Pakora Kale Crisps

Kale with all the taste of pakora and none of the draw-backs of deep-frying!

Beet Stem Curry (Dahta)

If your garden is overflowing with beets, then you’ve likely also got tons of beet stems to make use of. Try this!

Samosa Pie

This one I owe to my sister. It’s chatting in her kitchen on a Sunday evening that I witnessed her bake samosa filling into a pie crust and mentally declared it genius.

Spicy Tomato Soup

A thick and unctuous tomato soup, fragrant with Indian spices and naturally sweetened with lots of squash and a wee bit of beets.

Awesome Indian-Style Veggies and Grains

As so often happens, the recipe I ended up making was nothing like the one I’d initially planned on.  For starters there isn’t even any pineapple in it and the point of the exercise when I began was to use some of the pineapple that’s ready on the kitchen counter.  But it’s a good thing…

Making a Killer Curry Powder

Let’s start by getting this out of the way: Curry Powder is not East Indian cuisine.  Not by a long shot.  In Indian cuisine, curry is a labour of love with a masala (spices) made fresh for a dish pretty much every time.  The spice blends used will vary by dish, by region and by…