Simplified Indian Cooking
Surprise guests, drop-in friends or hungry kids and nothing in the fridge? You can always put together Egg Curry, a great dish to fall back on. Egg Curry was quite popular when I was growing up. My mother made many versions, sometimes with sliced eggs or with whole eggs and with fresh-shelled peas added to […]
I have always been very fond of Coconut Burfi, specially the ones made with fresh coconut; I made sure that my mom served it at my wedding buffet! Making Coconut Burfi became fun once I discovered fresh, shredded coconut in the frozen section of Indian and Chinese markets. I add just enough ricotta cheese to […]
My family always kept vrat or fasting during the nine days of Navratri when I was growing up in India. As kids, we looked forward to it because the food was so different and delicious. I can recall my mom making tangy potatoes served with buckwheat puris fried in ghee. Buckwheat, called kuttu in Hindi, does […]
I grew up eating Dalia or cracked wheat cooked in milk with sugar for breakfast. Cracked wheat Upma is a delicious and more nutritious savory dish that can be served as breakfast, lunch, brunch or dinner. It is easy to make and a wholesome side dish as well. For extra flavor, dry roast the cracked […]
Kadhi is a popular dish all across India. The ingredients in the sauce and pakoris (dumplings) can vary but basically Kadhi refers to a vegetarian sauce that can be eaten by itself as in Gujarati Kadhi with yogurt or a sauce with dumplings like Kadhi from Uttar Pradesh or Punjabi Kadhi. I grew up eating […]
Dates and nuts always make a great combination; these Date Nut Rolls make a healthy snack, a quick dessert and a great hiking companion. I have been making some version of this roll for many years and have found the perfect combination of crispy pumpkin seeds with crunchy almonds and soft pistachios. Slip a few […]
Taro or Arvi is a common name for the corms and tubers of the plant Colocasia. A perennial, tropical plant primarily grown as a root vegetable for its edible starchy corm, Taro is native to southeast Asia. It is believed to have been one of the earliest cultivated plants, originating perhaps in eastern India. The giant leaves of […]
Kachoris (pronounced ka-CHO-ree) are a very unique dish from Northeast India. My Punjabi and South Indian friends are always surprised when they eat it for the first time! Kachoris are basically a stuffed puri. These are different from Khasta kachoris because they are made with whole wheat flour instead of all-purpose flour, plus there is […]
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 […]
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 […]