Category Archives: indian

Red Lentil Dal with Caramelized Onions

Red Lentil Dal with Toasted Garlic Millet

“This is really good!” exclaimed my husband. It isn’t often that I seriously wow him with a new recipe. (He loves my cooking and he loves what we make together, but this became an instant favorite of his.)

This is a vegetarian dish to serve to omnivores who don’t know how good cooking vegetarian can be: it’s rich, intensely flavored and quite filling. Red Lentil Dal with Toasted Garlic Millet

“This is really good!” exclaimed my husband. It isn’t often that I seriously wow him with a new recipe. (He loves my cooking and he loves what we make together, but this became an instant favorite of his.)

This is a vegetarian dish to serve to omnivores who don’t know how good cooking vegetarian can be: it’s rich, intensely flavored and quite filling.

Posted in dairy-free, gluten-free, indian, recipes, sauce, untranslated, vegan, vegetarian | Leave a comment

Daring Kitchen September Challenge: Dosas

Dosas

It’s September 14th, do you know what day it is? It’s the day for Daring Cooks’ Challenges to be unveiled!

This month, we were challenged to cook a fully vegan meal, meaning no animal products whatsoever. Debyi of Healthy Vegan Kitchen selected Indian Dosas from reFresh: Contemporary Vegan Recipes From the Award Winning Fresh Restaurants by Ruth Tal. Dosas

It’s September 14th, do you know what day it is? It’s the day for Daring Cooks’ Challenges to be unveiled!

This month, we were challenged to cook a fully vegan meal, meaning no animal products whatsoever. Debyi of Healthy Vegan Kitchen selected Indian Dosas from reFresh: Contemporary Vegan Recipes From the Award Winning Fresh Restaurants by Ruth Tal.

Posted in dairy-free, daring cooks, gluten-free, indian, recipes, sauce, untranslated, vegan, vegetable, vegetarian | 15 Comments

Ghee whiz!

Ghee is something I was always afraid of making but there’s really no reason for it. It’s as simple as melting butter. I’m not sure if I got it as clear as it could be, but I figured I would just keep it in the fridge until I needed it. It tastes right, in any case.

Sometimes referred to as clarified butter, ghee is golden and clear. It has a much higher smoke point than butter due to the removal of the milk solids (485F/252C) which makes it a very easy to use in cooking. Ghee is something I was always afraid of making but there’s really no reason for it. It’s as simple as melting butter. I’m not sure if I got it as clear as it could be, but I figured I would just keep it in the fridge until I needed it. It tastes right, in any case.

Sometimes referred to as clarified butter, ghee is golden and clear. It has a much higher smoke point than butter due to the removal of the milk solids (485F/252C) which makes it a very easy to use in cooking.

Posted in indian, recipes, untranslated | Leave a comment

Spiced Chicken and Barley

Spiced Chicken with Barley

I don’t often cook with this combination of spices nor do I often make barley for our starch/carb of the meal. I think that is going to change! Barley is definitely underutilised, despite being high in fiber and having a tasty, chewy texture. I loved the combination of the spices with red peppers and tomatoes which gave a very warm, hearty and intense flavor. Definitely a keeper.

One of the best things about this dish is that it can be very easily adjusted to suit vegetarians. The chicken is good but it’ s not essential by any means — exchange it for some cannellini or great northern beans, even lentils, and you’ll have a great dish. Spiced Chicken with Barley

I don’t often cook with this combination of spices nor do I often make barley for our starch/carb of the meal. I think that is going to change! Barley is definitely underutilised, despite being high in fiber and having a tasty, chewy texture. I loved the combination of the spices with red peppers and tomatoes which gave a very warm, hearty and intense flavor. Definitely a keeper.

One of the best things about this dish is that it can be very easily adjusted to suit vegetarians. The chicken is good but it’ s not essential by any means — exchange it for some cannellini or great northern beans, even lentils, and you’ll have a great dish.

Posted in american, chicken, dairy-free, gluten-free, indian, one-dish, recipes, salad, untranslated, vegan, vegetarian | 1 Comment

Garlic Naan: Broiled and Fried

Stone-baked Garlic NaanNaan

I remember my first experience at an Indian restaurant. A friend of mine had recommended an Indian place a few miles away from where I lived in Mill Creek, so my ex and I traipsed down to have a bite.

Two things really stick out in my mind: the heavenly garlic naan I couldn’t stop eating and a beautiful roasted tomato chutney that completely changed the way I thought of tomatos. Stone-baked Garlic NaanNaan

I remember my first experience at an Indian restaurant. A friend of mine had recommended an Indian place a few miles away from where I lived in Mill Creek, so my ex and I traipsed down to have a bite.

Two things really stick out in my mind: the heavenly garlic naan I couldn’t stop eating and a beautiful roasted tomato chutney that completely changed the way I thought of tomatos.

Posted in bread, indian, recipes, side, snack, untranslated | Leave a comment