Indian Food Recipes

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Mash Ki Daal (Spiced Pearled Barley Recipe) Recipe

This is my interpretation of mash ki dal, which is traditionally a lentil dish made from tikki dal. For this version, I prepared it with pearled barley, which I think has a marvelous texture that works well for the dish. I soaked the barley overnight so the grains were fully hydrated. 

The rest of the preparation consists of a few coarsely chopped tomatoes, dried red chiles, thinly sliced ginger and chopped coriander. It's nutritious, tasty and not that complicated. Perfect for our family's dinner meal!

I'll be in Los Angeles this weekend sharing samples from my latest cookbook, Banh Mi, at a pre-party for the Golden Globes. Stay tuned for pictures! 


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Roasted Whipped Eggplant Dip Recipe Recipe
Today, my husband Lulu came home a little earlier than I expected. While he played with baby Aria, I concocted an easy dip for them to munch on before dinner. First, I roasted an eggplant. I let the eggplant cool and gathered the pulp. Then I mashed the mixture with the back of a fork, which was a reasonable substitute for a good arm workout (I'm finally back to my gym routine. Yay!). Lastly, I incorporated whipped cream for a light, almost airy eggplant dip.

I served the dip with warm pita bread and Persian cucumber sticks. If you'd like a fancier look, you could use it as a filling in phyllo dough cups or pre-baked puff pastry tartlets. Either would be an elegant item to serve at parties.

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Asparagus and Pea Appetizers Recipe

Asparagus and Pea Appetizers

10.17.13 by Jackie

We're having a large dinner party this Saturday, so I tested a new appetizer recipe today. I prepared the filling for the appetizers with green peas and asparagus. To ensure that the filling would spread easily, I also added eggplant pulp and a bit of Pecorino cheese. 

To save time, instead of placing puff pastry dough into molds and following the curve of the molds, I cut pastry rounds. Once baked and flaky, I divided them in half crosswise, then filled them with the green mixture. They resembled savory pâte à choux buns, minus all the labor normally required.


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Ultay Pultay Recipe (Indian Chana Pancake Curry) Recipe

Ultay pultay is what my father-in-law (I call him "Daddy"), who's a vegetarian, considers a festive dish. This dish is composed of thin, firmly pressed chickpea pancakes soaked in spicy gravy. The cooking time was a bit a long but seeing Daddy enjoy his meal was so rewarding. 

I learned to make ultay pultay from Lulu's paternal grandmother's sister. The entire family calls her Muni Baji in Urdu, which translates to "little sister" in English and she's indeed the youngest of a large brood; Lulu's grandmother was the eldest.

It was a lot of fun learning the curry dish from Muni Baji. She told me a lot of stories about her life in Hyderabad. For instance, the gravy calls for fried onion paste and back in the day, there was no blender so it was puréed by hand!


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Aloo Taheri Recipe (Indian Potato Rice) Recipe

Taheri is to Indian cuisine what risotto is to Italian cuisine. In the Indian version, basmati rice is cooked in the same manner as Arborio rice would be in risotto.

I cooked a few vegetables such as broccoli, zucchini (freshly picked from our garden) and carrots with caramelized onions and spices, then pan-fried pre-boiled potatoes. Once the vegetable mixture is very fragrant, the grains of basmati rice are incorporated and cooked until softened. Unlike pilaf, the rice is pre-boiled separately, then steamed on top of the vegetables, this method provides a very flavorful rice.

Aloo is Indian for "potato". I initially planned this recipe for my first cookbook  Haute Potato but later decided otherwise. Taheri is a very common Pakistani dish. My husband's aunt, Phoopi, is an expert Pakistani cook as her in-laws are the owner of the delicious Shezan in downtown Mountain View, California. If you're searching for authentic Pakistani and Indian cuisine, stop by, say hi and savor mouth-watering, spicy food.


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