Often, entrees and main courses overshadow their equally delicious counterparts, the sides that accompany them. The rice, couscous, salads and breads all complete and balance our meals; turning a simple dish into a spread worthy of a king. This post highlights 5 finger-licking Indian inspirations for sides and accompaniments, which may easily have been missed... Read More »
You see it often in Indian recipes…and if unfamiliar with Indian cooking, you’re probably wondering when you missed the memo on ‘ginger-garlic paste’ becoming a generic term. Well, here’s the secret: there’s a bottle of ginger-garlic paste lurking in every Indian home-cook’s refrigerator (and some like me even keep a handy standby in the freezer.)... Read More »
Parsi food has grown into a unique west coast Indian cuisine which still retains some food flavors and techniques from ancient Persia
It’s legendary really; the Parsi love for eggs and its appearance in our daily meals. And here’s how we do it... Take any vegetable like okra, potatoes, gourd , beans or just about anything that catches your fancy (even minced meat works well) and prepare it the Parsi way with aromatics, spices and flavorings. This is called 'the base'. Then top the prepared base with a generous layer of well-beaten seasoned eggs or a whole egg sunny-side up, and cook them covered till they set; sometimes I like to pop the pan into the oven for a golden crust over the eggs.
Used moderately in the right balance, Indian spices turn an ordinary meal into a smorgasbord of flavors on your palate. It’s time to wake up the taste buds.
Served at most Parsi events and occasions, ‘Chicken Farchas’ are a uniquely Parsi cuisine serving of crisp on the outside and moist on the inside chicken-pieces, much like a spiced version of the western concept of ‘fried chicken’. Rather heavy in its most authentic version; this deviously delicious, can’t-eat-just-one-piece crunchy treat; is prepared with chicken... Read More »
Indian cuisine’s love of rice is well-known. In fact, most regions of India would deem a meal incomplete if rice is not part of its servings. Globally lesser-known rice nuance of India, giving instant couscous a run for its 5-minute cook time, is pressed or flattened rice ‘Poha’. It’s basically the same old rice we... Read More »
Great list of tools for Indian cooking, perfect for people looking to create more Indian flavors in their kitchen.
With the turkey, fixings and leftovers all taken care of in advance; this year we spent Thanksgiving week enjoying NYC’s holiday season festivities. Since it was the first time visiting New York for our kids, rediscovering tourist spots like the Statue of Liberty and Empire State Building became a must, while my husband and I... Read More »
I’m conducting a survey on home cooking habits & family meals, and could use your inputs. Since creating family meals is a common thread, this survey is open to people from all part of the world. With more responses, it’ll be easier to spot our greatest collective challenges and help solve them creatively. The survey... Read More »
The masterclass on cooking with lentils got great participant feedback. We had tons of interesting questions and food-filled dialogue. Next Wednesday, join me in a fun informal virtual cooking session to create one of the simplest, nutritious weeknight meals – Indian curry. Watch and ask questions, or cook along with me, your choice. Class is... Read More »
5 fail-proof steps to cook pork tenderloin in the oven and a delicious honey ginger pork tenderloin slider sandwich
Simple, healthy flavorful, fiber-rich winter meal recipe, roasted Indian spiced butternut squash and Basmati rice Pulao
Chutneys and pickles come together simply, in a small amount of time, but pack a punch of intense flavor to any meal, like sandwiches, curries and kebab.
Parsi Fish Cutlets from Parsi Cuisine's Seafood recipe collection - part of my summer series of cooking ethnic with my kids.
Next Thursday, join me in a fun and informative virtual masterclass on everything you need (and want) to know about the many facets of cooking with lentils – from a healthy nutritious weeknight meal, to wholesome weekend dinner or light salad option. Cooking with Lentils – Virtual Masterclass Thursday, July 16, 2020 3:00p –... Read More »
I'm hosting my first virtual cooking class with a beloved Parsi dish - the shrimp patia along with the traditional accompaniments of yellow toor lentil 'Dhan Dar' and steamed Basmati rice.
Fragrant basmati rice is cooked in puréed fresh tomatoes, flavored with chopped garlic, couple of whole spices, fresh mint, cilantro and lemon juice.
Since fellow food businesses have often called on me for start-up advice and guidance, the idea was to launch with a start-up bootcamp. But like all our best laid plans, it turns out food service industry revival help is more the need of the hour.
Just thought I’d send out a mid-week post to let everyone know that ‘Spice Up Your Celebration’ is now available for purchase globally, filled with Indian-inspired recipes for your occasions, holidays and entertaining. See you this Friday, as always, with an interesting look at wine pairings with Indian food. Available on Amazon &amp;amp;amp;amp;amp;lt;br /&amp;amp;amp;amp;amp;gt;&amp;amp;amp;amp;lt;br /&amp;amp;amp;amp;gt;&amp;amp;amp;lt;br... Read More »