Amritsari Chole

Amritsar is a town in the northern state of Punjab in India. The food from Punjab is very popular around the world, famous for its naans, kulchas, butter chicken, biryani, tandoori chicken and dal makhni (dal made with black lentils). Tandoor cooking, or cooking in a clay oven with high temperatures, and wood-fired ovens are…

Yotam Ottolenghi’s Black Pepper Tofu

This is the excerpt for a placeholder post. Click the Edit link to modify or delete it, or start a new post.

Mustard Potatoes

Don’t you love the taste of raw mustard? I do. I’ve used it a lot in my cooking. I simply love that pungency and a little bit of a hot, spicy taste. Its delicious. Now, if you put that and potatoes together, there can be nothing wrong with it! Here’s a lovely Bengali dish with…

Pumpkin Curry

I seem to make a lot of pumpkin curries at home. Just thinking out loud. There’s pumpkin pachadi, sour pumpkin curry, olan and parsi dhansak. And that’s just on my blog. I do a lot of other pumpkin dishes at home, too. Hmm… Guess I like pumpkin. Do you? Mathanalserry (Pumpkin Curry, from Kerala) 1/4…

Roasted Eggplants

This very popular Indian dish is very simple to make at home. The important part of this recipe is roasting the eggplants in a pan over low-medium heat until the skin is charred and the pulp gets the smoky delicious flavor. I’m not an eggplant person, but this is a pretty good way to enjoy…

Spiced Mashed Potatoes

A huge favorite in my house, these potatoes are light, flavorful and delicious. Potato Podimas (Spiced Mashed Potatoes) 1 pound Potatoes 1/4 tsp Turmeric Powder a pinch of Asafoetida 6 Green Chillies 1 tsp Ginger, minced 1/2 tsp Urad Dal (split Black Gram) 1 tsp Channa Dal (Red Gram Dal) 1/4 tsp Mustard Seeds 4…

Carrots with Fenugreek Leaves

This is a recipe from a cookbook I use almost like a bible, Pure and Simple by Vidhu Mittal. I simply love this book! Definitely add this to your cookbook collection. She has interesting and simple vegetarian dishes even for the novice cook. All the steps are clearly listed and complicated steps are explained in…

Vathal Kozhambu

Vathal kozhambu is a south Indian curry of vegetables simmered in a tamarind based broth with a variety of spices. It is usually served with cooked rice. Spicy and tangy and delicious! Here, I’ve made the basic curry without vegetables, but feel free to add your choice of cooked vegetables. The common vegetables used are…

Spinach Kozhambu

Kuzhambu is a spicy curry, originating from south India, made with a combination of vegetables or fish/ chicken. Usually they do not have lentils, but this one does and is milder than most other kozhambus. When the kozhambu is made with yogurt, its called More (Buttermilk) Kozhambu and is a wonderful addition to rice on…

Aloo Kadhi

Kadhi is a spicy yogurt-based curry that is very popular all over northern India. It is commonly eaten with rice or roti. It is light and full of flavor. Aloo Kadhi 4 Potatoes, boiled and coarsely mashed 3 cups Yogurt, beaten 1/2 tsp ground Coriander 1/2 tsp Turmeric 1/2 tsp Chilli Powder 1 Green Chilli…

Simple Rasam

When I wanted a quick rasam and didn’t have time to grind my own spice powders and stew over the tamarind, I would use this easy recipe. The rasam still tastes great, but you spent half the time making it! Easy Rasam 1/2 cup Moong Dal, cooked with turmeric and salt 1 tsp Rasam Powder…

Bell Pepper Curry

This is another in a series of recipes from my mother in law. As I said earlier she is an amazing cook, and can whip up dishes in a matter of minutes. I’m sure, though, that if I asked her to reproduce this exact recipe, she won’t be able to, because she really doesn’t cook…