Quick Savory Semolina Crepes with Potato Curry and Coconut Chutney (Rava Masala Dosa) by Indiaphile.info

Rava Masala Dosa

Savory Semolina Crepes with Potato Curry and Coconut Chutney Traditional dosa are made with a rice and lentil batter that needs to first be soaked overnight, then ground into a batter and then fermented overnight. Rava dosa is simpler because it doesn’t have to be fermented. I love the flavor and how easy they are… Continue reading Rava Masala Dosa

Goan Coconut Dal

Goan Coconut Dal

Goan Coconut Dal, Goan Varan, or simply Goan Dal, is a simple but flavorful dal from the tropical state of Goa. “Varan” is the word for dal in Marathi and Konkani, the language of Goa. Goan Coconut Dal is often part of the food cooked for Ganesh Chaturthi, Ganesh’s birthday celebration. During Ganesh Chaturthi, people… Continue reading Goan Coconut Dal

Tomato Dal

Tomato Dal (Tomato Pappu)

Tomato Dal, or “Tomato Pappu,” is a tangy comfort food dish from Andhra Pradesh. It gets its tanginess and depth from the mix of tomatoes and tamarind. This mix of tomatoes and tamarind is a classic combination in food from Andhra Pradesh. You will often find Tomato Dal served at weddings in Andhra Pradesh. The… Continue reading Tomato Dal (Tomato Pappu)

Paneer Bhurji

Paneer bhurji is a delicious North Indian dish. Despite the base being paneer, a common Indian cheese, it actually has a texture and richness similar to scrambled eggs. You can make this with homemade paneer, or buy it from the store. I make an egg version of this dish, called Egg bhurji, which is very… Continue reading Paneer Bhurji

Lemon Rice

Lemon Rice (Chitrana)

Rice is such an important staple in Indian cuisine that there seem to be endless recipes to change things up. Lemon Rice is a classic South Indian dish that provides a real punch of flavor without requiring too many ingredients.  “Lemon Rice” is also called “Chitrana” in Kannada or “Nimmakaya polihora” in Telugu. This one… Continue reading Lemon Rice (Chitrana)

Egg curry

Egg Curry (Anda Curry)

Egg curry, or anda masala, is a a curry eaten all across India. It is a Dhaba food, that is, inexpensive food commonly found in roadside stalls — India’s version of takeout. There is something amazing that happens when you mix a spicy tomato gravy with a simple boiled egg. The yolk adds a creamy… Continue reading Egg Curry (Anda Curry)

Mushroom masala

Mushroom Masala

Mushrooms are an unusual ingredient in Indian cuisine. That is because most of the climate in India is arid and dry, while mushrooms need moisture to grow. Until recent times, the only mushrooms that were significant as food in India were a regional food of the Kashmiri foothills, where a type of morel mushroom grows.… Continue reading Mushroom Masala

Mushroom Biryani

Mushroom biryani is an easy, one-pot vegetarian meal, perfect for a weekday dinner. With the exception of morel mushrooms found in Kashmir, mushrooms have not historically been a part of Indian food. That started to change in the 1990s, when mushrooms started to appear in local markets. Mushrooms are a great addition to biryani since… Continue reading Mushroom Biryani

4 potato dishes made with 4 different vaghars

How to do a Vaghar

Vaghar is like a microcosm of Indian cooking. A proper vaghar is a balance of many flavors, which makes sense because it is one of the most powerful ways to add flavor to your dish. Vaghar adds: Richness: the oil (preferably ghee) add a richness to your dish Flavor: Spices like chili, garlic, onion, and… Continue reading How to do a Vaghar

Kala Chana (Black Chickpea)

Many people have never come across the black chickpea, which is a shame, because it is a very common ingredient throughout India. Black chickpea is very much like the common white chickpea but has a little more bite and nuttiness. When I was growing up in India, I only saw white chickpeas at restaurants. At… Continue reading Kala Chana (Black Chickpea)