[vegetarian cook's diary]


Lotus root curry

Lotus Root curry

Lotus Root curry

Lotus root (actually it is not a root, but a rhizome) curried with green peas and onions;

How did I manage to think about this? Or did I think?

Saw a package of frozen sliced lotus root in Indian grocery store and decided to make a curry of it … and then decided to use frozen green peas from the fridge to add some color.


  • 1 package frozen sliced lotus root
  • 1/2 package frozen green peas
  • 1 med onion chopped
  • 1 tomato
  • 4 green chillies sliced
  • 0.25 tsp cumin seeds
  • 0.25 tsp mustard seeds
  • 0.25 tsp turmeric powder
  • 1 tsp chilli powder
  • 1 tsp dhana-jeeru powder
  • 0.5 tsp garam masala powder
  • 1 tsp salt
  • 2 TBP oil

Garnish ingredients:

  • plain yogurt
  • chopped cilantro

What did I do?

  1. Heat the oil and then add chillies, cumin seeds and mustard seeds
  2. Once crackling stopped, added onions
  3. Once onions were transparent, added rinsed (but not thawed) lotus roots and green peas
  4. Cooked with the pot covered
  5. Often stirred and checked if the roots became soft/tender
  6. After 5min or so, added salt and turmeric and continued with the cooking
  7. When roots were tender, added rest of the spices and covered the pot
  8. Let it sit for few minutes before garnishing and serving


  1. Garnished this with cilantro and yogurt and served with paratha

Njoyed it!!!

Inspiration:  typical Indian curry

Nutritional Fact: No clue, but you can check them out for lotus root itself here ….yummy!!


Food @ Villanova University Cafeteria

I was @ Villanova University and was able to enjoy a nice lunch buffet at one of its cafeteria. They had some great vegetarian options — maybe, my lucky day.

The three-bean burger topped with mushroom slices was among the best burgers i ever had. They also had spicy chickpeas dish – chhole. And pretty good Indian food – actually, no less than typical indian restaurant in US. And then, the tortilla chips with refried beans and all. Yummmy!!!!

They also had bunch of beverage options – including the refrigerator with Soy milk. So,  I tried it…tasted like water….no kidding!

Green Stuff!

Belly-up: Garnished with yogurt, cheese, & fried spicy noddles; fell as I was about to take pic ... works well!

How did I manage to think about this? Or did I think?

Well…this is a product of buying six-pack… of green bell peppers. I had mozzarella cheese, parmesan cheese, leftover avocado sauce, cilantro, tomato paste, sweet peas, yogurt and of course, bell peppers. Out of ideas, I thought why not try stuffed bell pepper.

Stuffing ingredients:

  • 1.5″ x 0.75″ x 0.25″ slice of mozzarella cheese (with vegetarian rennet)
  • about 1/3 cup of avocado sauce <— will post a link to that sauce sometime soon
  • about 1/3 cup of tomato paste from can
  • about 2 TBSP of sweet green peas
  • 2 whole thai chillies  <– adjust the heat by either piercing them or removing seeds ….
  • about 2 TBSP chopped cilantro
  • about 1 tsp maggie ketchup sauce
  • some shredded Parmesan cheese (with vegetarian rennet)

Garnish ingredients:

  • about 1 TBSP plain yogurt
  • some shredded Parmesan cheese (with vegetarian rennet)
  • some fried spicy thin noddles (also called sev)
  • some corn tortilla chips to scoop off the stuffing

What did I do?

  1. Wash & dry bell pepper
  2. Remove the stem via pierce around it & tried to scoop out as much white part as I could
  3. Stuffed in stuffing ingredients, except Parmensan cheese
  4. Topped with Parmensan cheese
  5. Broil on Hi for 15 min on center rack
  6. Broil on Lo for 5 min on lower rack
  7. Scraped off the charred skin
  8. Garnish

Njoyed it!!!

Inspiration: Chile Relleno

Nutritional Fact: No clue….yummy!!