together so it can heat evenly, the dish is ready to garnish with a bit of chopped cilantro. Serve this dish with plain rice or chapati. Cauliflower and Green Lentil Masala can be served as a main dish or as a side.

If you like cauliflower and lentils and much as I do, check out my Roasted Cauliflower and Chickpea Masala recipe that will be posted next month.

One of my family’s favorite vegetables is zucchini. I am always searching for new zucchini recipes so we don’t eat the same thing meal after meal. In this recipe, I decided to spice it up with a simple masala made of onion, garlic and spices. Spiced Zucchini is a recipe that is so quick and easy to make that you will have it on the table in no time.

Spiced Zucchini

Spiced Zucchini incorporates the flavor of fresh summer vegetables with the taste of Indian spices. This easy to make recipe is a welcome addition to any meal.

To make Spiced Zucchini, simply fry the onion in cumin flavored olive oil. As it cooks, add the garlic, tomato and other common Indian spices. Tomato is added for the moisture it provides and a bit of color. Once the masala is ready, simply add zucchini pieces and sautée them just until they are tender when pierced with a fork. Before serving Spiced Zucchini, stir in a bit of lemon juice to brighten up the flavor.

My family loves this quick recipe. I hope yours does too!

Have you noticed how much beluga lentils look like caviar? When cooked, they look like small shiny black pearls, just like caviar. They don’t taste like caviar though. They are loaded with protein, fiber and antioxidants, just what is needed for a healthy diet. Beluga lentils are very easy to cook within a half hour, unlike some Indian dals that must be soaked overnight.

As I incorporate more lentils and beans into our diet, I look for less common varieties to keep our meals interesting. Since they keep their shape and have a delicate bite when eaten, I thought incorporating them into an Indian-based recipe would be a perfect change to traditional Indian dal recipes.

Spiced Beluga Lentils

Incorporating Indian spices and vegetables for flavor, healthy Spiced Beluga Lentils are delicious with any meal.

Spiced Beluga Lentils are easy to make. Simply season some oil with cumin seeds and bay leaf, then add chopped onion and carrot. The vegetables are added before the lentils because they take so long to become tender. Next the usual garlic and ginger are added to the pot.

Once everything begins to get come color and become tender, the Indian spices are added. Since they could burn easily, they are added just seconds before adding the lentils and water. The Spiced Beluga Lentils will simmer until the water is absorbed and the beans are tender.

When I serve Spiced Beluga Lentils, I like to top them with a dollop of plain yogurt and a pinch of freshly chopped cilantro. This recipe can be served with steamed rice and bread on the side. Adding one or two vegetable dishes will add color and a variety of texture to your meal.

Spiced Beluga Lentils

Spiced Beluga Lentils are easy to make in no time.

Spiced Beluga Lentils are easy to pack to take to work or for even a picnic.


Biryani is a special recipe that was brought to India by the Moguls many centuries ago. Over time, it has spread across the country and been modified to incorporate the unique flavors of each region. Even though there are many versions of biryani, the characteristic that carries across all of them is the rich flavor that develops from the spices, rice and other ingredients when cooked together.

Vegetarian Biryani

Vegetarian Biryani is based on the traditional Indian recipe. Delicately spiced green beans, carrots, edamame and carrots are layered within seasoned biryani rice.

Making Vegetarian Biryani involves three steps: cooking the rice, spicing up the vegetables and bringing everything together.

The rice is boiled with whole spices just until tender. This allows the flavors to be absorbed fully into the grains.

The vegetables in biryani must be small and subtle. I use the traditional onion, green beans and carrots and make it unique by adding fresh sweet corn and edamame for their colors and textures. These vegetables are cooked in a masala made of turmeric, coriander, red chile powder and garam masala, ginger and garlic along with some tomato paste for additional flavor.

As in most biryani recipes, the spiced vegetables are alternately layered with rice and then steamed together in a closed pot to allow the flavors to develop.

Everyone loves a great Vegetarian Biryani recipe. There is something magical about scooping out the first serving of steaming, fragrant rice and vegetables. Fortunately, this is an easy to make recipe that also happens to be healthy.

If you like the rich earthy flavor of roasted mushrooms and garlic, you will love them served in spiced Arborio rice.  Instead of using Indian long-grain rice, I have substituted the Italian short-grain rice that is the basis for the popular risotto dish. The rice has a higher starch content than other varieties of rice so it stands up well to bold flavors and textures.


Roasted Mushroom Risotto

Risotto with Roasted Mushrooms and Garlic is a fusion of Indian spices, rich earthy roasted mushrooms and garlic in creamy risotto. Easy to make vegetarian recipe.

In this Risotto with Roasted Mushrooms and Garlic recipe I use an assortment of my favorite mushrooms including: shiitake, oyster and cremini. In fact, any of your favorites can be used.  I cut them into bite-sized pieces then roast them very simply, along with whole garlic cloves, with thyme leaves.

Preparation of the rice begins by seasoning the oil with spices then frying the onion and more garlic. After a short amount of time, the Arborio rice grains are fried in this spiced oil then boiled in the same way most risotto dishes are cooked. The roasted mushrooms and garlic are added just as the rice is cooked.

I serve this Risotto as a side dish with chicken and beef dishes but, since it is full of flavor, it can also be featured as a main dish for a vegetarian meal. I hope you enjoy this Risotto with Roasted Mushrooms and Garlic recipe as much as my family enjoys it.

In this recipe, I wanted to combine two of my favorite ingredients to create a healthy vegetarian recipe for Zucchini Farro Pulav. I wanted to incorporate the health benefits of farro, a grain that has been around since the times of the Fertile Crescent, Indian spices and summer vegetables.

Zucchini Farro Pulav

Zucchini Farro Pulav substitutes rice with healthy farro. This vegetarian recipe is loaded with goodness and flavor. It is easy to make.

Farro is loaded with protein and fiber as well as other vitamins and minerals. It has a delicately chewy texture when cooked so you will feel satisfied after eating it. It is a very forgiving grain in that it can be cooked ahead and then used in a recipe the following day. I have even reheated it and eaten it for breakfast with a bit of milk and honey on top. Delicious!

Farro is much easier to cook than rice which must be boiled just the right number of minutes or it is overcooked. Farro has a wide window of cooking time without turning mushy. I use pearled or semi-pearled farro because it is easy to cook and doesn’t require an overnight soak.

Zucchini Farro Pulav is a very easy recipe to make. It uses vegetables that are already in your refrigerator: zucchini, onions, carrots, garlic and ginger. The spices are a traditional mix of cumin, garam masala, red chiles, cardamom, cinnamon, cloves and a single bay leaf.

To prepare the Zucchini Farro Pulav, the sliced onion and carrot matchsticks are cooked in seasoned oil. The zucchini is added at the end because it cooks so quickly. Once the vegetables are ready the cooked farro is added to the pot and mixed in with the vegetables and spices until evenly coated. This really is an easy recipe.

Zucchini Farro Pulav can be served hot as a side dish accompanying any meal. It is great with chicken and meat. It can be served as a main dish with other vegetables on the side. In addition, Zucchini Farro Pulav can be served cold as a salad or on top of a bed of fresh greens.

The other day I was thinking about potato skins and stuffed potatoes. My family frequently orders them as an appetizer when we eat in restaurants. They are a tasty item to include on a menu when you have people over for a party or just to watch a game on TV. Potatoes, in my mind, are the ultimate comfort food. An idea suddenly popped into my head: why don’t I create a recipe that is stuffed with Indian spices?

Twice Baked Potatoes

This Twice Baked Masala Potatoes recipe combines comfort food and Indian spices for a change of pace from the traditional recipe.

It didn’t take long for Twice Baked Masala Potatoes to appear in my mind. Fortunately, it is a really easy recipe to make.

While baking four russet potatoes, I prepare the masala, spice mixture, which will be combined with the potatoes after they are cooked. In a seasoned oil, I fry a chopped onion, garlic and ginger until it turns golden brown. This brings out the sweetness from the onion and contrasts with the flavors of the spices.

Once the potatoes have baked and cooled enough so I can hold them in my hands, I cut them and scoop out the inner flesh, leaving the skins intact. I gently mash the potato flesh and mix in the masala I made while the potatoes were baking. I add a bit of milk and butter to add some richness.

Simply fill each skin with a generous amount of the spiced mashed potato. Bake them again until they are hot. Remove from the oven and top them with a sprinkle of paprika. Serve the Twice Baked Masala Potatoes with a dollop of plain yogurt and a spoonful of chopped green onions.

These are a great addition to any meal and are full of flavor without being spicy. Your family will love these potatoes. In fact, my Indian mother-in-law loves them!

While I was at the grocery store last week, I saw a display of Dutch yellow potatoes. These waxy potatoes are small with light yellow skin and yellow flesh; they look like baby Yukon golds. Their flavor is light with a creamy texture so they are perfect for roasting. Of course, I had to buy a pound since they are so cute!

Spiced Roasted Potatoes

Easy to make Spiced Roasted Potatoes add flavor to any meal. Lightly spiced they are easy to make and delicious.

The recipe for Spiced Roasted Potatoes is extremely easy. Make a simple masala of mustard seeds, turmeric, red chile powder, garam masala, salt, pepper and minced garlic. Mix the masala with some olive oil then toss in the potatoes. Simply roast the potatoes in the oven.

You will know when they are done by the delicious aroma that fills the kitchen. Transfer the roasted potatoes to a serving bowl and serve. Be careful to let the potatoes cool a bit before popping one into your mouth. They are temperature hot!

Spiced Roasted Potatoes can be served as a side dish to any meal.