Keema (Spiced Ground Meat) Recipe
NYT Cooking: Though elite, upper-caste Hindus tend to be vegetarian, most Indians eat meat, and many millions of Muslim Indians eat beef. This saucy keema, which can be made with chicken, lamb, beef or a combination of meat, is simple, comforting home cooking — the meat stretched out and made luxurious in a reduction of spiced tomato. It can be dinner with a couple of soft, shiny bread rolls, or a chapati a...
Saag Paneer Recipe
NYT Cooking: Saag refers to an Indian vegetable dish in which spinach or other dark greens are stewed with ginger, garlic, fresh chiles and spices until meltingly soft. As the name suggests, saag paneer includes paneer, a mild Indian cheese that is firm enough to cook without melting. The heat of the serrano chiles balances the creamy richness, but for a milder dish, remove the seeds before mincing the chil...
Palak Paneer- Spinach With Indian Cottage Cheese
Simple and easy Palak Paneer is a popular Indian dish where Indian cottage cheese is cooked with spinach puree. Delicious and healthy! Great with naan!
Coconut Rice Pudding
<p>This dessert combines some of the flavorings of kheer, or Indian rice pudding, with the tropical notes of coconut milk and the ultra-creamy texture of...
Dosa (Indian Rice-and-Lentil Crepes) Recipe
Dosa are fermented lentil-and-rice crepes found throughout South Asia, and especially prominent in southern India. This griddled batter cooks up crisp, chewy, and light, with a sourdough-like tang thanks to a double fermentation.
How to Make Dosa From Scratch
A dosa is a thin, lightly crisp crepe made from a batter of fermented rice and lentils, and it's popular throughout South Asia. We've tested all aspects of the process, from how to ferment the rice and lentils to how to grind them and in what ratios. The result is a perfect dosa every time.
Green Chile & Cherry Tomato Pickle From Priya & Ritu Krishna Recipe on Food52
This weeknight green chile and cherry tomato quick pickle is a shortcut version of an Indian achar, from Priya Krishna and her mom Ritu's cookbook Indian-ish.
Fried, Sticky, and Sweet, Gulab Jamun Is a Real Treat
Gulab jamun is a beloved Indian dessert consisting of fried balls of a dough made from milk solids and semolina, soaked with an aromatic syrup spiced with green cardamom, rose water, saffron, and more. Paying close attention to the ingredients and temperatures involved yields sweet, light gulab jamuns with moist interiors.
NYT Cooking: Khichdi is reassuring, everyday fare, made from a mix of rice and lentils, cooked together in one pot until tender and seasoned with a splash of spice-infused fat. In India, it can be on the firmer side or more mushy, stripped down to the basics or more embellished, but it’s always a comfort. To make the dish a meal, serve it with a drizzle of ghee on top and some chopped cilantro leaves, a spo...
Every house in my Thrissur neighborhood had one or two mango trees. Some were sweet for eating right off the branch, and some were sour, used for pickling and cooking. This vibrantly colored mango curry is authentically Keralan, and one we’d typically pair with a fish curry and accompany with rice. The recipe calls for coconut vinegar, increasingly found in supermarkets and in health food shops, but you may substitute white vinegar if you can’t locate a bottle—though do try!
Khara Huggi or Pongal (Khichdi)
For this Indian one-pot dish, called khichdi in some regions, the lentils and rice cook together, making a creamy, rich dish resembling risotto.