Oh yes, I did! I took the Mumbai street food Pav Bhaji and made it completely comfortable on your dining table. If you're not familiar with this snack, pav means bread, while bhaji means vegetables. The story goes that street vendors came up with this popular combination as a lunch option for workers that wanted something lighter and faster than traditional Indian food. Amongst my kids' friends, we call it veggie sloppy joes. When making these at home, serve them up on a large tray so guests can assemble themselves. Above, from left to right, you have Cilantro Green Apple Chutney, toasted...
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....
My mother came up with the name for this snack. It's essentially a baked chickpea fritter or pakora cut up into little pieces - tukri in Hindi refers to little pieces. One of the key differences between this and a fried pakora is that most of the veggies are coarsely hand grated to give you a distinct texture rather than just chopped or sliced. This recipe is in my second cookbook, Vegan Indian Cooking (page 104), but I got to thinking. Why limit myself to chickpea flour? I had Teff flour in the pantry and have always wanted to give it...
May I confess? I've been bored with green chutney of late. I know! I know! Blasphemy. But, I've been making and eating mint-cilantro chutney for so many years that it's become a bit mundane. Until this. My dear friend Ami brought it over for one of our family potlucks. And, I have to say, I fell back in love with green chutney. The apples in this recipe just give you the perfect amount of sweet combined with tartness that will layer well on a spoonful of basmati rice, as a side to a samosa, or as an accompaniment to a...
