Cucumber Raita (Indian Yogurt Recipe)

Raita is an Indian condiment made with yogurt (dahi in Urdu). It's used in Indian cuisine as an "antidote" to spicy food. But the yogurt not only cuts the heat, it tastes great too.

Traditionally, raita is seasoned with cilantro, ground cumin, mint and red chili powder. For more texture, I added finely diced raw vegetables such as Persian cucumbers and tomatoes.

If you fancy a change of pace, you can try my “fusion” raita that uses a lot of French flavors and techniques. My husband Lulu loves it with khichdi!

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Indian Cluster Beans (Gawar Ki Phalli Recipe)

Cluster beans, also known as guar beans or cyamopsis tetragonolobus, are legumes that are very popular throughout India. They resemble flattened green beans and have an extremely hardy and crunchy texture, and they're usually cooked into a curry.

This version, gawar ki phalli (sometimes called gavar ki sabji) is cooked in sesame paste and curry leaves. It's one of the healthiest Indian dishes you can make because these beans are very low in calories. My husband Lulu's family is from Hyderabad and this bean dish was Lulu's paternal grandma Baji's specialty. Making this dish is quite labor-intensive because the beans need to be stringed and chopped. But the result is definitely worth the effort. Whenever I find very fresh cluster beans at the Indian market (blemish-free, green and relatively tender), I cook them right away as they don't store well in the refrigerator.

Note: Glossary of relevant Indian / Urdu cooking terms.

Gawar, gavar = cluster

Ki = of

Phalli = beans

Sabji, sabzi = greens, vegetables

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How to Make Granola

Granola is a fabulous breakfast food and snack our family enjoys a lot. Making granola is incredibly easy and is a great way to get children interested in cooking. The basic ingredients for granola are rolled oats, nuts, dried fruits and sweeteners. The girls decided to add puffed rice and bake-dried bananas. The little ones stirred the grain mixture and the big girls baked it until crispy.

It will come as no surprise to regular readers, but our family loves to eat. To satisfy our appetite between meals, we always have sweet or savory snack available in the kitchen. Granola makes a healthy and flavorful snack that everyone in the family enjoys. It’s packed with folic acid, which is especially beneficial for women. Plus, you can pack the granola in zip-top bags for your children's school snack or when you're on-the-go.

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Fresh Kyoho Grapes

Kyoho grapes [pronounced kee-oh-ho] are large, seeded, extremely sweet and juicy with meaty flesh. Like the Concord variety, this specialty grape is powdery and thick-skinned with a blackish purple color. I absolutely love Kyohos. There are several ways to eat them. You could peel them with a small paring knife because they are large enough but I think this method waste a lot of the precious juice inside. In my opinion, the best way to enjoy the fruit is to simply place a grape between your index finger and thumb, lean your head a little backward, gently squeeze the fruit until the flesh pushes through the skin, along with a generous amount of fragrant, sweet juice. Remove and discard the few seeds embedded in its flesh, and repeat.
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Vegetable Pasta with Zucchini Sauce

Zucchini pasta is my way of using all the zucchini we bought at the farmers' market last weekend. I cooked the vegetable two ways and combined them in this flavorful pasta dish.

First, one part of the zucchini is boiled in a large amount of water until soft and tender, then cooked the same way as I would baigan bharta (Indian-style eggplant spread) but instead of only adding liquid smoke and plain yogurt, I also mixed in a little cream cheese. The second step is to sauté the rest of the zucchini with other vegetables. I also used diced carrots, green beans and sun-dried tomatoes.

Once all the ingredients are cooked, I combine everything and the result is a scrumptious meal. The smoky aroma from the zucchini sauce is very delicate and the added vegetables balance well with the softness of the pasta. 

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