Colorful Mini Peppers, Red Cabbage, Kidney Beans Warm Salad

Served as a warm salad, or a side for roti and naan, or along with fluffy jasmine rice, this versatile dish is a feast for the eyes as well as the tummy. The rich colors, the balance of texture and flavors, plus the ease of cooking makes it a favorite weeknight dish.

Ingredients
1 cup cooked kidney beans
2 cups chunky-chopped red cabbage
2 cups colorful mini pepper, chopped

1 lemon cut into wedges for serving
chopped spring onions for garnish
greek yogurt or sour cream for serving on the side

flavoring:
½ tsp turmeric powder
1 tsp brown sugar
1 tsp cayenne pepper
1 tsp lemon pepper

1 tsp coconut oil
salt to taste

Preparation

1. Heat the oil in a pan, add the veggies and beans, a pinch of salt and turmeric, saute
2. Add the flavoring ingredients, stir well,  cover and allow to sweat a bit at medium heat
3. Remove the lid, splash water if needed to finish cooking the veggies to desired crunch
4. Garnish with spring onions and serve with some lemon wedges and sliced green chilies and a dollop of sour cream or plain greek yogurt

Red Onion and Purple Cabbage in Roasted Gram, Almond, Curry Leaves Curry

Sometimes, the simplest of combinations brings about the greatest satisfaction.

I don't generally use much of roasted gram (aka Pottu Kadalai) mainly because it is not readily available. Every once in a while, I get it from the Indian store and use it in some dishes that feel like comfort food. Served with warm basmati rice, this curry or kozhambu is quite filling.

Ingredients
For the curry paste:
2 Tbsp roasted gram
⅓ cup almonds
1 jalapeño
20 curry leaves (double if preferred)
4 cloves of garlic
2 Tbsp grated ginger

Veggies: anything is fine
red/purple cabbage
red onion

1 Tbsp coconut oil
salt to taste
water as needed

Tempering: mustard seeds, cumin seeds, urad dal, 1 tsp coconut oil

Preparation

1. Grind the curry paste ingredients into a fine paste, keep handy
2. Heat oil in a pan, add the curry paste, saute a bit, then add the veggies, salt and enough water, cover and simmer over low heat, stirring often
3. roasted gram acts as a thickener, so, check for water often; when veggies are cooked through and the curry is at a desired thickness, remove from heat and add the tempering
4. Tempering: heat oil in a small pan, add urad dal; when it turns brown, add mustard seeds and cumin seeds; when mustard seeds pop, turn off heat and add it to the curry.
5. Stir well before serving with hot brown basmati rice

Opo Squash, Tomatillo, White Bean, Mango Buttermilk Soup

This mildly spiced tangy soup is a summertime favorite. Tomatillos and raw green mango adds a gentle sourness that is enhanced by buttermilk. Opo squash brings a watery balance to the dish while the beans adds a bit of protein and texture.

We've had yo-yo-ing temperatures lately-- in the 80s one day and down to 50s the next. It seemed like a perfect meal for that warm day.

Ingredients
2 Tomatillos
1 medium green raw mango
1 cup cooked white beans
1 cup diced opo squash

spices to grind:
4 Tbsp grated coconut
1 teaspoon peppercorn
½ tsp cumin seeds
1 tablespoon plain raw rice (acts as a thickener)

2 cups buttermilk
1 Tbsp coconut oil
salt to taste
½ tsp turmeric powder (optional)

Preparation

1. Grind the spices and keep handy
2. Heat oil in a pan, add the veggies and beans, some turmeric, salt, just enough water to cook the veggies; cover and simmer til veggies are cooked but not mushy
3. Add the ground spice paste, simmer for a few more minutes; stir in buttermilk, adjust salt to taste and turn off heat
4. Serve warm or cold

Spicy Lentil Balls with Kale, Eggplant, Bell Pepper, Zucchini

Lentil balls (Paruppu urundai) sambar was a favorite when I was young; and of course, my mom made the best lentil balls sambar. Growing up vegetarian, and looking back at the amazing array of vegetarian foods I got to eat, I am always eager to share some of these recipes with friends who feel limited by their choice of vegetarian diet - salads are fine; steamed broccoli and cauliflower are nice; creamed corn and blanched green beans are wonderful, but that is not all. There's so much more.

Anyway, lentil balls can be made ahead (as in the paruppu urundai kozhambu recipe), steamed and then frozen for later use. Thaw before incorporating it in recipes. This time, I added some tomato paste, sambal oelek, cayenne pepper powder and paprika to the soaked-and-ground lentils before forming balls and steaming them. Hence the "spicy" lentil balls.

The combination of bell peppers, eggplant and zucchini is quite irresistible for me. Sauteing these three with some red onions and a touch of garlic, with a sprinkling of salt and turmeric powder gives off a heady aroma that is utterly appetizing.

Ingredients
6 to 8 lentil balls
2 cups chopped kale
1 cup diced eggplant
1 cup diced zucchini
1 cup diced green bell pepper
½ cup diced red onion
1 tsp turmeric powder

2 Tbsp tomato paste
1 Tbsp minced garlic
1 Tbsp cumin powder
1 Tbsp coriander powder
1 tsp sambal oelek
1 tsp brown sugar
salt to taste
oil as needed
water as needed

Preparation

1. heat the oil in a pan, saute the onions, garlic, tomato paste with a dash of salt and turmeric powder
2. add the rest of the veggies and spices, a cup of water, cover and allow to simmer
3. slide in the steamed lentil balls and simmer till the flavors infuse into the balls
4. serve warm with basmati rice or roti