This is the way I almost always make my Brussels sprouts. Sometimes I’ll change it up and add a few ingredients to them but the cooking method I use is usually the same. It’s simply the best way to get a good caramelization on sprout and just the right amount of softness. I picked up… Continue reading Pan Roasted Brussels Sprouts with Pomegranate Salad
Paneer makhani, or “Butter Paneer Masala,” is a creamy tomato gravy masala featuring paneer and garam masala. It is a popular restaurant dish often eaten with naan or some other flatbread. It also goes well with rice. Ten years ago, tomorrow, I went to Las Vegas with a club I was in in college. It… Continue reading Paneer Makhani (Butter Paneer Masala)
This is a very special blog post for us. Only a few days after celebrating our wedding anniversary, we now celebrate our One Year Anniversary with Indiaphile! As a celebration we are holding our first giveaway, but before we get to that, I want to share a few reflections on our blog. When we started… Continue reading Chicken Tikka Masala and First Anniversary Giveaway!
I am a total podcast junkie! I listen to them all day long. Most of my podcasts are NPR programs and one of my favorites is the Splendid Table podcast by Lynn Rosetto Kasper. I always learn a lot about food from her. A couple of weeks ago they had Indian cookbook author Raghavan Iyer on… Continue reading Eight Ways to Cook with Spices
Asafoetida is a dried latex powder that comes from the root of an herb plant called ferula. In Ayurvedic medicine, it is considered to be really good for digestion and overall health, often added to beans and lentil dishes to prevent indigestion. I’ve always had an uneasy relationship with asafoetida, or hing as we call… Continue reading Sambharo (Cabbage Saute)
Although many people probably haven’t heard of it, Fenugreek (known as methi in Hindi) is a very common ingredient in Indian food. Fenugreek imparts a very characteristic savory flavor that is slightly bitter but very delicious. Fenugreek doesn’t really taste a lot like maple, but it is used by many companies to give artificial maple… Continue reading Shakariya Methi nu Shaak (Sweet Potato Fenugreek Saute)
When it’s gloomy outside or I’m feeling low, I often make kadhi. It never fails to make me feel better. Yesterday was a super busy day and I came home pretty tired. All I wanted to do was put my legs up and sit on the couch with a steaming bowl of kadhi and rice…and… Continue reading Kadhi (Yogurt and Garbanzo Bean Flour Gravy)
I love easy it is to cook this simple cauliflower curry. It is super healthy and it takes just a few minutes of prep and less than 20 minutes to cook from start to finish. It is a weeknight staple in our house.
Malai Kofta is a common indian dish made by frying balls of potato and paneer, then drenching them in a tomato cream sauce. I came across a variation a few years ago, made with cabbage instead of potato and paneer. The original recipe for Cabbage Kofta is at Married to a Desi, a wonderful food… Continue reading Cabbage Kofta
Many of the ingredients and techniques in this recipe seem a little unusual. I mean, what the heck is a hyacinth bean? And what! You want me to use a pressure cooker? And, yes I’ll admit this does take a little time to make. But I know if you make it, you won’t be sorry! This mixed… Continue reading Mixed Veggie Casserole with Dumplings (Undhiyu)
Binda nu Shaak is a sauté of okra. This is a very simple, dry shaak. It has only five ingredients and is easy to make. As much as I love stuffed okra, this is my favorite bhinda nu shaak.
There is no vegetable quite like Okra (Bhendi in Hindi, Bhinda in Gujarati, also known as Lady’s Finger in English). My very favorite okra dish is a bharela bhinda nu shaak. Most people have strong opinions about the slimy vegetable – they either love it or hate it. If it isn’t obvious by the fact… Continue reading Stuffed Okra (Bharela Bhinda)