Let’s Cook Indian!
A thin, crispy, and tangy dosa is the crepe of India. Make your own dosa at home or buy the batter to use for idli, uttapam, and gluten-free, healthy wraps for all sorts of fillings.
Sichuan chili oil is numbing, tingling, and spicy all at once. This recipe is quick and easy to make, and you will find all kinds of food to put it on.
Chaat masala’s tangy, hot, sweet, funkiness brightens up roasted vegetables, egg salad, fruit salad, soups, salad dressing, and anything else that needs a bit of zing.
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These quick and easy sichuan noodles will be your savior when you have no dinner plans. They are aromatic and comforting, versatile, and endlessly customizable.
Infused with ground cardamom, cinnamon, allspice, and fennel, this luscious Indianish carrot cake makes a sweet ending to any meal. Or a tempting afternoon treat with a cup of tea or coffee to keep it company.
Onions are the foundation for many dishes, and cooking them properly is key to a good start. Learn to cook them from translucent to crispy, crunchy umami bombs.
Who doesn’t love anything tandoori, and with this spice blend, you can spice up your favorite veggies, meats, paneer, and tofu. Homemade tandoori masala is vibrant red, smoky, and spicy.
This is an ever-growing Indian Food Glossary provided to the readers of MyIndianStove. It will continue to grow over time as we add recipes and articles. Did you know that in India there are 122 major languages? Hindi is by far the biggest (420+ million speakers), with English second, plus there are over 1500 other minor languages. So yes, an Indian food dictionary is helpful.
Transformed by salt, spices, and time, this lemon pickle recipe will surprise you with how easy it is to make. And how effortlessly it brings magical flavor notes to a meal.