Indian Food RSS



Sambar Stew

Sambar is a lentil based vegetable stew.  Tamarind is added to give this stew a little tang. If you don't have tamarind, you can use lemon juice. You can eat this as a traditional breakfast with idli, or as we often do in my house, with white rice or couscous. I'm sure if you served it over buttered noodles it would be just as delicious (This is my German side coming out in my Indian cooking :). The key here to getting the most flavor is having a quality sambar powder. You can purchase that at your local Indian store or ping me and do a special order on my website.

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South Indian Upma

This is a really great breakfast and snack. I like to add extra veggies to make sure I'm getting the best out of this recipe. In the South India state of Kerala, this upma is paired with mashed banana for a sweet and savory breakfast. Picture is served with mango pickle, green chutney, ghee and slice of lemon and of course, yogurt. Course: Breakfast, brunch, snack  Directions 1 cup semolina, dry roasted Tempering for the Upma  2 T. oil or ghee 1/2 teaspoon mustard seeds 1/2 teaspoon cumin seeds 1 teaspoon urad dal  1 teaspoon channa dal 2 T. peanuts 8 cashew pieces 1 sprig curry leaves pinch asafoetida/hing Other ingredients  1 small onion, chopped 2 green chilis, slit down...

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Pork Vindaloo (Instant Pot)

This is going to be a go-to for family and friends, its that good.  You need 25 minutes in your Instant Pot or pressure cooker for the most tender and flavorful main course.   Course: Dinner, pork  Ingredients 4 T. oil  1 teaspoon cumin seeds 1/2 teaspoon black mustard seeds 2 onions, diced 1 serrano chili, minced 2 lbs. pork shoulder, cut into cubes 3 T. garlic, minced  1 T. ginger, minced  Spices 4 teaspoons paprika 2 teaspoons salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cardamom  1/2 teaspoon black pepper  1/4 teaspoon cayenne pepper, adjust to taste 4 T. white vinegar (Vinegar makes an excellent base for a marinade because of the acetic acid it contains. It is this acid which...

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