indian
Tuna Salad Taco with Crunchies
Hybrid Food Confessions Tuna Salad Taco? This food idea may be a little weird but it came out of necessity. Out of bread and left with a few corn tortillas, tuna tacos were born. The tuna salad recipe below includes equal parts mustard to mayo to give some kick. Since both the tuna and corn […]
Indian Food & Wine Pairings
Finding a wine to pair with Indian food often leaves people at a loss. The spices are many and the flavors strong. The idea of pairing with anything other than beer is a relatively new phenomenon. This helpful New York Times article provides guidelines and specifics for common dishes. What works are low-alcohol varieties like […]
Product Review: Rajah Tandoori Masala (Used with Tofu and Chicken)
Product Review: Rajah Tandoori Masala I’ve tried 3 or 4 other brands of tandoori masala. So far the Rajah brand has been the easiest and tastiest. I picked it up at Patel Brothers in Jackson Heights Queens. It’s not necessary, unlike other brands to add yogurt and or butter. You simply add and rub on […]
Indian Mustard Greens Recipe (Gluten Free, Vegan)
Mustard greens never factored into my regular Bengali diet growing up. The leafy green king at home was generally spinach. Thanks to the many Punjabi owned restaurants in Manhattan and Queens I’ve now learned about the famous “sarson ka saag.” Mustard greens as the name implies are very sharp, almost horseradish-y in taste but satisfying, […]
Ghoogni, an easy Indian snack with chickpeas (Gluten Free, Vegan)
Ghoogi is something we’d eat often as children. It’s a healthy, inexpensive snack that’s vegan and gluten free to boot. Many people are familiar with Chana (Chole) Masala, the Punjabi cousin to Ghoogni. In restaurants it’s often served as a main dish with rice or kulcha naan bread. Ghoogni on the other hand is eaten […]
Bengali Cholar Dal Recipe (Gluten Free, Vegan)
This Bengali dish reminds me of lunch with family. A common weekend lunch might include cholar dal, aloo torkari, tomato chutney and lucchis. The chana dal used in cholar dal is a little larger than most lentils and are occasionally referred to as “Bengal Gram” in recipes. They bear a strong resemblance to yellow split […]
Krish Classic Jeera Khakhra Review (Wheat Crisps)
Khakhra are a paper thin cracker/bread native to Gujarat, India. Typically they’re made from wheat flour only and/or one other flour such as lentil. A pappadam (papor) is a close relative, but tend to be gluten free (made of lentil, rice and other flours). The Krish Classic come 12 to a pack. They’re about 7 […]
Swad Boondi Masala Chickpea Dumplings Review (10oz/283g)
Generally I’m diligent about checking snacks to make sure they’re gluten free and thereby girlfriend friendly (GF and gf friendly). Many of the Swad products are already gluten free (though made in a facility which processes wheat). You know what happens though when you make an assumption. The boondi masala dumplings are made with chickpea […]
Indian Persimmon Chutney (Chatni) Recipe
Despite the beautiful orange color, I had a mental block towards persimmons for a silly reason: The name always sounded snooty and upper crusty because it bears a resemblance to the word “parsimonious” meaning stingy. You might say “But Rood that’s a ridiculous reason to not tuck into a juicy, candy like fruit such as […]
Product Review: Gits Uttapam and Gits Sambhar Mix
Over time it’s important to learn fundamental foods such as chili, the perfect burger, dal, aloo dum, etc. From the the South Indian cannon I’d add sambhar and uttapams among other items to that list. Sometimes though, convenience wins the day. These Gits mixes, on sale for only $0.99, require little prep and a just […]
