Kadhi is similar in texture to cream of [fill in the blank] soup, but with no cream, and…well…better. All you need to make it are yogurt, chickpea flour, and spices. But don’t let the simplicity fool you: Kadhi is both deeply comforting and insanely complex in its flavor, like a cozy blanket draped over a hot bowl of white rice. The exact recipe varies from region to region in India, and sometimes includes add-ins, like chickpea flour–based fritters called pakoras, but we like it thick, rich, and spice-forward, with a pleasant tanginess at the end. If you don’t like peppercorn flavor, feel free to nix them or cut the amount in half.
- 1 cup whole-milk plain yogurt (not Greek)
- 1 Tbsp. plus 4½ tsp. ghee or extra-virgin olive oil, divided
- ½ tsp. black mustard seeds
- 1½ tsp. cumin seeds, divided
- 2 tsp. kosher salt, plus more if needed
- Fresh lime juice (optional)
- ½ tsp. asafetida (optional, but really great)
- Cooked rice (for serving)
Mix yogurt and chickpea flour in a large measuring glass until smooth and homogeneous. Stir in 1 cup water, followed by turmeric—the mixture should be a pale yellow color; set aside.
Melt 1 Tbsp. ghee in a medium Dutch oven or other heavy pot over medium heat. Add cloves, bay leaves, peppercorns, mustard seeds, fenugreek seeds, and ½ tsp. cumin seeds and cook, stirring, until mustard seeds start to pop, about 1 minute. Reduce heat to low and add reserved yogurt mixture and 3 cups water; mix well. Season with 2 tsp. salt. Taste—the mixture should be tangy, rich, and distinctly flavored by the spices. Add lime juice to taste and more salt if needed.
Increase heat to high and bring to a boil, stirring constantly (if you stop stirring, it will curdle). Insert a large long-handled spoon into the pot to prevent soup from boiling over and let cook 10 minutes without stirring (if at any point it looks like it might boil over, reduce heat to medium-high for a minute before turning it back up). The kadhi should become thicker and brighter in color and look like a creamy soup. Taste again and add more lime juice if needed.
About 5 minutes before kadhi is done cooking, melt remaining 4½ tsp. ghee in a small saucepan or butter warmer over medium-high. Cook remaining 1 tsp. cumin seeds until they start to sputter and turn brown, a matter of seconds. Immediately remove pan from heat and stir in chiles, asafetida (if using), and chili powder.
Stir spiced ghee into kadhi and serve in bowls over rice.
Priya Makes KadhiReviews SectionGreat recipe! I am so glad to see someone bring this beloved Punjabi dish to a global platform.Side note- now that Priya has gone on record, in a BA interview no less, to say that calling her Kadhi a Tumeric-Yogurt "soup" to make it more accessible to a white audience was irksome, and is a representation of the racial bias and oversimplification of non-white cuisines at BA and other food magazines, maybe consider removing it?Have made this a couple of times (once w roasted pumpkin bobbing in it, and once with spinach) and it was delicious both times - got the creamy texture second time around and it was so comforting, but still pretty healthy. Very meditative to make too. Thank you so much for sharing!AnonymousAustralia07/23/20Soooo yummy. I could eat this again and again. I wouldn't go adding ginger/onion/garlic... For me, this recipe is perfect as is! If it seems a little bland I'd recommend really letting the Kadhi cool down before you dig in—you want it to be warm but not piping hot.This was amazing! As a swede, I'm quite confused with the term "whole-milk plain yoghurt" because we don't have any terms that translates to anything like that here in Sweden regarding our different yoghurts. I ended up using Turkish yoghurt, as it said "not Greek". It worked great! I also didn't find any fenugreek seeds in store, so I bought ground fenugreek and put like 1/2 teaspoon along with the turmeric. Oh and I also couldn't find black mustard seeds, so I went with brown. Everything was delicious! For next time, I will order some fenugreek seeds along with some black mustard seeds to see the difference. But honestly- this was soooo gooood. I will definitely make this again and again! Thank you Priya!AnonymousStockholm05/21/20I didn't have the exact ingredients but was still so good! a really satisfying mealAnonymousmontreal05/14/20Super tasty! I used vegan soy yoghurt and added a bit more to make up for it being thinner (about 375g total). I also added in a handful of curry leaves and was feeling lazy so added all the spices to the ghee at the beginning instead of making a tadka, first the whole spices, then ground, and finally added some chopped ginger and spring onion, too.So good! It's a bowl of comforting deliciousness. This is definitely going on my meal rotation list. I just ate a bowl and I want to make it again!kimberozCanberra, Australia04/08/20Oh gosh comfort foot ? I wish my feet smelled like sweet toasted cloves ...food**2 things; mine didn’t thicken and maybe add onion/garlic/ginger to it for more flavour as one reviewer suggested? Will try it again though. I think this is acquired taste recipe?I made this vegan with evoo and soy yogurt— oh boy I can’t wait to make it again. Ended up using a solid half lime. I might add a little more fenugreek seeds and cayenne next time but the flavor is wonderful. This was my first time using asafetida and although I was cautious of its scent, it didn’t overpower the dish but made a big difference in flavor (I used about 1/3 tsp). Note: It took a surprisingly long time to come to a boil (thankfully I didn’t quit out on stirring too soon!)rhomcyColumbus, OH03/28/20This was really good, like reaaaaally good. I didn't expect it to be that buttery but i think it's what makes it so good... And the whole spices! I added one finely diced onions just before sautéing the spices and it was really good + I used lemon (about 2 tablespoons) cause that's what I had. Next time I think I'll make it with less ghee and add some spinach if I feel like eating something less heavy.AnonymousMontreal03/16/20Incredible! I didn't have a lime so I didn't use one but I definitely thing it is necessary. Definitely a go -to recipe now.ashleyviragMontana03/14/20In the video Priya adds 2 bay leaves but it's not included in the ingredients or the recipe. C'mon bon appetit! We are counting on you! Such a pet peeve!!Peggy SueReston,VA03/09/20Amazing! So much flavor. Def needed some pakoras though :-P. Actually, I would love to know your pakora recipe!affanSan Francisco03/09/20hug in a mug (in a bowl)made vegan with cultured cashew yoghurt and just some extra lime to make it TANGY+ added some chaat masala to chhonk which was delishthank you Priya!This is so delicious! I definitely found it quite salty, next time will just salt with one tsp and add the second at the end as needed. I also think that I'll do a cucumber yoghurt mint sauce to go with it, and as per some suggestions below, maybe add some garlic and an onion.AliceMayKirkerNew Zealand 03/04/20Comforting and delicious, and fun to make. I found myself wanting the pakora and will add some next time.rfadamSeattle, WA03/03/20This was so good! We added onion, garlic and ginger to the oil before the spices, used greek yogurt because it's what we had even though I know the recipe said not to. So delicious and comforting. Also used cauliflower rice and mixed in chickpeas and spinach. Exactly what I needed tonight for dinner!I so wanted to love this recipe. I love when a few ingredients come together to make something amazing. Unfortunately, I felt that the product (at least my attempt) tasted a bit overwhelmingly buttery from the ghee. I think I'll try it again, up the chickpea flour & lower the ghee. See if I get something a tad thicker and more palatable.I've made this 2 times and the last batch I pretty much hogged it all for myself! I love this soup! Great job Priya! Love your cookbook too!AnonymousMissouri 03/01/20This is phenomenal. Made it twice this week already. Both subtle and complex. Used Greek yogurt once and it worked. Used ghee one time and a butter/olive oil mix the other, both were good but ghee was superior (obvs).AnonymousLondon, baby03/01/20I made this and quite enjoyed it. The flavour was more subtle than I imagined it would be, I added some more salt and lime juice as was suggested in the video.I will make it again, next time I might crack the spices rather than leaving them whole - and though I added asafoetida it didn’t seem to do much so I think I will finely dice an onion and sauté it to a nice golden brown before I sauté the spices.This is truly phenomenal. One of those recipes you can't understand why its so good but it's SO GOOD. Will be making again (and again and again and again). Thank you Priya!AnonymousNatick, MA02/28/20
Turmeric Yogurt Salad Dressing
A condiment is a spice, sauce or any preparation of several ingredients that is generally served with a dish to enhance or compliment the flavour of the dish or food preparation. For example different sauces or gravies are made to enhance the flavour of vegetables, meat, fish, pasta etc. When we make dips, dressings, chutneys, spice blends, they help to compliment a dish for example when we made podi masala to enjoy with rice, idlis, dosa etc. Condiments can also be simple ingredients like salt, pepper powder, chili powder etc.
The reason my topic today is on condiments is because this week’s FoodieMonday Group theme is Creative Condiments. Renu requested that we make a condiment using an ingredient creatively. What may be a common ingredient for me like fresh coriander, mint etc may not be so common for some else in another part of the world. Renu has Hazelnut Chocolate Butter which I’d love to try whenever I get hazelnuts. After all anything with chocolate is a winner with me. I’ve yet to try out her Spicy Vada Pav Chutney whereby she uses boondi (small chickpea fried balls) to make this unusual chutney.
Condiments I love to use:
Dressings for Salads:
I mostly prepare them at home. I love the creamy texture of Avocado Dressing, Tahini Yogurt Dressing, or the tangy refreshing flavors of Lime Coriander Vinaigrette, herby taste of Greek Salad Dressing. Lemon Zaatar Dressing goes really well with a couscous, quinoa or any other grain salad.
Whenever I make desserts, I prefer making the fruit sauces to at home. Fruit sauces are very easy to make like the Cherry Compote or Sauce. I love passion fruit sauce with Vanilla ice-cream. Blueberry Sauce or Chocolate Sauce is what I love with pancakes.
Orange Sauce goes very well with stir fried vegetables or roasted ones. I love using passion fruit hot sauce as a base for sandwiches. My all time favorite sauce for pasta besides marinara is mushroom sauce.
Every Indian home will have a green chutney usually made from fresh coriander or mint or both combined and Date Tamarind Chutney in the fridge or freezer as it goes so well almost all the Indian Snacks and Chaats. With dhokla I love to have Garlic and Red Pepper Chutney. An unusual chutney that I made a couple of months back and love it was Archana’s recipe of Ridge Gourd Chutney, yes you read right a ridge gourd chutney.
No party is complete without a dip that is served with starters or appetizers. Mango Salsa, Kiwi and Cucumber Salsa, or a normal Tomato Salsa are so easy to make to serve with tortilla chips, pita chips or even potato chips (crisps). During the hot season, I make Tzatziki to enjoy with a variety of vegetable sticks.
Pickles are usually served with flatbreads or sandwiches. My favorite is Lemon Pickle with theplas, parathas and khichdi and chundo with masala puri.
My home always with have a jar of some homemade Tea Masala. My spice tin will always have freshly made coriander cumin powder. Pumpkin Pie Spice is what I love for my bakes and Spice Latte.
Lets get off the track for a moment:
After a short visit, loads of hugs and kisses, cheerful conversations, laughter and smiles my daughter left for Dubai. Such a sad day for hubby and me. After each visit to the kids or them visiting us, makes us feel even more lonely and so far away. Why has life become so complicated? Where have the days gone when we all lived under the same roof as a huge joint family? Video calls, telephones calls are suppose to make us feel closer but the personal touch is not there.
My Main Ingredient for the Theme:
Winter months in India means that fresh turmeric is available. I’ve been using fresh turmeric in curries, soups, parathas, pickled them in lemon juice and decided to use it for a salad dressing. My daughter insisted that she wanted to have loads of salads and no fried food. That’s how I got the opportunity to make Turmeric Yogurt Dressing. Before you peel, grate or chop fresh turmeric be sure to wear kitchen gloves or even surgical gloves otherwise your hands are going to stained all yellow.
Turmeric Yogurt Dressing:
I wasn’t sure how fresh grated ginger and turmeric would taste in a yogurt dressing but it was delish. A bit of the dressing was left and I had it after two days with a salad. By then the fresh turmeric and ginger had totally infused into the yogurt making it even more delicious. This dressing pairs well with practically any kind of salad. Cut some vegetables sticks and enjoy it like a dip as the dressing is quite creamy and thick.
Creamy Indian Turmeric Soup with Spiced Garlic Oil
This is simply the best, nutritious soup for when you can't get hold of much in the way of fresh veg. Made using store cupboard ingredients, milk and yogurt, it's really amazing how complex and tasty this dish turns out. The key really is the spiced oil that it's topped with.
So, here we are in the midst of a global pandemic. It had been my intention to really get on top of blogging, but with this whole crisis, qualifying for a diploma and getting a new plot of land for growing food, I decided to cut myself a bit of slack. There was a lot of shop-bought hummus, cheese toasties, and cereal in the past 6 months!
Honestly, as I work from home, I'm in a better position than most. But we've still had a few struggles. One of the main things has been getting ingredients. We're not short on anything - it's not like back in April when I had to walk around our local town centre for an hour to find a single bag of flour and some dried pasta. Most places had a whole lot of empty shelves back then, but things have evened out now. It's more that we're trying t avoid going out to keep ourselves safe.
It's all been a little scary and post-apocalyptic feeling, but we're trying to stay positive. One of the ways I'm going to try to keep chipper is coming up with new recipes and finally launching this blog!
In comes one of my favourite Indian foods - kadhi. Vegetarian Indian food is often super economical and utilises a lot of dried goods, perfect for those of us who can't get out often right now. Yogurt, gram flour and turmeric soup may sound like a weird concept but trust me when I say, this dish has it all. It's savoury, sour, spicy and so smooth. I've been having it with a heap of basmati rice at breakfast, but you can serve it any time of day. It works as a starter or as a meal alone with rice and/or bread. You can add roasted or frozen veggies if you have them or serve it as part of any Indian-ish dinner. It's such a good recipe to have in your back pocket, ready to impress your friends and family as you turn a bare fridge and lack larder into an incredibly tasty meal!
One of the things that makes this dish special is the spiced oil, referred to variously in India as tadka, tarka, and chaunk, among other names. Tempering spices in oil or ghee and topping a dish with them to finish it adds so much more fragrance, texture and complexity and frying them at the start. They have a wonderfully toasty flavour, release their gorgeous aromas, and crisp up to add some interesting crunchy bites. I used sunflower oil in this recipe, but I've also had success with vegetable ghee and coconut oil. Any fat with a high smoke point will be great.
Kadhi - Creamy Turmeric Yogurt Soup A healthy-ish soup that brings a bit of sunshine to any time of year. No fresh produce required. prep time 5 minutes cook time 30 minutes total time 35 minutes servings 4
1 cup natural yogurt or ¾ cup greek yogurt mixed with ¼ cup milk (I used soy greek yogurt and soy milk)
¼ cup chickpea flour (also known as besan or gram flour)
1 tablespoon neutral oil or ghee
½ teaspoon yellow mustard seeds
For the spiced garlic oil:
1½ tablespoons neutral oil or ghee
A pinch of asafoetida (also known as hing or 'yellow powder')
Basmati rice, naan, chapatti, lime
To make the kadhi, i n a bowl, gradually add the yogurt (or yogurt milk mix) to the chickpea flour, whisking continuously. Keep whisking and add the turmeric, and 3 cups of water.
Melt the ghee in a pan over medium high heat. Add the bay, mustard, cumin and cinnamon and heat until the seeds start to pop.
Immediately pour in the yogurt mixture and salt, stirring to keep a smooth consistency. Heat until bubbling, then reduce to a simmer.
Let the mixture cook without stirring on a low heat for 20 minutes.
To make the spiced oil, about five minutes before the kadhi is done, heat the oil over a medium high heat in a separate small pan with the cumin and garlic.
When the garlic is browned but not burnt, remove from the heat and stir in the chili and hing.
To serve the soup, dish out the kadhi into bowls and top with the oil. Enjoy with rice, bread or grains.
Fresh Turmeric Chaas
Fresh Turmeric Chaas is a refreshing yogurt drink with grated fresh turmeric added to it. Healthy, immunity boosting and delicious, hubby and I try and have this drink at least five times a week if not more.
Difference Between Lassi and Chaas
Though often both are interchanged, they basically are not the same. The similarity ends at yogurt. Chaas is usually made with added water and has no sugar. Lassi on the other hand is thick like a smoothie, may have a little added milk and may have sugar, honey or any other sweetener added to it. Sometimes lassi can be of the savory kind too, with salt added but its still thick like a smoothie. These days there are a variety of fresh fruits added to lassi. Chaas or chach is more watery, lighter and commonly enjoyed with a meal in most parts of the Indian Sub Continent. While some add only salt, others may add fresh ginger, garlic, or green chilis or simply a bit of cumin powder.
Some Chaas Recipes you may want to check out
Chaas is a part of our daily lunch. As a result I try and make different flavored chaas whenever I can. During this Covid Pandemic time, hubby and I have been having fresh turmeric or turmeric powder almost daily and we both prefer to have it in our chaas.
Coriander Garlic Chaas- Fresh Coriander or Cilantro and garlic paste are added to the basic chaas.
Vaghareli Chaas – a tempering of cumin seeds, curry leaves, fresh coriander and a bit of green chilli added to plain chaas makes it so flavorful.
Cucumber Coriander Chaas – during the hot season, blending cucumber and fresh coriander wit yogurt makes this chaas so refreshing and cooling.
Why Use Fresh Turmeric or Turmeric Powder?
Here are some of the health benefits of turmeric. The secret weapon in the turmeric is curcumin
- Curcurmin is believed to halt enzymes that may be responsible for turning environmental toxins into carcinogens.
- Curcumin improves digestion of fats and sugars.
- As a powerful anti inflammatory, it helps fight inflammation therefore helping the body fight germs, stomach ailments, gum diseases etc.
- Helps to relieve arthritic pain.
- Beneficial for the heart and the circulatory system
- Helps in certain skin ailments like itchiness and psoriasis.
- Helps in the proper functioning of the liver.
- Turmeric paste wards off pimples and acne.
- Improves skin complexion and hair health.
How to use Fresh Turmeric?
Fresh Turmeric can be added to curries, soups, or add to your salad dressing. Check out my Turmeric Yogurt Salad Dressing. Or add it to your Turmeric Tea Latte (haldi ka doodh)
I prefer to soak whole fresh turmeric in normal tap water for at least 30 minutes. This helps peeling it much easier. Rather than slicing off chunks of turmeric with the skin (total waste of fresh turmeric), its best to scrape off the peel. Before you do that please wear disposal gloves otherwise you will land up with yellow hands! One peeled you can chop into pieces and grind to a paste in your food processor. If you don’t want a yellow food processor (mind you once washed it doesn’t impart the colour or flavour to other ingredients you may process), then grate it. I prefer to grate it. I then store the extra grated turmeric in the freezer in a ziplock bag. Put the grated turmeric in a ziplock bag, flatten it and freeze. When required just snap off a piece or chunk.
Can you make this Chaas without Fresh Turmeric?
Definitely you can. Just use ½ tsp turmeric powder instead of 1 tsp fresh grated turmeric.
When you can enjoy Fresh Turmeric Chaas?
- Have it for breakfast
- Enjoy it along with your main meal
- How about a healthy snack treat, as its filling
- Summer Drink – ideal drink for picnics, garden parties.
Sunday Funday is a group of Food Bloggers who every Sunday share some fun, traditional, hearty or easy recipes to make Sunday Family Meals a bit more exciting. If you’re interested in joining this fun group then visit the Sunday Funday Facebook Page . Request to join in. This Sunday the theme is Celebrate Dairy, suggested by Rebekah. January 11th is actually the National Milk Day for US. Rebekah suggested we use any dairy product to prepare the Sunday Funday recipe. I’ve used my favorite, yogurt.
How to make Kadhi Pakora Recipe:
To make this recipe, first, prepare the batter with besan, spinach leaves, salt, turmeric, chili powder, green chilis, cumin-coriander powder, and some water for pakora. secondly, make the curd and besan mixture for kadhi. For that mix besan, salt, curd, chili, garlic and ginger paste, turmeric powder, chili powder, and water. Thirdly, make the kadhi and pakora. Finally, add the pakora to the kadhi and pour the tampering on the top and serve.
Know more about ingredients:
Pakora: These are the deep-fried fritters made with besan, salt, spinach, water, and some spices. In this recipe, I made the pakora with spinach. Basically, Pokora can be made with onions, potatoes, and veggies as well. For the soft pakora add little more water to the besan. This is the great tea time snack and can be served with tomato ketchup and green chutney.
Curd/Yogurt: This is the star ingredient of this recipe. Basically, the Panjabi Kadhi pakora is sour, for that curd should be sour. Yogurt is very nutritious and a good source of protein, calcium and B vitamins. Whisk the yogurt before adding to the besan to avoid the lumps.
Besan: This is the main ingredient for this recipe. This is used in pakora and kadhi as well. Sieve the besan for a smooth batter. Besan flour is the basic ingredient that can found in basic Indian households. This is rich in vitamins and minerals and lee is calories.
Spices: The spices used in this recipe are the chili powder, green chilis, green chili, ginger, and garlic paste, garam masala, and cumin and coriander powder. Along with the spices, herbs like coriander are also in this recipe. As you know, green chilis increase metabolism and they are secret behind the wonderful flavor of the kadhai.
Travel the World from your Living Room
The world came to a halt with the onset of COVID-19 suddenly, everyone was tasked with implementing lifestyle changes and canceling plans. These measures were absolutely logical and warranted (staying home during a pandemic is definitely safer), but for those who had travel plans, canceling a flight to your dream destination might’ve stung a bit. Even though the pandemic has certainly caused undue hardship, staying home does not have to feel like a punishment. There are plenty of ways to stay entertained without leaving your living room!
For people who were forced to put travel plans on the back burner, it might seem impossible to replicate those experiences right now. This is understandable - exploring a new place and immersing yourself in a different culture is an incredibly valuable and unparalleled experience. In the meantime, however, there are some great ways to pass the time and satisfy your wanderlust until travel is safe again - all from the comfort of your own home.
Europe is home to some of the most incredible, comprehensive museums on the planet, but there are tons of other notable art collections across the globe. Although traveling to these museums isn’t feasible right now, some of the world’s most reputable institutions have created virtual tours. You can still wander through the British Museum in London, drool over the pieces at the Van Gogh Museum in Amsterdam, and stare, mouth agape, at the Mona Lisa in the Louvre. Take a look at the full list of museums offering virtual tours below:
The sights on your bucket list are also still within reach! Whether it’s hiking Machu Picchu or visiting the Pyramids of Giza, you can now virtually explore many famous landmarks and discover what makes them so remarkable. You didn’t want to strap on that oxygen tank to climb Mount Everest anyway, right? Check out these landmarks below:
One of the most enjoyable parts of traveling is sampling the cuisine of another country. Pasta never tastes as good as it does in Italy! Although nothing beats sitting in a plaza in Spain and eating paella, the list of recipes below will hopefully let you travel with your tastebuds. Plus, you’ll get to learn some new cooking skills!
For a taste of Indian cuisine, try some of Priya Krishna's twists on traditional Indian dishes. Her best recipes include kadhi (turmeric yogurt soup), saag paneer (but with feta), and aloo gobi (potatoes and cauliflower).
Persian-American chef Andy Baraghani often incorporates pieces of his favorite childhood meals into his flavorful recipes. Check out his kateh gojeh farangi (a cinnamon-tomato rice dish), sabzi polo (rice with herbs), and salted chocolate halva.
Carla Lalli Music draws inspiration from classic Italian dishes. Her carbonara, mushroom risotto, and pasta e fagioli never disappoint.
If Mexico is your dream destination, Rick Martinez's recipes will make you feel like you are in the heart of Mazatlán! Try his gorditas con camarones, pork volcanes al pastor, chicken tinga tostadas, and conchas de vainilla for dessert!
Hawa Hassan shares traditional recipes from Somalia, which are often eaten with a banana. Check out her delicious digaag qumbe (yogurt-coconut chicken), lahoh (fermented pancakes), and suugo suqaar (Somali pasta).
There are plenty of ways to try new things while you’re staying safe at home taking virtual tours and making new recipes can help replicate the adventure of diving into history and exploring a new culture. The sights will be there waiting - some of them have been around for hundreds or thousands of years, so they aren’t going away anytime soon. The wait can seem endless, but patience and mask-wearing will let you get there sooner. In the meantime, these ideas will hopefully help you to connect cross-culturally and expand your worldview. There’s a lot to see in this world, so go explore some new places!
Writer: Faith Matson / Editor: Lexi Fernandez / Graphics: Sophia Villiers-Furze
Thank you to Florida State University’s Center for Global Engagement for sharing many of the experiences listed in this article.
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Posted: (5 days ago) Creamy-ish of Mushroom Soup. Okay, we waited until now to mention that this … Brothy Tomato and Fish Soup With Lime. This sour-salty soup was made for using … Posole Verde with Chicken. We like toasting the canned hominy to concentrate and … Fridge Clean-Out Nabe With Mushroom Dashi. Christina Chaey’s mushroom dashi … Turkey and Bean Chili. Yes, turkey is a relatively lean protein, but when you pair it … Chickpeas and Dumplings. This recipe gives off major chicken-soup vibes but is … Chicken Meatballs and Green Beans in Tomato Broth. My grandma used to make a … Brothy Seafood Chowder. The homemade stock makes all the difference in this … Spring Hot-and-Sour Soup. Hot-and-sour soup inspired this highly nontraditional … Coconut Cod Chowder With Seasoned Oyster Crackers. Coconut milk and lots of … See full list on bonappetit.com
44-clove garlic soup – smitten kitchen
Posted: (4 days ago) Aug 31, 2006 · 44-Clove Garlic Soup with Parmesan Cheese From Bon Appetit, February 1999. Serves 4. 26 garlic cloves (unpeeled) 2 tablespoons olive oil 2 tablespoons (1/4 stick) butter 2 1/4 cups sliced onions 1 1/2 teaspoons chopped fresh thyme 18 garlic cloves, peeled 3 1/2 cups chicken stock or canned low-salt chicken broth 1/2 cup whipping cream
Molly Makes Chicken Noodle Soup | From the Test Kitchen .
Posted: (4 days ago) Presented by Method | Join Molly Baz in the Bon Appétit Test Kitchen as she makes classic chicken noodle soup. There are tons of shortcuts for chicken noodle.
Soup Joumou recipe? : bon_appetit
Posted: (3 days ago) Yewande Komolafe was credited on the recipe, and she posted on her Instagram saying she’s asked to have her name removed as she didn’t write it or submit any recipe for Soup Joumou to Bon Appetit. Not a good look for BA.
Roasted Garlic Soup with Parmesan Cheese recipe .
Posted: (3 days ago) Feb 01, 1999 · Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic …
Leek and Potato Soup recipe | Epicurious.com
Posted: (7 days ago) May 01, 1996 · Ingredients. 3 tablespoons butter 3 large leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 4 1/2 cups) 2 large russet potatoes …
110 Bon Appetit: Soups ideas in 2021 | soup recipes .
Posted: (1 days ago) Mar 11, 2021 - Explore Julie Eggenberger's board "Bon Appetit: Soups", followed by 423 people on Pinterest. See more ideas about soup recipes, cooking recipes, recipes.
12 Soup Recipes That Will Please a Crowd | Kitchn
Posted: (3 days ago) Slow Cooker Pasta e Fagioli. Heads up: This soup recipe will feed your whole family and leave … Gingery Poached Egg Soup. This simple but stunning soup is all about that gingery broth. It’s a … Tomato Soup with Stuffed Gnocchi. Three ingredients is all it takes to make this weeknight soup, … Weeknight-Friendly Chicken Tortilla Soup. Start with a rotisserie chicken and some canned kitchen … Easy Slow Cooker Lasagna Soup. You know those lasagna noodles lingering in your pantry? This … 20-Minute Pumpkin Soup. Pumpkin soup is universally loved for being both a little sweet and a little … Gingery Tofu Slow Cooker Soup. Cook this gingery vegetarian soup in the slow cooker and it will … Tomato Tortellini Soup. Here’s another easy weeknight soup that uses staples you probably … The Best Chicken Zoodle Soup. Don’t sleep on this delicious zoodle soup: While zoodles are often … Easy Cabbage & White Bean Soup. This cabbage soup is especially great if you love cabbage rolls … See full list on thekitchn.com
Mexican Meatball Soup with Rice and Cilantro recipe .
Posted: (7 days ago) Dec 01, 2000 · Add broth, tomatoes with juices, salsa and 1/4 cup cilantro bring to boil. Cover and simmer 15 minutes. Meanwhile, combine ground beef, pork sausage, …
Help Finding a Bon Appetit Soup recipe published 1990-2000 .
Posted: (5 days ago) Dec 09, 2020 · Bon Appetit November 1993 - Pg. 114. Curried Squash Soup. 12 Servings. 4 pounds butternut squash (about 2 large), halved, seeded 1/4 cup (1/2 stick) unsalted butter
Bon Appétit is facing internet backlash and hundreds of .
Posted: (5 days ago) Dec 02, 2020 · The internet is after Bon Appétit again for a recipe of soup joumou, a traditional Haitian dish, that many say is inaccurate. The food magazine updated its recipe after hundreds of one-star .
Butternut Squash Soup with Ginger recipe | Epicurious.com
Posted: (6 days ago) Oct 01, 1998 · Heat oil in heavy large pot over medium-low heat. Mix in onion, brown sugar, ginger, garlic and cinnamon. Cover pot and cook until onion is tender, about 15 …
17 Quick Soup Recipes That Are Ready in 30 Minutes
Posted: (7 days ago) Turkey Taco Soup. Try taco night in a bowl with this hearty Mexican-style soup brimming with … Quick Pumpkin Soup. Rich and creamy pumpkin soup makes a wonderfully warming lunch or … Quick Shoyu Ramen. Here is proof that you don't have to cook ramen broth for hours on your stove … Easy Tomato Rice Soup. Tomato rice soup makes a great thermos lunch for kids, or a quick and … Canadian Cheese Soup with Vegetables. Cheese soup is a great idea anytime you're craving a … Vegetarian Pasta E Fagioli With White Beans and Basil. Pasta e fagioli is a fabulous main course … Copycat Chicken Gnocchi Soup. With all the flavor found in Olive Garden's version, this chicken … Instant Pot Minestrone. Traditional minestrone combines carrots, celery, beans, spinach, and pasta … Curried Cauliflower Soup. Curried cauliflower soup is creamy, nutritious, smooth, and full of flavor. … Mexican Black Bean Soup. Low in fat, high in fiber, vegetarian-friendly, easy on the budget, and … See full list on thespruceeats.com
French Onion Soup recipe | Epicurious.com
Posted: (4 days ago) May 01, 1991 · Melt butter in heavy large saucepan over medium heat. Add onions and garlic and sauté until very tender and brown, about 45 minutes. Add wine and simmer until reduced to glaze, about 3 …
Carrot Soup recipe | Epicurious.com
Posted: (4 days ago) May 01, 1996 · Heat oil in heavy large saucepan over medium heat. Add carrots, onion, garlic, and cloves and sauté until onion is translucent, about 8 minutes. Add 3 …
Bon Appetit's Mulligatawny Soup Recipe | CDKitchen.com
Posted: (6 days ago) Taste the soup as it cooks, adding lemon juice, cayenne pepper and curry powder as necessary. Recipe Source: Bon Appetit's now out of print cookbook series, "Cooking with Bon Appetit…
Bon Appétit! 7 Vegetarian Crock Pot Soup Recipes - Coupons
Posted: (3 days ago) Oct 17, 2015 · Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas Source: Two Peas & Their Pod Maple-sweet chickpeas are the perfect topping for butternut squash in this delicious recipe. A combo of butternut squash, carrots, and apple make the soup a sweet treat with nutrients buried inside!
290 Bon Appétit! - Soups, bisques, chowders ideas | soup .
Posted: (7 days ago) Dec 31, 2020 - Explore Kate Dickerson's board "Bon Appétit! - Soups, bisques, chowders", followed by 3841 people on Pinterest. See more ideas about soup recipes, recipes, food.
Carla Makes Beans | From the Test Kitchen | Bon Appétit .
Posted: (7 days ago) Join Carla Lalli Music in the Bon Appétit Test Kitchen as she makes the perfect pot of beans. After enjoying some of the best ones she'd ever had at Marlow &.
Corn and Wild Rice Soup with Smoked Sausage recipe .
Posted: (5 days ago) Nov 01, 1995 · Heat vegetable oil in heavy large Dutch oven over medium-high heat. Add sausage and sauté until beginning to brown, about 5 minutes. Add carrots and onions and stir 3 minutes. Add remaining 6 cups.
Soup joumou: The Haitian dish enjoyed on New Year's Day
Posted: (2 days ago) Jan 01, 2021 · The soup recipe has since been updated on Bon Appétit's website with a new title, "Pumpkin Soup With Spiced Nuts." An accompanying editor's …
Molly Makes Chicken Noodle Soup | From the Test Kitchen .
Posted: (3 days ago) Feb 17, 2020 · May 18, 2020 keithr135 alex delany, andy baraghani, bon appetit, bon appetit dessert, brad leone, brad leone dessert, brad makes dessert, carla lalli music, carla makes dessert, chris makes dessert, chris morocco, christina chaey, claire makes dessert, claire saffitz, dessert, dessert bon appetit, dessert recipe, dessert recipes, molly baz .
Top Sites About bon appetit soup recipes - Petworld-online.com
Posted: (1 days ago) Bon Appetit's Mulligatawny Soup ( Chicken ) Recipe - Food.com. Posted: (9 days ago) Nov 24, 1999 · Add rice to soup and continue cooking 15 minutes. When chicken is cool enough to handle, cut meat into bite-size pieces, discarding skin and bones.
French Onion Soup - Bon Appétit - SBCanning.com - homemade .
Posted: (3 days ago) Jul 10, 2019 · French Onion Soup – Bon Appétit. In Santa Barbara we have an incredible french restaurant which is nothing to look at inside but the food was really delicious. The one thing that stood out at the meal we had was their French Onion Soup…
Tortellini Soup – Bon Appetit Hon
Posted: (7 days ago) Jan 09, 2012 · I’m not naive, I know cookies are more fun than soup. But a hearty bowl of tortellini soup comforts me on a cold, dark winter day. I’ve yet to the meet the cookie that can do that. Tortellini Soup. Adapted from Pan Anderson’s Meatless Meals. 1 quart vegetable broth (I used chicken broth) 1 (14.5 ounce) can diced tomatoes 1 cup water
Slow Cooker Chicken Enchilada Soup – Bon Appetit Baby!
Posted: (5 days ago) Jan 29, 2018 · Check it out for some great recipes from a veteran blogger and much better pictures than ours! We tweaked her recipe just a tiny bit, adding a little extra vegetables & spices, because the entire world (or the 467 commenters on her post at least…) seems to love the original just as is!
20 Bon Appetit Magazine-Receipes ideas | bon appetit .
Posted: (4 days ago) Sep 25, 2012 - Explore Gina Broadbent's board "Bon Appetit Magazine-Receipes", followed by 230 people on Pinterest. See more ideas about bon appetit, recipes, stuffed peppers.
Bon Appetit's Mulligatawny Soup ( Chicken ) Recipe .
Posted: (5 days ago) Get full Bon Appetit's Mulligatawny Soup ( Chicken ) Recipe ingredients, how-to directions, calories and nutrition review. Rate this Bon Appetit's Mulligatawny Soup ( Chicken ) recipe …
Soup – Bon Appetit Mom
Posted: (7 days ago) Kale, White Bean and Chicken Sausage Soup Print Recipe CourseAppetizer, Lunch, Soup CuisineAmerican Servings Prep . On: November 2, 2016 Bon Appetit Mom Read more Bonappetitmom’s Roasted Vegetable Soup
Comfort French Onion Soup Recipe - Food.com
Posted: (6 days ago) Oct 25, 2002 · Bon Appetit. Mother Martin's restaurant in Montreal, Canada makes the best onion soup ever - more savoury than sweet! This recipe is the closest to it that I've ever tasted & came …
Bon Appetit's Meatballs Recipe | Allrecipes
Posted: (4 days ago) Apr 02, 2019 · Ground pork, sweet Italian sausage, and ground beef are lightened with broth-moistened Italian bread and seasoned with garlic, Italian parsley, and Romano …
Farro and Escarole Soup Recipe | Bon Appétit - MasterCook
Posted: (7 days ago) May 11, 2021 · 4 servings 4 garlic cloves, thinly sliced 3 Tbsp. capers 1/4 cup extra-virgin olive oil 1 medium onion, finely chopped 1 cup unhulled farro or spelt
Mushroom Barley Soup – Bon Appetit Hon
Posted: (4 days ago) Jun 01, 2011 · I’ve got mixed feelings about this soup. I want to like it more than I did. But the recipe I used called for way too much barley. It was fine the first day, straight from the pot. But as it sat in my refrigerator, the barley absorbed nearly all the liquid. I also didn’t like the texture of the dried mushrooms I …
Cheesy Tomato Hand Pies Recipe | Bon Appétit
Posted: (6 days ago) 6 hours ago · Meanwhile, grate 6 oz. Gruyére or other semihard or semisoft melting cheese (such as cheddar, low-moisture mozzarella, or Fontina) on the large holes of …
Miso-Ginger Consommé Recipe - Bon Appétit | Consomme .
Posted: (3 days ago) Recipe by Bon Appetit Magazine. 1. 5 ingredients. Produce. 1 2-inch piece Ginger, fresh. 2 Green onions. 6 Shiitake mushrooms, stemmed, thinly sliced (about 4 cups), large. Condiments. 3/4 tsp Tamari soy sauce. 7 tbsp White miso. Recipes With Soy Sauce Kneading Dough Healthy Soup Recipes Healthy Food Fermented Foods Soups And Stews Have Time .
390 Bon appetit ideas | cooking recipes, recipes, food
Posted: (1 days ago) Feb 22, 2019 - Explore Gabriena Wurmb's board "bon appetit" on Pinterest. See more ideas about cooking recipes, recipes, food.
Feel-Better Chicken and Rice Soup with Sweet Potato - Bon .
Posted: (2 days ago) Jan 16, 2019 · Bon Appetit's Feel-Better Chicken and Rice Soup with Sweet Potatoes It's been cold. It's be raining. And it's time for soup! I was down a YouTube rabbit hole recently and started watching a bunch of Bon Appetit videos. I love them - filmed in the test kitchen, these short videos have chefs with great personalities.
New Article by Priya Krishna and Yewande Komolafe about whitewashed recipes
The BA website is just straight garbage so it’s most likely just because of that and not a purposeful thing.
I found it on google through their AMP cache feature, but I couldn’t get to it through the BA website. Great article though!
So. writing down recipes, including measurements, is colonialism. but didn't writing down these recipes preserve them and help them in many cases find a global audience? If the tone and thought process on display in this article are representative of the kind of activism that has been going on behind the scenes, at BA, it puts the recent controversy in a new light. Because in my opinion this article is straight bullshit.
”this article is straight bullshit”
There were apparently some real issues with the treatment of minorities by Condé Nast. It also appears as though corrective action was taken.
Following on that however, has been a truly bizarre phase where the editorial philosophy of Condé Nast has been subjected to a deconstruction in the critical theory model. The list of complaints arising from this exercise is long and tiresome. Here’s a list I’ve noted since the whole Condé Nast meltdown occurred.
I’m a minority freelance food journalist. You rejected an article I pitched to you, therefore you’re racist.
Our food isn’t represented often enough in food journalism
People from other cultures write about our food in food journalism
People from other cultures don’t write about our food in food journalism
Because I’m from a minority culture, I don’t get asked to write about mainstream American food
I’m from a minority culture, how dare they ask me to write about mainstream American food
Because I’m from a minority culture, people automatically think I should write about my culture’s cuisine
I’m from a minority culture, how dare they not ask me to write write about my culture’s cuisine
We have to work extra hard to explain our food
We have to name and source substitute ingredients for things not found in the neighborhood grocery store
People from other cultures don’t use our ingredients
People from other cultures use our ingredients in non-traditional ways
People from other cultures change our dishes to suit their tastes
People from other cultures make more money than we do when they write about our food
People from other cultures make more money than we do when they sell our food in restaurants
Our food isn’t typically scripted in recipes, but we’re forced to create recipes for an American food magazine. That’s cultural imperialism
Food journalism is NOT an emotional support group. Publishers don’t publish a food magazine so chefs and food journalists feel happy, loved, validated, fulfilled, or self-actualized.
Food journalism IS a business. Publishers publish a magazine that appeals to the demographic group that reads the magazine so that there is enough circulation that advertisers will purchase ads.
Food doesn’t have to be politicized. You CAN politicize it, but it really makes it less enjoyable.
if Snowflakes can’t stand the heat, they should stay out of the kitchen.
I find it extremely difficult to not get the impression that the overall direction these writers (and possibly other people) want to take this discussion is that "every race should just stick to their own recipes". I'm not okay with that. Food is, at least to me, the bridge between cultures and most of us wouldnt have the appreciation we have for food if we didn't cross it.
Cooking, as far as I'm concerned, is an art to begin with and while the overall foundation of a recipe may stay intact, it's the expression of each individual's taste and idea that truly make cooking enjoyable. In fact, we wouldn't even have some of the awesome dishes we have if there wasn't any sort of crossover between cultures (banh mi, anyone?).
from including additional explanations of dishes in the hed note to finding imperfect substitutions for ingredients
I don't know if it is politically Ok for me as an immigrant in America to criticize some other immigrant in America. But here we go.
How the f. are you supposed to introduce people to your cuisine without extra explanations about things?
Do you not want to write for white (actually also Latin and every other kind of American who's not South Asian) Americans? Great! The cook book my family has been carrying around the world, the cook book I work from, is not written in English. It was never aimed to be sold to Americans.
I think too often the expectation is that if you as a home cook follow a recipe exactly, then it's going to look like the picture. And that's not true. I don't cook like that. I don't think that most people cook like that. A recipe should be more like a set of guidelines.
Old recipes are like that. Maybe because a lot of more people cooked a lot more often back in the day, old recipes typically skip common techniques. And reproducing the recipe accurately today can be very frustrating. To suggest the idea of exact and detailed written instructions is white, strikes me as horrifically racist.
At first, the power came from being able to read, write, and have access to the resources to actually record and publish their process—all things that require privilege.
I am not familiar with Indian immigrants in America, but was there any time when they were less educated than white Americans? One of the most racist things I've experienced was when a friends asked me if my parents had the jobs they did, because they were some of the people who can read and write in my country. I had to take a breath and explain to him my country has a higher literacy rate than America.
It kind of just blows apart the notion that you need a written recipe for a food culture to exist.
Who has that notion? Literally every culture has an oral history predating the written one. The oldest written recipes we have were based on un-written ones.
When you throw spices in oil, it's called blooming. But do you bloom onions, too? Do you bloom dried fish?
Have these people ever had to translate something that's not a recipe? Because those frustration sound to me like the fundamental frustrations of translation. Any kind of translation. English just does not have words for many of the words my language has. And vice versa. Translating non-trivial things is hard.
For my cookbook, I felt like I was constantly self-conscious about the fact that someone might not be able to find chaat masala or curry leaves: how do I accommodate that person?
I mostly cook food from my cuisine but I have become interested in Indian cuisine, and thanks to VahChef on youtube have gone looking for all kinds of ingredients I hadn't heard of before. And finding curry leaves is damn hard around here. So it looks like curry leaves are not easy to find in a lot of places.
If I heard a cook book writer was conscious of that, then Iɽ be more interested in their book.
They don’t want to go to Harlem to get palm oil
those same ingredients we grew up with are Columbused by white people.
I suppose that is a real problem. I've learned not to trust ethnic recipes from people who are not form the same ethnicity. That's due to seeing what happens when recipes I grew up are translated for a foreign audience.
But I can't blame Americans for not having learned that. Especially if they have no traveled abroad to taste authentic versions of foreign foods, and see what other countries do to American foods. If you think pineapple on pizza is bad, just travel around the world a bit.
It’s also true that those compromises will often put people of color in a really awkward position with the rest of their community. I was so excited to publish my mom's recipe for kadhi, a wonderful dish I grew up eating. The recipe title reads "Kadhi," and then in parentheses "Turmeric Yogurt Soup." Of course, people in the South Asian community were like, "What are you doing calling it a soup?"
That's why the cook book I use was not written for anyone other than my people. I have no interest in compromised versions of the recipes I grew up on.
And thus I assume if Pryia wrote exclusively for her people, there would no push to change the recipes.
I think the future of recipe writing is about empowering recipe writers of color to own their full selves.
As an non-Indian following VahChef's recipes exactly is damn near impossible. I don't think I've made a single one exactly as he did, because I just can not find all the ingredients. But I like the challenge. Surely a "I like the challenge" market exists. But I have no idea how big it is. And I don't know if BA or any publication's hesitance to cater to it is based on real data, or racist bias.
16 Essential Indian Spices
Layering spices is one of the best-known features of Indian cuisine. Buy whole spices to maximize flavor ground spices oxidize and lose their flavor. Use a mortar and pestle or a small electric coffee grinder to grind spices as you need them.
- Cumin: Cumin seeds are tiny, crescent moon-shaped brown seeds. They're an important flavor in North Indian vegetable dishes such as aloo gobi (potatoes and cauliflower) and papadum, crispy flatbreads made with chickpea flour.
- Cardamom: There are two types of cardamom: large green cardamom pods and small, smoky black cardamom pods. Green cardamom is more common, but both types can be used interchangeably in savory and sweet dishes such as masala chai, biryani, and marinades for meats.
- Garam masala: Literally "warming spices," garam masala is a spice mix of cinnamon, mace, peppercorns, coriander seeds, cumin seeds, and cardamon pods. You can buy garam masala pre-ground from the store, but it's easy to make a more flavorful spice blend at home if you have whole spices. Garam masala is used in Punjabi chana masala, Anglo-Indian chicken tikka masala, and Old Delhi-style butter chicken.
- Turmeric: Turmeric is a rhizome that looks like ginger, but it has bright orange flesh and an earthy flavor. You can grate fresh turmeric, but it's more often sold ground into a golden powder that serves as the main ingredient in most commercial curry powders. Use it in khadi (turmeric yogurt soup) and chicken dishes.
- Coriander: Coriander seeds are the dried seeds of cilantro. Coriander seeds have a citrusy flavor essential to Punjabi saag paneer. Cilantro, the green, herbaceous part of the plant, is useful as a garnish for many Indian dishes. The stems have just as much flavor as the leaves, so chop them up and add them to the mix.
- Mustard seeds: There are three colors of mustard seeds: yellow, black, and brown. Each contains sulphur compounds that give mustard its sharp flavor. Tempering mustard seeds by heating them in ghee or oil will mellow their flavor and add a slight nuttiness. Black mustard seeds and fresh curry leaves are perfect for flavoring potatoes or chickpeas. Both black mustard seeds and mustard oil are used in Gujarati-style methia keri (mango pickle).
- Fresh curry leaves: Curry leaves are fragrant, shiny leaves from a tree in the citrus family. Like bay laurel, they are sold both fresh and dried and add subtle floral flavor to stews and soups. Tempered in oil or ghee with black mustard seeds and cumin, they are lovely spooned over dal or potatoes. You can also use them in chutneys.
- Tamarind: Tamarind, often sold as a paste, comes from the seedpods of the tamarind tree, a member of the legume family. Tamarind has a distinctive sour flavor used in chutneys and sambar, a South Indian lentil and vegetable stew often served with vada (doughnuts) or idli (rice cakes).
- Chaat masala: Chaat masala is an umami-filled, tangy spice blend that always includes amchoor (dried unripe mango) and may also include asafoetida, mint, ginger, ajwain, cayenne, black salt, black pepper, cumin, coriander, and dried pomegranate seeds. It’s used as a seasoning for chaat, street food snacks like dahi vada, aloo tikki, and samosa chaat.
- Ajwain: Ajwain, also known as carom, is a tiny seed-like fruit that tastes like a combination of oregano, anise, and black pepper. Ajwain is used to flavor parathas, naan, and bhindi (fried okra).
- Fennel seeds: Fennel seeds, known as saunf, are the dried seeds of the fennel plant, whose bulbs and fronds are eaten as a vegetable. The seeds have a licorice-like flavor and are small and delicate enough to enjoy whole in dishes featuring okra or in a marinade for meats.
- Fenugreek: Fenugreek seeds, also known as methi, have a musky, celery-like flavor and are yellow-brown in color. To bring out the flavor, heat fenugreek seeds slowly—they burn easily, becoming bitter. Dried fenugreek leaves are used in dishes such as Delhi tandoori chicken.
- Indian bay leaves: Indian bay leaves, also known as tejpat leaves, come from the Indian cassia tree (Cinnamomum tamala). They taste like a mixture of clove and black pepper—quite different from bay laurel, which is sometimes used as a substitute. In Kerala, Indian bay leaves are used as the wrapper for chakka appam, which are jackfruit and rice flour dumplings sweetened with jaggery.
- Asafetida: Also known as hing, Asafetida is the dried sap of the ferula plant. It has an onion-like flavor that works well in a variety of dishes, from dal to aloo gobhi and matar paneer. Tempering asafetida in ghee or oil brings out its flavor.
- Dried chiles: Dried chiles such as Kashmiri chiles can be used a variety of ways but are often toasted in ghee or oil with other spices, then spooned over a finished dish. Chile powders made from cayenne or Kashmiri chiles are another easy way to add heat to Indian dishes.
- Star anise: Star anise is a star-shaped seedpod from a tree in the magnolia family. Like anise, it has a licorice flavor, but the two plants are not related. Star anise can be used in both sweet and savory applications.
A witty and irresistible celebration of one very cool and boundary-breaking mom’s “Indian-ish” cooking—with accessible and innovative Indian-American recipes
Indian food is everyday food! This colorful, lively book is food writer Priya Krishna’s loving tribute to her mom’s “Indian-ish” cooking—a trove of one-of-a-kind Indian-American hybrids that are easy to make, clever, practical, and packed with flavor. Think Roti Pizza, Tomato Rice with Crispy Cheddar, Whole Roasted Cauliflower with Green Pea Chutney, and Malaysian Ramen.
Priya’s mom, Ritu, taught herself to cook after moving to the U.S. while also working as a software programmer—her unique creations merging the Indian flavors of her childhood with her global travels and inspiration from cooking shows as well as her kids’ requests for American favorites like spaghetti and PB&Js. The results are approachable and unfailingly delightful, like spiced, yogurt-filled sandwiches crusted with curry leaves, or “Indian Gatorade” (a thirst-quenching salty-sweet limeade)—including plenty of simple dinners you can whip up in minutes at the end of a long work day.
Throughout, Priya’s funny and relatable stories—punctuated with candid portraits and original illustrations by acclaimed Desi pop artist Maria Qamar (also known as Hatecopy)—will bring you up close and personal with the Krishna family and its many quirks.