Indian Recipes

View All | View Summaries
Ash Reshteh Soup Recipe (Persian Soup) Recipe

Ash reshteh is one of my husband Lulu's favorite soups. Lulu is a vegetarian, and this Persian noodle soup totally fits the bill. The combination of egg noodles (called "reshteh") and various beans and lentils makes a well-balanced meal for a vegetarian diet. I think the key to making this dish flavorful is the addition of crispy, caramelized onions, which give an amazing fragrance to the soup. The saffron and mint yogurt sauce also contributes a fair share of creaminess and complexity to the dish as well.

If you are a meat eater, you can add beef or lamb to the soup. I have had it with and without meat, and it tastes wonderful either way.


Full Recipe...
Mango Rice Pudding Recipe Recipe

Mango Rice Pudding Recipe

03.10.11 by Jackie

Today, there were no eggs, fresh fruit or flour in the kitchen. I was able to find sugar, a can of Alphonso mango purée, sweet Asian rice and a few cups of milk. Rice pudding is my go-to dessert whenever my pantry is running on empty, and I found just the right set of ingredients to make a batch to satisfy my sweet tooth.

First, I boiled the rice in water, drained it and slowly cooked it in milk until tender. Once the rice was cooked, I sweetened and flavored it with the delicious mango purée. I couldn't stop there, so I finished the rice pudding with a little crème fraîche for extra creaminess and created a sugar crust, crème brûlée-style. All I can say is, yum!


Full Recipe...
Indian Sabzi Recipe: Spicy Butternut Squash Recipe

Spicy butternut squash sabzi is an Indian vegetable dish made with cumin seeds, fennel seeds, ground coriander, turmeric, fenugreek, sweet and sour ingredients (mango powder, lemon juice and sugar), butternut squash and its skin. I know what you're wondering. Yes, butternut squash skin is edible; it's just a matter of taste. I discovered this while learning to cook Indian food with Baji, my husband Lulu's late grandmother. If the skin is cooked long enough with a generous amount of water, it becomes soft and tender. The skin also helps prevent the squash from falling apart and turning all mushy.

Butternut squash sabzi is traditionally served with puri (fried flat bread). Baji tried teaching me how to make puri and all sorts of Indian flat bread, which I always failed at miserably. I find kneading and folding the dough very tricky, so usually I ask Lulu's aunt, Sheerin Auntie to make them for us. She was over recently so we got to enjoy a nice meal of puri and sabzi. Everyone should have their own Sheerin Auntie!


Full Recipe...
Mirchi Ka Salan Recipe Recipe

Mirchi Ka Salan Recipe

02.26.11 by Jackie

I just learned how to make a variant of mirchi ka salan by Sheerin Auntie, who came to visit us during winter break week. This version is made with only white sesame seeds and originated from the region of Lucknow (Lakhnau) where Abbi, my husband Lulu's late grandfather was born. The previous version was taught by Baji (Lulu's late grandmother); they lived in Hyderabad where mirchi ka salan is made with peanut, fresh coconut and sesame.

The sesame seed variant is quite a bit milder. The sesame seeds are blended into a thick paste (tahini), then added to cumin-flavored oil (baghar). Whole chile peppers are cooked in the sesame mixture until softened. A drizzle of lemon juice finishes the dish. It's as simple as that. Prior to cooking the mirchi ("chiles" in Urdu), I had to be brave and estimate the level of spiciness of the peppers. If the heat is too fiery, you could cut a longitudinal slit and remove the seeds and more of the sesame sauce will enter in the cavity of the chiles for a milder taste.


Full Recipe...
Lentil Pasta Soup Recipe Recipe

Lentil Pasta Soup Recipe

02.18.11 by Jackie

My father-in-law, like my husband Lulu, is a vegetarian. One of his favorite meals is kali dal. Because of this, we often have leftover cooked black lentils. As usual, we still had some left last night, so I decided that this time it would not go to waste.

Lentils are packed with protein, so today I created a complete meal by adding pastina pasta and a few vegetables. For more contrast in color, you could add some greens such as spinach. I stuck to carrots, celery and leeks. The result is a delicious, spicy lentil pasta soup.


Full Recipe...