Baked Samosas with Chickpeas: From Fried to Favorite

Posted on May 19th, 2012

I couldn't resist trying the second recipe Nupur suggested for From Fried to Favourite this month. I've never fried samosas, only baked them, but I've had the fried ones in restaurants plenty of times. The baked ones that…

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Catch some peppercorns before they roll away

Posted on Jun 17th, 2009

When I first started this blog, I was a little unsure about the photography part, but I was determined to get a good enough picture for each post, so I dutifully snapped picture after picture in hopes of getting just one…

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Desi Fries with Chaat Masala

Posted on Feb 12th, 2014

There is an Indian restaurant here in Houston that I absolutely adore called Pondicherri. They serve  classic dishes as well as street food. The food is often a bit Indian-American fusion and always perfectly spiced. The…

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Eggplant Rice Pilaf

Posted on Oct 31st, 2013

Jim gave me the neatest Indian cookbook at Christmas last year - The Indian Vegan Kitchen.  This is one of those rare cookbooks full of recipes that the author actually cooks in her own kitchen every day. Her cooking style…

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Gobi Manchurian Revisited

Posted on Jul 7th, 2010

Do you remember the delicious disaster that was Gobi Manchurian a few months ago? I mentioned that I wanted to try it again, but bake the cauliflower this time, and Vaishali of Holy Cow commented that she made hers that way,…

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kala channa

Kala Chana

Posted on Dec 10th, 2013

When I first started cooking Indian food, it was usually pretty tasty, but it wasn't very authentic. As I've eaten more of it and experimented more, my Indian dishes are slowly becoming more credible.  A few ingredients…

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Masala Rice Noodles and Vegetables

Posted on Feb 12th, 2011

Have you figured out now how much I like spicy food? I think everything is better when it's spicy. And although hot red pepper is one of my favorites, I don't think spicy necessarily means hot. It can mean cooking with herbs…

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Purple Hull Peas in Coconut Curry Sauce

Posted on Sep 15th, 2011

Every year in the summer, fresh purple hull peas appear in farmer's markets and a few supermarkets. They are related to black-eyed peas and look like them, except that they have a purple patch instead of a black "eye."…

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Split Pea Pulao

Posted on Apr 19th, 2012

I found this in Vegetarian Planet, where it's punningly titled Split Pea-laf. It's an Americanized version of an Indian pulao. The recipe originally called for ground cinnamon, cloves and cardamom, but I de-Americanized* it…

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Tandoori Seitan and Cucumber Raita

Posted on Oct 2nd, 2010

Marinated grilled seitan is sublime. Flavorful and simultaneously tender and chewy, it makes the most amazing gyros and fajitas. Something I've often wanted to try is tandoori seitan. The authentic meat and dairy-laden…

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Tofu Makhani

Posted on May 7th, 2011

I've made this before with baked tofu cubes, but I felt like it was missing something. This time I fried the tofu and the chickpea flour coating added a lot of flavor. I'll definitely fry the tofu from now on.  I like the…

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Tofu Tikka

Posted on Jun 15th, 2012

My inspiration for this comes from JL's blog. She posted a recipe for Cashew Cream Tofu on a Facebook group we both belong to - Vegan Cooking from Around the World - and I was smitten. Cashew cream on tofu seemed like such a…

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