Let’s Cook Indian!
Sweet juicy shrimp biryani with tender rice and Indian spices make for a quick and easy celebratory meal even on a weeknight. It’s easy one-pot cooking: just measure and chop a few things. So good!
It is time that Indian food in America gets it’s due. Here is to Madhur Jaffrey, the mother of Indian cuisine in America, whose dream is that Indian food will come into its own.
Call this pomegranate cocktail a mimosa or a spritz with a twist, a cocktail or a mocktail. Either way, it says celebration if by yourself, or at a party.
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Here is a comprehensive list of food substitutions. Some can easily be swapped, and some can be made, so hopefully, we all can save a trip to the grocery store.
Soulful and endlessly comforting, Indian spaghetti bolognese will warm your nights. Make it with any ground meat or tofu of your choice and make it mild or spicy as you wish.
What a sunshiny bowl of happiness this soup is. Coconut lentil curry is a quick, healthy, warming centerpiece to a meal, rounded out with a bowl of rice or bread.
Pumpkin cheesecake (No-bake) is the perfect holiday dessert. Your easy, make-ahead, creamy, crunchy, spice-filled lifesaver! Double the recipe and spoon it into a pretty bowl if you are feeding a crowd.
Rich with beef and redolent of cardamom, fennel, and star anise, cook this Kerala beef curry in the Instant Pot for an exotic and flavorful weeknight dinner.
So versatile, these Indian-ish tacos will solve all your dinner problems. Packed with flavor and perfect for using up leftover meat and vegetables. Using paneer or firm tofu crumbles makes it vegan!