Indian As Apple Pie

NOTHING SCREAMS JULY 4TH AND PICNIC LIKE A POTATO SALAD.  Why this Fourth of July when we'll be home and social distancing rather than celebrating with friends and watching fireworks on the lakefront, I wanted to make a large batch of homemade potato salad. We might as well make the best of it, right? What's slightly different about this are the spices I used. I added lemony coriander powder and a light tarka with mustard seeds. Most Indian-spiced potato salads go for the 'traditional' Indian spices like garam masala, cumin seeds, and curry powder. I'm not digging them, largely because...

I NEVER MET A FRENCH FRY I DIDN'T LIKE - NOW I HAVE ONE I CAN EAT ... ... because these fries are baked. And, with the extra spices, they are as good - if not tastier than their fried counterparts. I promise. My flavor and spice bar are extremely high - so take it from me and my two teenagers. They critiqued me until I perfected my fry technique. A few things I've learned that helped: Always soak your potatoes in cold (add ice cubes) water for at least 30 minutes. This pulls out the starch and helps you...

WHEN I CRAVE EGG SALAD I MAKE THIS - DELISH AND SATISFYING.  I've talked about eggless egg salad or mock egg salad on this blog before and in my second book, Vegan Indian Cooking, page 206. Here, I've tweaked the recipe yet again, adjusting the amount of mayo and the spices. A layer of coriander powder or ground coriander seeds will give you an irresistible lemony twist. Coriander is the spice of the week in our #30DayChallenge with Ink & Volt. Click here to download our worksheet to help you get motivated to cook three new recipes every week in...

ONE OF MY FONDEST FOOD MEMORIES STARTS IN THE FREEZER AISLE.  It's a frozen veggie pilau. Not even fancy veggies. Just that nondescript bag of diced carrots, corn, green beans, peas, and lima beans. Likely the one that you have incurring freezer burn in your own icebox at the moment - and even more likely the bag you skip over when you go for the more sexy frozen veggies available today. Growing up in the 70's and 80's in Pennsylvania - that was pretty much all that was there. And, it was perfectly paired with basmati rice in many Indian-American...

DO YOU HAVE A FAVORITE SOUP RECIPE? THIS IS MINE.  There is something so addictive about white bean soup. Maybe it's just me. My family actually makes fun of me over my obsession. Though, when I serve it to them they just as easily gobble it up. I find white beans at once comforting and filling. This recipe started with an Italian White Bean recipe from one of the official Instant Pot cookbooks, but I quickly adapted it to my own tastebuds. I found that I prefer not to add as many greens as the original recipe calls for and...

YOU KNOW HOW TO MAKE DAL. BUT, DO YOU KNOW HOW TO EAT IT? And, no smarty pants. I do not mean with a spoon. Making Indian food is one thing. Knowing how to piece it together into a delicious multi-layered masterpiece is another. Just look at that mouth-watering photo above. My website and recipes are here to help. First, though, let me address split and skinned moong dal or duhli moong. Whenever you see the word duhli on packaging, it indicates a legume is 'washed' - no skin and usually split. Duhli moong, or yellow moong, comes from the whole green moong bean....

  MAKE DAL MAKHANI AT HOME AND YOU MAY NEVER ORDER IT IN AGAIN. Makhan in Hindi means butter. Use ghee or plant-based alternatives. No matter. Both are delicious. This recipe will be adjusted for the 6-quart pressure cooker this week. If you want to make it in your smaller Instant Pot, just use 2 cups urad dal, 1/2 cup rajmah, and adjust the other ingredients down. You'll need 7 cups of water. Keep the cooking time the same. Remember, these recipes are works in progress. Feel free to email me with your feedback.  RECIPE Instant Pot Dal Makhani 8-Quart Instant...

SALAD DRESSING SHOULD BE THE NEXT SIMPLE RECIPE YOU TACKLE.  It's getting tougher to get to the grocery store. We are home with more time on our hands. You have food in the fridge that needs to be used up. You love knowing what's in your food. You want to eat your salads and leafy greens - but they need to taste good. All reasons to get your salad dressing groove on! I modified traditional Greek Salad Dressing slightly to give you a delicious and healthy boost to your immune system - an amazing marinade for veggies or your favorite...

SPECIALTY FLOURS ARE EVERYWHERE IN INDIAN COOKING.  So, take advantage of them. Millet is especially interesting. It's an ancient gluten-free seed (sometimes referred to as a grain). One cup of cooked millet has about 207 calories, over 6 grams of protein, 2 grams of dietary fiber, and less than 2 grams of fat. It is also rich in minerals. You can cook the seed much like quinoa, or do as I have here, use the flour. Stop into an Indian grocer and you'll see all the amazing flours all stacked in one section. The original recipe for these cakes called for...

  I MAKE HUMMUS AT HOME ...  and I'll never go back. Whereas the storebought stuff would just sit and go bad in the fridge, the homemade batches disappear in an instant. There is something magical about fresh, homemade hummus. Some recommend getting rid of the skins - I don't have the luxury of that kind of time - or use baking soda to cook the chickpeas. I find you don't have to do any of that for delicious hummus. Just use the chickpea cooking liquid to magically fluff it up. This way you get the lightness without all the...