Simplified Indian Cooking
Eggplants are quite versatile and are served many different ways in all different cuisines. In 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 […]
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. […]
The most popular fruit for pickling or making Achaar in India is the Mango, the king of all fruits. During early summer you can buy raw (green), sour mango called ‘cairy’ and preserve it by pickling, making relishes and chutneys. After mixing with spices and oil, the Achaar is cured by putting it in the […]
Growing up in Lucknow, I enjoyed eating the fresh water fish called ‘Rohu’, a fish of the Carp family. My favorite dish was my mom’s fried fish! It always turned out crispy because she used rice flour in the batter. I have tried using other batters but rice flour works the best. Since Carp is […]
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 […]
Indian pickle or Achaar is quite different from Western pickle. Most Achaars use oil and spices for flavoring and therefore can stay on the shelf for a long time. Achaar is almost always ‘ripened’ in the sun which causes the black mustard (rye) to ferment, imparting the classic sour taste to the vegetable used. Sour […]
Aloo Gobhi or Potato and Cauliflower is a popular vegetable dish in India and abroad. The few spices boost the flavor of the two vegetables without overpowering them. Instead of cooking Aloo Gobhi on the stove, this recipe saves time by roasting them in the oven; you don’t have to stir it often so the […]
I have made this recipe for many years and it is always a hit! As the name suggests, Tandoori Chicken is cooked in a very hot clay oven but turns out just as well in the home oven. The secret is in the marinade which helps tenderize the meat. I prefer to use chicken drumsticks […]