Indian As Apple Pie

Slow Cooker Dal Makhani: Buttery Black Dal

March 14, 2018
Written by Anupy Singla

Dal › Gluten Free › Legumes › Recipes ›

Slow Cooker Dal Makhani: Buttery Black Dal 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...

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Toor Dal Rasam: South Indian Tomato and Tamarind Soup with Pigeon Peas

February 27, 2018
Written by Anupy Singla

Gluten Free › Legumes › Recipes › Soup › South Indian › Vegan ›

Toor Dal Rasam: South Indian Tomato and Tamarind Soup with Pigeon Peas 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...

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You say Kabobs; I say Meatless Meatballs

September 09, 2017
Written by Anupy Singla

Gluten Free › Recipes › Vegan › Vegetables ›

You say Kabobs; I say Meatless Meatballs This idea grew out of frustration. While my husband loves my version of lamb kabobs - I needed something for me. As most of you know already, I am more of a plant-based eater. But, I'll never sacrifice flavor. It has to be delicious - and typically has to be a dish that will satisfy even my omnivore of a husband. The answer? These beautifully scrumptious meatballs based on the kabob recipe in my third book, Indian For Everyone. If you have my cookbook already, check out page 87 and follow along.* The first step was developing a 'meat-ier' platform...

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20 Easy Ways to Eat More Turmeric

January 27, 2017
Written by Anupy Singla

Cashew Cream › Recipes › Spices › Turmeric › Vegetables ›

20 Easy Ways to Eat More Turmeric I first saw a turmeric plant as a little girl visiting my grandmother's home in Chandigarh, India.  All of my cousins and I loved playing and climbing the lychee and mango trees in the back of our huge home in Sector 9. It was always a special time for me visiting from America - getting to pluck juicy, ripe lychees right off the stem and wander into our beloved gardner's patch of okra, eggplant, and turmeric.  Mali, as we would refer to him, would complain about the grassy plant overtaking his garden, and mumble under his breath as he cut away...

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Protein-Rich Aloo Gobi, Healthier and Delicious

January 14, 2017
Written by Anupy Singla

Cashew Cream › Cauliflower › Gluten Free › Recipes › Turmeric › Vegan › Vegetables ›

Protein-Rich Aloo Gobi, Healthier and Delicious Traditionally, vegetarian Indian meals have at least three components: a vegetable sabzi (stir-fry), lentils, and rice or bread. The idea behind this theme? That the lentils afford a vegetarian protein to help nutritionally balance out the meal.  I don't know about you, but most days I'm lucky to just get dinner on the table. I'm not always able to make sure we have that protein component in our meals even if we still want to eat a vegetarian diet. Why, I'm on a mission to taste test non-traditional ingredients in my recipes. Ingredients like quinoa, cashew cream, edamame, are known outside the...

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Chile-Onion Quinoa Polenta Bake

December 16, 2016
Written by Anupy Singla

Gluten Free › Polenta › Recipes › Vegan ›

Chile-Onion Quinoa Polenta Bake      Polenta, to me, always represented a stomach ache. Because whenever I've eaten it out, it's made with dairy.        I love splurging as much as the next person, but eating too much of anything dairy is just tough on my system, forcing me to be largely dairy-free for over 2 decades. If you have my second book, Vegan India Cooking, you already know this about me.       It's why I love finding different ways to make things that we traditionally believe rely on cheese and cream to taste good. This recipe does the trick. I...

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Indian Omelette; Spicy, Savory, Deliciousness

January 31, 2016
Written by Anupy Singla

Eggs › Gluten Free › Recipes › Spice Blends ›

Indian Omelette; Spicy, Savory, Deliciousness "So, what makes an Indian omelette?" asked C.  It was a fair question. We were standing in the buffet line at the Marriott in Racine, Wisconsin the morning of a soccer tournament for our girls watching someone making fresh omelettes to-order. And, as usual, I was bragging that no one can top an Indian version of the everyday omelette.  I'm still shocked it has yet to go mainstream in the American foodie world. It's hard to believe that something as amazing as this has been kept a secret all this time. The Mexican version of the omelette has been on...

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DIY Tandoori Roasted Brussels Sprout Stalk - Indian Twist on Thanksgiving

November 24, 2015
Written by Anupy Singla

Kids Eat Healthy › Masala › Recipes › Spice Blends › Thanksgiving › Vegan ›

DIY. So not my thing. Do-it- yourself projects give me hives - they assume the luxury of time. Life is way too busy and the house too messy right now to add another thing on my plate. But, when I spotted these Brussels Sprout stalks at my local Whole Foods in Lincoln Park - Chicago, I just had to buy them. I was going to make something out of this! But, what?  The first thing I noticed was how excited my girls were. They do eat Brussels Sprouts, but these were a whole new level of eating. They look FUN....

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Cilantro Green Apple Chutney

August 06, 2015
Written by Anupy Singla

Chutney › Recipes › Vegan ›

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...

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Cremini Mushroom Curry in Spiced Cashew Cream

July 21, 2015
Written by Anupy Singla

Curry › Gluten Free › Mushrooms › Recipes › Spice Blends › Vegan ›

Mushrooms. Yum. Add spices, cream, and some heat to them, and you'll have a curry on your hands that will be a weekly staple. It's at once decadent and healthy, especially if you substitute cashew cream for the typical dairy version. If you want to use cashew cream, you want to ideally soak your cashews overnight. You can still make it successfully without soaking, but if you take that extra step you'll have a creamier product, so plan ahead. While you can use any mushroom, I love using the cremini (or crimini), sometimes referred to as a 'baby portobello' or 'baby...

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