Crafted this crispy crepe (closest term to a dosa) with my mother-in-law last weekend. In an awkward Western blender, one designed just for smoothies and not for dal (aka split lentils), we ground up equal parts of moong, chana, and urad dals that had sat and soaked together in a bowl for a few hours. Adding just drops of water at a time and using an upside-down spatula like a broomstick in a cauldron, the dals churn into a mass of chalky grit, almost resembling a pot of polenta. Pinches of spices, more like punches of flavor are spooned into the blender: raw onion, garlic, ginger, and fresh ... read more
Cuddle up with a Roti
Soft and fluffy. Pillowy. I really like that descriptive term for some Indian flatbreads though it is commonplace. The rotis I made yesterday really were from one of the best atta flour brands that I've found in the Austin Indian market. I've tried many, but I have liked Sujata brand quite a bit. Makes a very very soft dough that is almost hard to work with. I've had to use a bit extra all-purpose flour to help roll them out with my veland (Indian rolling pin). I also sometimes add milk to the flour for a bit of extra fat to work with (and a bit of protein and calcium), or just substitute ... read more
Lunchbox Ideas for the Modern Day Indian-American Mom
A friend who claims she can't and won't cook recently asked me for ideas for what to put in her child's lunchbox everyday besides the peanut butter and jelly sandwich. Well I'm a mom who cooks a lot and you would think a cook's daughter has an extensive palate and is an ambitious eater but no, no, no. My 5 year old surprised me as a toddler, pretty much refusing many of my nutritious and tasty meals and snacks. She's come a long way now though, after years of persistence on my part. However, she has also declared herself a vegetarian in the last month or so, which has nothing to do with her ... read more
Dahi Puri: a refreshing summer appetizer
Tangy and sweet, spicy and tart, the crunch of a crispy puri topped with an assortment of chutneys is a fantastic summer appetizer that welcomes the palate to the rest of an Indian meal. It assures your guest that they will indeed be in awe of such an explosion of flavor with their dinner. Small wheat puris are adorned with sweet potatoes (a variation from the traditional potato), creamy cooling homemade yogurt blended with a touch of roasted ground cumin, and the trio of chutneys that I always grew up with at chaat time---cilantro "green" chutney, sweet tamarind-date chutney, and hot garlic ... read more
Feasting thali style, starting with South Indian style lamb curry.
Last night, I got a chance to entertain again, which I love to do as it gives me a chance to try out new Indian dishes on my guinea pig guests. So Andhra-style lamb curry was the new dish yesterday and it was, as expected, a hit. Morsels of juicy stew meat slow-cooked on the stovetop for more than 2 hours in a medley of typical Indian spices: cinnamon, freshly ground coriander, cumin, Indian chili powder, and many others. The diced onions miraculously transform into a luscious dark gravy using the rich fat from the meat for assistance. We had made this dish (my husband and I) together ... read more
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