Earlier this week I made idli/dosa batter from scratch using dried green peas, rice and oat flour. First thing in the morning I washed arborio type rice and dried green peas, and let them soak in water all day. In the evening I blended the soaked rice and peas until fairly smooth and left … More Green Peas, Rice & Oats Idli/Dosa Batter
On our most recent visit to the Indian grocery store I was happy to find fresh drumsticks, chicos (chikoos, sapotas, sapodillas), ivy gourd and fresh small green chilis. At the cash register we also purchased four pieces of dhokla. I quickly snapped a picture when I realized we were going to devour every one of … More Raita With Summer Squash Blossoms
Sometime last week Faye was inspired (that’s when I knew she was feeling better) to make a curry using Egyptian lentils, also known as whole masoor dal. She used a recipe from an old cookbook my dad had purchased many years ago from a bookstore at a railway station in India somewhere between Katpadi and … More Raita / Guacamole / Salsa Verde
I was eager to try out my new tofu/paneer mold and press, so last night I made up a batch of paneer. It worked great, and this morning I unwrapped a nice brick of paneer, much nicer than the ill shaped blobs of cheese I’ve turned out in the past. My favorite way to have … More When You Want Raita And There Is No Yogurt
I have heard rice being called a comfort food, although some of the popular lists ranking comfort foods fail to mention it. Biryani certainly works for me, especially when vegetables are a significant component. I started the rice cooking by sautéing cumin seed, whole cardamom, cloves, curry leaves and stick cinnamon with a little mustard … More Saffron Vegetables Biryani
Faye made the Aloo Gobi curry and I put together the Raita (red onion, cucumber, sauerkraut, tomatoes, cilantro & yogurt). The Methi Parathas were store-bought.