about deep frying: The best oils for deep frying are those with high smoke points and those that do not break down at high temperatures, such as peanut oil, safflower oil, sunflower oil, canola oil, ghee, or clarified butter. Oils not recommended for frying are olive oil and sesame oil. Use a heavy, deep enough […]
Biryani is one of the popular dishes introduced to India by the Persians. This rice dish can be made with any meat and/or vegetable. I grew up in Lucknow where this signature dish is prepared by cooking rice and meat separately and combining them toward the end of the cooking. I like to save time […]
Panch Phoran is a traditional blend of five whole spices commonly used in Indian cooking. This spice mix is a convenient and flavorful way to add depth to a variety of dishes, as it allows you to grab all the essential spices in one go without the need to measure each one individually. The five […]
Sonth is the Hindi name for mature, dried ginger. It is available as a powder and is the key ingredient in Tamarind Chutney. Traditionally, Tamarind pods are soaked in water to squeeze out the pulp, you can save time by buying Tamarind concentrate or paste. I prefer concentrate, it tastes more like the actual pulp […]
Most people do not eat enough whole grains these days. There is such a large variety of grains in the market now and each grain has its own dietary benefits. I lived on a farm for a few years in India and my mother created delicious meals, desserts and snacks using all the available grains. […]
Chana Daal with Squash is one of my favorite Daal recipes and I make it often! You can use any one of the many squashes available but I like the taste of Bottle Gourd, also known as Opo squash or Ghiya or Lauki. Because of its mild taste, Lauki lets the Chana Daal flavor come […]
Indian pickle, known as Achaar, is quite distinct from its Western counterpart. Unlike the vinegar-based pickles familiar in the West, most Indian Achaars are made using oil and an array of spices, which flavor the pickle and act as preservatives, allowing them to stay on the shelf for an extended period. Achaars are typically “ripened” […]
Lentil or Masoor is one of my favorite Daals. Lentil is also used as a snack when soaked and deep fried; a popular ingredient in ‘Daalmoth’. In my blog posting ‘All about Daals‘, I have grouped Lentils in group 2 along with whole and split Green Peas, whole and split Yellow Peas, whole Moong beans, […]
Daal originates from the Sanskrit word “dal,” meaning to split. It refers to whole beans or legumes that have been split in half. When cooked, this soup-like dish is a fantastic source of protein, complex carbohydrates, essential amino acids, and dietary fiber. Also known as lentils or pulses, daal can be prepared with or without […]
Arhar Daal, also known as Toor Daal or pigeon pea, is India’s most commonly cooked Daal. In North-Eastern India, it is cooked for lunch or dinner almost daily. My mom would sometimes add a seasonal vegetable to Daal, such as squash or taro root, and season it with raw mango slices during the summer for […]
