I have made this milk cake for the last 30+ years, and it has never failed to impress! Not only does it taste authentic, but it looks and smells amazing! With a few easily accessible ingredients and about 25 minutes of cooking, this cake serves many people. Stirring is essential; otherwise, it spatters. You can […]
Malai Kofta is a popular dish on most Indian restaurant menus. Most of them use potatoes as the main ingredient. My recipe is easy and delicious; it is made with ricotta cheese, adding protein to this creamy, sweet and sour curry. ingredients: for kofta: 1/2 lb. ricotta cheese 1/3 cup sooji (cream of wheat) 1/2 […]
Dosa is a crispy crepe made from fermented rice and urad daal (a type of split legume) that has been soaked and ground. It is a popular dish in Southern India and is served with a potato filling, sambar (a vegetable and daal soup), and an assortment of chutneys. You can find dosa and idli […]
Sev Burfi was my favorite burfi growing up in Lucknow, India. It is traditionally made with khoa, milk cooked down until thick and almost dry. I use ricotta instead since khoa can be hard to find. The main ingredient, of course, are sev, which are very thin noodles made from chickpea flour. Some restaurants fry […]
This combination of potatoes and peas has a unique South Indian flavor that goes well with Dosas. This classic dish is an option for stuffing Dosas (called Masala) with chutney on the side. I love the taste of crunchy peanuts, so I always sprinkle some on mine, but that is optional. ingredients: 3 medium potatoes 2 Tbsps. […]
Every Indian meal is usually served with at least one of the several varieties of chutneys to complement the meal and boost the missing flavor from the main meal. For example, a sweet and sour chutney enhances a spicy chicken curry or a mint chutney to cut down the gamey taste of a lamb biryani. […]
Turnip is one of those vegetables that most people ignore at the grocery store. We don’t know what to do with them besides roasting them. Since turnips have little flavor, the spices in a curry sauce boost their taste. My mom would sometimes add them to a meat dish such as goat curry, which tasted […]
Zucchini squash is one of the vegetables available throughout the year. I plant several squash varieties in my California garden and usually have an abundant supply from March until October. I freeze some for winter, some in chunks for roasting, and some grated to add to Daals and to make Kofta. This recipe makes a […]
Cranberries, also known as Mossberries, have a high nutritional value and are good antioxidants to add to the meal. Their tart taste is excellent for making Achaar. Since fresh cranberries are only available briefly, refrigerate an extra batch for later! ingredients: 12 oz. fresh cranberries, rinsed, dried and chopped or sliced 3-4 large jalapeno peppers, […]
I love to grow eggplant in my garden and usually plant at least two varieties – the long Japanese variety, which is excellent for stir-frying, and the round globe one, which I use for making Bharta. Eggplants are one of the easier annual vegetables to grow and have a long season in Southern California. I […]
