November 2007

Sunday, November 25, 2007

Halwa- sweet cream of wheat

Prep time 25 min serves 4-6


-1 stick of clear butter non salted
-2 cups of milk
-3/4cups of sugar
-pinch of saffron
-handful of silvered pistachios
-Ground cardmom powder
-1cup of cream of wheat

How to make:

1. In a bowl put a stick of butter with cover.
Heat butter for approx 3 minutes till it clarifies.
2. Mix milk sugar and saffron. Bring it to a boil. Set aside.
3. In a pot put clear butter and add cup of cream of wheat.Fry it
gently on a medium heat fo approx 3 minutes.
4. Add boiled milk into cream of wheat.
5. Let it simmer for 3 min. All the liquid will be absorbed.
6. Microwave it for 3 mins.
7.Garnish it with silvered pistachio and cardamom.
It is a sweet dish ,healthy and easy to make.


Saturday, November 24, 2007

Pullav - Biryani Made Easy

Rice dishes are always popular all over the world. Especially in Asia where the quality of rice is very flavorful and aromatic. Basmati Rice in India is very famous for its long grain kernels. This recipe is made with basmati rice but any kind will work as well. Pullav, also known as pilaf, is a famous rice dish available in all Indian restaurants. Biryani is known as a very famous food and was made for all of the kings and queens. It has all of the rich ingredients like nuts and saffron. This is my simple version of Biryani Made Easy.

Preparation Time: 30 Minutes
Serves: 4-6
Recipe Type: Vegan, Gluten free
Difficulty Level: Easy

3    Tbsp Oil or Clear Butter
1    Small Potato, cubed
1    Small Onion, cubed
1    Cup Cut Green Beans, Carrots, Peas, etc
1    Cup Cooked Navy/Black beans
2    Cups Uncooked Rice
Lemon Juice
1    Stick Cinnamon
2    Cloves
To Taste Green Chili
To Taste Ginger
To Taste Garlic
2    pods Cardamom
2    Tbsp Cumin Powder
Garam Masala (optional)
Chopped Cilantro
Cashews (optional)
Raisins (optional)
Saffron (optional)


  1. Wash rice well and soak for one hour.
  2. Heat oil, then add spices and fry them.
  3. Add veggies and saute them for 2 minutes.
  4. Add drained navy beans, rice, and 6 cups of water. Stir and mix well.
  5. Stir frequently, bringing to a boil over high heat.  Then reduce the heat.
  6. Cover and cook for 12-15 minutes until the rice is tender and the liquid is absorbed.
  7. Garnish with cashews, raisins, bell pepper, and/or onion rings.
  8. Enjoy!!!


  • This dish goes well with soup or curry or raita.
  • Bell peppers of different colors, cauliflower, and/or broccoli can be added for more vegetable options.
  • Easy variations can be done to one's personal taste and needs.

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Friday, November 23, 2007

Welcome To My Cooking Blog

My love for cooking has led me to my cooking blog. Welcome!

Food is a must to all living things. It gives us nutrition, enriches our soul and tantalizes our taste buds. Good food and good company puts us in a good mood and makes for a happy environment. I am always fond of different culinary experiences.

Today, so many different types of diets are available. Trying to choose the right one can be confusing. So many of us don't have a real sense of a proper diet. Our ancestors tried and came up with lots of different spices and herbs, many of which are not only healthy but have medicinal value and seasonal modifications. The origin of many Indian cuisines lies with the ancient art of Ayurveda or Life Science.

They sow the seeds of healthy habits and richness in food. They establish a certain system after studying the physical, mental, and psychological aspects of society and human nature. Thus they incorporated all the festivals and different recipes according to the seasons and/or based on the agriculture calendar. Diwali is the main year-end festival which is also harvest time for most farmers. Indian cuisine has been backed up by ancient civilization's history and philosophy.

All of the different states of India have dishes with different tastes. Most homes have followed recipes from generation to generation. My mom taught me to cook in certain ways and I taught my daughter the same way. I can see authenticity has been saved and still without any written recipes or measurements. Indian food tastes very good with slight variations. The same recipe cooked by two different people may taste different but equally good.

In my opinion, my kitchen is my lab. All of the recipes should be simple, fresh, quick to prepare and include the daily needs of multivitamins and other nutrients. The secret of good cooking is in a well- stocked pantry of spices, herbs, nuts, flours, lentils and legumes. The best dishes are a mix of textures, flavors or aroma, spices and herbs.

After migrating from India I started enjoying Western, Italian, Mid-Eastern, and Mexican food from a variety of restaurants. This has led me to experimenting in my kitchen at home. My family's love towards my cooking encouraged me more and more.

Ever since my mom bought her first gas cook-top stove, I have seen myself cooking family meals daily. I look forward to exchanging recipes and other food ideas with everyone.

I am a life-long vegetarian and have raised two children who are also vegetarian. Along with enjoying vegetarian cooking, I am also very interested in nutrition, vitamins and the protein values in food. I believe that you are what you eat and it is important to differentiate myth from reality and address issues that are practical for today's world. Most vegetarians miss out on key factors of a healthy lifestyle, but I focus on always providing a well-balanced meal. 
I have been cooking since the age of 12. My father used to always compliment my cooking skills and joked about me opening a restaurant. Now my family and friends crave my specialties, so I have decided to share these recipes. My family has inspired me to put TheVegFusion together. I thank my daughter, my biggest fan, and my son, a patient teacher - I would not know what a blog is if it wasn't for him.

My interests lie in practical vegetarian and Indian cooking that can be used on a daily basis. However, over time I have adopted ideas from other cultures and recreated these menus at home with a pinch of my secret sauce. The kitchen is a lab where wonderful tastes come alive.

The benefits of home-cooked food are many. Planning meals should fun and interactive. You can control calories and enjoy the pleasure of your own creation. In a time of recession, it can be much cheaper than store-bought food, too.

Recently I have taught a vegetarian cooking class at Indiana State University and at Clabber Girl cooking school.

Enjoy the website. More videos and recipes are coming soon. I will be happy to share ideas with you via e-mail. Feel free to contact me at