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Indian cooking

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Recipe: an Indian take on the American sweet potato

All month long, our contributor Preeti Sidhu will be giving you weekly recipes designed to help you put together the perfect Indian-American Thanksgiving. First up, this sweet potato chaat, a very popular Indian street food in winter months and a traditional Indian take on the American sweet potato. Ingredients 600 grams sweet potato 1/4 teaspoon cumin

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The Spice: It’s all fenugreek to us

This is the sixth 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. If you haven’t heard of fenugreek, maybe it’s because you know it by a different name: methi. Sound familiar, now? It’s in cuisine all throughout

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Recipe: Kulfi

Ingredients: 1 can condensed 1 can evaporated milk 1 pint heavy whipping cream ¼ cup almonds ¼ cup pistachio 2-3 strands saffron 1 slice white bread Directions: Blend the almonds, pistachio and saffron into a powder. Add the slice of bread and blend. Add the liquids and blend thoroughly. Pour the blend into popsicle cups

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Recipe: Spicy shrimp roll with peanut sauce

This low-carb version of a spring roll with spicy peanut sauce omits the rice vermicelli. If following a strictly low-carb diet, you can also replace the rice paper wrap with cabbage and omit the shredded carrots. These are a perfect way to add lots of fresh spring vegetables to your diet. The mint and cilantro

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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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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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