Lobiya Pakoris (Black-Eyed Pea Fritters)

Black-eyed Peas, known as Lobiya in Hindi are quite versatile and easy to cook. They are used in many recipes including this easy to make appetizer or snack. I lived in Birmingham, Alabama for many years with my husband and children where Black-eyed Peas are an important part of a traditional New Year’s dinner. It […]

Roasted Kabocha Squash

The first time I tasted Kabocha squash was in a tempura dish at a Japanese restaurant. I fell in love with its texture and flavor and have been cooking it ever since. I make pakoras out of it, dipping in a besan batter and deep frying or serve it as a side dish by simply […]

Acorn Squash Curry

Acorn squash has a sweet flavor and softer texture than most pumpkins. I grew up eating green pumpkins that were not quite ripe in a similar dish as this Acorn Squash Curry with Chana beans. You can peel Acorn Squash before cooking but the skin is quite tender especially after cooking so it does not […]

Spicy Cranberry Chutney

Cranberry Chutney is a favorite at our Thanksgiving table as well as with Indian meals. I try to add as little sugar as possible by replacing it with dried fruits. Dried apricots compliment the cranberries and blend well in this chutney, you can use raisins or dates too. Try Spicy Cranberry Chutney with Brie and […]

Phara (Daal and Rice Dumplings)

Phara is a boiled dumpling made with daal and rice flour or wheat flour, a very creative way to use protein rich daal in a lean, healthy dish. Phara can be served as a meal, snack or side dish. Indian vegetarian food is so innovative! Phara is not a common Indian dish, made only in […]

Kaddu (Tangy Mashed Pumpkin)

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 […]

Daal Panchrangi (Mixed Daal)

Daal is a legume, high in protein, fiber and amino acids and a staple of a balanced Indian meal. There are many varieties of Daal, I can make a different daal for each day of the month without repeating a recipe! Panch means five and Ranga means color. This recipe combines five different Daals with and […]

Bhindi Tamatar (Okra with Tomatoes)

Bhindi is also known as Okra or Ladies Fingers in India and is a delicious and nutritious vegetable. A relative of the hibiscus family, it is high in fiber, calcium and vitamins. Because of its mucilaginous property, Okra gets slimy when added to water; it is best to saute Okra in a non-stick pan or […]

Jeera Aloo (Potatoes with Cumin)

Potatoes are a favorite in every cuisine. There are at least a hundred different Indian recipes for preparing potatoes, from simply roasted potatoes to stuffed potato curry. Jeera Aloo is a classic North Indian dish that goes well with Puris and Kachoris. It is a delicious, tangy dish, easy to prepare, without any onion or […]

Paratha (Pan-Fried Flatbread)

I grew up eating Paratha almost everyday, packing them with a vegetable and mango pickle for lunch at school. My mom made them with whole wheat flour and used very little oil to cook them, unlike the Punjabi Parathas that are fried with a generous amount of oil and served with a pat of butter […]