Archive for the The Indian Half Category

Katchumber (raw Indian salad)

It’s summer time, and that always makes me think of tomatoes and cucumbers (and all the other wonderfully delicious seasonal fruits and vegetables). And in the spirit of summer, I created a quick and easy katchumber to make use of the season’s abundance. Usually when I make this

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Phul Gobhi (Curried Cauliflower)

It’s been a while since I posted a recipe, and this one has been a favorite of mine since I started eating (and cooking) Indian food. I love cauliflower–you can make it so many ways! Mashed, riced, roasted, sautéed…I love them all, but my favorite

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Ginger Chai

This post is for my dear friend Brandy who says that my chai is the best she’s ever had! Chai (which just means tea) is the quintessential Indian beverage and one of my favorite things to drink. Most of the time, what you are drinking

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Spicy Kale with Toasted Coconut

I’m always looking for new ways to cook vegetables, especially the super-nutrient-dense ones like kale. It is a cruciferous vegetable related to cabbage, broccoli, and cauliflower, and its dark green leaves are full of vitamin K1, carotenoids, and calcium. Kale is considered a super food because

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Gobhi (Curried Cabbage)

One of the easiest vegetables to make Indian-style is gobhi (green cabbage). It cooks quickly and requires just a few ingredients to make it flavorful and delicious. Cabbage is also available for most of the year, though fall and winter are probably the best seasons

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Half Indian Pantry Staples: Dahi (Homemade Yogurt in a Crockpot)

My in-laws use yogurt regularly in their Indian cooking, and sometimes my mother-in-law makes her own. Several years ago, she showed me how she makes it, and she gave me some of hers to use as a starter. Her method is essentially to boil the

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Baigan (Eggplant) Chutney

Chutneys are a type of condiment and are a regular addition to many Indian meals (especially in South Indian cuisine). They are eaten in small amounts and serve to break up the flavors of the main dishes. Chutneys can be made of just about anything

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Indian-spiced Cauliflower Frittata

Cauliflower is a favorite vegetable around here. My kids love it mashed, but I prefer it cooked Indian-style. Since I had some extra raw cauliflower this week, I decided to make an Indian-spiced frittata for breakfast.

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Half Indian Pantry Staples: Ghee

Ghee, a type of clarified butter, is a staple in Indian cooking. It is made by gently heating unsalted butter until the butterfat separates from the milk solids, which are then removed. The result is a rich, clear cooking fat that has a higher smoke

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When Life Gives You Lemons…Make Lemon Rice!

Several years ago when we landscaped our backyard, we planted a Meyer lemon tree. At first it was just a small sapling, and it didn’t produce much, if any, fruit for the first couple of years. After that we got a nice haul from the

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