I have always been very fond of Coconut Burfi, specially the ones made with fresh coconut; I made sure that my mom served it at my wedding buffet! Making Coconut Burfi became fun once I discovered fresh, shredded coconut in the frozen section of Indian and Chinese markets. I add just enough ricotta cheese to […]
Put the eggs in a single layer in a saucepan, cover with at least an inch of cold water. Add 1 teaspoon salt to the water and gently bring to a boil. (You can add one tablespoon of vinegar to keep the egg whites from running out of any cracked eggs). Stir the eggs […]
Pork was never part of my mother’s kitchen in India; we only enjoyed it in Chinese restaurant dishes. My first encounter with Pork Vindaloo was at an Indian restaurant in Toronto, where I fell in love with its sweet and tangy flavors. While many restaurants add potatoes to their Vindaloo, interpreting “Aloo” as potato […]
Chili Paneer is a combination of fried Paneer chunks and a variety of Bell Peppers. Since green Bell Peppers are stronger in flavor than red and yellow peppers, this combination brings a complexity of flavors and makes a very colorful presentation at the table. Paneer is easily available at Indian markets or can be made […]
I love the caramelized taste of Laal Burfi. It reminds me of the Burfi or Peda sold in Mathura and Ayodhya in India. I have tried many ways to accomplish this flavor and color in my Laal Burfi until I started using brown sugar. This allowed me to get the right color without having to […]
My family always kept vrat or fasting during the nine days of Navratri when I was growing up in India. As kids, we looked forward to it because the food was so different and delicious. I can recall my mom making tangy potatoes served with buckwheat puris fried in ghee. Buckwheat, called kuttu in Hindi, does […]
I grew up eating Dalia or cracked wheat cooked in milk with sugar for breakfast. Cracked wheat Upma is a delicious and more nutritious savory dish that can be served as breakfast, lunch, brunch or dinner. It is easy to make and a wholesome side dish as well. For extra flavor, dry roast the cracked […]
Kadhi is a popular dish all across India. The ingredients in the sauce and pakoris (dumplings) can vary but basically Kadhi refers to a vegetarian sauce that can be eaten by itself as in Gujarati Kadhi with yogurt or a sauce with dumplings like Kadhi from Uttar Pradesh or Punjabi Kadhi. I grew up eating […]
This tangy fish recipe is my tweaked version of a dish my brother-in-law makes occasionally. Grated squash keeps the fish moist without much gravy and makes the dish taste creamy without the cream. Lauki or Opo squash tastes great in this dish but zucchini squash works just as well. The five spices in Panch Phoran […]
