Based on the principles of Ayurveda, we have prepared a lentil soup recipe for winter. This seasonal soup is made with pumpkin and ginger. The lentils used in this recipe are red lentils, which are naturally warm. The warmth of the ingredients, including warm spices, provides us with natural immunity and strength for the upcoming cold season.
Tomato curry is popularly known as 'onion tomato masala' in India. It is a base for many delicious curries. You can make this curry ahead of time and freeze it for months. Then, when you want to make a curry, reheat the curry and add beans, vegetables, meat, or even seafood, and your curry is ready. I hope you enjoy this classic base recipe.
This is an Ethiopian-inspired chickpea stew for the fall/winter season. It does take some planning, but I have seen that soaking raw red kidney beans and cooking them over three hours results in a better stew than using canned beans. I am offering a substitute for the Berbere spice, which is a quintessential spice in this recipe. You can find this spice at your local Ethiopian store or on Spice and Tea Exchange.
I learned this recipe for Eggplant Caviar when I was in Paris. It was being served at restaurants, and food magazines featured the recipe. Although in France, they bake the eggplant, I choose to roast it. Roast for 3 minutes on each side (12 minutes total) on the gas stove.
You can make stuffed bell peppers throughout the year. I have seen many recipes that prepare this dish using meat. However, I am showing you how to make this recipe with potatoes. This recipe is from my mom. She made this for us every once in a while.
