Indian As Apple Pie

Saucy potatoes are highly addictive. Take it from someone who always looked forward to my mother-in-law's Sunday brunch. She would make a huge batch and serve it with puris (fried Indian bread) and a grated daikon salad.  In this version, I had the pleasure of my father visiting and taste testing. He helped me tweak it just so, and per his suggestion, I added raisins. It's pretty insane what that does. It gave the dish an even more elevated flavor profile with a tiny bits of sweet nuggets. Subtle and yet something to look forward to with every single bite....

Toor Dal Rasam, South Indian Tomato and Tamarind SoupPressure Cooker Size: 3 quart or largerWarm Up: 22 minutesCook: 8 minutesCool Down: 10 minutes + manual release timeTOTAL: 40 minutes + manual release timeMakes: 8 cups  3 whole large tomatoes (no need to peel or dice)1 tablespoon duhli toor dal (dried, split, and skinned pigeon peas), picked over and washed3 cloves garlic, minced2 tablespoons tamarind puree2 teaspoons whole black peppercorn, slightly crushed6 whole dried red chiles, broken in pieces2 tablespoons Rasam Powder ½ teaspoon turmeric powder1 teaspoon light brown sugar1 teaspoon red chile powder or cayenne pepper1 tablespoon salt5 cups water½ lemon,...

  Kitchari is our Indian answer to chicken noodle soup. Whenever we have a tummy ache or need to eat light, we reach for this mix of dal and rice. Here, I use green whole moong with brown rice. For the slow cooker version, head to page 79 of my book The Indian Slow Cooker. For the stovetop, use the direction below in a large, roomy Dutch oven on your stove. Just be sure to keep an eye on it. You could also cook the dal, rice, and water and make the tarka or tempering on the side and add that in at the end of cooking. ...

My next class is coming up. I'll have your ingredient list up soon and the recipe for all of you to follow along. I have been making this dressing for my family for years. It's at once delicious, easy, and super healthy. You are going to love it!  Recipe:  Silken Tofu Ranch Dressing 1 12 oz. box Mori-Nu Silken Tofu (Soft)2 cloves garlic, roughly chopped2 tablespoons unsweetened non-dairy milk (I use almond)2 tablespoons lemon juice1 tablespoon apple cider vinegar1 teaspoon onion powder2 teaspoons dry or fresh parsley2 teaspoons mustard powder or dijon mustard2 teaspoons salt2 tablespoons olive oil1/2 teaspoon whole...

Below is a very simple and easy recipe for Soft Tofu and Red Chile that I have been making for years featuring Mori-Nu soft tofu and Kikkoman soy sauce and roasted sesame oil.  I found this recipe originally in one of my favorite cookbooks, A Little Taste of ... China, by Deh-Ta Hsiung and Nina Simonds and published by Murdoch Books. The book itself appears out of print, but it's still showing available on Amazon - this link will at least show you what the cover looks like!  Here is the replay of my Facebook Live class. Don't want to watch the whole thing?...

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...