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Snacks
CUCUMBER SPEARS KHEERAY KI PHANKAY

CUCUMBER SPEARS KHEERAY KI PHANKAY

Whenever I am looking for a snack that is not too fattening, I turn to these cucumber spears. We used to eat a simpler version as children, cucumber halves or quarters just sprinkled with lime juice and dusted with spices, but now I have started giving the dish a...

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OKRA FRIES TALI BHINDI

OKRA FRIES TALI BHINDI

Crisply fried okra is eaten all over India. I remember that in our family we cut the okra into thin rings, fried them until very crisp, then ate them with a sprinkling of salt, amchoor (sour green mango powder), and some chili powder. In Tamil Nadu, where crisp foods,...

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SPICY MATCHSTICK POTATOES ALOO KA TALA HUA LACCHA

SPICY MATCHSTICK POTATOES ALOO KA TALA HUA LACCHA

This is a wonderful snack to nibble on, especially when enjoying favorite TV programs and films at home. You could serve it with Simple South Indian Tomato Sauce, plain old tomato ketchup, or nothing at all. It is good just by itself. SERVES 4 • 2 teaspoons lemon...

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SPICED POTATO-BALL FRITTERS BONDA OR BATATA VADA

SPICED POTATO-BALL FRITTERS BONDA OR BATATA VADA

Wherever Indian snack sellers congregate, such as Chowpatty Beach in Bombay, you are likely to find some version of these bondas. Round in shape, with a chickpea flour skin on the outside and spicy crushed potatoes inside, they are served still hot and crisp from the...

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SPINACH BHAJIAS PALAG KI PAKORI

SPINACH BHAJIAS PALAG KI PAKORI

These are best served piping hot with some Green Chutney and/or Simple Tamarind Chutney; dilute every tablespoon of the latter with a tablespoon of water. For more on Indian fritters in general, see the introduction to Onion Fritters. MAKES 12 MEDIUM-SIZED FRITTERS •...

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ONION FRITTERS – KANDA BHAJIA OR PYAZ KI PAKORI

ONION FRITTERS – KANDA BHAJIA OR PYAZ KI PAKORI

It is Indian restaurants in the West, particularly Britain, that have popularized onion bhajias as a first course. That name comes from western India, where all varieties of fritters are called bhajias and eaten at teatime or as a snack with lots of hot chutney for...

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CABBAGE FRITTERS CABBAGE VEPADU

CABBAGE FRITTERS CABBAGE VEPADU

I was in Rajahmundry, a town on the banks of the mighty Godavari River—the widest river I have ever seen—in Andhra Pradesh. It was lunchtime, and I was desperately hungry. Someone thought I should try a mess. That suggested a military setup, but it turned out to be...

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Chilly Veggie Pizza

Chilly Veggie Pizza

PREP: 25 minutes BAKE: 8 minutes CHILL: 2 to 4 hours OVEN: 375°F MAKES 6 servings 1 8-ounce package (8) refrigerated crescent rolls 1 8-ounce package cream cheese, softened 1⁄3 cup mayonnaise or salad dressing 2 tablespoons thinly sliced green onion (1) 1⁄2 teaspoon...

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Grilled Marinated Tempeh

Grilled Marinated Tempeh

PREP: 20 minutes MARINATE: 4 hours GRILL: 8 minutes MAKES 4 servings 2 8-ounce packages tempeh 1⁄2 teaspoon salt 1⁄2 teaspoon ground black pepper 1⁄4 cup olive oil 1⁄4 cup lime juice 1⁄4 cup reduced-sodium soy sauce 1⁄4 cup snipped fresh cilantro 2 teaspoons ground...

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