The veggies are chopped. The spices are ground. Lets fire up the stove!
What is Vermicelli? Super thin noodles that can be made from semolina-wheat, durum-wheat, rice flour, or some combination of these flours. They cook very very swiftly. Why This Recipe? The a.m. hours can be a stressful time–getting ready for work, packing lunches, juggling the demands of toddlers preparing the morning meal. This 10 Min. Indian […]
The Many Variations of Vegan Spinach Curry There are many different regional cuisines in India and each one has their own version of a vegan spinach curry. You have Palakchi Paatal Bhaaji in Maharashtra, Gujarat’s Paalak Nu Shaak, Bengal’s Palong Shaak Bhaja, Kerala’s Cheera Thoran…. just to name a few. This recipe, Kerai Masiyal, is […]
It’s easy. It’s restaurant style. It’s none other than Easy Restaurant Style Palak Paneer–a creamy concotion of spinach, spices and Indian cheese. It’s a classic yet unlike a lot of other curries, you will find that no two restaurants serve a palak parneer that tastes the same. This is because there is no standard spice […]
Onion-Tomato Gravy? Check. Paneer? Check. Garam Masala? Check. So what makes this the different from Shahi Paneer or Paneer Makhani or Paneer Pasanda. Two essential things: First, the lack of any sweetening agent such as cashews or honey or almonds and second, the absence of heavy cream or butter. Instead, this dish relies on heightening […]
This recipe is inspired by the Maharashtrian Ambad Goad Varan. Ambad means sour. Goad means sweet. Varan means lentil soup. My version omits the sugar, ups the heat and replaces the tuvar dal with a mixture of green and white vatana (dried peas). What emerges is a hot and sour lentil soup with the textural […]
Any way you slice or dice it, crispy aloo (potatoes) are a treat. This recipe shares my little secret to crisper heaven–patiently cooking the potatoes in a stainless steel pan on med., then transferring to non-stick for a highly heated golden finish. The stainless steel pan crisps up the potatoes nicely while cooking the insides […]
Hakka Noodles, Manchow Soup, Chili Paneer, Gobi Manchurian–these are all classic Indo-Chinese dishes. In the late 19th century, a number of Chinese immigrants of the Hakka ancestry resided in Calcutta, India. They introduced their wonderful cooking to the Indians, who in turn, adapted these dishes to their tastes, peppering Chinese seasoning and techniques with Indian […]