Green Beans and Mushroom Bhaji ग्रीन बीन एंड मशरुम भाजी

Comfort Food in Monsoon Season
Popular Street Food

Shiitake Mushrooms cooked Japanese style for Bento

Mushrooms

Bhaji or Bhajji  भाजी i s a spicy Indian snack, similar to a fritter, with several variations.  Frequently served as a Continue reading

Tandoori Mixture

A Mughal Style Dish
Yogurt in a Clay Oven

Cooking Asian dishes with onionsThe name Tandoori refers to a clay oven in which meats –and sometimes seafood and breads — are roasted over live coals.  The blend of spices Continue reading

Chicken Curry Indo-Japanese Style

Indo-Japanese Fusion Dish

How to cook delicious and healthy Asian dishes using tomatoes

Tomatoes

There are so many ways to make Chicken Curry. This version was adapted from a Japanese acquaintance who was interested in South Asian spices and food preparation and researched cooking techniques of South Asia, adapting them to the Japanese kitchen. Continue reading

Chicken Milk Curry

Milk Meets Lemon Juice Meets Almonds
A Delicate Curry with a Southern FlHow to make Indian Chicken Milk Curryavor

If you put Lemon Juice in Milk,  it will curdle and make a mess, right?  Yet, if you follow the directions for this Indian Curry Chicken dish, that does not happen. Like many classic Indian dishes, there are rather many ingredients and a precise order of combining them.

In practice, this dish is not too difficult to put together.   The result is mildly spicy and with  a delicate, subtle Continue reading

Bitter Melon

Quinine-Like Bitterness
Mentioned by Kipling

The house-beams shall fall,
And the Karela, the bitter Karela,
Shall cover it all!
— Kipling, Jungle Book

Bitter Melon

Bitter Melon

Bitter Melon is sometimes called Turia, Kerala or Karela  in English, the last names alluding to its possible Indian origin.

The vegetable is also known as Bitter Gourd or Karela. In botany its name is Momoradica charantia. It is one of Continue reading

Bitter Melon Braised with Eggplant

An Indian Dish
Another Affinity with Eggplant

Bitter Melon

Bitter Melon

Bitter Melon teams up with Eggplant in another attractive dish, this time from India, confirming the affinity between Bitter Melons and Eggplants, as in the Philippine Bitter Melon Salad, which matches them up, although in a different way.

Bitter Melon Braised with Eggplant Continue reading

Ghee घी

Clarified Butter
The Best Cooking Fat

Uma consort of Indian god SivaGhee or Clarified Butter, commonly known by its Hindi name Ghee घी, is known by various names in a wide swatch of South Asia and beyond.

Ghee is one of the most important cooking fats in South Asia — India, Pakistan, Sir Lanka, Bangladesh and Nepal.  In the opinion of many cooks in the area it is the best of all cooking fats. Continue reading

Lassi लस्सी

A Cooling Drink at Meal TimeBuddha Meditating, Indian 12th c.

Lassi लस्सी is a popular refreshing drink commonly served with meals in many parts of India.  It is basically Yogurt thinned with water and with spices such as Salt and Pepper added.

Lassi has its origins in the Punjab region, but is widely served in other regions of South Asia as well as the Indian Diaspora overseas. Together with Tea, it is probably the most popular beverage in Indian Cuisine. Continue reading

Tomatoes Stuffed with Basmati Rice

A Pure Vegetarian Dish
Tomatoes Meet Tomato Purée Meets Saffron

How to cook delicious and healthy Asian dishes using tomatoes

Tomatoes

This vegetarian recipe from Amritsar, India, uses Basmati Rice. If other varieties of Rice are used instead, the cooking time can be shortened, but the result will be different. Of course Basmati Rice is superior!

 

 

Tomatoes Stuffed with Basmati Rice

Indian

Ingredients:

2 cups Basmati Rice (16 ounces) Continue reading

Indian Cuisine

India - Sculpture head, Buddha meditating, India 12th century

Buddha Meditating, India 12th c.

Fish Curry From Bananas
Halva From Meat

“It is possible to eat what you believe to be a fish curry only to learn it was made from unripe bananas, or to taste a sweet halva and find it was made not of fruit or vegetables but meat.” — Attia Hosain and Sita Pasricha

An Ancient People and Cuisine: The Indian civilization is one of the oldest and most important in Continue reading