Malai Kofta

ingredients: for kofta: 1/2 lb. ricotta cheese 1/3 cup sooji (cream of wheat) 1/2 tsp. salt 1 tsp. Rashmi’s Blend 2 tbsps. corn starch for rolling the koftas 2 cups oil for frying for gravy: 2 tbsps. butter 1 cup chopped onions 1/2 tsp. minced garlic 1 tsp. minced ginger 1 tbsp. Rashmi’s Blend 1/4 […]

Dosa (Indian Crepe)

  Dosa is a crispy crepe made from fermented rice and urad daal (a type of split legume) which has been soaked and ground. It is a popular dish in Southern India and is served with a potato filling, sambar (a vegetable and daal soup), and an assortment of chutneys. You can find dosa and […]

Sev Burfi

Sev Burfi was my favorite burfi growing up in Lucknow, India. Traditionally it is made with khoa, which is milk that has been cooked down until thickened. I use ricotta instead, since khoa can be hard to find. The main ingredient of course is sev, which are very thin noodles made from chickpea flour. Some […]

Aloo Matar for Dosa (Potatoes and Peas for Dosa)

This combination of potatoes and peas has a unique South Indian flavor that goes well with Dosas. This is a classic dish that is served as an option for stuffing Dosas (called Masala), with chutney on the side. I love the taste of crunchy peanuts so I always sprinkle some on mine, but that is […]

Tomato Chutney for Dosa

Every Indian meal is usually served with at least one of the several varieties of chutneys to complement the meal and boost the missing flavor from the main meal. For example, a sweet and sour chutney to enhance a spicy chicken curry or a mint chutney to cut down the gamey flavor of a lamb […]

Turnip Curry

Turnip is one of those vegetables that most people ignore at the grocery store. We just don’t know what to do with them besides roasting them. Since turnips do not have much flavor, the spices in a curry sauce really boost their taste. My mom would sometimes add them to a meat dish such as […]

Zucchini Kofta Curry

Zucchini squash is one of the vegetables available throughout the year. I plant several varieties of squash in my California garden and usually have an abundant supply from March until October. I freeze some for winter, some in chunks for roasting and some grated to add to Daals and to make Kofta. This recipe makes […]

Cranberry Achaar (Pickled Cranberries)

  Cranberries, also known as Mossberries have a high nutrition value and are good antioxidants to add to the meal. Their tart taste is great for making Achaar. Since fresh cranberries are only available for a short time, make an extra batch and refrigerate it for later!   ingredients: 12 oz. fresh cranberries, rinsed, dried […]

Baigan Bharta (Roasted Mashed Eggplants)

I love to grow eggplant in my garden and usually plant at least two varieties – the long Japanese variety which is great for stir-frying and the round globe one which is what I use for making Bharta. Eggplant is one of the easier annual vegetables to grow and has a long growing season in […]

How to Make a Basic Curry

Indian cooking is famous for its classic, fragrant, spicy curry that lends flavor to meats, vegetables, and beans. I think curry makes everything taste better. The curried dishes available in Indian restaurants are drenched in fat, loaded with heavy cream. The dishes I grew up with were simple, low in fat, and almost always without […]