Ghee is such an important oil in Indian culture, that it isn’t just a major part of cuisine, but also religious ceremonies. Ghee is used constantly in everyday cooking, and as a condiment much the way butter is. It isn’t the only oil used in Indian cooking, but it is the most beloved oil, and… Continue reading Make Ghee from Butter
Chora nu shaak is a Gujarati version of a black-eyed peas curry. Gujarati’s love black-eyed peas, and this is a favorite dish often served at special occasions, especially weddings. Other names for this dish might be chora nu shaak, chawli ki subzi, black-eyed peas curry, or lobia masala. Since this is made in a Gujarati… Continue reading Chora nu Shaak (Gujarati Style Black-Eyed Peas)
So many different Indian foods are made with lentils. From khichdi, made of simple rice and lentils, to dals, flatbreads, and some Maggie noodles are made from lentils. Beans and lentils are a primary source of protein for many vegetarians, and India is full of vegetarians. What is Dal? Dal is the word for “split… Continue reading A Guide to Indian Dal, Lentils, Beans, and Pulses
Kalingar nu shaak, or watermelon rind curry, is a traditional Gujarati curry and a great way to fight food waste. Who hasn’t stared at those uneaten rinds of watermelon and wondered if there were something that could be done rather than throwing it all away? It turns out, watermelon rind is very useful. There are… Continue reading Watermelon Rind Shaak (Kalingar nu Shaak)
Doodh pak is a simple and delicious Gujarati sweet, a type of rice pudding. Doodh pak is Gujarati for “Cooked Milk.” It is sweetened with milk and has basmati rice and Indian dessert spices, cardamom, nutmeg, and saffron. It also has one unusual ingredient, charoli, which is an almond-like nut often used with Indian desserts.… Continue reading Doodh Pak (Gujarati Rice Pudding)
Indian style Chicken fried rice, or “Chicken Chopper Rice”, is a great leftover rice recipe. It’s a type of rice commonly found on the streets of Bombay and all over India. It’s an Indian-Chinese recipe, and most people make it in a very Chinese-fried-rice type of way by adding soy sauce. I prefer to lean… Continue reading Indian Chicken Fried Rice (Chicken Chopper Rice)
Cucumber Raita is an essential side dish in Indian cooking. It is ever-present in home-cooking across India and equally so on restaurant menus. Cucumber raita is the most common of the many variations of raita in Indian cuisine. Raita in general is made up of a combination of yogurt and cucumbers, beets, onion, pineapple, or… Continue reading Cucumber Raita
Quinoa Khichdi is a modern take on the classic rice khichdi, a comfort food I love. While quinoa has been in use for thousands of years, it has sort of taken the world by storm only in the last decade or so. People have come to appreciate its nutritional value and versatility with its high… Continue reading Quinoa Khichdi
Chai is one of those drinks that evokes strong memories of childhood for me. There is nothing quite like a cup of chai to help lift my spirits. The secret to a great cup of chai is the masala, the spice mixture. Chai masala is an essential Indian spice blend. You can buy chai masala… Continue reading Chai Masala, A Family Recipe
In my house, we call it “lila marcha nu athanu,” it’s green chili pickle, and we’ve always got some on hand. You might also call it bharela marcha nu athanu, which means stuffed chili pickle, or rai wala marcha nu athanu, which refers to the mustard seeds (rai). Chili pickle is a necessity as far… Continue reading Gujarati Green Chili Pickle (Marcha nu Athanu)
Keri nu kachumber is raw mango salad. Raw meaning still green and tart. Some people would call this “Kachi keri nu kachumber” with means “Raw mango salad,” others might call it “Kanda keri nu kachumber,” which means onion and mango salad. I think of Keri nu Kachumber as the Indian version of one of my… Continue reading Keri nu Kachumbar (Raw Mango Salad)
Mung beans are a legume used frequently in Indian food. They make a great snack raw, like popcorn with substance. They have a freshness and a bit of sweetness that makes them addictive. They also sauté really well for an easy meal. Sautéed mung beans were a staple breakfast of my childhood. My mom always… Continue reading Simple Sprouted Mung Bean Sauté
