This Punjabi-Style Cabbage is an easy cabbage recipe that infuses your meal with the flavors of Punjab, a region in India. It can be made in the slow cooker, but when sauteed on the stovetop it only takes about five minutes to throw together! Most Indian food recipes require a lot of preparation, but not this one - with a few spices such as turmeric and cumin, plain cabbage is transformed into an exotic new dish. Recipes with turmeric are also beneficial for your health, as turmeric is an amazing spice that helps prevent a number of ailments. If you've never tried Punjabi food, this is a great starting point!

This is a staple dish in North India, where it is known as the queen of all dais. It is also referred to as maa di dal. Translated litera...

For most Indians, naan is a treat—a fluffy, leavened bread heated until very crispy in the steaming, fiery red pit of a traditional day t...

The first vegetable I remember eating and loving is, of all things, okra. I still remember picking it from my grandmothers backyard in C...

VEGANIZE IT! Substitute plain, unsweetened soy or coconut yogurt for the dairy yogurt. Its become trendy on various food blogs to prep a...

This is one of the most versatile spice blends. Mix it with yogurt to make a fantastic marinade for virtually any protein before it hits ...

Kulfi is a type of dense ice cream that's commonly enjoyed in India. With this Kulfi Indian Ice Cream recipe, you can enjoy this refreshingly cool treat in the comfort of your own home! It only takes five ingredients to recreate this homemade ice cream recipe for yourself and your family - the kids will love the sweet and nutty flavor, and you'll love that you know exactly what's going into your ice cream, no artificial ingredients allowed!

Like rajmah, this dish is a staple in virtually every North Indian home—and for a good reason. It’s delicious and filling. It’s also a gr...

I learned how to make this curry during a stay at Ayisha Manzil Homestay in Thalassery (Tellicherry), Kerala. Our hostess, Mrs. Moosa, us...

Like samosas, tandoori chicken has become a symbol for Indian food in the United States. Most Americans know this dish just as a sizzling...

I can’t tell you how many people have emailed me asking that I include this recipe in this cookbook. Apparently it’s a favorite even beyo...

Garam masala is the quintessential North Indian spice blend. Every household in the region has its own version, and this is my family’s t...

There’s something universal and comforting about rice pudding, and kheer is no exception. It’s the perfect Indian dessert because it’s no...

Biryani is a spiced rice and meat dish that is wildly popular in Pakistan. Muslim travelers and merchants brought it to the Indian subcon...

This dish may be called mock keema, but there’s nothing to laugh about here. It is absolutely incredible and a great way for vegetarians ...

When most people think of Indian food, the first dish that comes to mind is a good chicken curry. Because I never ate this dish growing u...

Untill made this myself in the slow cooker, I refused to believe my mother-in-law when she said it was possible. I also wondered why I wo...

Making a little spicy topping for your papad is something I came across years ago, when I was a staffer on Capitol Hill, while eating at ...

These chickpeas are nothing like their white counterparts. They are smaller, brownish black in color, and extremely thick-skinned. They h...

Rajmah, a North Indian version of chili or red beans and rice, is the quintessential comfort food for Punjabis. Ask anyone from that regi...

I didn’t grow up eating whole toor dal. In fact, my mother can’t recall a time she’s eaten this lentil in its whole form, either. It’s mo...

I cannot stand frozen veggie burgers from the store. They taste like cardboard. That’s precisely why my mom and I started experimenting o...

This dish was one of my biggest surprises. The soy yogurt mixed perfectly with the spices and provided the much-needed moisture and textu...

The first time I had this dish was in the home of two of my close friends from South India, Padma and her younger sister Kshema. I still ...

This was the very first recipe I wrote and tested for this cookbook. I was in heaven using Cashew Cream as a substitute for regular cream...

My mother and mother-in-law both make a great Mattar Paneer. In fact, theirs are so good that I’d rather not disappoint my husband with m...

I love the combination of these two lentils. Cooked together, they not only complement one another in taste, they also become incredibly ...

I first heard about chickpea poppers from my friend Chasity Santoro, a fellow mom at my kids’ school who shares my passion for feeding he...