Indian As Apple Pie

I'VE PERFECTED MY BLACK BEAN SOUP. The recipe is for the updated version of my first book, The Indian Slow Cooker, which will be released this fall from Agate Publishing. I know that's still a few months away. So, for now, enjoy! Black Bean Soup with Tomatillo, Roasted Corn and Jalapeno SLOW COOKER SIZE: 5-QUART COOKING TIME: 6 HOURS ON HIGH YIELD: 16 CUPS 3 cups dried black beans, picked over, washed, and soaked at least 2 hours2 tablespoons vegetable oil2 teaspoons cumin seeds1 teaspoon turmeric powder2 teaspoons ground black pepper5 cloves garlic, minced1 medium onion, minced2 carrots, diced2 tomatillos, husks removed and...

The Indian Slow Cooker is getting better! My first cookbook released in 2010 through Evanston-based Agate Publishing. When my publisher suggested updating it, I had to say yes. After all, it's the book the started the #HealthyIndian revolution. It's largely based on my working immigrant mother's recipes. The very ones she raised our family on as she struggled to balance dinner and work daily without help in the house and in a foreign country.  There are several new recipes in the book. One is for Dal Makhani. I know you love eating it out, but how about making it at home...

FOR ME, HEALTHY ISN'T ENOUGH - IT HAS TO BE DELICIOUS, TOO! My preteen actually made this recipe herself just to get more of it. It truly is that yummy. I used the healing spice, turmeric in here, which you know you should eat, but some of you may still not quite know how to get it into your days more regularly.  The key with this healthy anti-inflammatory of a spice? Mix it with a fat and black pepper. The fat can be obtained through dairy (i.e. the recent rage of turmeric milk), it can be through oil or through ghee (clarified...

I'M FEELING FEVERISH .... No, it's not because of the chilly Chicago weather. I always get like this when I'm writing a cookbook. Why my entire family collectively groaned when I told them I'm updating my first book, The Indian Slow Cooker, for release this fall. All of you, however, should be smiling. Why? Because I will be sharing some recipes right here on my website. Some are new. Some are improvements on the old. All are ones you'll want to try.  This week's recipe is Rasam. I originally showcased a recipe for it on page 90 of my second book, Vegan...

I was three when my obsession for onions began, or so the story goes. As a little girl my mother tells me I would pick off the crunchy, lemony onions from my family's plates around their table in Chandigarh, where I was born and where my grandparent's home is to this day. It seems I've passed this obsession onto my own two girls. They could brush their teeth and still come back for a slice of spicy, lemony onion. That's how much we love them in this Indian-American household.  It's also where I wanted to start my series of Indian...

I was raised outside Philly. I like a good Hoagie. And, even though I prefer eating plant-based, what's not to love about a good meatball sub?  Why I'm always looking for ways to make my favorite comfort foods vegetarian delicious. And, I'm always thinking about ways to take my current recipes and elevate. It's what happened with my meatless meatballs recipe I posted previously. Sure, they were tasty. But they would be even healthier and more delicious with a little quinoa flour, on a bed of Tikka Masala, and made with Tandoori Masala instead of just garam masala, right? At least it's...

This Thanksgiving, I'm thankful for family, tradition, and knowing how fun it is to think outside the box. Take your traditional favorites and don't be nervous to try something new. Last week, I encouraged you to try some Chai Masala in your pumpkin pie. This week? Throw in some warm, Indian spices with your cranberries; swap out your bread for flattened rice Poha for stuffing; add some zing to your Brussels Sprouts with Tandoori Masala. Have your holiday the way you want it. Some tradition, some new side dishes, and a whole lot of eating.  Cranberry Chutney 1 12 oz....

Move over, Pumpkin Spice. I have a confession to make. I just don't get you. I've never had Pumpkin Spice. Really. I have never - ever - knowingly tasted Pumpkin Spice. Part of it is ... I just don't get it. There's no pumpkin in it, I found when researching recipes.  Maybe it's also because my coffee drink of choice is an Americano - black no sugar - I've never had a whipped coffee drink or dessert. I don't gravitate towards dessert easily (just give me anything savory and I'm happy). And, just the plethora of products now using this...

THIS WILL SATISFY YOUR SWEET TOOTH! Based on a lunar calendar, our Hindu festival of lights is coming early this year - October 19th! But, not to worry. We are ready for it. Happy Diwali, Everyone!  Diwali marks the Hindu new year and is all about letting light enter your heart, forgiving past grudges, out with the old and in with the new. One key symbol is the diya - small tea lights that we light and set up all over our home to welcome Goddess Lakshmi, the purveyor of wealth into our homes.   I still remember the years spent...

I have been making this mock egg salad since I tried it at a Hindu Temple when I was living in Hawaii. I was a graduate student at the East-West Center there and loved visiting the temple for their food - delicious, plant-based Indian.  The secret to a delicious eggless egg salad? Crunch. Color. Eggy Taste. In this recipe, the crunch is from onion, celery, and carrots. Try other fun adds like chopped watercress or jicama.  The color is important. It gets its yellow hue from turmeric powder, which is a healthy anti-inflammatory.  Eggy taste without the egg? You'll want some...