Tag: Indian Cooking
5 Posts
Part 2: The World of Indian Spices
Today we continue with Part 2 (read Part 1) of my friend, foodie and, fantastic Indian chef: Markley Boyer’s article discussing the signature spices of India: An unusual spice used in many foods in South India is asafetida, the dried resin from a member of the family of plants that includes carro...
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The World of Indian Spices
This week we will be exploring many of the signature spices used in Indian cooking. A good friend of mine, foodie, and fantastic Indian chef, Markley Boyer’s will be explaining what regions these spices come from, what they are used for and even what they look like. Here is what Markley has to sa...
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Eggplant and Mushrooms with Cumin and Fennel
Here’s a simple North Indian style dish made with eggplant and mushrooms. It’s very quick to make and can use almost any vegetables you have around. Ingredients 3/4 cup eggplant cut into 3/4″ cubes, skin on 3/4 mushrooms cut into 1/2″ slices 1/2 cup onion, coarsely chopped...
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Thanksgiving Leftovers
On Thanksgiving, Americans eat vast quantities of cranberry sauce, the most chutney-like of all of the iconic American foods. So the day after, lets turn some leftover mashed potatoes into an Indian street food called Aloo Tikki, (also known as Potato Cutlets) and have it with that leftover cranb...
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The Masala Dosa
One of the most iconic foods of South India is the masala dosa. Made from a fermented batter of ground rice and lentils, dosas are a light, healthy dish often eaten for breakfast in India with coconut chutney and a thin lentil soup called sambar. For a heartier meal, spiced mashed potatoes are fo...
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