Indian As Apple Pie

Rice pudding is not only delicious, it's incredibly easy to make. Always reach for quality rice to get the most delicious results. In this recipe I use Three Horses brand Jasmine rice, one of the highest quality brands of Jasmine rice you can purchase. In Indian cuisine we make Kheer, our version of rice pudding with spices including green cardamom. If you would like to watch my original Facebook Live class, just click on the video below.  Cardamom Spiced Jasmine Rice Pudding 1 teaspoon ghee or vegetable oil5 green cardamom pods, lightly crushed (keep the husks)1/4 cup Jasmine Rice (Three Horses brand)3...

This South Indian stew is so perfect when you have a ton of veggies around and you don't quite know what to do with all of them. I throw them all in and create magic. Sambhar Powder is key to this dish. Head to any Indian grocer, buy ours (the link is below), or make your own. While I grew up in a North Indian home, we had a larger group of very good South Indian friends. It was those aunties that I thank for teaching me how to cook and appreciate delicious South Indian dishes.  This recipe has been...

Here is my first take on my Instant Pot Butter Chicken recipe, translating my recipe from page 145 of my book The Indian Slow Cooker to the electric pressure cooker. My family loved it. And when I say loved it, I mean literally devoured it. There are a couple of things I modified for the pressure cooker. For butter chicken you truly want a smooth, buttery sauce. The way I do this without compounding the work is first by pureeing the onion, ginger, garlic, and tomatoes in my food processor. Here is a video from my YouTube channel if you would like...

    While I don't buy into every gadget fad on the market - I do think the right kitchen tools can make all the difference. Here are some of my favorites.  I will be updating this over the next few weeks. Do check back in and tell me what tool you just can't live without in your kitchen. I may just add them to my list.  Grater This one is a tiny Microplane grater that fits into the palm of one hand. I love that the holes are large enough to let you quickly grate ginger, garlic, and even fresh turmeric....

We grew up eating Amla Chickpeas stuffed into pita drizzled with a fragrant raita (seasoned yogurt). My mother would make up the sandwiches and leave them in the fridge so we could just grab and go. The idea behind the dish is that the white chickpeas are darkened with the Indian gooseberry, or Amla, so they take on a beautiful darkish color and are infused with vitamin C. The tarka is then added after cooking. In a way, it's a reverse tarka. Because the onion, tomato, ginger, and garlic are not cooked down into a paste like a typical tarka, they stay slightly crunchy. The first time I made this for...

Thanks to everyone who joined in on Sunday for another fun and delicious Facebook Live cooking class. And, a special thanks to our sponsors Ichiban Soft Tofu and Tasty Joy Vegetarian Fish Sauce. I cook for a household with mixed eating preferences, so having access to vegetarian options is always welcome.  I found this recipe in the October 2020 issue of Bon Appetit Magazine and promptly tweaked it. The original recipe calls for a white fish. I actually prefer soft tofu. You are going to not only enjoy learning how to make this easy and delicious soup, you'll likely make it again...

I was frustrated - but now I'm good. I nailed it!  All last week, I tried to perfect my Toor Dal in my Instant Pot, and I just could not get it to the consistency found in my original recipe in The Indian Slow Cooker. It was just too mushy. Maybe it was the 15 minute cook time, maybe it was the extra soak time I gave it, maybe it was too much water. So, I made it for the fifth time and now I've got it down. Garlic & Chile Split Pigeon Pea Curry Pressure Cooker Size: 3 quart or largerWarm...

Sookhi means dry in Hindi. It means that less water is used to make this dish, so that the dal is cooked, but it's not soupy. Typically, this recipe is made with either a split and skinned green moong dal (though it looks yellow) (pictured above) or a split and skinned black urad dal (it looks white). This may sound confusing at first, but you'll get it once you start working with different dals and their different forms. For reference, turn to the two-page photo spread of legumes on page 118 of my book, Indian For Everyone. The two dals I refer to are...

Folks laugh when I tell them one of my favorite vegetables is squash. They often don't realize I mean the Indian Punjabi version. It's at once spicy, tart, and savory with touch of sweet. I first became obsessed with the heady flavors of this dish when cooking in our shared kitchens in Hale Manoa with my dear friend Mukta in Hawaii. While my mom made it growing up, this recipe tasted slightly different. I was a graduate student there living in the International dorms attached to the East West Center. Because we shared cooking space, I often felt that I...

This recipe is one that once you make it, will stay in your menu rotation. It's really so good - made even more special with one of my favorite rice brands, Three Horses Jasmine Rice, and coconut milk, Chef's Choice. This pulao (rice) recipe is a combination of my own family recipe and one from the cookbook 'A Little Taste of India'. I love how they use coconut milk in their version and  started incorporating this ingredient into my own rice dishes when my family wants something just a tiny bit different. I changed some of the steps around and clarified...