Plated 5 | The Indian SCENE

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The Spice: There’s no substitute for saffron

This is the fifth 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. Saffron, quite literally, is the world’s most precious spice. Known as “the Red Gold” for its cost and rarity, the spice is rich and aromatic,

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Recipe: Sugar-free chocolate Reese’s Cups

Most chocolate bars you find at stores are highly processed, stripping the cocoa powder of its nutritional benefits. They are also loaded with refined sugar that can spike your overall 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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What’s on your plate, grad?

Summer is an exciting time for our graduating young adults as they finish up high school and head to colleges near and far. As parents, we celebrate this time to reflect on how far our little ones have come. Over the years, we’ve spent enormous amounts of time and energy — not to mention money!

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Recipe: Imli chutney

Enjoy this sweet and sour tamarind-date sauce with just about anything. Ingredients 2 cups of dates 1 cup of tamarind pulp ½ cup sugar ½ teaspoon ginger powder ½ teaspoon cayenne pepper 1 level teaspoon Salt Pinch of asafoetida Preparation Blend all ingredients in blender until it becomes a pulp-like substance. Boil the ingredients in

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Wines to celebrate the graduation season

June means the school year is ending and graduation season is in full swing.  As you celebrate the accomplishments of your graduate, be sure to mark the occasion with wine. Whether you are looking for an easy drinking wine during the graduation ceremony or a special bottle to honor the college graduate, look no further,

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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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