Sunday, October 13, 2019

Cilantro Pesto, Vegan and Oil-free

Beautiful emerald green Cilantro Pesto, Vegan and Oil-free, has an amazing number of uses; it is fabulous as a dressing mixed with veggies, bean, and grain salads, as a sauce stirred into hot/cold pasta, roasted veggies, and soups, spread on sandwiches and wraps, as a dip for warm bread, as a marinade for tofu, or diluted with some lemon juice to make a delicious salad dressing.... the list goes on. It makes a great appetizer too: Swirl a spoonful or two into Hummus or place a spoonful in a small saucer to serve with your favorite warm breads/tortillas. This beautiful pesto, which is quite similar to the Indian fresh chutneys, can have a little kick to it if the Jalapeño chile has some or all of the core left in.


Almonds, pistachios, cashews, coconut, or other seeds could be substituted for the pepitas; if using coconut in place of pepitas, it does not need roasting; fresh, frozen, or dried unsweetended coconut maybe used.

A cooked onion maybe added while processing the pesto.


1 large bunch fresh Cilantro, about 2 cups packed
1-2 cloves fresh Garlic
1/2 tsp Salt
1/4 cup Pepitas (Pumpkin seeds) OR other nuts/seeds, toasted
1 Jalapeño chile, cored for a mild pesto
1 tsp dry roasted Whole Cumin Seeds, ground fine
1-2 fresh Limes/Lemons, juiced


Roast the nuts/seeds you are using in a dry skillet without any oil to a pale gold. Remove from heat. Place the toasted seeds on a heat-resistant plate or bowl and set aside to cool.

Sort the cilantro to remove weeds and yellow or spoiled leaves. Wash thoroughly in several changes of fresh water. Drain well and trim off brown ends of the stems.

Peel garlic and trim the stem end.

Stem and cut Jalapeño -  for a mild pesto remove the core with the seeds and membranes using a teaspoon and discard; leave core in and/or use more chiles for a spicy pesto.

Place all the ingredients with half of the lime juice and process in a food processor container fitted with the metal blade or a blender until finely puréed. You may have to scrape the sides to push all the ingredients into the blades a few times. Taste and add more lime juice or seasonings to taste.

Spoon into a clean, dry glass jar and keep refrigerated until needed.


Saturday, October 12, 2019

Black-eyed Peas With Greens, Kerala Style (For New Year's Day or Any Day)

Black-eyed Peas With Greens was inspired by the Kerala style stews; this stew is an amalgam of ingredients found in both the U.S. and India. Tasty, Simple, good and good for you, what's not to love? Black-eyed Peas With Greens can be enjoyed as a soup or stew depending on the amount of water you add. Black-eyed Peas With Greens is fabulous traditional fare for New Year's Day to bring good luck and good health!

Other greens such as Chard, Kale, Collards, etc maybe added instead of spinach; but these greens are sturdier than spinach and would need more time to cook. Add them at the same time as the black-eyed peas to the pot and simmer until desired doneness is achieved.

Note: Black-eyed peas cook relatively quickly even when unsoaked; so soaking is beneficial but optional.


2-3 Tbsp Coconut, dried unsweetened
1 tsp Cumin Seeds
1 dried hot Red Chile

1 cup Black-eyed Peas, cooked until soft
1 small Onion, finely diced
1 clove Garlic (optional), minced
3 Celery ribs, diced
1 Tomato, diced
1/2 tsp Turmeric
8 oz Spinach, coarsely chopped
Kosher Salt
Freshly ground Black Pepper to taste
1-2 Stems Curry Leaves, finely sliced


Sort, soak if desired, and cook the black-eyed peas in water to cover until soft but not mushy.

Masala: While the black-eyed peas are cooking, combine the following and grind finely using a blender with about 1/4-1/2 cup of water. Set aside.

In a large pot, cook the onions and celery with a pinch of salt and a sprinkle of water until softened. Add Turmeric, garlic and tomato and cook for a couple of more minutes.

Tip in the cooked black-eyed peas, and coconut mixture and bring to a good rolling boil. Add a little boiling water to get stew or soup consistency. 

Stir in the spincach and cook just until wilted. Remove from heat. Stir in the pepper and curry leaves.

Cover and let rest for 5 minutes. Taste and adjust seasonings. 

Serve hot in bowls by itself or over cooked grains.


Thursday, October 10, 2019

Green Papaya/Chayote Squash Salad With Lime Dressing

Green Papaya/Chayote Squash Salad is a refreshingly delicious, crunchy, and flavorful salad that can do double duty as a salad of course and a lovely starter or snack. I love to use green papaya but cannot always find it; chayote squash or jicama are great substitutes!

For best results, the veggies should be cut into match stick size julienne pieces or large shreds; but not finely grated. This is where you can show off your fancy knife skills or practice it!

This is a great make-ahead salad; prepare all the ingredients upto a day ahead; mix the salad with the dressing 10-15 minutes before serving.

Note: If you use seasoned rice vinegar, omit sugar as the vinegar is already seasoned with it.


1 Green Papaya/Chayote, peeled and coarsely shredded
1 Carrot, peeled and coarsely shredded
1 Jalapeno chile, cored and thinly sliced
2 Green Onions, white and green parts, sliced diagonally
1/3 cup EACH fresh Mint & Cilantro, finely chopped
2 Tbsp Unseasoned Rice Vinegar
2-3 tsp Jaggery or Brown Sugar
2-3 Limes
4-5 fresh young Lime leaves OR1 tsp Lime Zest
1 Tbsp Minced Ginger
1 clove fresh Garlic, finely mashed
1/4 - 1/2 tsp Ground Red Pepper (cayenne) (optional)
Salt and freshly ground Black Pepper to taste
Black Sesame seeds


Combine the rice vinegar, sugar, juice from 1 lime, lime zest (if using finely sliced lime leaves, add to the veggies rather than the dressing) ginger, garlic, red pepper if using, and salt & pepper. Mix well.

Toss the veggies, herbs, and dressing together in a large bowl; taste and add more lime juice or other ingredients as needed.

Cover and chill for about 10-15 minutes before serving.


Tuesday, October 8, 2019

Smoky Almond/Mame Pâté With Caramelized Garlic (Almond & Soy Bean Pâté)

Delicious Smoky Almond/Mame Pâté makes a lovely appetizer, snack or even a meal especially when piled on a toast or salad! This is similar to the other wonderful recipe Chickpea Salad Spread. I am using the Japanese word for bean here as I like the sound of it!

I thought I had a perfect name for the lovely brignt carrot-colored Pâté until I introduced it to friends as "Sal-None Pâté"; one friend had a hugely violent reaction and chided me for picking a horrible name! Her aversion to the name was so strong that I gave up the idea. Oh, the things One does to appease one's friends' sensibilities! :-)


Soak and cook the soy beans until soft but not mushy. Check How to cook beans for info on cooking the beans. You may also use canned beans.

If soy is not an option, use cooked great northern or cannellini beans instead.

Roast or cook the garlic cloves until they are soft and golden. Uncooked garlic maybe used also but will have a different flavor profile.


2 cups cooked Soy Beans (see Notes)
1/3 cup Toasted Almonds
1-2 cloves Caramelized Garlic (1 tsp)
1/4-1/3 cup Vegan Mayonnaise
1-2 Tbsp Dijon type prepared Mustard
1 Carrot, finely grated
1 rib Celery, minced
1/4 cup Dill Pickles/Cornichons, minced
1/2 tsp Smoked Paprika
1/8 tsp ground White Pepper
2-4 Tbsp Lemon Juice, to taste
2 Tbsp fresh Parsley, finely chopped
2 Tbsp Fresh Dill, finely chopped
Salt, Pepper to taste

Optional ingredients
1/2 small Red Pepper, finely minced
1/4 - 1/2 tsp Cayenne
2 Tbsp Nutritional Yeast, or to taste


If the soy beans are freshly cooked, drain (reserve cooking broth for soups or other uses) and let  cool completely.

Place the almonds in the bowl of the foodprocessor fitted with the metal blade. Pulse until the nuts are chopped well into crumbs and without any large chunks. Pour into a bowl and set aside.

In the same bowl of the food processor, add celery and the fresh herbs and pulse a couple of times. Spoon into the nut bowl. 

Tip the drained soybeans into the processor bowl and pulse a few of times until finely chopped but not pureed. If you like a smoother texture, go ahead and process until desired consistency is reached.

Add the rest of the ingredients (start with the smaller quantities of some of the items and add more as needed) and the reserved almonds mixture; pulse a few times just until mixed well. 

Taste and adjust seasonings, add a little more carrots or celery, etc. Mix well.

Scoop out the Pâté into a clean container, cover tightly, and let chill for at least 30 minutes. The Pâté is better if it is made a few hours ahead to meld the flavors. 

Pâté may be made a couple of days ahead and reserved in the fridge until needed; tastes fresh for about 5 days or so.

Serve Smoky Almond/Edamame Pâté cold or cool on toast, as filling for sandwiches or wraps, or as a dip with veggies, crackers, and chips.


Monday, October 7, 2019

Cauliflower Lemon Rice (Grain-Free Lemon "Rice")

Cauliflower Lemon "Rice" (Grain-Free Lemon "Rice") is a delicious alternative to the fun and fabulous traditional Lemon Rice using finely chopped (riced) cauliflower instead of rice. This is a delectable recipe that is easy for family meals or potlucks.

Serve Cauliflower Lemon "Rice" with crunchy papadams and your favorite curries as well as  Lemon Rice, Tamarind, or Yogurt Rice. To live for!!

Note: Heat the cauliflower just until heated through; remove promptly from heat as soon as it reaches desired tenderness. Since the cauliflower is finely chopped, it will become mushy if cooked too long. Mushy = No fun.

2-4 Servings


4 cups Cauliflower, riced (finely chopped)
1/2 - 1 tsp Oil (optional)
1/2 tsp Brown Mustard seeds
1 hot dry Red Chile, whole or broken into two
1 small pinch Asafoetida
1 stalk Fresh Curry Leaves, finely sliced
Sea Salt to taste
1/4 - 1/2 tsp Turmeric
2 Limes/Lemons

1/4 cup Roasted Cashews
Fresh Cilantro, chopped


Heat a large skillet and add the oil if using, mustard seeds, chana and urad dal, along with the red chile. Cook stirring over low-medim heat until mustard seeds pop.

Add asafoetida, curry leaves and the cauliflower rice; mix well.

Sprinkle a generous pinch of salt along with the turmeric and cook until the cauliflower is heated through just tender. Turn off the heat and let cool a little.

Squeeze one of the limes/lemons and fold with a thin spatula to mix gently but thoroughly. Taste and add more as needed. 

Set aside covered for about 5 minutes for the flavors to meld.

Serve hot, warm, or at room temperature garnished with your favorite toppings. Delicious!


Sunday, October 6, 2019

Rice Noodles/Sevai II - Puli (Tamarind) & Thair (Yogurt) Sevai

Puli (Tamarind) & Thayir (Yogurt) Sevai are delicious South Indian gluten-free Rice Noodle treats, prepared for breakfast, brunch, lunch or dinner. These make fabulous picnic fare as they travel well and can be enjoyed at room temperature. Dried rice noodles, readily available in Indian and Asian Markets, make quick work of making these wonderful dishes. 

Once you have cooked the plain sevai (rice noodles), it is transformed by adding the appropriate ingredients. Puli (Tamarind) Sevai is one of our all time favorites as is Thair (Yogurt) Sevai. Both are prepared in similar ways as Tamarind Rice and "Yogurt" Rice.

Plain Sevai

8 oz dry Rice Sevai aka Rice Noodles or Sticks

Prepare the sevai according to the package directions and drain well. If you salt the water to cook the sevai, you may not need much additional salt afterwards. Spread the sevai on a large platter to cool so they don't all stick and clump together into one big mass. Use the sevai in the following ways or check out Rice Noodles I; 8 oz of dry sevai should provide about 5-6 cups cooked, enough for the following recipes.

Divide the cooked noodles by taking out what is needed for Tamarind Sevai; what is left should be enough to prepare the Yogurt Sevai.

Quick Puli Or Tamarind Sevai - Peanuts are great here although cashews or almonds are good too. The brown chickpeas also go well with puli sevai. If Indian Sesame oil is unavailable, toast the seeds and seasoning without any oil and add about 1/2 teaspoon Chinese style toasted sesame oil when mixing with the noodles at the end.

Puliyodharai/puliyogare mix makes it easy to prepare Tamarind Sevai practically instantly; it is readily available in Indian markets; I like Mother's, Shakti, or MTR brands.

Serves 4


½ Tsp Oil, preferably Indian Sesame Oil
½ Tsp Brown Mustard seeds
1 Tbsp Chana dal
1 Tbsp Urad dal
1 pinch Asafetida (Hing powder) (optinoal)
1-2 dried Red Chiles, broken into two
1 sprig of fresh Curry leaves, finely sliced

1/4 - 1/2 Tsp Turmeric
2-3 Tbsp Puliyogare Mix
3 cups Cooked Plain Sevai (see above)
Salt or to taste
2 Tbsp toasted Peanuts or Cashew pieces
1 Tbsp Toasted Sesame Seeds


Have ready cooked sevai according to the package directions, drained well, and cool.

Heat a Kadai (Indian wok), a 2-3 quart pan, or a large skillet over medium heat.

Add the oil, mustard seeds, Chana dal and Urad dal along with the red cchile when the oil is hot; lower the heat and cover with a lid to keep the mustard seeds from escaping when the mustard begins to pop.

When the mustard seeds finish popping, add the asafoetida quickly if using, along with the curry leaves; cook for about a minute until curry leaves change color slightly.

Stir in the Puliyogare mix; stir for a few minutes or until well mixed. Remove from heat.

Mix in the sevai gently but thouroughly. Taste and add a little Salt if needed.

Serve warm or at room temperature garnished with the sesame seeds and cashews/peanuts.

We enjoy the Puli Sevai with Chopped Salad with lots of tomatoes, a whole bean Chundal/SundalAviyal, or Non-Dairy Mor Kuzhambu, and papadams.


Yogurt (Thayir) Sevai

4-6 Servings


2-3 cups cooked Plain Sevai

2 cups Non-dairy Yogurt
1 tsp Sea Salt

1/2 tsp Brown Mustard Seeds
1 hot Green Chile, cored and minced
1 Tbsp fresh Ginger, grated
1 Stem Curry Leaves, sliced
1 pinch Asafetida (optional)

To Serve:

Roasted Cashews
Finely chopped Cucumber or grated Carrots
Pomegranate Arils, Ripe Mango cubes, cut sweet grapes, etc 
Mango or Lemon Pickles
Gothsu or other curries


Combine the cooked sevai with the yogurt and salt in a bowl.

Heat a small pan and add the mustard seeds. When they begin to pop, add the asafetida.

Remove the pan from heat and carefully stir in the ginger, green chile, and the curry leaves with a pinch of salt.

Return to heat, add a teaspoon of water if too dry, and cook until the green chiles are softened.

Pour the spice mix over the noodle-yogurt mixture; stir well and check for seasonings; add a little salt if needed - yogurt sevai should have some salt but not be salty.

Let sit covered for about 30 minutes if you can wait :-). Yogurt Sevai gets better with a little rest allowing all the flavors to combine and marry. Yogurt Sevai is best the same day it is prepared.

Any leftovers may be stored in the fridge and served gently warmed as cold hardens the noodles.

Serve at room temperature. Sprinkle each serving with cucumber, carrots, pomegranate arils, mango cubes, chopped roasted cashews, etc if you like.

Traditional accompaniments are Mango/Lemon Pickles, Eggplant or another type of Gothsu, any curry, fried yogurt chiles, etc.


Friday, October 4, 2019

Paruppu Thogayal (Hummus-like Dal Chutney)

Mild and savory Paruppu Thogayal is a delicious hummus-like thick chutney or spread. It is practically instant because the dal is toasted and you don't have to prepare and cook the beans as in traditional hummus! It is usually served with tamarind flavored stews or kuzhambus like Vathal Kuzhambu I or II and Rasams. Paruppu Thogayal is wonderful with chapatis, toast, crackers, raw veggies, or mixed with freshly cooked rice or other grains. 

Frozen grated coconut is available at Indian and Latino markets. If fresh or frozen coconut is not available, use unsweetened dessicated coconut which is sold in Indian as well as middle eastern markets.

Makes about 1 cup


1/2 cup Yellow Mung dal or Toor dal
1/2 tsp Whole Cumin Seeds
1/2 tsp Whole Black Pepper
1/2 tsp Sea Salt or to taste
1 dried hot Red Chile (optional)
1/4 cup fresh/frozen coconut


Toast the dals, cumin, pepper, and chile if using in a dry skillet without any oil until the dal is lightly roasted and fragrant; pour into a plate and let cool.

Place the toasted ingredients along with the coconut and salt in the carafe of a blender.

Add water a little at a time and process into a thick chutney.

Scrape into a serving dish and serve.  If not serving right away, keep covered in the fridge until needed.

Paruppu thogayal will stay fresh if stored in clean jars or containers with lids in the fridge for about a week.  Enjoy!!

Chili Tofu

Succulent, saucy and pleasantly spicy Chili Tofu is an adaptation of the popular chili paneer and example of the Indo-Chinese fusion recipes. Flavored with tamari, ginger, garlic, coriander and cumin, it is the perfect blend of two distinctive world cuisines. Serve with rice, rice noodles, corn/rice tortillas for a delicious starter, lunch or dinner.

Use Thai chiles or serranos without removing the core for spicy hot Chili Tofu.

Roasted Tofu maybe used in this recipe; prepare it without the herbs and adjust the amount of spices as there is some in the roasted tofu also.

4-5 servings


1 tsp Garlic paste
1 tsp Ginger paste
2 tsp Corn Starch
1 tsp Tamari/soy sauce

Chili Tofu: 
1 14-oz block extra-firm Tofu 
1 large bell pepper (any color), diced
1 green Chile, like Serrano, cored and minced
1 tsp Oil
1/4 tsp Cumin seeds
2 tsp ground Coriander seeds
1/2 tsp freshly ground Black Pepper
1 large Onion, diced
1-2 cloves  Garlic, mashed (1 tsp)
1 tsp Ginger, grated
1 cup Tomato Puree
1 tsp Corn starch mixed with 1/4 cup water
1-2 tbsp Tamari/soy sauce
Salt to taste
1/4 cup Fresh Coriander (Cilantro), chopped
2-4 Green Onions include white and green parts, thinly sliced


Swaddle tofu in kitchen or paper towels and place in a colander for 30 minutes with a heavy weight on top, to press out excess water. Cut the tofu into 1-inch cubes and place in a bowl.

Mix the marinade ingredients with enough water (about 2-3 tablespoons) to make a paste. Spoon over the tofu and toss to coat.

Heat the oil in a nonstick or cast-iron pan and swirl to coat the surfaces well. Cook the tofu cubes over low-medium heat flipping to cook each of the sides until they are golden-brown on all sides. Remove to a plate.

Heat the cumin seeds using the same skillet or pan. When they dance and pop, add the ginger and garlic and onion.

Cook until the onions become softened and translucent. Add the coriander, black pepper, and minced green chile and cook for a couple of minutes unitl they soften.

Add the tomato puree and cook until saucy and thickened, about 7-8 minutes.

Add the Bell pepper, and stir until the bell pepper starts to soften and turns bright green but still has a bite, about 2-3 minutes.

Gently add the tofu cubes and turn to coat them with the sauce.

Add the tamari or soy sauce to the cornstarch slurry and pour over the tofu; this will give the tofu a nice shiny glaze. Cook stirring until sauce thickens and coats the tofu and veggies.

Remove from heat and let rest covered for 5 minutes.

Serve hot sprinkled with  the chopped coriander(cilantro) and green onions.


Wednesday, October 2, 2019

Rice Noodles I - 3 Ways - Simply Seasoned, Lemony, & Coconut (Quick Sevai - Simple, Elumichai, & Thengai)

Sevai or Rice Noodles are popular South Indian dishes one can cook up in a jiffy nowadays with dried rice nooldes for a quick and delicious gluten-free treat for breakfast, brunch, lunch or dinner! Plain dried rice noodles are readily available in Indian and Asian Markets.

Simple sevai is delicious but the Lemony and Coconut Sevai are simply fabulous with their tangy and aromatic flavors respectively. It is quite amazing how the addition of one or two ingredients transform the plain into sublime! Traditional Lemony Sevai does not contain any veggies; but I love to add them sometimes. 

Once you have cooked the plain sevai, it is fun to make it into two or three different types by adding the appropriate seasonings and other ingredients. Here directions for Simple, Lemony and Coconut Sevai are given. The other favorites are Puli (Tamarind), Sweet Sevai, Ellu/(Sesame) Sevai and Thair or Yogurt Sevai; recipes will follow soon.  Although simple sevai is an everyday dish, it also can be dressed up with roasted cashews or peanuts for special occasions!

Plain, Coconut, and Lemony Sevai
Plain Sevai

1 lb dry Rice Sevai aka Rice Noodles or Sticks

Prepare the sevai according to the package directions and drain well. If you salt the water to cook the sevai, you may not need much additional salt afterwards. Spread the sevai on a large platter to cool so they don't all stick and clump together into one big mass. Use the sevai in any or all of the following ways; 1 lb of dry sevai should provide an ample amount, about 8 cups or so.

Usually plain sevai is dressed first as simple, lemony, coconut etc., it may be served plain also with your favorite curries or chutneys.

Simple Sevai
Serves 4 (This is not pictured)


3 cups Cooked Sevai

½ Tsp oil
½ tsp Brown Mustard seeds
1 Tbsp Chana dal
1 Tbsp Urad dal
1 pinch Asafetida (Hing powder) (optinoal)
1-2 dried Red Chiles, broken into two
1 sprig of fresh Curry leaves, finely sliced
Salt or to taste


Heat a Kadai (Indian wok) or a large skillet over medium heat.

Add the oil, mustard seeds, Chana dal and Urad dal along with the red cchile when the oil is hot; lower the heat and cover with a lid to keep the mustard seeds from escaping when the mustard begins to pop.

When the mustard seeds finish popping, add the asafoetida quickly if using along with curry leaves and the salt; cook for about a minute until curry leaves change color and become crispy.

Stir in the sevai, mix gently but thouroughly. Sprinkle a little water if the sevai is dry. Remove from heat, taste and add salt if needed.

Fish out the chiles and discard.

Serve hot, warm or at room temperature; Delicious with Arachu KalakkiNon-Dairy Mor KuzhambuPlantian CurryPazhanurrukku, papadams, etc. Enjoy!!

Plain, Coconut, and Lemony Sevai

Lemon/Lime Sevai 

1 Recipe Simple Servai (see above)
1/2 tsp Turmeric
3-4 Tbsp juice of lime or lemon
3-4 Tbsp toasted Cashew pieces/Peanuts

Follow the recipe for Simple Sevai. Stir in Turmeric and lime or lemon juice; stir gently to mix well. Taste and adjust salt and lime/lemon. Stir in roasted peanuts or cashews before serving hot, warm or at room temperature. Enjoy!!

Thengai Or Coconut Sevai - Cashews are best with this one.
Serves 4


½ Tsp oil
½ tsp Brown Mustard seeds
1 Tbsp Chana dal
1 Tbsp Urad dal
1 pinch Asafetida (Hing powder) (optinoal)
1-2 dried Red Chiles, broken into two
1 sprig of fresh Curry leaves, finely sliced
½ cup finely grated Coconut (fresh/frozen) OR 1/4 cup Dried
3 cups Cooked Sevai
Salt or to taste
3-4 Tbsp toasted Cashew pieces


Prepare the sevai according to the package directions and drain well.

If using dried coconut, add about 4 tablespoons of water to the coconut to reconstitute before starting to cook; 10 to 15 minutes of soaking should suffice.

Heat a Kadai (Indian wok), a 2-3 quart pan, or a large skillet over medium heat.

Add the oil, mustard seeds, Chana dal and Urad dal along with the red cchile when the oil is hot; lower the heat and cover with a lid to keep the mustard seeds from escaping when the mustard begins to pop.

When the mustard seeds finish popping, add the asafoetida quickly if using, and curry leaves; cook for about a minute until curry leaves change color and become crispy.

Stir in the coconut and saute for 5 minutes or until the coconut is golden. (If using dried coconut, rehydrate and squeeze out excess water before adding to the pan.)

Mix in the sevai gently but thouroughly, sprinklling a little water if required and heat through. Remove from heat and taste; add a little salt if needed. Let rest for 5-10 minutes.

Fish out the chiles and discard before serving.

Serve hot or warm, garnish with the cashews, and Authentic Sambar, Arachu Kalakki, Non-Dairy Mor Kuzhambu, or other favorite curries and papadums.


Monday, September 30, 2019

Cilantro Scented Green Rice (Kothamalli Pulav)

Kothamalli Pulav (Cilantro Scented Green Rice) is a deliciously delicate flavored rice perfect with any meal.  Although named Green Rice, it has a medly of colorful veggies which adds color, flavor, texture and taste. Red Onion Salad, or Raita are perfect sides to this amazing rice, along with any dals or Bean dishes like Rajma I and II, Kadalai Theeyal or other curries, beans and salsa, etc. Kothamalli Pulav is gluten free, dairy free and oil free.


You may use any type of rice you prefer - Basmati, Jasmine, Red or Brown, short or long grain, etc. If you use brown rice, the amount of water as well as cooking time will need to be increased.

Your favorite spices and/or herbs maybe added for a variation.

6-8 Servings


1 bunch Cilantro, about 1½ cups
1  handful Spinach leaves
1 cup Onion, diced
1 clove Garlic, chopped
1 Jalapeño Chile, cored and minced (optional)
½ Green Bell Pepper, diced
2 cups uncooked Rice
¼ cup Carrots, diced
1 red Bell Pepper, diced
1 cup Corn kernels, fresh or frozen
¼ cup Green Peas, fresh or frozen
½ tsp Turmeric
Salt and pepper to taste
2½ to 3 cups Water


Rinse and soak the rice in fresh water to cover for 30 minutes. Drain and rinse well. 

Process the cilantro and spinach leaves in a blender with 4 tablespoons water to make a puree. You may add a little more water if needed. Reserve.

Heat a large pan (3-4 quart-size) over medim heat, reduce heat to low-medium, add the onion, garlic, chile if using, and bell pepper; cook stirring for 5 minutes over medium heat until the veggies are softened. 

Add the cilantro and spinach mixture, mix well. 

Stir in the rice and vegetables along with the turmeric and add the water - 2½ cups of water for white rice and 3 cups of water for brown. Add salt and pepper. Bring to a boil.

Turn the heat to low, put the lid on, and cook for 10 minutes for white rice (30 minutes for brown), undisturbed. Turn off heat and allow to cool for about 10-15 minutes.

This rice maybe cooked in a pressure cooker or Instant Pot (IP) also. Use the cooker from the beiginning instead of the pan. Follow manufacturer's directions on using the cooker or IP safely. For white rice cook the rice for 5-6 minutes (22 minutes for brown rice) after high pressure has been reached. Turn off heat and let rest. Allow the pressure to release naturally.

Stir gently with a fork to fluff up the rice a bit.

Serve hot with your favorite curries, frijoles, and/or vegetables.


Sunday, September 29, 2019

Kadalai Theeyal (Kerala Style Chickpeas Curry in Tamarind Sauce)

Kadalai Theeyal or Kondaikadalai Theeyal is based on Kerala style curries known as theeyal - aromatuc stews prepared with tamarind as well as roasted spices and coconut. Kadalai Theeyal is a tangy and delicious stew sure to become a favorite. Theeyal means burned or scorched - probably an allusion to the well toasted coconut in the masala!

This recipe is naturally gluten and dairy free and lends itself  to Onion/Garlic Free Option. Adjust the amounts of tamarind, spices etc according to your family needs.
Kadalai Theeyal

Check the post on cooking dried beans. If freshly cooked beans are not an option, canned chickpeas will work out; you may need about two 15 oz cans. Drain the canned beans, rinse and add to the recipe as described below.

If you have a piece of tomato languishing in the fridge, chop and add it to the Kadalai Theeyal. It not only enhances the color, but also adds to the taste.

Both the light colored and the brown chickpeas maybe used to prepare this stew. Any extra stew maybe frozen promptly for upto 3 months.


Masala to Roast and grind:
1 tsp Chana dhal
1-4 Dried Red Chiles 
1/2 tsp Whole Black Pepper
1 pinch Fenugreek seeds
2 tsp Coriander seeds
2 stems Curry Leaves
1/2 cup dried shredded Coconut (unsweetened)

1 cup dried Chickpeas/Garbanzo beans, cooked
1 tsp Salt or to taste
1/2 tsp Turmeric
1 small Onion, finely chopped (optional)
1-2 cloves fresh Garlic, minced (optional)
1 tsp Tamarind concentrate
1 tsp Rice Flour
4 Green Onions, thinly sliced (optional)
4 Tbsp fresh Cilantro, chopped finely (optional)

Thalippu/Tadka :
1 tsp Indian Sesame or other mild oil
1/2 tsp Mustard seeds
1 tsp Urad dal
2 stems Curry Leaves, finely chopped


Sort the chickpeas, soak in cool water for 6-8 hours or overningt; cook the soaked chickpeas in  fresh water to cover in a regular pan or pressure cooker until soft but not mushy. Stir in salt and reserve.

Dry roast all the masala ingredients except the coconut in a small skillet or pan. When the spices are fragrant and golden, add  the shredded coconut and stir untill deep golden brown; watch carefully and stir constantly as coconut burns quite easily. Pour out on a plate and let cool. 

Process all the roasted ingredients and the rice flour into a smooth paste using a blender.

Heat the oil in a large 3-4 quart pot and add the Thalippu ingredients except the curry leaves. When the mustard seeds pop, add the curry leaves. Curry leaves may sizzle a bit; so add them carefully to the pot. 

Stir in the onions and garlic if using with a pinch of salt and cook covered until softened. If not using the onions or garlic, go to the next step.

Add tamarind paste, turmeric, and ground paste; swish the blender jar with 1 cup of water to garher all of the aromatic paste clinging to it and add to the pot.

Add the cooked chick peas along with their cooking liquids and bring to a boil. Reduce heat and simmer for about 10 minutes. Mash a few of the chickpeas with the back of the spoon and stir well. Remove from heat and let rest for about 10-15 minutes.

Stir in the green onions and cilantro if using. Taste and correct the seasonings.

Serve hot with rice/grains, rotis, a raita, any simple vegetable dishes, and papadam.

Kadalai Theeyal

Friday, September 27, 2019

Vegan & Gluten Free Stroganoff ( Pasta With Creamy Mushroom Sauce)

Vegan & Gluten Free Stroganoff  is delicious and easy to make. Served over a bed of spinach and arugula, it makes a very nutritious and complete meal. Other greens such as Swiss chard or kale may be substituted but would need to be steamed until tender first.

Stroganoff is perfect over freshly cooked pasta, grains, or steamed/roasted potatoes. For an even more substantial meal, add some Roasted Tofu.


Cashews make a wonderful vegan sour cream! Simply soak 1 cup of raw cashews for about 2-4 hours in plain water. Drain, rinse, and process using a blender with 1 cup of water and a pinch of salt until smooth. Scoop into a clean container and stir in a Tbsp of lime or lemon juice. Save any extra for other recipes.

4 Servings


1 lb White or Brown Mushrooms, thickly sliced
1 medium Red Onion, diced
1/2 tsp Sea Salt
1-2 cloves Garlic, minced
2-3 sprigs Thyme
1 pinch ground Red Chile (cayenne) (optional)
1 tsp Paprika
1 tsp Smoked Paprika
2 Tbsp Brown Rice Flour
1 1/2 cups Cashew Sour Cream (see note)
Freshly ground Black Pepper
4 Tbsp Green Onions, finely sliced
4 Tbsp Fresh Flat-leaf Parsley, finely chopped

To Serve:
8 oz. dry Gluten free Pasta - freshly cooked 
8 oz. Fresh Spinach
4 oz Fresh Arugula
Coarsely chopped toasted Almonds


Heat a large wide skillet or sauce pan and add  onion and a pinch of salt. Cook over medium heat until softened adding a sprinkle of water as needed.

Add the fresh mushrooms with the rest of the salt and cook stirring; about 4-5 minutes.

Add the  garlic along with the thyme and mix well.

At first the mushrooms will exude juices - keep cooking and the juices almost evaporate and the mushrooms are cooked down.

Stir in the flour with the cayenne, if using, and cook until it is mixed well.

Pour about 1 cup hot water slowly in a thin stream while stirring constantly until there are no lumps; cook until the sauce thickens.

Remove from heat and let cool a little - about 5 minutes.

Gently mix in the cashew sour cream thoroughly and gently heat through.

Season to taste with freshly ground pepper and more salt if needed. Sprinkle half the green onions and parsley on top.

Combine the spinach and arugula leaves and divide among four plates. 

Divide the freshly cooked pasta and place on the spinach and arugula. 

Spoon the Stroganoff sauce over the pasta. 

Sprinkle with the rest of the green onions and parsley. Serve immediately. Pass the almonds. 


Thursday, September 26, 2019

VATHAL KUZHAMBU II (Tamarind Sauce With Freshly Ground Spices)

VATHAL KUZHAMBU II is a fabulous tamarind based kuzhambu, stew, or sauce with the amazing aroma that only Freshly Ground Spices can impart. Although similar to Vathal Kuzhambvu I, the fragrant freshly roasted and ground spices sets this one apart.

Enjoy Vathal Kuzhambu mixed with freshly cooked rice and Paruppu Thogayal, papadams, and vegetable sides.


Instead of OR in addition to adding onions or moringa pods (Indian veggie drumstick pods), fried sundried Manathakkali or sundaikkai vathal maybe added to the vatha kuzhambu at the end of cooking. Technically, it is the vathal that makes this recipe a "Vathal" kuzhambu :-)


Vathal Kuzhambu masala:

2 tsp  Toor dal
2 tsp  Channa dal
2 tsp  Urad dal
1/2 tsp  Fenugreek seeds
4 tsp  Coriander seeds
2  Whole red chillies
2 tsp  Pepper corns
A handful of curry leaves, 2-3 stems

Vathal Kuzhambu:

1 tsp  Sesame Oil
1 tsp  Mustard seeds
1/4 tsp Asafoetida/Hing powder
2 Red chillies, whole or broken into two pieces
2 stems Curry leaves, finely sliced
2 handfuls  Baby onions/drum stick pieces (Optional)
4 cups  Tamarind extract from a large lemon-sized tamarind
1 small marble-sized piece of jaggery, 1tsp (optional)
1/2 tsp  Turmeric powder
Salt To taste

1 tsp Rice flour + 2-3 Tbsp water (optional)


Soak the tamarind in 2 cups of warm water for about 15 minutes. Squeeze and knead and extract the juices into another bowl. Add 2 cups of water to the residue and squeeze and knead for a couple of minutes again. Strain out the juices and add to the first batch. Discard the solids.

Dry-roast all the ingredients for the vatha kuzhambu masala: Heat a small skillet or pan and add the masala ingredients in the order given one by one to the pan shaking and stiring after each addition. Roast to golden and fragrant, pour into a plate to cool completely, and grind into a fine powder using a spice grinder. Reserve in an airtight covered container.

Heat a pan with the oil. Add mustard seeds, red chillies. Once the mustard seeds start popping merrily, add the curry leaves carefully. Stir in the asafoetida.

Add onions/drumstick pieces and stir cook for 2 minutes.

Pour the tamarind exract juice in along with salt, turmeric and jaggery.

Bring to a boil, reduce heat so kuzhambu is simmering; cook until the onions/drumsticks become softened, about 10 minutes.

Add the vathal kuzhambu masala and mix well. Simmer for about 7-8 minutes or until the kuzhambu thickens a bit. If the kuzhambu seems too thin, add the rice and water slurry and cook for about 5 minutes or until thickened.  Remove from heat. Cover and let rest for 5-10 minutes.

Serve hot with freshly cooked rice or grains.


Wednesday, September 25, 2019

Spicy Deviled Potatoes With Lime Dressing

Spicy Deviled Potatoes has a healthy tangy-spicy dressing without the usual mayo laden with fat! This is similar to the Roasted Potato Chaat With Tri-color Salad, another favorite, but the toppings and dressing sets it apart. One bite and you are hooked! Great as a starter for one or a crowd.


Dressing maybe made a day ahead without adding the fresh herbs; add them just before serving. 

Lemongrass: use the tender bulby bottom part; save the rest for tea or another use.

Potatoes maybe roasted ahead of time and reserved; warm them before filling and serving.

Fingerlings, small new potatoes, or large ones, etc maybe used to make Spicy Deviled Potatoes. The potatoes maybe roasted until soft, cooled slightly, carefully smashed without falling apart and roasted again until slightly crispy. Leftover baked/steamed potatoes maybe used to make this lovely dish.

For a mild dish use cored serrano chile; for a spicy dish, use a whole serrano or one or more of the Thai chile. Test them to see which works for you. Happy cooking!

Serves 2 - 4


2 medium Potatoes, roasted or steamed

The Dressing
1/2 - 1 Thai or Serrano chile, minced
Salt to taste
1-2 tsp Jaggery or Brown Sugar
2 Tbsp fresh lime juice
2-3 Tbsp cilantro, finely chopped
1 green onion, thinly sliced
1 small Shallot, minced
2 inches tender lemongrass, finely chopped OR 1 tsp Lime/Lemon Zest


Cut a slit in the potatoes and roast or steam until soft. When finished, reserve until needed. 

Make the dressing: While potatoes are roasting, squeeze the lime and leave the rind it the juice. Pound chile with a generous pinch of salt using a mortar and pestle until it forms a coarse paste. Add jaggery or sugar and pound to combine. Squeeze the juice from the lime rind, and add lime juice to chile mixture; mix well. Taste and adjust seasoning as needed. Pour the dressing into a small jar and add all the herbs. Mix well, cover, and reserve in the fridge if not using right away.

Keep the roasted/steamed potatoes whole or cut in half and place them on a plate, slit/cut side up. Crush the middle portions of the potatoes carefully with a fork and make a cavity in the center to accommodate the dressing. 

Divide the herbs from the dressing equally over the potaoes and drizzle any remaining dressing on top. 

Serve as a snack, an appetizer, or as part of a meal. 


Tuesday, September 24, 2019

Mung Dal Cheela II (Mung Bean Crepes/Cakes)

Delicious Mung Dal Cheelas, crepes, or pancakes are eaten all over Asia by many a name! There are many versions in India as well as other countries. They are quite easy to make and may be eaten any time from dawn to dusk and beyond :) Added bonus: I add lots of veggies to the batter and make tiny cakes to offer as starters; these make fabulous party fare!

Cheelas, similar to the Dosas, may be made into thin delicate crepe-like pancakes or thicker. You can grind your own batter using whole mung beans or the split dal. In an effort to use whole grains more, I usually use the whole beans. I posted the recipe Cheela w/Mung Flour using readily available flour a while ago. Make cheela simply or with the added veggies and herbs, and you will have an amazing meal.


Instead of the fresh fenugreek leaves, dry fenugreek leaves, chopped spinach, chard,  kale, Malabar Spinach or other leafy greens may be added.

Sometimes, I also like to serve the cheelas stuffed with one of our favorite curries - Yum! Try Basic Potato, Scrambled Tofu, OR Sweet Potato Curry for stuffing; place a couple of spoons of the filling on one edge and roll up.

Mung dal, asafetida, chiles, fresh fenugreek leaves (dry fenugreek leaves = kasoori methi), etc are available in Indian Markets. 


1 cup Mung Beans or dal
1/2" knob fresh Ginger, chopped coarsely
1- 2 Jalapeño/Serrano chiles, sliced
1/4 tsp Turmeric
1 pinch Asafetida
1 tsp Sea Salt
1 small Handful fresh Fenugreek leaves (methi), chopped
Oil for cooking
Fresh Chutneys and/or Raita for serving

Optional Ingredients

1-2 Shallots or 1/4 Red Onion, thinly sliced
4 Scallions/Green Onions
1 small Bell Pepper, finely chopped
1 small Carrot, grated
1-2 cups Zucchini/Opo sqash, grated
1 handful Cilantro including the stems, chopped
1/4 to 1/2 tsp Red Chile Powder


Pick over the mung beans/dal, rinse and soak at least for 5-6 hours or overnight. Drain, rinse well and drain.

Process the mung, ginger and chile using a food processor bowl fitted with the metal blade until fairly finely ground; it doesn;t need to be smooth.

Add the salt, turmeric and asafetida to the mung mixture and process until combined well; spoon into a bowl.

Tip in one or more of the optional ingredients if preferred.

Add a little water, a tablespoon at a time, and mix well. The batter should be pourable and/or easily spreadable.

Heat a seasoned griddle or a non-stick skillet over low-medium heat; coat lightly oil (it is helpful to use a brush or a wadded up paper towel to smear the pan very lightly with oil).

At our homes, a tiny first one was made to check the temperature of the pan as well as the seasonings. Use one tablespoon of the batter for this; no need to spread. When the cheela is no longer wet and top changes color, flip over to cook the other side. When done, remove to a plate, cool a bit and taste. Adjust seasonings and add a bit more water if batter is too thick.

Pour about 1/3 cup of the batter into the hot pan and quickly swirl the pan or spread with the back of the spoon make an 8" circle. If you like, drizzle a few drops of oil around the edges of the cheela. Cover and cook for about a minute on low-medium heat adjusting the heat as necessary.

Loosen the edges of the cheela with a thin spatula and flip over to cook the other side.

Cook just for a few seconds or so until a few small brown spots appear; it will not get very brown. Do not overcook - the cheelas will dry out and will not be soft. Remove from heat and place on a plate.

Wipe the pan with the oiled brush or paper towel. Continue with the rest of the batter; any extra batter or leftover cheelas may be chilled in the fridge or frozen.

Serve hot.


Monday, September 23, 2019

Chayote, Mango & Apple Salad With Spicy Lime Dressing

Chayote, Mango, & Apple Salad is inspired by a favorite vegetable that is so underused: Chayote squash aka Buddha's hand, Bangaloru Kathrikai (eggplnt), mirliton, etc! With a balance of flavors, colors, and textures, Chayote, Mango, & Apple Salad is refreshing and delicious with any meal or brilliant as a starter. This is great in summer as well as autumn as there is an abundance of fruits and veggies available. Pomegranate arils make a very tasty and pretty addition.

Chayote, Mango & Apple Salad
Chayotes are quite inexpensive and economical; even their seeds are edible and delicious. Mild, sweet flavored, crispy, and juicy, it is delicious cooked as well as in salads! For cooked chayote dishes, check out Touffee, Molakutal, Sambar, Aviyal, Olan, etc. The young and tender ones are particularly fab in salads. Enjoy getting to know this lovely veggie if you haven't already!


If you like a spicy salad, use the Thai chile, serrano with the core, or increase the chiles. For a mild salad, use a half or whole cored serrano chile.

If you have purchased cashews already roasted, toss them in a skillet and toast until slightly more golden; the well toasted cashews have an amazing flavor.

If the chayote is very tender and young, it is not necessary to peel; but the skin on more mature chayotes need peeling as they are a bit tough.

Try the various types of crisp pears or plums instead of apples for a delicious variation. Other vegetables that work equally well are green papaya, jicama, kholrabi, cucumbers and/or other crispy crunchy veggies.

Serves 4-6


1 Chayote, peeled 
1 large firm Mango, peeled
1 medium Crisp Red Apple
1 medium ripe Tomato, cut into wedges
1-2 green Onions, thinly sliced diagonally
1 small Carrot, julienned 
A little Salt
1 small Red Onion, sliced thinly into rings
a few Cilantro leaves for garnish

1-2 cloves Garlic
1 green Thai Chile OR 1 Serrano Chile
a generous pinch of Salt
1 Tbsp Jaggery (Indian brown sugar)
1 handful Cashews, roasted (about 1/2 cup)
1 large fresh Lime,  juiced - divided


Cut the chayote, remaining mango and apple into bite-size cubes, combine in a large bowl and toss with a pinch of salt and 1 tsp of the lime juice.

If you wish you can reserve some of the mango and apple pieces to garnish or decorate the salad. Mix the apple slices with a pinch of salt and a tiny squeeze of the lime juice (about 1 tsp).

Make the dressing: Carefully mash garlic and chiles with the salt into a coarse paste using the mortar and pestle. Avoid getting splattered with the juices. Add jaggery and mash until it is incorporated and dissolves. Add  about 3-4 Tablespoons of the lime juice and mix well. Pour over the chayote mixture.

Add the tomato to the mortar and crush lightly with the pestle to release the juices. Add to chayote mixture.

Tip in carrots and the green onions; gently but thoroughly mix well until combined. Taste and adjust salt and lime.

Arrange the reserved apple and mango pieces attractively on a serving platter. Pile the salad on top, Sprinkle cashews, cilantro leaves, and a few rings of the red onion on top.

Serve immediately or reserve the mixed salad and slices on platter separately for up to 30 minutes in the fridge. Just before serving, arrange the mixed salad on platter with the sliced fruit.

Chayote, Mango & Apple Salad

Sunday, September 22, 2019

Vattal Kuzhambu I (Easy Spiced Tamarind Sauce)

Vathal kuzhambu is a classic and traditional tamarind based sauce from South India. The name Tamarind Sauce doesn't do justice to this lovely kuzhambu; it is something people crave and wax poetic about once they have tasted it!

Vathals are sun dried vegetables and wild Southern Indian berries. The Vathals of interest here are dried berries known as Sundakai or chundakai (labeled as turkey berries) and manathakali (frgrant tomatoes); I think the correct name is manithakali which means peal tomatoes. These are available in some Indian grocery stores but are neither absolutely essential nor necessary to prepare or enjoy vathal kuzhambu.

This sauce is often made after weddings and festivals to give the digestive system a break from rich foods.Vattal Kuzhambu (the berry kind) mixed with rice used to be a popular travel food in the olden days because it stays well at room temperature for 2-3 days. 

While the popular combination is vathal kuzhambu seved over rice with Dal Chutney (Paruppu Thogayal) and pappadums, a lentil wafer, I like mine with not only the fabulous Paruppu Thogayal, but also a side of vegetable thoran, raita, and yogurt rice.


I love to use fresh vegetables like shallots or green onions, okra, moringa pods known as drumsticks in India, and eggplant in this recipe. The flavors meld well the longer they sit and you can store this kuzhambu for several days in the refrigerator; vathal kuzhambu prepared with the dried berries last for a couple of weeks.

If using the dried berries, use 2 Tbsp. Cook them in a little oil until browned and add to the sauce at the end.

Sambar powder maybe homemade or purchased. It is readily available in Indian markets.


2 teaspoon Tamarind concentrate mixed in 2 cups of water
1 teaspoon Oil (preferably Indian Sesame oil)
1/2 teaspoon Mustard seeds
1/4 teaspoon Fenugreek seeds
1 teaspoon Channa dal
2 dry Red Chiles
1/8 teaspoon Asafetida powder
2 cups Vegetables (see Notes)
2 stems Curry Leaves
2-3 teaspoons Sambar powder
1/2 tsp Turmeric
1 tsp Salt (to taste)


Heat oil in a saucepan over low-medium heat. When oil is hot, add mustard seeds, fenugreek seeds, red chilies, and chana dal; when the mustard starts popping, add asafetida.

Add curry leaves and vegetables and stir cook for couple of minutes.

Add sambar powder and turmeric; stir for a few seconds until mixed well.

Pour in tamarind water and salt, bring it to a boil. Let it cook on low-medium heat until the liquid reduces and thickens a bit.

If you want a thicker consistency, mix a teaspoon of rice flour with a couple of tablespoons of water and add it to the kuzhambu. Bring it to a boil and simmer until thickened, about 5 minutes or so.  Remove from heat. Taste and adjust salt.

Serve hot with freshly cooked rice and your favorite sides.


Saturday, September 21, 2019

Tasty Mushroom Burger (Vegan, Gluten Free Burger)

Tasty Mushroom Burger, naturally Vegan and Gluten Free burger, is toothsome and delicious one of the best results in burger recipes. The oats, nuts, and rice flour etc help to form well without falling apart. If you do not eat fungi, check out the Lentil Loaf and Black Bean burgers recipes for patties without mushrooms.


All the vegetable ingredients maybe finely chopped or grated by hand or by using a food processor. I used the food processor for finely chopping all of the ingredients which made it quick and easy; as the last step, I pulsed the sunflower seeds and oats and that cleaned the bowl nicely - an added bonus!

Have fun with the seasonings: change them according to your personal preferences.

These burgers freeze well; for best taste, use them within 3 months.

12 Burgers


1 lb Mushrooms, finely chopped
1/2 medium Red Onion, finely chopped
2-4 Tbsp Parsley, finely chopped
2 medium Carrots, finely chopped or grated
1-2 cloves Garlic, minced
1 Jalapeño chile, cored and minced
1/2 cup raw Sunflower Seeds Or Walnuts, coarsely ground
1/2 cup Rolled Oats (GF), coarsely ground
1/2 cup Rice Flour
1/2 tsp ground Turmeric
1 tsp Smoked Paprika
1 Tbsp Chile Powder
1 Tbsp Tamari, Shoyu, or Soy Sauce (GF)
Salt, Pepper, to taste

Oil for coating the pan

To Serve:
Homemade Gravy
Buns, Bread (GF)
Onion Slices
Tomato Slices
Pickle slices
Vegan Mayo


Prepare all the vegetables (see notes above) and place them in a large bowl as they are done.

Prepare the sunflower seeds and oats (see notes above) and add to the bowl.

Add all the spices, herbs, and seasonings.

Mix in the rice flour thoroughly; the mixture should hold together when formed into a ball or patty. If too wet, one or two more tablespoons of rice flour maybe added.

Heat a skillet (non-stick works well for this) and coat the pan with a thin film of oil. Form the mushroom mixture into patties and cook on low-medium heat until both sides are browned.

Alternately, the burgers maybe arranged on a parchment lined baking sheet, lightly brushed with oil and baked in a 400-450 F oven for about 20-30 minutes or until lightly browned. Flip the patties after 15 minutes.

Serve hot with homemade gravy or burger style with toasted buns/bread and lettuce, tomato, and condiments.