Turnip is one of those vegetables that most people ignore at the grocery store. We don’t know what to do with them besides roasting them. Since turnips have little flavor, the spices in a curry sauce boost their taste. My mom would sometimes add them to a meat dish such as goat curry, which tasted […]
Zucchini squash is one of the vegetables available throughout the year. I plant several squash varieties 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 a […]
Indian cooking is famous for its classic, fragrant, spicy curry, which lends flavor to meats, vegetables, and beans. I think curry makes everything taste better. The curried dishes in Indian restaurants are drenched in fat and loaded with heavy cream. The dishes I grew up with were simple, low in fat, and almost always without […]
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 […]
Surprise guests, unexpected visitors, or hungry kids with nothing in the fridge? Egg Curry is the perfect dish to fall back on. It was a staple in my childhood, with my mother making various versions—sometimes with sliced eggs, other times with whole eggs, and during winter, she’d add fresh-shelled peas to the gravy. I prefer […]
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 […]
I love this Fish Curry because of its refreshing tart flavor, there are three souring agents in this recipe that work well together. Tomato and tamarind add richness to color as well. I prefer the texture of Trout for this dish and cook it with the skin for extra flavor. Any kind of fish tastes good […]
I love the sweet-tart-pungent flavor of this lamb dish. Achaari Gosht gets its unique taste and color from mustard and fennel in the pickling spice blend. The combined acidity of vinegar and yogurt adds the perfect amount of tang. This dish is quite easy to make and works really well in a slow cooker. ingredients: 1 lb. […]
Masala Chicken is a straightforward dish perfect for everyday meals, especially when served with rice. I like to use drumsticks for this recipe, trimming the bone tips to create a rounded shape that enhances the richness of the gravy. Mincing the onion adds a lovely thickness to the sauce. At the same time, whole spices […]
I grew up eating pumpkin, called ‘Kaddu’ in Hindi, as a vegetable. The first time I ate it as a dessert (pie) was in America which was amazing. There is no Halloween in India so the pumpkin available in the market is the eating kind; it has a smooth, moist texture when cooked. For all my […]
