An Indian meal is not complete without a yogurt dish or plain yogurt. Yogurt is a great accompaniment to spicy curries and serves as a palate soother. It completes the meal by providing protein and probiotics. Raita is basically yogurt or buttermilk mixed with a combination of fruits, nuts, vegetables, grains, herbs and seasonings. Most […]
An Indian meal is never quite complete without a yogurt dish or plain yogurt on the side. Yogurt is the perfect accompaniment to spicy curries, soothing the palate while adding protein and probiotics. Raita is a versatile yogurt-based dish with various ingredients, including fruits, nuts, vegetables, grains, herbs, and seasonings. Some popular Raitas include Cucumber […]
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 […]
Growing up in Lucknow, I enjoyed eating the fresh water fish called ‘Rohu’, a fish of the Carp family. My favorite dish was my mom’s fried fish! It always turned out crispy because she used rice flour in the batter. I have tried using other batters but rice flour works the best. Since Carp is […]
Laddu is a favorite dessert and snack for old and kids alike. Laddu means “ball,” so anything sweet and round qualifies as a Laddu. You can make Laddus using almost any flour, puffed rice, other puffed grains, sesame seeds, or a mix of nuts and coconut. The basic ingredients are consistent—ghee and sugar—but beyond […]
Burfi gets its name from “Burf,” meaning snow, a nod to its soft, melt-in-your-mouth texture. This popular sweet comes in many varieties, but they all share a common ingredient: Khoa or Mawa. Khoa is made by slowly cooking milk until all the liquid evaporates, leaving behind a solid similar to ricotta cheese. Since Khoa can […]
Growing up in Lucknow, India, Shami Kabab (a Mughlai delicacy) was part of a great meal; served with Rumali Roti (roti as thin as a hankerchief) or Biryani and chutney. It is really very easy to make and you can impress your guests with little effort. Make a double batch and freeze some patties to […]
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 […]
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 […]
Aloo Gobhi, a popular dish in India and beyond, showcases the delightful combination of potatoes and cauliflower, enhanced by a few carefully chosen spices that complement the vegetables without overwhelming them. This recipe offers a time-saving twist by roasting the vegetables in the oven instead of cooking them on the stove. Roasting reduces the […]
