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 and chopped or […]


Christmas Cake

When celebrating Christmas in India, baking a cake is as important as decorating a tree in America. Growing up in Lucknow, I visited my Christian friends on Christmas day and was offered pieces of Christmas cake with sips of rum! The aroma of this cake baking in my kitchen still evokes fond memories. The classic (Indian) […]


Baigan Sabji (Eggplant with Tomatoes)

Eggplants are quite versatile and are served many different ways in all different cuisines.┬áIn India, eggplant is served curried, chopped, stuffed, battered, mashed and deep fried as a pakora. Eggplant can soak up a lot of oil so it helps to cook it in a non-stick skillet. This recipe is quite simple and the Achaar […]


Shahi Lamb Curry

The word Shahi means royal and this dish is indeed fit for a king! The use of tomato paste and cream gives the gravy a smooth, velvety texture. I like to chop the raisins to keep their flavor subtle and use coconut to give body to the sauce. The gravy is finger-licking good! Make Shahi […]


Curry Powder

The word curry originates from the Tamil word ‘karhi’ describing a sauce. Curry Powder is a blend of several raw spices and is different from Garam Masala where the spices are individually roasted and ground. Curry Powder is added to the oil and toasted to enhance the flavor. I do not add cinnamon, clove and […]


Gul Gula (Whole Wheat Sweet Dumplings)

  Gul Gula or Pua is a deep fried, crispy-on-the-outside, soft-on-the-inside, sweet treat that 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 […]


Besan Laddu

Laddu is a very popular Indian sweet. The word literally means ‘ball’ so anything sweet and balled up is a Laddu. You can make Laddus out of almost any flour, puffed rice or other puffed grains, seeds such as sesame or any combination of nuts and coconut. The basic ingredients are the same-butter/ghee and sugar […]


Shami Kabab

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 […]


Whole Moong Daal

Moong beans are very popular in Indian cuisine. They are eaten as Whole Moong Daal, split Moong with or without skin and Moong flour is used in many sweet and savory dishes. Moong Daal Khichdi made with skinless daal and rice is a common dish served to babies. Whole Moong Daal is a wholesome dish […]


Chicken Biryani (Chicken with Rice)

Biryani is one of the popular dishes introduced to India by the Persians. This rice dish can be made with any meat and/or vegetable. I grew up in Lucknow where this signature dish is prepared by cooking rice and meat separately and combining them toward the end of the cooking. I like to save time […]