Malai Kofta is a popular dish on most Indian restaurant menus. Most of them use potatoes as the main ingredient. My recipe is easy and delicious; it is made with ricotta cheese, adding protein to this creamy, sweet and sour curry. ingredients: for kofta: 1/2 lb. ricotta cheese 1/3 cup sooji (cream of wheat) 1/2 […]
Sev Burfi was my favorite burfi growing up in Lucknow, India. It is traditionally made with khoa, milk cooked down until thick and almost dry. I use ricotta instead since khoa can be hard to find. The main ingredient, of course, are sev, which are very thin noodles made from chickpea flour. Some restaurants fry […]
This combination of potatoes and peas has a unique South Indian flavor that goes well with Dosas. This classic dish is an option for stuffing Dosas (called Masala) with chutney on the side. I love the taste of crunchy peanuts, so I always sprinkle some on mine, but that is optional. ingredients: 3 medium potatoes 2 Tbsps. […]
Turnip is one of those vegetables that most people ignore at the grocery store. We don’t know what to do with them besides roasting them. Since turnips have little flavor, the spices in a curry sauce boost their taste. My mom would sometimes add them to a meat dish such as goat curry, which tasted […]
Zucchini squash is one of the vegetables available throughout the year. I plant several squash varieties in my California garden and usually have an abundant supply from March until October. I freeze some for winter, some in chunks for roasting, and some grated to add to Daals and to make Kofta. This recipe makes a […]
I love to grow eggplant in my garden and usually plant at least two varieties – the long Japanese variety, which is excellent for stir-frying, and the round globe one, which I use for making Bharta. Eggplants are one of the easier annual vegetables to grow and have a long season in Southern California. I […]
Spunky, spicy, and intense in flavor, mustard greens originated in the Himalayan regions of India, where they are a winter vegetable. When the mustard plant starts to bloom in Spring, you can see miles and miles of bright yellow fields! Fortunately, mustard greens are available almost all year round in America. Cruciferous vegetables, such as […]
Rajma is a staple of Indian restaurant menus and potluck parties. It is easy to make, packed with protein and iron and makes a great meal served with Basmati rice and Raita. ingredients: 1 1/2 cups dried kidney beans (see note) or 2 (15 ounces) cans of cooked beans 2-3 Tbsps. cooking oil 1 cup […]
Khichri is one of the most beloved Indian comfort foods, often enjoyed for its simplicity and soothing qualities. Made by cooking a combination of daal (lentils) and rice, Khichri is typically one of the first solid foods given to babies. Its easy digestibility also makes it popular among the elderly. While any combination of daal […]
I love making spicy, sweet-tart chutneys with all the fruits available during the summer. With the huge bounty of plums in our backyard, I have made plenty to eat and share this season. My Plum Chutney is very easy to make and full of great nutrition and fibre. Raisins in the recipe help reduce the […]
