Aayi's Recipes (1)
Lunch in a Box (1)
These crispy potato appetizers get a wonderfully tart flavor from dried mango powder.
This rich dish features chickpea-flour dumplings, a Sindhi specialty.
Making Indian samosas, triangular fried pastries filled with peas and potatoes, is nothing like crafting delicate French pastry.
Thinner and chewier than paratha or naan, these earthy Indian flatbreads are made with whole durum wheat flour.
This Bengali dish is adapted from At Home With Madhur Jaffrey (Knopf, 2010). Serve with cooked white rice.
A staple of Mumbai street stalls, these aromatic fried potato-fritter sandwiches are slathered with coriander and tamarind chutneys and served on a buttered, toasted roll.
These savory snacks are terrific paired with sweet and tart tamarind chutney.
This appealing, spicy-sweet snack is made with chickpea flour.
A legacy of the East Indian indentured workers, doubles consist of two pieces of savory flatbread filled with spiced, stewed chickpeas.
This dish is a spicy trip through India by way of China.
This rice and dal porridge is the inspiration for the Anglo-Indian breakfast dish called kedgeree.
Indian cooking authority and saveur consulting editor Madhur Jaffrey shared with us this recipe for poori's smaller cousin.
Taro is a dense, starchy tuber common in northern India and can be found in Indian grocery stores under its Hindi name, arvi.
This dish is traditionally cooked in the dum manner, which involves lining the rim of the pot with a rope of flour dough and pressing a flat lid on top to make a tight seal.
Some Lucknow cooks add tiny amounts of mitha ittr, a sweet perfume, and lazzat-e-taam, a local spice mix, to the kebabs; neither is available here but we still find this recipe delicious.
This recipe is based on one in Indian Cooking for Pleasure by Premilla Lal (Hamlyn, 1970).
It's not hard to love North Indian saag paneer—meltingly soft spinach strewn with chunks of mild paneer, or fresh cheese—especially when scooped up with hot flatbread.
A Christian specialty, these pancakes are often served with nonvegetarian curries such as Coriander Chicken.
Author Paul Levy says that he and his wife have used this dish to introduce many dinner guests to asafetida and its unusual, trufflelike flavor.
An aromatic mixture of spices liven up this basic vegetable-and-grain dish from southern India.