Spunky, spicy, and intense in flavor, mustard greens originated in the Himalayan regions of India, where they are a winter vegetable. When the mustard plant starts to bloom in Spring, you can see miles and miles of bright yellow fields! Fortunately, mustard greens are available almost all year round in America. Cruciferous vegetables, such as […]
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 […]
Rabri Malai Burfi is a creamier, baked version of Milk Burfi and an easier version of Ras Malai. Adding half-and-half reduction sauce to the Burfi at the end makes it taste like Ras Malai without the hard work! Traditionally, Rabri is made by cooking sweetened milk and cream in an open, wok-like pot. The layer […]
Gulab Jamun is one of the most popular Indian desserts. It is a rose flavored, reddish-brown dumpling which is fried and then dipped in syrup. Gulab means rose, which is the flavor used in making this dessert and Jamun is a purple berry that Gulab Jamuns resemble. Gulab Jamun is traditionally made with ‘khoa’ which […]
Gul Gula or Pua is a deep-fried, crispy-on-the-outside, soft-on-the-inside sweet treat my mom made on my birthday and other special occasions. It is also one of the sweets prepared on the festival of Karva Chauth. Even though Gul Gula is deep-fried, it does not soak up much oil if the temperature is correct at the […]
Palak, meaning spinach in Hindi, pairs beautifully with Paneer, a type of homemade or farmer’s cheese. Palak Paneer is as beloved and well-known as chicken curry, making it a favorite among vegetarian enthusiasts. My Palak Paneer recipe is simple to prepare, whether you choose fresh or frozen spinach. You can make Paneer using my […]
Paneer, or Chhena, is a fresh, unsalted cheese made by curdling hot milk with an acid like lemon juice, white vinegar, or tartaric acid. Unlike other cheeses, it doesn’t require aging or rennet. Often referred to as Farmer Cheese or Curd Cheese, Paneer is a staple in Indian cuisine, especially popular among vegetarians. The lack […]
Sooji, or Cream of Wheat Halwa, is a beloved dish in India, often considered comfort food. It’s incredibly versatile, making for a delightful breakfast, a light lunch, or a satisfying dessert. This halwa is also commonly offered as Prasad (blessed food) during Pooja (prayer sessions) and shared with everyone afterward. Traditionally, making Sooji Halwa involves roasting cream of […]
Carrot Halwa is a popular Indian dessert, specially during the winter season when it is served warm. My mother made it with ‘black carrots’ which are darker, almost like beets in color, giving Gaajar Halwa a deep, ruby-red color. (Black carrots are available at the local farmer’s market sometimes). Traditionally, grated carrot is cooked in […]
