by Admin | Jul 22, 2025 | Whole Grains, Rice, and Pasta
This zesty side dish is particularly pleasing in a large, full-course meal with two or more varieties of rice. It is served at room temperature, sometimes chilled, but it always retains a pungent warmth from its substantial quantity of cracked black pepper. The rice...
by Admin | Jul 20, 2025 | Whole Grains, Rice, and Pasta
Panir cheese, which has no counterpart in Western cuisine, is made by adding a curdling agent to boiling milk and collecting and draining the resulting curds. In this recipe, the cheese is cut into cubes and fried in ghee or vegetable oil. Panir cheese is a...
by Admin | Jul 19, 2025 | Whole Grains, Rice, and Pasta
Fried cubes of fresh homemade cheese add succulent, moist chunks of flavor and nutrition in the form of protein ana calcium to this simple pilaf. The bell peppers and tomatoes add nuances of taste, texture and color, along with their own nutritional value. The result...
by Admin | Jul 17, 2025 | Whole Grains, Rice, and Pasta
It is hard to translate the word badi , as there is no counterpart to the badi or ground dal cake in American or Continental cuisine. Selected legumes (dals ) are soaked, drained and ground into either mild or highly seasoned paste. This is dropped on the drying trays...
by Admin | Jul 12, 2025 | Whole Grains, Rice, and Pasta
This relatively simple sweet rice is made regal by the color and flavor of saffron. The success of the dish depends on the delicate balance of flavors contributed by the rice, saffron and sweetener. Jaggery , light brown sugar, or maple sugar is the best sweetener for...
