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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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.
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.
This is the make-ahead dessert you’ve been waiting for. It is easy, vegan, dairy-free, gluten-free, egg-free, and you will serve this coconut pudding with citrus topping to rave reviews. Enjoy!
I have finally found it: THE butter chicken (murgh makhani) recipe. An enticing, make-ahead dish that will wow your loved ones. A perfect intro to Indian food if anyone still needs one.
Fragrant with fennel, cinnamon, and cloves, bathed in a creamy coconut, this coconut lamb curry is a lovely change from tomato-based curries. A perfect make-ahead South Indian dish when having company.
Indian cucumber salad has an earthy crunch from peanuts, a refreshing bite of cucumber, laced with tomato umami and herbal shreds of mint or cilantro.