Meeholi Bhaji is an Assamese vegetable dish and has a wonderful confetti of colours and a fabulous mingling of flavours imparted by the different types of vegetable and the five-spice mix that is typical of this region. I took this recipe from a cook book by Mridula Baljekar.
This one is a very simple rasam made with few ingredients and without dal & tamarind yet it is very tasty. It can also be had like a soup especially in winters.
Methi is one of my husband’s favourite green vegetable. My daughter likes methi is form of parantha and my husband as sabzi. Here, is a simple methi sabzi which goes well with roti and/or rice.
Doodh Pak is a favourite in Gujarati homes. It is a luxurious dessert made from almond milk / puree that is cooked in saffron scented milk. It tastes excellent when served with fresh tropical fruits like Mango, Papaya, kiwis etc. I got the recipe from a cook book by Mridula Baljekar.
We always make mor kuzhambu during important festivals / pandigai (as called in Tamil). One of the easiest recipes of South India and one of my favourite too. Mor Kuzhambu is generally made with paruppu urundai or dried salty sundakkai with white pumpkin or okra (bhindi). My husband likes it with yellow pumpkin for the sweet, sour and salty taste. Here is the recipe with Keera Paruppu Urundai. I took the recipe from here. You can replace spinach with any greens. I normally soak all the dals for a minimum of 6 – 8 hours as soaked dals digest faster.