Category | Asafoetida RSS feed for this section

A powerfully flavored spice typically used as a “tadka” (tempering in hot oil) ingredient in Indian dals and curries. Asafoetida is especially popular in Jain and Ayurvedic cooking, as an alternative to the strong flavors of onions and garlic.

Bhindi Bhujiya Besanwali: Fried Okra Discs

26 May

Bhindi Bhujiya Besanwali: Crisp Okra Discs

Bhindi bhujiya besanwali, with its crunch and bite, appeals even to those who turn their noses up at okra in other forms. Perfect on thes side with rice and dal.

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Chaulai Saag: Amaranth Leaves Stir Fry

6 May

Chaulai Saag - Amaranth Leaves Stir Fry

Saag – an Indian dish of leafy greens, eaten along with rotis or rice. A variety of leaves can be used in saag: spinach and mustard greens are popular choices, while chaulai (amaranth leaves) is used often in Bihar. Chaulai saag is a simple, dry preparation with amaranth leaves and a hint of spices.

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Cucumber Tomato Curry

3 Dec

Cucumber Tomato Curry - Kheera Tamatar Curry

The staple Indian salad ingredients – kheera tamatar (cucumber and tomatoes) – can take on a curry avatar too. As these veggies are edible raw, the curry need not be cooked too long either. Cucumber tomato curry is great on the side with chapatis and a sprinkling of Bikaneri bhujiya on top.

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Hare Moong ka Cheela: Green Gram Pancakes

2 Nov

Hare Moong ka Cheela - Green Gram Pancake

Hare moong ka cheela (savory green gram pancake) is a richer variation of the yellow moong ka cheela. The process of making the cheela remains the same, except that the base lentil in this one changes from the light yellow moong bean to the more potent green gram (moong bean).

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Laal Saag: Easy Red Spinach Stir Fry

24 Sep

Laal Saag - Red Spinach Stir Fry Thumbnail

Laal saag (red spinach), with its delightful color, adds sparkle to any meal it is served with. This Bihar-style easy red spinach stir fry is one of my favorites ways to have this veggie.

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Pumpkin Moong Dal

19 Sep

Pumpkin Moong Dal

Pumpkin and moong dal hit it off beautifully together. Mild to taste, the two combine an wide array of flavors very well. This recipe of pumpkin moong dal makes the most of this attribute, with its luxurious use of curry leaves and masalas.

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Khad ki Sabzi: Yam, Carrot, Potato Medley

21 Jul

Khad ki Sabzi: Yam, Carrot, Potato Medley

I normally steer clear of over-the-top superlatives, but I have to make an exception for khad ki sabzi – this is truly THE BEST recipe I have discovered in a long time. A few simple vegetables cooked in ghee and lemon juice – and the effect is magic!

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