by Admin | Jul 17, 2025 | Whole Grains, Rice, and Pasta
It is hard to translate the word badi , as there is no counterpart to the badi or ground dal cake in American or Continental cuisine. Selected legumes (dals ) are soaked, drained and ground into either mild or highly seasoned paste. This is dropped on the drying trays...
by Admin | Jul 12, 2025 | Whole Grains, Rice, and Pasta
This relatively simple sweet rice is made regal by the color and flavor of saffron. The success of the dish depends on the delicate balance of flavors contributed by the rice, saffron and sweetener. Jaggery , light brown sugar, or maple sugar is the best sweetener for...
by Admin | Jul 10, 2025 | Whole Grains, Rice, and Pasta
Saffron—the dried stigmas of the saffron crocus—has been widely used in Vedic cooking for more than fifty centuries, despite being the world’s most costly seasoning. It is very potent: a good-sized pinch of high-quality saffron threads, with their brilliant...
by Admin | Jul 6, 2025 | Whole Grains, Rice, and Pasta
If you have a piece of fresh coconut in your refrigerator, try this recipe. It is quick, easy and delightful. The rice is cooked with whole sweet spices, and golden-fried coconut strips are folded in along with the chaunk (spices cooked in ghee or coconut oil), which...
by Admin | Jun 26, 2025 | Whole Grains, Rice, and Pasta
Rice and potatoes? A unique and surprisingly delicious pilaf. In this recipe, julienned strips of potatoes are marinated in yogurt and grated coconut and sautéed with seasonings until they are richly browned. Next, rice and peas are added, then cooked with the...
