Simplified Indian Cooking
Naan was originally a generic word for any Indian bread, but now it’s the most popular leavened bread. In India, naan isn’t made at home because people do not have a tandoor or clay oven, which can heat up to 800 degrees Fahrenheit! Impossible for a standard home oven, but I figured out a great […]
An Indian meal is not complete without a yogurt dish or plain yogurt. Yogurt is a great accompaniment to the 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. […]
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 not complete without a yogurt dish or plain yogurt. Yogurt is a great accompaniment to the 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. […]
Stuffed Bell peppers always look so impressive at the table. There are many filling variations and one of my favorites is lamb. Once the filling is ready, the work is almost done because the peppers are baked in the oven and they come out perfect every time! You can prepare the filling a day or […]
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 […]
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 […]
Most people do not eat enough whole grains these days. There is such a large variety of grains in the market now and each grain has its own dietary benefits. I lived on a farm for a few years in India and my mother created delicious meals, desserts and snacks using all the available grains. […]
Lentil or Masoor is one of my favorite Daals. Lentil is also used as a snack when soaked and deep fried; a popular ingredient in ‘Daalmoth’. In my blog posting ‘All about Daals‘, I have grouped Lentils in group 2 along with whole and split Green Peas, whole and split Yellow Peas, whole Moong beans, […]
Arhar daal, also known as Toor daal or pigeon pea is the most commonly cooked daal in India. In North-Eastern India Arhar Daal is cooked almost every day for lunch or dinner. My mom would sometimes add a seasonal vegetable to daal such as squash or taro root and season it with raw mango slices […]