Indian Recipes

South Indian Spiced Lemon Rice Recipe Recipe

South Indian Spiced Lemon Rice Recipe

09.03.14 by Jackie

I've had South Indian lemon rice several times and always wondered how it was made. Naively, I thought the rich yellow hue of the rice came from the abundance of lemon in the dish. In fact it's because of turmeric. I finally learned the recipe from my husband Lulu's aunt, Sara. We get along great; we're the same age and Sara is so much fun to be around.  

The preparation requires 3 steps. First, making lemon rice is a great way to use leftover cooked basmati rice. Separate and massage the grains of rice and season them with turmeric, lemon and red chili powder. Then comes the baghar (which translates to "tempering," which involves frying chana dal (dried chickpeas), red dried chiles, mustard seeds, curry leaves, onions and cashew nuts. Lastly, the yellow rice is added, then flavored with a generous amount of ghee (clarified butter). A last drizzling of lemon juice provides a touch of tanginess to fragrant, spicy rice. Our family loves it!

For extra richness, you could sprinkle a bit of coconut powder at the end or serve the rice with coconut chutney and raita (Indian yogurt sauce)


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Methi Chicken Curry Recipe Recipe

Methi Chicken Curry Recipe

07.29.14 by Jackie

I learned this recipe from my husband Lulu's aunt Huma. I call her Huma Chachi because she's Lulu's father's sister-in-law. She's an amazing cook and can put on the most wonderful feast in the twinkling of an eye.

Recently, Huma Chachi prepared chicken methi. It's an Indian chicken curry made with dried fenugreek leaves. Baby Aria loved it so much, I replicated the same recipe days later. It's best served with steamed basmati rice. 


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Manchurian with Tofu Recipe

Manchurian with Tofu

02.13.14 by Jackie

Valentine's Day is coming up this week. I'm still not sure if my husband Lulu will be home on time (he's scheduled business travels this week) but we know for sure we'll have a lovely belated celebration together eventually. One of Lulu's favorite dishes these days is anything spicy, especially this to-die-for vegetarian Indian Chinese Manchurian dish that I prepare for him with deep fried tofu

I used freshly-made extra-firm tofu that I cut into large chunks and deep-fried. The rest was ultra easy; I tossed in a few seasonal veggies and coated everything in a combination of hoisin sauce, soy sauce, chili garlic sauce and fresh red chiles. Isn't it a great way to start spicing things up? 


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Lobster Tail Stir Fry with Indian Chinese Manchurian Masala Recipe

Lobster Tail Stir Fry with Indian Chinese Manchurian Masala

01.14.14 by Jackie

If you're ever attended an Asian wedding, you've probably witnessed all the seafood dishes at the occasion. Since Chinese New Year is coming up very soon, I wanted to share with you a festive dish that you could prepare. I added my own twist since my home is so multicultural. My husband Lulu's family is from India, so I prepared a garam masala-flavored dry gravy to flavor luxurious lobster tails

Lobster tails were deep-fried first, then sauteed in a black bean garlic sauce and a generous amount of ginger and garam masala. This finger-licking-good seafood dish was meant to be eaten with a large crowd, but since the beginning of this year, baby Aria and I are the last ones who are not vegetarian, so I called my cousins to join in the fun!


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Mash Ki Daal (Spiced Pearled Barley Recipe) Recipe

Mash Ki Daal (Spiced Pearled Barley Recipe)

01.09.14 by Jackie

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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