Pure Vegetarian By Lakshmi

A Poor Man’s Feast

2012-02-25T13:46:00.010+02:00

Khichdi, khichri, khichdee, khichadi, khichuri, khichari, khicri, khecheri and many similar names (that don’t sit well with a Western tongue) refer to a nutritionally balanced stew of rice and pulses, depending on the region it is prepared in. Despite of the linguistic acrobatics, the genius of Indian cuisine lies in the simple recipes. This poor man’s feast is combined with high quality grains,

Beetroot Soup & Little Pies

2012-02-17T09:36:00.021+02:00

Awhile ago my husband, who doesn’t usually care for soups, fell sick with flu. He lost his ferocious appetite and for days desired only soups. It gave me a rare opportunity to experiment in the kitchen. This beetroot soup is one of the better ones I came up with. And, oh, it goes so well with lovely broccoli and cheese pies. We eat beetroots often. They are colourful and fun vegetables. I

Going Raw!

2012-01-11T18:54:00.014+02:00

Happy New Year! And beautiful winter to everyone! How about a healthy diet reform for a month? No sugar and processed food? There is a guest post at Indian Simmer (thank you, Prerna) with a raw pastry recipe & refreshing smoothie. Plus a daring interview about my food philosophy. Stay warm! Thank you.

Citrus Cake

2011-12-12T19:35:00.014+02:00

Days are getting darker and darker. The arctic lack of light creates a sub-human environment. My camera is able to perform indoors an hour or two a day. It is difficult to coordinate cooking, photographing and the rest of daily duties when there is such a short burst of daylight. Therefore I will concentrate on other responsibilities for the time being and return to blogging in January or

Green Smoothie

2011-12-04T00:47:00.004+02:00

Pre-Christmas detox, anyone? Liquid salad. Thank you.

Baked Cheesecake

2011-11-26T15:51:00.017+02:00

This is one of those recipes I whipped up with whatever was at hand. Usually the method works, sometimes not. With paneer, smetana and cream it is impossible to fail. Smetana is an Eastern European specialty made by souring heavy cream. Depending of the amount of fat, the consistency varies from creamy to buttery. The famous Ukrainian borsch is served with it, as is the Russian blini. In Poland

Pulla

2011-11-23T21:31:00.004+02:00

As an introduction to Finnish language, I will teach you an important word that is easy to pronounce. In case you ever get stuck here and are forced to communicate with the natives in the matters of food, it might save you from being served some of the unflattering dishes known as the local cuisine. That is, of course, if turnips and fermented barley malts are not on the top of your diet. I don’t

Fig tart & frozen pecan pudding

2011-11-18T18:00:00.029+02:00

Combining food items is often done intuitively. You just know almonds and apples, or beetroots and a pinch of sugar, go well together. But if we think about it closely, the same universal principles of match-making apply to any other relationship! Everything has an inherent quality and nature that comes out and flourishes when in harmony with a given form. To understand how each ingredient

Pasta With Sage & Pinenuts

2011-11-15T20:31:00.015+02:00

Some years ago I saw a documentary film about student life around the world. The students lived in various establishments, had different hobbies and hairstyles. But there was one thing that united them: pasta! In every nook and corner of the planet, the younger generation is nurtured by it. It is economic and effortless to make, and it fills the belly. In Italy it may be served as the first

Tomato Circus In Town

2011-11-13T13:29:00.013+02:00

It was a grey and rainy day when I saw the colourful carnival performed by these heirloom tomatoes on the market. There was no return from a short but cute romance. Good looking doesn’t always correlate with a noble character, but in this case, the tomatoes tasted as fresh and sweet as they looked. There were plenty and they were lasting. Besides a galette and oven roasted preserve, I cooked a

Carrot & Squash Cupcakes

2011-11-09T19:06:00.016+02:00

Are we going to have one of those sugar-free days today, my husband asked this morning. Don’t let the innocent tone deceive you. It translates to: you better make something sweet! It turned out to be a good idea. Because I had leftover squash and carrots, I made cupcakes. In addition to cake-flour, I used potato-starch and wholegrain spelt in the batter. Potato-starch is excellent in cakes. It

There was a cake

2011-11-06T18:48:00.009+02:00

This basic eggless cake recipe has never failed me. I’ve made layer-cakes, fruitcakes and cupcakes with it. The secret lies in a right type of flour. For an airy and soft cake the correct flour has low viscosity and protein content. It is milled from the inner core of the grain. For the best result, cake-flour cannot be substituted by all-purpose flour. Making cakes is a lot of fun. There is a

Under construction

2011-10-23T21:26:00.017+03:00

When I started the blog I was hoping my husband and two of my friends, Cintamani and Xiaolu, will be pleased and visit. The amount of traffic has taken me by surprise. I’m wondering if I’m getting someone else’s statistics by accident. From the perspective of the hermitage and quiet solitude I live "in the real world", it seems unlikely to reach as far and wide. When things get complex, I have a

Harvest Lunch

2011-10-20T14:59:00.075+03:00

The ground is hidden under a golden quilt of fallen leaves and the landscape is painted with colours. Admiring the beauty of the withdrawal season, autumn, makes me count the blessings. There is so much wealth in life, in and around us. Money and fame are what most people are driven by. In these days, success is measured by ownership to assets and riches. However, life is but a cycle of seasons

Is It Laddu?

2011-10-13T22:18:00.034+03:00

In case some of us are not yet fluent in Sweet after the previous post, let’s stay on the topic and exercise more. Laddu comes from the Sanskrit word transliterated as ladduka or lattika, meaning a small ball. It is a simple confection cooked with flour, sugar and ghee or butter. The recipe I’m offering today comes with a twist. Unlike the laddus I’ve tasted in India, this version is soft and

Cooking With Kurma

2011-10-03T14:59:00.049+03:00

My Indian mother, Italian uncle, French brother, British teacher... The list goes on and sounds like an international mafia, but is not! These affectionate attributes belong to an Australian vegetarian guru, Kurma Dasa, to whom I’ve turned countless times in a need of cooking instructions. His book, Great Vegetarian Dishes, introduced me to the culinary field from boiling rice to making sweets.

Mild Pumpkin Soup

2011-09-23T16:59:00.013+03:00

Pardon my prolonged absence from the blogsphere. The season changed and I got carried away with new adventures in the fresh air and torrents of rain. I have never welcomed autumn as wholeheartedly as this year. I’m pushed to take long morning walks when it is still dark. There is a cool but soft breeze and a strong aroma of decomposing soil. It is comforting and surprisingly energizing. There is

Summer With Polenta!

2011-08-01T16:24:00.017+03:00

I’m one leg out the door on a holiday to Warsaw, Poland, and not sure when I have an access on Internet next time. In the meanwhile, there is a little guest post on my friend Harini’s blog Tongue Ticklers about a dish that I call Summer. It embodies the best of my favourite season. When I’m able to post again, it will be about a wonderful person I’ve never met face to face, but to whom I own any

Beans, Paneer & Cashews

2011-07-28T14:01:00.029+03:00

We learnt about the tragic accident upon arriving at the farm. Two days ago a thunder had killed two pregnant cows on the pasture. It had been a horrific sight. The farmer had tears in his eyes when he was talking about it. Five of his cows had survived. It is a small organic farm 15 minutes drive from our home. The moment you take a turn from the main road, you shift 50-60 years back in time.

Beets & Greens

2011-07-24T18:09:00.021+03:00

I know. The picture looks like a mess. It is a mess. Please, don’t let it discourage you from trying beets out. They make a grounding and colourful lunch. They are one of the most interesting cooking ingredients. Their unusual, caramelized flavour is drawn out by roasting. If green vegetables and spinach are on the top of your favourites, beets won’t disappoint you. Their stalks and leaves are

A Quick Snack

2011-07-21T23:03:00.025+03:00

What situation inspires you the most in the kitchen? It is when you have rested well and planned a menu in advance? Is it when you scurry home with a shopping bag full of exciting goodies? Is it when cooking for guests makes you drool in anticipation of what you are going to indulge them with? Think about it. In the meanwhile, let me tell you what gives me a kick. It has happened hundreds of

Wild Blueberry Pie

2011-07-18T14:43:00.024+03:00

When you are baking cakes and pies, don’t wash laundry, even a machineful, at the same time. Once you go to hang the clothes on the lines outside, rest assured, a neighbourhood lonesome will scent you down. Usually she is an elderly lady with a rampant need to share her medical history. By the time she wraps it up by blurting “my death is inevitable”, the laundry will be dry. Your baking, on the

Spinach & Paneer

2011-07-12T19:07:00.024+03:00

Have you ever thought why spinach and other green vegetables are portrayed as undesirable in children's books and shows? It dawned to me when travelling in Romania in the winter of 1991. (Sounds like a hundred years ago!) The country was still in a transition after the revolution and execution of President Ceausescu. The shops were empty. Only canned, preserved spinach was available for cooking.

Okra, Basmati & Kadhi

2011-07-09T21:36:00.035+03:00

Okra must be the prettiest fruit pod among the perennials. When cut into slices the pieces look like small flowers. However, its beauty comes with controversy. It is mucilaginous and turns into slime if cooked without precaution! In some cultures gooiness is considered virtuous, lending an exotic character and texture to food. I’m glad I was introduced to okra in India, where it is usually fried

Warm Summer Salad

2011-07-03T17:47:00.038+03:00

Today was supposed to be the Grand Opening of this site. I’ve planned it for months. I wanted to make sweets and cakes and goodies for the first official post. My workshop is lined with garlands and pennants. A podium is set for a festive shooting. A short speech is prepared, and Facebook and Twitter accounts are opened which, by the way, I once alleged never to do. And then, nature struck! My