Plated 5 | The Indian SCENE

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The Spice: How did we get ourselves into this pickle?

This is the fourth installment of The Spice, a monthly series taking an elemental approach to Indian cuisine, a deep-dive into the flavors and ingredients powering the dishes we love. Is an Indian household really complete without a trusty jar of pickle on hand? (Or perhaps, several jars?) Even accounting for regional differences, the strength

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Recipe: Missi roti

This Punjabi specialty pairs perfectly with chutney or mango pickle. Ingredients 3 cups left-over cooked lentils 3 cups wheat flour ¼ cup oil 1 medium onion, peeled and diced 3-4 green chilies, diced ½ cup cilantro, diced 1 teaspoon roasted coriander powder ¼ teaspoon turmeric ½ teaspoon Rock salt 1 teaspoon mango powder 1 teaspoon

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Low-carb cookies, quick and easy

If you’ve adopted a low-carb lifestyle or need to keep your blood sugar low, you can still enjoy dessert by making a few conscious choices to substitute certain ingredients with healthier options. This low-carb cookie is similar in flavor and texture to a shortbread cookie but without all the added sugar and processed white flour.

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With rosé season in full bloom, three choices for spring

It is springtime and the flowers are blooming, and that means the official start of the rosé season.  It is time to put on your rosé colored glasses and stock up on the seasons best pink wines. Nothing is more appealing and elegant than a rosé on a sunny spring day.  Rosé wines are having

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Recipe: Tomato rasam

With curry leaves, cumin, tamarind and black pepper, this light, tangy South Indian soup is packed with flavor. Ingredients 6 whole tomatoes chopped 8-10 curry leaves 2 teaspoons ghee (clarified butter) or oil ½ teaspoon mustard seeds 1 teaspoon urad dal (white lentil) 1 teaspoon roasted cumin powder 1-2 cloves garlic 1-2 teaspoons tamarind pulp

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The Spice: Ghee, clarified

This is the third installment of The Spice, a monthly series taking an elemental approach to Indian cuisine, a deep-dive into the flavors and ingredients powering the dishes we love. “Fat carries flavor,” writes Samin Nosrat, author of the wildly popular cookbook “Salt, Fat, Acid Heat: Mastering the Elements of Good Cooking,” which was adapted

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What’s for lunch?

The benefits of eating a well-balanced lunch include that energized and refreshed feeling the rest of the day. Though skipping lunch is a common practice to cut calories when trying to lose weight, it rarely yields successful and sustained weight loss. Most research shows that people who regularly skip meals tend to weigh more than people who

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Recipe: Low-carb chocolate

Most chocolate bars you find at stores are highly processed, stripping the cocoa powder of most of its nutritional benefits. They are also loaded with sugar that can spike your blood sugar. High blood sugar levels are known to cause inflammation in the body that can lead to diabetes and other health issues. The good

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A low-carb alternative to a flavorful classic

This low-carb chicken biryani is a perfect low-carb alternative dish, whether you are on a weight-loss journey, a diabetic trying to avoid blood sugar spikes caused by high carb meals, or simply enjoy eating low-carb delicious foods. Biryani is a world-renowned South Asian dish. It is traditionally made with either meat or veggies cooked with

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The Spice: Do you know where your turmeric comes from?

This is the second installment of The Spice, a monthly series taking an elemental approach to Indian cuisine, a deep-dive into the flavors and ingredients powering the dishes we love. Is there anything revelatory to be said about turmeric? It brightens up a dal, slows an acne breakout, soothes a cold and so forth. In

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