Sample recipes from Indian Home Cooking

Lemon Rasam

This is my favorite rasam. The broth is made with water in which legumes (I use yellow split peas) have been cooked, and it has a very li...

(1 Votes)

Simple Lentil Dal with Fresh Ginger, Green Chiles, and Cilantro

This tempering oil, with fresh aromatics as well as dried spices, gives the lentils a deeper, more complex flavor. I like using small hot...

(1 Votes)

Warm Lentil Salad with Coconut and Tomato

In this recipe, I play the role of a well-trained French home cook or, for that matter, any savvy home cook. I use the leftover cooked sp...

(1 Votes)

Spicy Squash, Eggplant and Lentil Stew

This is my adaptation of a famous Parsi dish. At first, the lovely spices in the stew taste subtle and familiar. Then, as you keep eating...

(1 Votes)

Plain Basmati Rice

This is the way I make rice for most everyday meals at home. It’s not quite as elegant-tasting as rice pilaf, but it’s the simplest way I...

(1 Votes)

Stir-Fried Cauliflower and Potato with Crunchy Bengali Spices

This is one way that I make cauliflower when I’m cooking for intimate parties at home. I’ve combined spices that are commonly used in Ben...

(1 Votes)

Sweet Green Peas and Fresh Indian Cheese in a fragrant Tomato Sauce

You may be familiar with saag paneer, a standard in Indian restaurants in America. This dish is made with peas instead of spinach and the...

(1 Votes)


Chapatis, a kind of plain, griddle-cooked flatbread, are comfort food to the Indian soul and one of the few foods that you’ll find, with ...

(1 Votes)

Sweet Saffron Pilaf with Nuts and Currants

The Mogul emperor Akbar; who ruled India from 1556 to 1605, wrote about this very old and famous rice dish in his memoirs. For Indians, h...

(1 Votes)

Chicken Curry with Greens and Garam Masala

If you want to try something new, then this recipe for Chicken Curry with Greens and Garam Masala is one you'll want to keep in mind! Perfect for a night in or as the main dish for a casual party with friends, this recipe is one you'll want to make again and again.This northern Indian dish is traditionally made with fenugreek greens but I like it with chopped fresh cilantro too, and cilantro is certainly easier to find. It is usually finished with 1/4 cup heavy cream. I dont add the creamthe yogurt makes a creamy sauce on its own. But if youd like the extra richness, stir the cream in at the end and return the sauce to a simmer before serving. Serve with Mushrooms in a Coriander-Scented White Sauce, Plain Basmati Rice, and toasted pita bread.

(1 Votes)

Mushrooms in a Coriander-Scented White Sauce

I love the dense, meaty texture of mushrooms; as a vegetarian, I don’t get to eat many foods with such a satisfying chew. This recipe has...

(1 Votes)

Mixed Raita

This is one of the first Indian dishes I made when I came to the United States. It tasted good, and was easy to make with ingredients fro...

(1 Votes)

Coconut Chicken with Cashews

This is an adaptation of a traditional Bora Muslim recipe that I learned from my friend Mustafa, a Bora from Bombay who lives just around...

(1 Votes)

Savory Lamb Patties

This is a dish a friend of mine first prepared for a party in Bombay. My friends ate them inside buns that weren’t very different from th...

(1 Votes)

Halibut “en Papillote” with a Mint-Cilantro Chutney

This dish comes from the famous Mogul city of Oudh, which, like Lucknow and Delhi, is the home of a lively and successful fusion of Mogul...

(1 Votes)
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