Tags

Showing Tag: "lentil" (Show all posts)

Mama ji and Mami ji--Happy 90th!

Posted by Veronica Sidhu on Saturday, September 28, 2019, In : Recipes 
 

   Auntie Surindera and Uncle Gurmit have been our role models and companions on this road called “Life”. I met them in Patiala, Punjab where they had made a home. Our eldest child, “Pauli" and their youngest child, “Dicki” were close in age and had a great time together. Now as Uncle and Auntie enter their 91st year, I wished to remember the beautiful time we enjoyed in Patiala and honor their great contribution to our lives and those of so many others. 
   It’s fitting that the...
Continue reading ...
 

LOVE IS IN THE AIR, Mukhani Daal

Posted by Veronica Sidhu on Tuesday, May 29, 2012, In : Recipes 

  

It was an honor for me this weekend to join in the celebration of Neeru and Supandeep’s joyful celebration. A typical Indian wedding is a glorious, colorful spectacle of devotion to God, family and friends. Celebrated with music, dance and fabulous food, no one who participates can help but feel the thrill and promise of bride and groom in their life together. But this time, sitting in the presence of these two wonderful children and their loving families was a truly moving experience...


Continue reading ...
 

Vegan Cooking Class, White Lentils (no onions or garlic)

Posted by Veronica Sidhu on Tuesday, January 12, 2010, In : Recipes 
Had a great time teaching three legume recipes on Sunday in Central Jersey. The hostess is a Taoist and vegan who invited 25 friends who wanted to learn more about cooking vegetarian meals. I made the Sweet and Sour Chickpeas, and Red Lentils with Fenugreek and Squash/Pumpkin from my book, along with a brand new recipe for white lentils which I'll share here. The group was amazed at the difference in taste among the recipes and how good they were! But anyone familiar with the range of dishes ...
Continue reading ...
 

Black Lentils with Beet Stems

Posted by Veronica Sidhu on Thursday, July 16, 2009, In : Recipes 
The village Punjabi cook doesn’t waste a thing, nor does she use many spices. When I saw a beautiful bunch of beets with bright green leaves and almost neon red stems, I planned to make three dishes—a roasted beet sald with walnuts and goat cheese with the beets, a mixed stir-fry with the leaves and, because I had a container of cooked black lentil thawing on the counter, a mahan dee daal with beet stems. Well, it was fabulous!

Black Lentils with Beet Stems

Yield: 6-8 servings

1 cup whole bl...
Continue reading ...
 

Yellow Chickpea Lentils with Long Squash (vegan) and Grilled Whole-Wheat Flat Breads (vegan)

Posted by Veronica Sidhu on Sunday, May 17, 2009, In : Recipes 
This is the one of (God willing) many opportunities to share my recipes with you. I wish to start off the year with two healthy recipes from my book Menus and Memories from Punjab: Meals to Nourish Body and Soul because they are really hearty -- stick to the ribs, yet low in fat and delicious! Lentils and bread are the base of the Punjabi diet. Punjabis don’t feel they have eaten a meal unless it has bread. This one is so simple, just flour and water -- but wait ‘til you taste them!


Yellow...
Continue reading ...
 
« Back to posts
 
 

Make a free website with Yola