by Admin | Nov 11, 2025 | Vegetables and Fruits
Snowy cauliflower and ripe tomatoes marry their colors and flavors over gentle heat until the cauliflower is butter-soft and the tomatoes are reduced to a seasoned glaze. The only liquid is the juice from the tomatoes, so the dish must be braised slowly. The result is...
by Admin | Nov 10, 2025 | Vegetables and Fruits
In India, carrots are more often used raw in salads, as crisp pickle spears or in sweet halvas than as a cooked vegetable. They are brilliant orange-red roots, harvested both young and sweet or oversized as giants. Most Americans have three choices: baby carrots 2–3...
by Admin | Nov 9, 2025 | Bread
This savory, golden bread (also called khaman dhokla) is a Gujarati specialty made from a fermented yogurt and chickpea flour batter. It’s steamed, not baked, giving it a soft, shiny top. Dhokla is served warm or at room temperature, garnished with fresh...
by Admin | Nov 8, 2025 | Bread
These wafers are crafted from plain or seasoned doughs based on dal (lentils). Preparing them from scratch is time-consuming, so they are most commonly purchased pre-shaped and sun-dried. There are two main regional varieties: Paparh (North India): These are larger,...
by Admin | Nov 7, 2025 | Bread
A time-honored meal from the Indian state of Rajasthan, baati are simple, rustic bread balls traditionally baked in the fading embers of a fire. They can be made light and fluffy or satisfyingly dense, and are a classic accompaniment to dal (lentil soup). Preparation...
