Delight in the velvety texture of Punjabi Kadhi, a beloved yogurt-based curry, intricately infused with an aromatic blend of spices, cherished and passed down through generations, making it a soul-soothing delight for families worldwide.
Continue reading “Punjabi Kadhi”
Aloo Methi is a delightful culinary creation that brings together the humble potato and the aromatic fenugreek leaves. Its simplicity, versatility, and incredible taste make it a must-try for anyone seeking a true taste of authentic Indian cuisine and a journey into the flavors of tradition and nostalgia. Continue reading “Aloo Methi ki Sabzi”
Indian cuisine is renowned for its vibrant and diverse flavors, and one dish that beautifully embodies this culinary richness is Cabbage Peas nu Shaak. This delectable Gujarati recipe combines the humble cabbage and peas with a harmonious blend of spices, creating a dish that is both comforting and flavorful.
Continue reading “Cabbage Peas Shaak (Kobi Vatana nu Shaak)”
Thandai Bundt Cake is a beautiful and fun fusion cake that highlights the traditional flavors of thandai in a moist and light cake. Thandai is a popular beverage to have during Shivratri and Holi. This cake is egg-free, easy to make, and absolutely delicious, making it perfect to have during the festival times!
Continue reading “Thandai Bundt Cake”
Aloo Shimla Mirch Sabzi is an Indian stir fry made with potatoes and bell peppers. Generally a dry dish with a variety of spices, you can serve it for lunch or dinner with roti or dal.
Continue reading “Aloo Shimla Mirch Sabzi (Bell Pepper Potato Sabzi)”
A favorite South Indian staple, Rasam is a tangy, spicy tomato soup. It can be eaten on its own or with rice and is known to be very beneficial in helping reduce the effects of colds and coughs. The best part about this recipe is that it takes less than 30 minutes to make!
Continue reading “Rasam”
**Original blog posted March 2020. Updated March 2022**
Kali dal is a very popular Punjabi dish and one of those comfort food meals that my husband has grown up with. It has also become one of Sanaya’s favorite comfort foods too so of course I had to find a way to perfect this recipe for both of them. I would say this recipe rotates in our house at least every 2 weeks.
I love it for its nutritional content, loaded with protein, fiber and low in carbs and calories. With all the rainy days we’ve had recently, this is one recipe I can’t pass up. An easy, one-pot meal, this goes great with naan or rice.
Yep, I put a ton of jalapeños as a garnish. Traditionally, it’s cilantro. But, it actually tasted good with the extra jalapeños on top!
A while back, we had a potluck and playdate with my friend Janani and her family. I don’t remember what I made, but I do remember that both my husband and I fought for the last bite of her dal. It was A-MA-ZING! It had a burst of flavor to it that we were both impressed and he actually said it was one of the best dals he has had in his life…. that’s huge coming from a Punjabi!
Most recipes of this specific dal have a basic of three spices, and I’ve found pretty simple in flavor. Works great for many but Janani’s recipe just had this burst of flavor, you didn’t want to stop eating it.
I begged her for her recipe, tried making it and failed. I tried a few more times to the point my hubby was actually sick of seeing dal…….oops. So I went to Janani’s house, had her tell me exactly what to do while I made it with her watching over me. I’ve been using her recipe ever since, however, I did make a few changes to it. I know, I know, why? I changed a little of the technique on which ingredients she cooks in what order, and changed the ratio on some of the basic spices but they are all there. The changed version is what I have listed below but if you’re interested in her original version, message me and I will send it to you.
When I talked to Janani about her recipe, that’s when I figured out it’s the spices and the amount of tomatoes that she uses which give the dal its integrity in flavor. You really need to try out this recipe. It’s so delicious!
If you don’t have an instant pot, follow the same instructions for a slow cooker and set slow cooker time for 8 hours.
Here are the tools I used for this recipe:
A fun twist on the traditional gujiya with the same flavors in each decadent bite. These Thandai Gujiya Pinwheels are made with the classic thandai powder used during Holi, the quintessential gujiya filling all rolled into puff pastry dough before they are baked.
Continue reading “Thandai Gujiya Pinwheels”
These tandoori cauliflower tacos are marinated in a vibrant tandoori yogurt sauce and burst with flavor in each bite. Perfect for lunch or dinner, these meatless tacos are easy to make and filling. Continue reading “Tandoori Cauliflower Tacos”
Growing up in an Indian household meant turning to natural and food remedies for minor ailments. If you had a tummy ache, Mom made us eat carom seeds or even cumin seeds. If we had a cold sore in the mouth, she would make us keep a clove on the sore for a few hours. There are so many more remedies that my mom and grandmother used but the one I remember and is most popular these days is turmeric.
As soon the cold weather set in or the first cough or sneeze of the season was heard, my mother would add turmeric to everything we ate. She would also make us drink Haldi Doodh or turmeric milk before bed each night. As a child, I hated this. As an adult and a mom, it is now my go to. Over the years, I’ve changed it from the basic turmeric and milk to adding a few new ingredients. Take a look!
Basically, every spice added to this recipe has anti-inflammatory or antioxidant properties or both. I normally use cow’s milk when I make this for the kids but I have made it with almond milk and it has turned out just as good. I do recommend not to use sweetened milk if you are using a plant based milk as it changes the taste of the final product.
Here’s to wishing a healthy winter and a Happy New Year with my first recipe this year!
Here are the tools I used for this recipe:
Crispy exterior with a soft interior made with ghee, thandai masala, sugar, and a little bit of milk. Nankhatai is a traditional Indian cookie similar in texture to shortbread. There are many variations of flavors and flours used based on where in India you are eating this delicious cookie.
Continue reading “Nankhatai Bars”
**Note: Original post created Jul 2017. Updated October 2021**
The first time I was introduced to this traditional Punjabi meal was during my wedding planning. My husband and in-laws requested that this be on the menu somewhere. I didn’t understand what it was or the goodness of it until quite a bit later (much later than my wedding). Of course, during my wedding, I didn’t remember eating or tasting anything with so much going on. After I got married, I remember my mother-in-law making it a few times for my husband and seeing the pure joy on his face as he ate the Saag and Roti. I felt, wow, such a simple meal (for Indian food) and yet it brings him so much happiness. Of course I decided to try it out on my own.
I am always told, even to this day, how this is supposed to be a really hard recipe to master. I’m definitely not making it the way my mother-in-law does, but my shortcut recipe has managed to impress her, my husband and my daughter! As they say, a way to a man’s heart is through his stomach. I’m already in my hubby’s heart, but this is one recipe that guarantees a spot for any of you out there looking to impress your significant other.
Sarson da Saag is basically a vegetable dish made of Mustard Greens. It is very earthy in taste and rich not only in flavor but nutrients also. Mustard Greens provide an abundance of potassium and Vitamins K, A, C, and E. Traditionally, it is cooked in water and hand churned until you get the creamy, buttery consistency. If I had the time, I might try it. But since I don’t, I obviously created a shortcut (my handy dandy blender). Try it out and tell me what you think:
The saag tastes great on its own, but man does it just go a whole other level with Makki di Roti. Makki di Roti is basically corn bread. It’s not your traditional Roti that is usually soft and pliable. This is a bit thicker and can hold all that saag without getting the roti soggy. One more thing – Makki di Roti is typically made by flattening the dough between the palms. I am using a different technique by placing the dough in between a ziploc bag and rolling it out with a rolling pin. This just works better for me.
Looking for more Indian recipes? Check out some of these:
Sprouted Moong Beans Sabzi Gujarati Style
Instant Pot Rajma (Kidney Beans)
Methi Thepla
Instant Pot Kali Dal
Avocado Roti
Here are the tools I used for this recipe:
Sabudana or tapioca pearls cooked with sweet potatoes and cashews is a popular vegan and gluten-free dish that is consumed in Gujarati households, especially during fasts. Continue reading “Sweet Potato Sabudana Khichdi with Cashews”
As I raise my girls, it has become very important to me that they keep connected to their roots and one of the ways I do this is through food. Lucky for me, they both love the typical comfort food fare of “Dal Chawal” or Lentils and Rice. A twist on the traditional Moong Dal Fry, this recipe adds zucchini and is low in calorie but nutrient dense.
Ready in just 15 minutes, this has become my latest go to recipe when I’m tight on time. Because moong dal cooks very quickly, I don’t soak them for more than 20 minutes.
Nutrition is also very important when I’m serving this dish as a main meal to the girls, and this dish doesn’t disappoint.
1 cup of zucchini moong dal gives you:
As to cooking it over the stove versus the instant pot, traditionally, the dal was boiled first then added to the spices. I love just using one pot to make the whole dish so I usually add the uncooked dal into the spices/gravy mix then cook it in the instant pot.
I hope you get a chance to try out this delicious recipe and enjoy it as much as my family does.
Looking for more lentil/dal recipes? I’ve got you covered. Check out some of these amazing dishes:
Sprouted Moong Beans Sabzi Gujarati Style
Spinach DalÂ
Instant Pot Kali DalÂ
Adai Waffles / Lentil Waffles
Here are the tools I used for this recipe:
Crunchy, creamy, spicy, tangy, with just a hint of sweet, these Guacamole Chaat Tostadas are the perfect marriage between Indian and Mexican cuisine!
Continue reading “Guacamole Chaat Tostadas”
A creamy, rich, aromatic custard with a beautiful caramelized crust that is unbelievably easy to make. This Thandai Infused Crème Brûlée is a twist on the classic French dessert by using coconut cream and coconut milk making it vegan and gluten-free.
Holi has always been one of my favorite Indian festivals. The colors, the food, the fun. What makes it even more special is that 8 years ago, my husband bent down on one knee in the middle of a very public festival (the organizers were in on it as were our siblings and friends) and everyone (about at least 100 people) stopped playing to watch him ask me to marry him. I will always treasure that moment.
So for this Holi, I decided to do a fun fusion in honor of my very special husband. His favorite dessert is crème brûlée. What better way than to infuse a Holi special drink of Thandai and combine my two favorite events together? Honestly, it tastes SO YUM that I had to stop myself from “tasting” the custard before it set.
WHAT DO I NEED FOR A VEGAN CREME BRULEE?
Full-fat Coconut Milk and Coconut Cream – this is important to give the custard it’s rich creamy texture.
Arrowroot Powder – this acts as a thickening agent.
Agave – for that hint of sweet
Thandai Masala – this is going to lend that brilliant aromatic and floral flavor to the custard
Saffron – for a beautiful golden color
Vanilla Extract
Almond Milk
Sugar
Rainbow Sprinkles – optional but I love how the colors brighten up the dessert
Salt
THREE IMPORTANT STEPS TO A PERFECT THANDAI INFUSED CREME BRULEE
1. Infusing the thandai masala. This is important to get that flavor in there. The longer you infuse, the better the end result will be.
2. Blending all of the ingredients. This is extremely important because the arrowroot powder can clump and that would ruin the whole dessert. When you blend it into a smooth liquid, you end up with a rich, silky dessert.
3. Once it’s blended, whisk the mixture on the stove constantly to prevent it clumping and/or burning until you get your custard consistency.
THEÂ CHERRY SUGAR ON TOP
How can I possibly leave this part out? This is my favorite part. I used cane sugar to layer on top of the custard but for my Holi special, I used colored sugar and dusted the caramelized sugar to symbolize the fun of Holi. Take a blowtorch and carefully caramelize the sugar. If you don’t have a blowtorch – don’t worry! I’ve included directions in the recipe card to caramelize the sugar using a broiler. Reminder – the top won’t be as crunchy using the broiler setting but it will do the trick to caramelize your sugar.
This recipe is perfect for Holi, Diwali, Valentine’s Day, St. Patrick’s Day, or pretty much any occasion you want to celebrate. I might even make this again for our next date night. Feel free to add berries. I chose not to this time because I wanted the colors to shine.
I hope you enjoy this as much as we did! Feel free to follow and share comments on my Instagram and Facebook pages! I would love to hear your thoughts!
From my kitchen to yours, I hope you enjoy this decadent THANDAI INFUSED RAINBOW CREME BRULEE!
Here are the tools that I used for this recipe:
**Note: The ramekins I used are passed on to me from a family member but the ones I’ve featured in the tools list are the closest in size and shape to the ones that I used.
When I was about 13, I had gone to India to visit family and it happened to be around the time of MahaShivratri. Thandai is a popular beverage to have during Shivratri and Holi and I remember having many glasses of this delectable drink during my visit. Not only does Thandai taste delicious, it also has many health benefits. One of the main ones being it’s a cooling agent for your body and therefore, mostly drunk during the summer months.
WHAT IS THANDAI MASALA MADE OF?
The masala or powder itself is made of cashews, almonds, pistachios, cardamom, black peppercorn, melon seeds, fennel seeds, poppy seeds, saffron, and dried rose petals. To save time, I grind all of the ingredients into a powder and save it in an airtight container to use when I’m in the mood to drink some Thandai.
WHAT ARE THE HEALTH BENEFITS?
Yep. There are so many health benefits to drinking this wonderful Thandai. Did you know that it is more often made and drunk during the summer months because the ingredients help cool the body temp down? There’s more! Take a look:
Now that you have your powder made, it’s just as easy to make the Thandai drink. Take a glass of milk, add 1 Tbsp of the masala to it and some sweetener if you choose. Heat it in a pan and make sure everything is combined. Strain into a mug and drink it warm or cold. Both ways taste delicious.
From my kitchen to yours, I hope you enjoy this delicious Thandai Masala.
Here are the tools I used for this recipe:
Growing up, my Mom would make these sprouted moong beans for dinner often. I remember my brother and I were not big fans and would hate eating them. Now that I’m an adult, maybe a switch has flipped? I don’t know but I definitely love this recipe and could easily eat this dish 2-3 times a week. Thanks Mom!
WHAT ARE SPROUTED MOONG BEANS?
Sprouted moong beans are basically moong beans that have been soaked in water then left in a warm place to germinate. They are very popular in Indian and Pakistani cooking though many people across the globe are starting to embrace this food more and more.
Some of the more popular ways to eat sprouted moong beans is to add them in to salads and sandwiches, however, some of the more traditional ways to make them is to make a curry, a sabzi, and even dosas out of these delicious babies.
WHY SHOULD I EAT SPROUTED MOONG BEANS?
Because they are a powerhouse of nutrients. These legumes are one of the best sources of plant based protein providing ~14gm in 1 cup cooked. Take a look at some of these other benefits:
WHERE CAN I GET SPROUTED MOONG BEANS?
Moong Beans are easy to sprout at home (I love this method provided by Piping Pot Curry) or you can find them at your local Indian or Asian grocery store.
So now that you know what I know about these delicious and nutritious legumes, let me tell you how to make them. This particular recipe is my mom’s (I’ve not made a single change to it because it’s so perfect the way it is!) and I love the simplicity of it as it carries a depth of flavor too.
There are two methods of making this dish. One is in the instant pot and the other over the stove. I’ve given both versions in the recipe card below so feel free to try both to see which you prefer!
From my kitchen to yours, I hope you enjoy these Sprouted Moong Beans as much as we do!
Here are the tools I used to make this recipe:
If you know me, you know I love my chai. I love exploring different types of chai flavor combinations. When I had this Kashmiri Pink Chai the first time many years ago at a friend’s house, I became obsessed. I had tried intermittently over the years to recreate this delicious chai but was unsuccessful.
A few months ago, I was talking to my friend, R, and she and I relived memories of us drinking this Kashmiri Chai at her place. She gave me a few tips to make this chai successfully, which I will be passing on to you. Check out the recipe card below, as I’ll include the tips in the notes section.
As I practiced and made this chai, I adapted the chai recipe a little. For starters, I cut down the amount that is traditionally made. Since it takes up to an hour and sometimes more to boil the tea leaves and each ingredient added at a different stage, many people tend to make a large quantity of the Kahwa (the boiled tea before the addition of milk which many people also drink), I cut down the amount. Being the only tea drinker in my house, I didn’t see the need to make so much.
Also, I put my own little touch on this delicious chai by adding rose petals to the chai at the end after serving it into teacups. Usually you will find the chai garnished with nuts, almonds or pistachios.
WHERE DOES THE PINK COLOR COME FROM?
Believe it or not, from the reaction of baking soda added to the green tea leaves. What I found is that the color became deeper when I added the sugar to it. This was absolutely the highlight. So much fun to see the chemical reactions (science lover in me).
The first sip that I took reminded me how decadent it is, that I instantly knew this had to be one of my Valentine’s specials. This is a very creamy chai but a little savory too. As I’ve been taught, a bit of salt is added to the chai towards the end.
From my kitchen to yours, I hope you enjoy this delicious Kashmiri Pink Chai!
Here are the tools that I used to make this recipe:
**Originally published Jun 2017, edited and updated Feb 2021.
Poblano What?! Â A burger with Pav Bhaji?! Yep you heard it right. Â A Pav Bhaji Burger….. with Poblano Peppers. Â Pav Bhaji is a very popular dish in India and among Indians everywhere in the world. Â Back in the 1800’s, workers would take leftover veggies and turn it into a curry. Â These workers usually could not afford much so they became creative. Â I piggy backed on that creativity and put my own spin to a classic Indian dish. Continue reading “Poblano Pav Bhaji Burger Yum “
Can I just say Oh.My.God! This Raita is probably the most delicious I’ve ever had and to be honest I don’t think I can go back to the usual raita (with cucumbers).
So I just posted my Tandoori Gobi Zucchini Boat recipe a couple of days ago and I paired this with the boats. I could have gone the traditional route with a cucumber raita but I wanted something different and also, I’m really in the holiday mood right now so most of my food reflects that.
If you know me, you know I like the visuals of color in my food in addition to the taste. Well, this season, I’ve been obsessed with pomegranates. So in my obsession for colors, I played around with how I wanted this Raita to shine. After all, it was the most important finish to the Tandoori Boats.
In addition to the mint and pomegranates (the obvious), I included some serrano peppers to enhance the color and a few spices and garlic to give the flavor profile a boost.
Ok so, you don’t have to pair this raita with just the Tandoori Boats. Here are a few more dishes you can add this delicious Minty-y Raita to:
Pomegranate Eggplant
Lamb Meatballs
Aloo Paratha Yum
Kathi Roll
Spinach Dal Paratha
From my kitchen to yours, I hope you love every drop of this Mint-y Pomegranate Raita!
Here are the tools I used to make this recipe:
I’ve made zucchini boats a few times so far. Each time has been to use up leftovers from our Skinny Skillet Enchilada the previous night. They turn out really good and Sanaya loves them but it’s the same flavor profile so as much as I love it, I still crave something a little different.
I knew I wanted to create a different filling and haven’t done much with Indian food lately so I played around with my options. I kept circling back to this one idea of Tandoori Gobi as the stuffing. I’m not sure where I thought of it but it wouldn’t go away so I decided, ok, let’s give it a try.
I have a great Tandoori marinade recipe that I have been using with chicken so I decided, to use the same for the cauliflower. I treated the cauliflower as the chicken substitute and marinated it overnight also.
The cooking part was a little tricky as I didn’t want a soggy Zucchini Boat and the marinade definitely looked like it would promise a lot of liquid. Simple trick, I baked them separately, then stuffed the zucchini with the cauliflower and broiled it on high for 5 minutes to get a good char. Can I just say, Oh so delicious!
Also, please don’t throw out the flesh of the zucchini when you scoop it out to create the cavity for the cauliflower. Let’s be sustainable here and make some Zucchini Bread out of it!
One more thing I love about this recipe is that it is totally a weeknight meal. So the time on the recipe card may be a little daunting, but it’s the ease of it. And most of the time you spend is waiting for the flavors to marinate. It really takes maybe 15 minutes to put the marinade together, then the next day, 5 minutes to shell out the Zucchini and the rest of the time, you are waiting for it to finish baking. Honestly, it can’t get any easier for a weeknight meal.
Serve this delicious boat with a cooling Mint-y Pomegranate Raita to finish it off.
From my kitchen to yours, we hope these Tandoori Gobi Zucchini Boats rock your world!
Diwali has always been a special festival growing up in my family… in fact for most Indian families. It’s the Festival of Lights, where we celebrate faith and hope and wish that everyone has a bright future, happiness and prosperity in their lives.
Everywhere you look, Diwali takes over with lights and colors. Rangoli designs are a prominent component of Diwali, with the idea that it brings strength, good luck and genorosity. Keeping in mind that very foundation of colors and brightness, I decided to bring the spirit of rangoli to my mithai (sweets) for Diwali this year.
Coconut ladoos are very popular in Indian and the best part is, they are very easy to make. The basis of each ladoo was kept the same with the main ingredients being coconut, almond flour/ground almonds, and condensed milk. The ratios vary based on the flavor and additions of the ladoo.
Here are the flavors I decided to go with:
Some tips to make it easier for you when you make this:
If you end up making any of these delicious ladoos, don’t forget to tag me on Instagram at @bitofspice146. I would love to see your creations!
I feel like almost every culture has their version of beans and rice. There’s the Latin style with adobo seasoning, the African style flavored with smoked paprika and garlic, Creoles use the “holy trinity” for theirs, Jamaican red beans and rice have coconut milk and scotch bonnet peppers, the Japanese use Adzuki beans with their rice, and the Indians have Rajma Chawal.
Why are red beans and rice so common everywhere?
I don’t know. But what I do know is they make a complete protein when eaten together so it’s really beneficial to vegetarians and vegans who don’t get their complete proteins from animal protein to feel full.
I never thought Rajma was all that special until my friend Sumit made it one day. He makes the most amazing Rajma so I never bothered to learn because I could just call him up! But now he’s moved to a different state and it’s not as readily available so I have tried and tried and tried to perfect my Rajma.
From my kitchen to yours, I hope you enjoy this classic dish of Rajma!
Every Indian household is sure to have samosas for any occasion. Whether we were visiting relatives or friends, at a wedding, holidays, celebrations of any kind…. well, you get the point! Samosas everywhere. When I went off to college, my mom used to make dozens and dozens and put them in large zip top bags that I would freeze and microwave them as I was in the mood for them.
My roommates and friends at college also benefited. There were many nights sitting in our common room studying over samosas, sharing heartbreaks or girl talk or just hanging out.
These samosa puffs are a fun twist to the traditional samosas that are usually filled in a cone made of freshly kneaded dough. The girls had fun with the flaky pastry and loved that I kept the filling with the traditional potatoes and peas that they are used to.
From my kitchen to yours, I hope you enjoy these delicious Samosa Puffs!
Growing up in a Gujarati household, anywhere we went, you were guaranteed to have theplas packed. Whether we were traveling by car, plane, train, pretty much any vehicle, Mom would always have a foil packet filled with theplas. I would always get annoyed that we would be the family opening a packet of “Indian smelling food” but guess what…. I am my mother now. Quick to make, easy to pack, not much fuss and muss associated with them, and filled with nutrition, they are the perfect snack or meal to have.
Easy to eat anywhere on the go, similar to a thin tortilla, theplas are made by adding fenugreek leaves (methi) to the dough before kneading it. Instead of water, this dough uses yogurt as a binder making it a healthy and delicious meal or snack.
Fenugreek leaves are an under appreciated green that I have not seen outside of Indian food culture. Some of the healthy benefits they provide are:
Adding in the yogurt to knead the dough helps provide calcium and protein. I use a multi grain flour to make these and between that, the yogurt, and the fenugreek leaves, 3 of the food groups are already incorporated into these theplas!
Added benefit, “roti” and yogurt is one of the girls’ favorite meals so it’s easy to sneak in different veggies and they’ll gobble it up.
Try out these methi theplas at home and I hope you like them as much as we do!
From my kitchen to yours, enjoy!
*This is an ad post.
All I can say is that things are getting crazier! My first born is starting Kindergarten tomorrow and though it’s going to be different because she’s going to be upstairs in her room instead of at a new school with new friends, I’m still an emotional wreck! I just can’t believe she’s grown so much! Where’s my baby that I brought home from the hospital? I have a 5 year old now!
Let’s talk food so I don’t have to think about that… for now. This dish actually does take 15 minutes to make. No joke. How? Because I use Taste Republic‘s gluten free, fresh fusili pasta. The more I try their fresh pastas, the more I’m loving them. So far, the cauliflower linguini, tortellini, and now the fusili have been on point! Even better, because it is fresh pasta, it takes 3 minutes to cook!
Once upon a time, the girls would eat nothing but red sauce with their pasta. Then it went to green (pesto). Then brown butter. We are now back to the red sauce which I am thankful for because this masala pasta uses marinara sauce combined with spices to give it an Indian twist.
Here are some ingredients that are key to this pasta:
Taste Republic Gluten Free Fusili – fresh pasta that is great with taste and time!
Frozen Mixed Vegetables – this is my first hack to make this dish in under 15 minutes.
Favorite Marinara Sauce – I use whatever jar I have opened in my fridge and it works perfect
Indian spices: cayenne pepper, garam masala, cumin powder, coriander powder – this give the pasta additional depth of flavor. Add just enough to give it a hint not take over the dish!
This fusion dish is amazing because of the mix of flavors and how quickly you can put it together. Try it out and bring a little of India and a little of Italy to your home.
From our kitchen to yours, I hope you enjoy this 15 Minute Masala Pasta!
If you’ve been reading my blog, you know that growing up I was not an eggplant fan. So why am I posting 2 recipes (Baba Ghanouj and this one) with eggplant within a month? They became a part of my adult life and I learned what I was missing out on.
I’m not sure about the timeline but I do remember maybe a few months after I got married, we had gone down to see my in-laws for the weekend. Mom had made baingan bharta and I was trying to be nice so I ate it without telling her I was not a big fan of eggplant. It was ingrained in me since I was a kid that you ate what you got, especially at someone else’s house without a fuss. Man am I thankful for that specific rule!
Though I took maybe only about a tablespoon’s worth (and spread it out so my MIL wouldn’t notice – yep…. totally resorting to childhood antics), baingan bharta became a new favorite of mine. Since then, I have tried it at various restaurants and at home but nothing compares to the way my MIL makes it. This recipe is hers and I’m excited to share it.
Notes:
Try to pick eggplants with fewer seeds as this will give you more flesh and will be less bitter. Male eggplants tend to have fewer seeds and to tell the difference, at the bottom of the eggplant, there will be an indentation. If it is deep and shaped like a dash, the eggplant is female, if it is shallow and round, it is a male.
If you do end up with an eggplant with more seeds, after roasting the eggplant, don’t skin it right away. Let the eggplants sit on a tray and continue steaming to soften the seeds.
You can store the roasted eggplant in the fridge for up to 3 days or in the freezer for up to 1 month.
From my Mother-in-Law’s kitchen to yours, we hope you enjoy this one!
Kathi Rolls are a classic Mumbai street food that are similar to a burrito with different types of fillings, such as potatoes, paneer or even chicken. Kathi Rolls are often confused with Frankie Rolls and though they both look similar, there are a few distinguishable differences.
Continue reading “Kathi Roll”
Paneer is a staple in any Indian household. It is so versatile, the possibilities are endless. I’ve marinated it in Roasted Cilantro Mint Chutney and grilled it over the BBQ, you can also grill it and use it as an addition to a salad, make Paneer Cabbage Cups, Matar Paneer, and most famously known Palak Paneer.
It may sound daunting but making paneer at home is actually very easy. There’s literally 2 ingredients involved – milk, and an acidic agent to separate the curd. I like homemade better than store bought because you can choose which type of milk you want (low-fat or full-fat) and there are no preservatives like in the store bought ones.
How to make paneer at home:
Step 1: Boil the milk
Step 2: Add in your acidic agent and keep stirring to help the solids separate from the whey
Step 3: Drain the whey so you have just the solids left over
Step 4: Rinse the solids to remove smell and taste of acidic agent
Step 5: Squeeze out excess water and hang the paneer to remove moisture
Step 6: Mold the paneer into desired shape
Step 7: Remove the block of paneer from the cheesecloth and use as desired
Notes:
1. I suggest double lining the cheesecloth so that it is more sturdy and holds the paneer well when draining. This is the cheesecloth that I use and love!
2. Acidic agents that can be used are lemon juice or vinegar. I’ve found vinegar works better with curdling the solids without leaving behind a tart taste in the paneer
3. Keep the acidic agent close by so you can use it as soon as the milk is ready so it doesn’t boil over.
4. If you need to add more acid, add a teaspoon at a time. Adding too much can make the paneer rubbery
From my kitchen to yours, I hope you have fun and enjoy making your own paneer!
