Recipes
FastSnack: Indian Potato Pancake (Aloo Tikki Recipe)
The Aloo Tikki is a like a midly spicy Indian cousin to the potato pancake. My version uses jowan also called ajwain, carom seeds or bishop weed. It’s a filling snack and can be easily customized. The recipe uses the traditional chickpea flour for the light coating and is naturally gluten free and vegan. If […]
Sweet and Tangy Tofu Recipe
As I’ve ramped up non-meat proteins in my diet, one of my favorites has become extra firm tofu. This recipe was inspired by some delicious sticky chicken wings I’d had in celebration of the beginning of the NFL football season. They accidently marinated for an extra day and were probably the better for it. (Between […]
Nachos Recipe: Indian Style (Rajmaa Meets Nachos)
This simple recipe marries two of my favorite types of food: Indian and Mexican (well, Tex-Mex). This homemade rajmaa refried bean recipe works great as a dip or as part of nachos. To save time: Use cans of red kidney beans. To save money: Used dried beans and rehydrate. They’re ready after an hour of […]
Peanut Butter Overnight Oats via The Lemon Bowl
I’ve seen so many recipes for overnight oats in the last two weeks that it makes me wonder if Quaker and Bob’s Red Mill have hired the mob to ensure daily posts. This luckily is a comfortable, nutritious bandwagon to leap on to and it makes breakfast a little easier too. The version I made […]
Chinese Style Eggplant Recipe Via Serious Eats
Other than stir-fries, I don’t make much Chinese food at homes. With recipes like this one from Serious Eats, it feels much more accessible. This is the best Chinese-style eggplant recipe you’ll see today. Tamari, cooking wine, honey, chili and vinegar all do their part to give it a rich taste. Since we didn’t have […]
Pomegranate and Walnut Tofu (Fesenjen)
Back in June I posted about fesenjan, a tangy Persian pomegranate and walnut dish from Louisa Shafia’s book New Persian Kitchen. Normally made with chicken (or lamb) here is a vegan version. The recipe is similar to the meat one, but it cooks the flavor right into the protein so it’s more like a pomegranate […]
Collard Greens Recipe, semi-Kashmiri style
Most Americans know collard greens in the U.S as the preeminent leafy green of soul food. With copious usage of ham products involved, it’s guaranteed to be tasty. After a few days of the traditional, I had some leaves leftover for a new experiment. This is a milder version of the traditional Kashmiri recipe known […]
Taro Root Recipe (This One Needs a Bit of Help)
I was inspired to pick up a pack of frozen taro root (aka colocassia aka arvi) at Patel Brother’s in Jackson heights after reading about it in the Sarah Vowell Book, Unfamiliar Fishes. Full Disclosure: Partly out of habit and partly from fear of the untasted, the taro laid dormant in my freezer for several […]
Cucumber and Tomato Raita Recipe (Indian Yogurt Dip)
Raita is an Indian/Pakistani/Bangladeshi sauce or dip made with yogurt. It’s often served with biryani but pairs well with pretty much anything. If it’s not too forward of me, might I suggest serving it with an Indian chicken fajitas? The recipe below comes from my visiting cousin who I previously mentioned in the World of […]
Indian Okra and Potato Curry Recipe (Tarosh ar aloo-er Torkari)
It’s nearing the end of okra season in the Northeast so I’ve been chowing down on the stuff every chance I get. This recipe is a variation of my Mom’s legendary recipe. I’m happy to report it turned out well. Note: The recipe is naturally vegan. It goes best with naan or roti but rice […]
