Pishima's blog

Basic Essentials for Indian Cooking

So although many of us may be very familiar with Indian cooking it can be somewhat intimidating for those of us who are not so familiar with it. For this edition of the newsletter I would like to share the things that I would recommend you keep in your kitchen for those days when Indian food is on the menu.
First and most importantly, let’s talk spice. There are a few spices that I recommend every well stocked kitchen cooking Indian food must have.

Mustard Seeds

Vegetable Barley Soup and Half and Half Bread

I love, love, love vegetable soup in the winter. Often, I will make a big pot of soup one day and then have enough left over for dinner the next day. Although it may not be absolutely ideal to have leftovers for dinner, what is a busy mother to do? Actually, I often find that soup tastes even yummier the next day, and no I’m not just trying to make myself feel better about serving leftover soup to my family. If you decide to also serve soup two days in a row my tip is to mix it up a bit, serve the soup with bread one day and rice the next day.

Vegetables Au Gratin and Quick and Easy Cucumber and Tomato Salad

So here, where I live, it is beginning to cool down and I can almost visualize the months to come when I will be cold and bundled up with socks and a coat. Anyways, when winter begins to come, I start to look towards more warm, rich foods to satisfy my body’s cravings. As the winter months become cold our bodies begin to store fat in order to stay warm throughout the cold winter. With this in mind, I am sharing a recipe today from the awesome cookbook Great Vegetarian Dishes by Kurma Dasa which you can purchase easily here: http://store.krishna.com/Detail.bok?no=721&bar=_shp_media-books

Brown Rice and Brown Rice Salad

This week we are going to visit brown rice. Although basmati is fabulous and yummy, it is not quite as healthy as brown rice and is completely different in taste and texture.

Brown rice is rice which has not had the naturally occurring bran and germ removed from it. When the bran and germ layer of the rice is removed it takes away some of the fiber and also the rice bran oil, which has been shown to lower some types of cholesterol.

Paneer/curd and Scrambled Curd

This week we are going to talk about something that is near and dear to my heart... Paneer!! Paneer is a homemade, non-aged cheese which is made by adding an acidic curdling agent to milk. This cheese is not suitable for melting and has a delicate yet extra delicious flavor. Paneer can be used in many many different dishes in a variety of ways.

Today I will share how to make paneer, and also how to make a delicious scrambled curd.


[Recipe by Pishima]

Khitchri and Puri

Hello again everyone,

This week I am going to share two recipes that, when made together, make up a fabulous and delicious meal. These two recipes are Khitchri and Puri. Khitchri is a full meal in itself but is extra delicious when served with Indian flat bread. These recipes are taken from a great cookbook titled The Hare Krishna Book of Vegetarian Cooking by Adiraja dasa.
[Available here: http://store.krishna.com/Detail.bok?no=369]

Khitchri: Boiled rice, dal and vegetables.

Quick and Easy Split Mung Dahl

As a vegetarian I am often asked how I get my protein. The simple answer to this is that I get protein from a variety of sources including beans, tofu, soy products, dairy products and delicious dahl.

As a child I loved to eat dahl with rice but my favourite was to roll up a chapatti (Indian flat bread) and dip it into my dahl. My daughter also loves dahl with rice and one of her favorite foods is kichari, a dish made with rice, lentils and vegetables.

Janmashtami Recipes

It's almost here! Our biggest celebration of the year, the birth of Shri Krishna. On this day hundreds of temples all around the world will be celebrating this holy day with chanting, dancing, fasting and of course feasting. For those of us who enjoy cooking, it is nice on this day to prepare some special dishes, things that you wouldn't just make for yourself, and then offer them to your home deities or even to a picture of Krishna. At some temples there is the opportunity to bring your preparation to the temple as an offering to the deities there, which can be extra sweet.

Ghee and Ghee Rice

After giving much thought to the single most valuable recipe I could share with beginner cooks, I have come to the conclusion that it just wouldn't be right if we all didn't know how to make ghee (pronounced like bee but with a g) I am also adding a recipe for basmati rice with ghee.

First Post

So, finally we are getting started! Welcome to all of the new subscribers who have joined in the past few months. My name is Pishima and I will be writing this newsletter on a weekly basis.

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