Naan was originally a term for any Indian bread, but today, it refers explicitly to the most popular leavened bread in Indian cuisine. Traditionally, naan is baked in a tandoor, a clay oven that can reach temperatures as high as 800°F, making it difficult to replicate at home with a standard oven. In India, […]
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 never quite complete without a yogurt dish or plain yogurt on the side. Yogurt is the perfect accompaniment to spicy curries, soothing the palate while adding protein and probiotics. Raita is a versatile yogurt-based dish with various ingredients, including fruits, nuts, vegetables, grains, herbs, and seasonings. Some popular Raitas include Cucumber […]
Stuffed bell peppers are a visually stunning dish that never fails to impress at the table. Their vibrant colors and delightful presentation make them a favorite for casual dinners and special occasions. There are countless variations for fillings, but one of my favorites is a flavorful lamb mixture. Once the lamb filling is prepared, most […]
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 India’s most commonly cooked Daal. In North-Eastern India, it is cooked for lunch or dinner almost daily. My mom would sometimes add a seasonal vegetable to Daal, such as squash or taro root, and season it with raw mango slices during the summer for […]
