I have always been a huge fan of classic creamy dressings, but sometimes my lunchtime salads scream for something with a bit more zing and umami. That is exactly where this Asian Ranch Dressing comes in to save the day! It is the perfect fusion of that comforting,…
Ingredients 0.25 cup (60 ml) rice wine vinegar 1 tsp (4 g) granulated sugar 1 tsp (5 g) jalapeño pepper, finely chopped 1 large cucumber (approx. 11 oz / 310 g) 0.5 tsp (2.5 ml) sesame oil (or to taste) Instructions Prepare the dressing: In a small mixing bowl,…
If you’re anything like me, you’re always on the hunt for a snack that hits that perfect balance of crunchy, sweet, and healthy without taking forever to prep. That’s exactly why I love this Vegetarian Apple and Walnut Salad. It feels like a lighter, quicker twist on…
If you’re looking to shake up your dinner routine with something truly unique, you have to try this incredible Masala Aloo Bhaji. It’s an unexpected pairing that brings together tender, oven-baked Julienne Potatoes and Whole Okra in the most delicious way possible….
The water chestnut is a floating water plant growing in lakes and ponds on several continents. The fruits are angular, with brown skins and a white, floury nut inside—refreshingly crisp and delicious. There are several kinds. Singhara nuts, grown in the lakes of…
Unless you’ve been to South India, it is unlikely that you have had a chance to taste this wonderful dish—it is not Indian-restaurant food, but home-style Madrasi cooking at its best. Nine times out of ten, badis (dehydrated bits of seasoned dal paste) are…
These beans can be prepared in advance and finished just before serving. They are warmed in a velvety yogurt sauce made rich with puréed white poppy seeds or cashews. This nutmeg-laced sauce is nutritious and pairs elegantly with paper-thin dosa or chickpea chutney….
Description This is a simple, delicious Marawadi-style preparation. For the best results, use locally grown, vividly green beans that break with a “snap.” If using standard supermarket beans, ensure you remove any strings down the side of the pods. Time…
A classic North Indian radish stir-fry, this dish gets its character from whole cumin, coriander, and ajwain seeds, plus a final splash of lime and a hint of sweetness. Mustard oil is typical in Kashmir, while peanut oil is more common in Punjab; ghee works…
This dish has a rich history, with its core ingredients—newly-grown neem leaves fried with eggplant—being mentioned in the 15th-century Bengali text, Chaitanya Charitamrita, in a description of a feast for Sri Chaitanya Mahaprabhu. Bitter vegetable preparations are a…
Whole urad or muth beans are the traditional favorites, but you can also use sprouted chickpeas, aduki or mung beans in this dish. Sprouted beans are bursting with nutrition because they are a living, growing food. When left raw, their flavor may be unpalatable to the…
Once you learn how to make this delicious dish, which transforms bok choy into a special treat, you won’t have any need to visit your local Asian restaurant. Serves 4 Ingredients • 8 heads baby bok choy • 2 cups vegetable or mushroom stock • 1 teaspoon sugar • 1…