If you live in Los Angeles and haven’t been to Surti Farsan Mart in Artesia, you must go! Surti Farsan specializes in chaat, which is Indian street or snack food. One of my favorite dishes there is the radga petish, … Continue reading
The first time I had dal dhokli was in Bangalore I thought it was the funniest dish. Like pasta in dal! Which it kind of is if you get down to it. Pieces of raw roti (thin Indian bread) are … Continue reading
Love this tindora recipe because you cut the tindora into little rounds and add yummy browned onions! I found this recipe on Sailu’s Kitchen. Cutting the tindora is a little time consuming, but worth it. 1 1/2 tablespoons olive oil 1/2 … Continue reading
I have a cold! And the best thing for a cold is soup. I was going to make my mother in law’s rasam recipe which is delicious but I wanted something a little different, maybe a little creamy. I looked … Continue reading
It has been so long since we’ve had black dal! In the last year or two we’ve been in a yellow dal phase, but I think we’re back to mix things up. This recipe uses a slow cooker instead of … Continue reading
Podi is a spicy powder chutney that you can mix with sesame oil or ghee and eat with idli or you can sprinkle it on a dosa. I loved it on idlis at my mother in laws in Bangalore. It is … Continue reading
We had almost a whole big can of garbanzo beans after making papri chat the other day just sitting in the fridge and it inspired me to try making a punjabi style chole or channa masala. I’ve made this lighter … Continue reading
Avial is a traditional stew from Kerala and Tamil of boiled vegetables with ground coconut and yogurt. I often find that boiled vegetables don’t have much flavor, but cooked this way in avial, they are delicious! I read that avial … Continue reading
Kadhi is a yogurt and besan flour (chickpea flour) gravy often served with pakoras (Indian fried snacks or fritters). I have had Gujarati style kadhi before, but wanted to try Punjabi style. I used this recipe on Veg Recipes of … Continue reading
Update 4/14/15: I love this recipe for Mughlai cauliflower as is, but I found another way to make it that has the same flavors but with more gravy! Below I’ve separated the instructions into two versions, Dry and Wet. The … Continue reading