This is one of my husband’s favorite chicken recipes so far. He says it is ‘spicy and garlicky with hints of ginger’. Sometimes I reserve the marinade to make Tandoori Paneer or Tofu so I can taste it. The original recipe can be found here for Aarti Sequeira’s Tandoori Chicken. I made a few changes for my own convenience/time.
Badam (Almond) Puri is a dessert that is usually eaten during Diwali but I decided to try out the recipe that my aunt shared with me since the only Indian sweets I tend to like come out of her kitchen. Almonds are a good source of protein, fiber, monounsaturated and polyunsaturated fats so I try to eat a handful every day. These puris make it a little more fun to get my daily almond fix and my husband ate 4 crispy chewy puris right from the cooling rack so I know they’re a winning recipe 🙂 They aren’t too sweet and have a nice texture to them without any flour – just lightly sweetened almonds and some delicate spices. I like to toast them in the toaster oven when I eat leftover cookies because they lose a little bit of the crunch while being stored. Enjoy! (more…)
This is a recipe that I created after seeing a bunch of posts about roasting cauliflower. I love Indian flavors that have a little sweetness with spice – Gujaratis are notorious for adding sugar to all of their savory dishes. This is a fun appetizer that has a slightly crispy texture. The sesame oil seems to blend the flavors a little bit better than olive oil but any vegetable oil will do. One head of cauliflower seems like a lot for just a few people but it shrinks down during cooking. My husband and I ate 1 cauliflower each when I first tried out this recipe. (more…)
Upma (pronounced ‘oop-maa’) is a traditional South Indian breakfast dish made from semolina or ‘sooji’. Recipes vary from household to household but this is my favorite way of making it. My mom would make this for me on Saturday mornings after dance classes especially in the winter and it made me feel cozy from the inside out. Semolina is similar to cream of wheat (aka farina) so you can use that instead of going specifically to an Indian grocery store for ‘Sooji’, however it may just turn out a little softer/smoother since it is further processed than semolina.
My husband had a cold so of course my mom had 15 Indian herbal remedies to make for him to ensure a speedy recovery (my personal favorite is ginger, lemon, and honey tea). One of these suggestions was buying as many leafy greens as possible and throwing them in a blender with tons of ginger and garlic so I thought I’d try it out. ‘Thepla’ is pronounced just as it sounds and can be eaten alone, with some plain yogurt, or used as a bread. (more…)