Tag: south asian

Mixed vegetable khichdi

We had a craving for a hearty vegetable khichdi that utilized many type of legumes. We tried this recipe: https://ministryofcurry.com/khichdi-instant-pot/ This was a mild, but slightly over seasoned khichdi. Our modifications: first, for the 4 cups of vegetables, we used 3 cups frozen mixed vegetables. We also used about 2 oz of fresh baby spinach,…… Continue reading Mixed vegetable khichdi

Indian-style minced turkey and basmati rice

We love keema peas and basmati rice, so we decided to try this one-pot recipe: https://cooking.nytimes.com/recipes/1026138-one-pot-spiced-turkey-and-rice?smid=ck-recipe-iOS-share This was delicious. Our modifications: first, in response to comments to the NYT recipes, we doubled the wet aromatics (6 garlic cloves, 2 inches frozen ginger, and 1/2 jalapeño pepper, seeded), which we minced together in a handheld food…… Continue reading Indian-style minced turkey and basmati rice

Indian stewed whole red lentils (sabut masoor daal)

We purchased whole red lentils specifically to try this recipe by Shubhra Ramineni from her cookbook, Healthy Indian Vegetarian Cooking. We followed the instructions but were unable to keep the whole red lentils intact. Rinse and drain 1/2 cup dried whole red lentils. Place the lentils in a small pot, along with 1 small tomato…… Continue reading Indian stewed whole red lentils (sabut masoor daal)

Sheet-pan chicken tikka with bell pepper, cauliflower, and shallots

We found this recipe intriguing and decided to give it a try: https://cooking.nytimes.com/recipes/1025554-sheet-pan-chicken-tikka-thighs?smid=ck-recipe-iOS-share This was remarkably flavorful, with great mouthfeel; it’s definitely a keeper. Our modifications: first, 1.25 lb was the smallest unit of boneless chicken thighs we could find, so we slightly rounded up the other ingredients. For the yogurt, we used Fage nonfat…… Continue reading Sheet-pan chicken tikka with bell pepper, cauliflower, and shallots

Mung bean kichidi

We had to follow a soft food diet this evening, so we tried this kichidi recipe: https://www.indianhealthyrecipes.com/dal-khichdi-recipe/ Our modifications: first, we used a medium shallot instead of a small onion. Second, for the optimal vegetables, we used 1 thin carrot and 5 green beans, each diced. We found that these, along with the diced, seeded…… Continue reading Mung bean kichidi

Indian dal fry

We tried this Vegan Richa recipe, which utilizes red lentil dal and moong dal: https://www.veganricha.com/dal-fry-spiced-indian-lentil-soup/ We followed the recipe, except that at the end we added 1.5 Tbsp unsalted butter for brightness and balance. We enjoyed this dal with freshly steamed basmati rice. (Dec. 2024) Note: While the red lentils cooked as normal, the moong…… Continue reading Indian dal fry

Indian black-eyed pea curry, Instant Pot style

As very late converts, we recently purchased an Instant Pot. For our first attempt with this new device, we tried one of our favorite stovetop recipes, Shubhra Ramineni’s black-eyed pea curry. We followed the Instant Pot instructions here: https://pipingpotcurry.com/instant-pot-black-eyed-peas-curry-lobhia/ but we used the ingredients from Shubhra’s recipe. Our only prinary modifications were to use uncooked…… Continue reading Indian black-eyed pea curry, Instant Pot style

Pakistani chick peas and rice (chana pulao)

I am a big fan of beans and rice in many forms, and I love trying new recipes exploring this combination. We made this recipe: https://fatimacooks.net/chana-pilau-pulao-pakistani-chickpeas-rice/ We followed it very closely, and it yielded a delicately seasoned dish that we inhaled. Our modifications: first, we sliced a medium red onion along the grain. Second, we…… Continue reading Pakistani chick peas and rice (chana pulao)