India is the second-largest producer of peanuts in the world, after China, and vegetarians make ample use of the protein-rich product by adding it to their meals, either cooking it along with vegetables and legumes (peanuts are a legume too, of course), or by adding...
Gojjus, beloved by the Madhwa Brahmin community of Karnataka, are hot, sweet, and sour relishes, usually eaten with rice. This gojju, a kind of chutney, may be served as such with most Indian meals, but I love it as a dip with crackers or oatcakes, or, better yet,...
During the four-month rainy season in the hills of Coorg (southern Karnataka), most people get their food by foraging in the dense forests that surround the rice fields and the massive coffee plantations. It is an age-old tradition followed by the rich and poor alike....
Crisply fried okra is eaten all over India. I remember that in our family we cut the okra into thin rings, fried them until very crisp, then ate them with a sprinkling of salt, amchoor (sour green mango powder), and some chili powder. In Tamil Nadu, where crisp foods,...
PREP: 25 minutes BAKE: 8 minutes CHILL: 2 to 4 hours OVEN: 375°F MAKES 6 servings 1 8-ounce package (8) refrigerated crescent rolls 1 8-ounce package cream cheese, softened 1⁄3 cup mayonnaise or salad dressing 2 tablespoons thinly sliced green onion (1) 1⁄2 teaspoon...
PREP: 25 minutes BAKE: 50 minutes OVEN: 325°F MAKES 12 servings 2 cups fresh corn kernels (4 ears) or frozen whole kernel corn 1 cup chopped green sweet pepper 1⁄2 cup chopped onion (1 medium) 2 cloves garlic, minced 2 tablespoons vegetable oil 2 16-ounce tubes...
PREP: 25 minutes MARINATE: 2 hours GRILL: 8 minutes MAKES 4 servings 4 5- to 6-inch portobello mushrooms 1⁄4 teaspoon salt 1⁄4 teaspoon ground black pepper 1⁄2 cup dry red wine 1⁄4 cup olive oil 3 tablespoons snipped fresh parsley 4 teaspoons snipped fresh oregano 4...
PREP: 20 minutes MARINATE: 30 minutes GRILL: 8 minutes MAKES 4 servings 1⁄4 cup lime juice 1 tablespoon olive oil 1 tablespoon chili powder or 2 teaspoons adobo sauce from canned chipotle peppers in adobo sauce 4 cloves garlic, minced 3⁄4 teaspoon ground cumin 1...
PREP: 30 minutes GRILL: 20 minutes MAKES 6 servings 3 medium red, yellow and/or green sweet peppers, sliced 1 large onion, sliced 2 tablespoons olive oil 2 teaspoons fajita seasoning 3 cloves garlic, minced 1 8-ounce package fresh button mushrooms, halved 1 medium...
PREP: 20 minutes GRILL: 5 minutes MAKES 6 servings 1 20-ounce jar refrigerated mango slices, drained 11⁄2 teaspoons Jamaican jerk seasoning 6 7- to 8-inch whole grain flour tortillas 1 15-ounce can black beans, rinsed and drained 1 11-ounce can whole kernel corn with...
