All posts filed under: Main Course

Rajasthani Stuffed Corn Baati

Stuffed Corn Baati

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Stuffed Corn Baati — perfect for the monsoon season, make use of in-season corn with this innovative twist on the Rajasthani classic dish! Baked to golden brown perfection and served with a generous drizzle of ghee and tomato peach chutney, this is a Rajasthani’s comfort food leveled up! WATCH HOW TO MAKE RAJASTHANI STUFFED CORN BAATI: Corn is in-season right now and I promise you this is the best way to use it this monsoon! We’ll give our corn kernels a quick pulse and set this aside. To make our baatis, we’ll add atta, suji, salt, ajwain, baking powder, and oil. Use your hands to knead this into a semi-soft dough. We’ll also add some yogurt to help with binding. You might need to add some water to help it come together but make sure you don’t make a very hard dough. Let this rest covered while we make the stuffing. In a pan, heat oil and add cumin seeds, hing, and corn and let this sauté. Add in ginger and green chili paste and …

Mango Sushi Cake

Mango Sushi Cake

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Mango Sushi Cake — perfect for summer, this refreshing and elegant take on sushi is truly the dish of the season! With fresh mangos and a crispy tofu filling, summer entertaining will be incomplete without this! WATCH HOW TO MAKE MANGO SUSHI CAKE: We’ll start by marinating our tofu with soy sauce, sesame oil, garlic, cornstarch, and red chili powder. Give this a mix and let air fry until golden brown and crispy. To cooked sushi rice, we’ll add furikake, sesame seeds, and rice vinegar. Gently mix this together and we’re ready to make our filling! To our crispy tofu, we’ll add onions, corn, carrots, bell peppers, pineapples, mayo, sriracha, and spring onions. You can totally customize these veggies based on what you have available and give this a mix. To assemble, grease a mold and add a layer of rice, followed by some sliced cucumbers. And now for our main ingredient, we’ll add our sweet and juicy, in-season mangos. Top this off with our veggies and another layer of sushi rice. You can even …

Vrat Ka Dosa-Samak Rice Dosa

Instant Vrat Ka Dosa – Samak Rice Dosa

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Instant Vrat ka Dosa — crisp and light, this dosa is made with sama rice, sabudana, and potato for the most beautiful golden brown texture! Paired with an herby hariyali aloo masala that has mint and cilantro, enjoy this while fasting for Navratri and you’re bound to fall in love! WATCH HOW TO MAKE INSTANT VRAT KA DOSA – SAMA KE RICE KA DOSA We’ll start by roasting our sama ke chawal or little millet for a few minutes before transferring to a blender with sabudana and blending into a fine powder. Transfer this dosa mix to a bowl and add in spices, cilantro, ginger, and green chilies. Well also add some raw potato blended with yogurt for sourness and crispness. Add in water and give this a mix before letting rest on the counter for 10 minutes. For our hariyali aloo masala, we’ll start with a basic tadka with cumin seeds, cashews, and curry leaves. Then, we’ll go in with potatoes, salt, pepper, cumin, a paste made with cilantro and mint, and some water …

Creamy Tahini Chili Noodles

Creamy Tahini Chili Noodles

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Creamy Tahini Chili Noodles — bright and refreshing, these easy cold noodles feature fresh veggies like cucumbers and carrots in an addicting, sesame-based sauce! With chili paste and lemon zest for that refreshing punch and some fruit for a burst of sweetness, 15 minutes are all you need to make this! WATCH HOW TO MAKE CREAMY TAHINI CHILI NOODLES: We’ll start by mixing together ginger, garlic, tahini, soy sauce, sambal or any chili paste, some fresh lemon zest for brightness, lemon juice, honey to balance the flavors, and some hot water just to help this become super creamy and silky. For veggies, this is totally up to you but I’ve used grated cucumber, carrots, pickled onions, spring onions, bell peppers, radish, and for a touch of sweetness some chopped grapes. Pomegranate would work great here too! Now in goes your noodles of choice, followed by our silky tahini chili sauce. Give this all a toss and garnish with fresh mint, toasted pistachios, and some sesame seeds. Chill before serving and you’re ready to dig in! …

Achari Paneer Chopped Sandwich

Achari Paneer Chopped Sandwich

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Achari Paneer Chopped Sandwich — a desi twist on the viral trend, this sandwich is surprisingly easy to make and features roasted paneer in an achari marinade and a kachumber-inspired salad! Customize the veggies and toppings to your choice and this makes for a fun and nutritious lunch! WATCH HOW TO MAKE ACHARI PANEER CHOPPED SANDWICH: For our marinade, we’ll mix together yogurt, mustard oil, and achaar, along with spices until it form a smooth paste. To this, add paneer or tofu and chickpeas and then bake or airfry until crisp. For the salad, I’ve used lettuce, cabbage, tomatoes, onions, cucumber, mint, cilantro, cream cheese, green chutney, mustard, and imli ki chutney. Give this all a fine chop using a knife and it’s actually pretty effective despite what some videos say online! Now we’ll add in our achari paneer and chickpeas and give this a rough chop to mix it all together. Transfer onto some toasted bread and garnish with sriracha mayo and cheese if you’d like. This is truly so fun to make and …

Pineapple Rasam

Pineapple Rasam

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Pineapple Rasam — tangy and refreshing, this spicy and subtly sweet take on rasam is the ultimate way to level up everyone’s favorite comfort food! Made with a homemade rasam masala, fresh pineapple, tamarind, and tomatoes, you can’t beat the flavor bomb that is this rasam! WATCH HOW TO MAKE PINEAPPLE RASAM: Well start by heating some ghee in a pan, to which we’ll add our dal, dry spices, and red chilies. Add in some curry leaves and let this roast until it’s gets a beautiful fragrant aroma. Transfer this to a mortar and pestle and grind into a fine powder. You can store this rasam powder for 2-3 months in an airtight container as well. In a pot, in goes chopped tomatoes, fresh cilantro, ginger, garlic, and some salt. We’ll also puree our pineapple and add it along with some water to adjust the consistency. Let this come up to a simmer on medium heat. Then, you can strain the rasam for a clearer texture but this completely optional. Add in fresh pineapple, boiled …

Millet Sushi

Millet Sushi

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Millet Sushi — colorful and nutritious, reinvent your classic sushi cravings with the popular Indian superfood! With fresh mango, spicy stir-fried tofu, and lots of fresh veggies, this is one meal you’ll have on repeat! WATCH HOW TO MAKE MILLET SUSHI: We’ll start by cooking our millets, here I’m using kodo millets but you can use any that you have available. For our filling, we’ll saute some tofu until it becomes nice and golden brown. You can even use paneer or any protein of your choice. Make a simple sauce with some cornstarch slurry, vinegar, soy sauce sesame oil, and sriracha. Add this to the pan and let it reduce until it coats the tofu. To our millets, we’ll add some rice vinegar, sugar, and salt. Now it’s time to assemble our sushi! Place your seaweed sheet with the rough side up and using wet hands, gently spread a thin layer of millets, leaving some space at the end of the sheet. Next, we’ll add our toppings which are totally customizable. I’ve used some multicolor …

Creamy Lemon Herb Pasta

Creamy Lemon Herb Pasta

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Creamy Lemon Herb Pasta — rich, decadent, yet still bright, this is the ultimate Valentine’s Day pasta to make for date night! With fresh herbs like dill, basil, and thyme paired with lemon zest, leeks, and cashew cream, you can’t go wrong with a bowl of this comforting goodness! Using wines from Old Westminster Winery, one of the top 10 wineries in the US, totally takes this pasta up a notch! Based in Maryland, Old Westminster’s wines are so floral and light with notes of sweetness, especially in the Cabernet Franc, Albariño, and Terracotta wines that we tried. WATCH HOW TO MAKE CREAMY LEMON HERB PASTA: For the pasta, start by heating oil in a pan and to that add garlic and chopped leeks. Let this sauté for a minute before deglazing with some white wine. Go in with the pasta, parmesan cheese, fresh herbs like dill and basil, some lemon zest and juice for brightness, salt, pepper, chili flakes, and cashew cream that will make this so rich and decadent! Give this a gentle …

Ema Datshi Fondue

Ema Datshi Fondue

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Ema Datshi Fondue – rich and velvety, this upgraded cheese fondue takes on a spicy twist with this viral Bhutanese dish! With chilies, bell peppers, onions, and garlic, these bold and bright flavors pair really well with a mix of homemade and store-bought accompaniments! WATCH HOW TO MAKE EMA DATSHI FONDUE: For the ema datshi, heat oil and add in your onions and garlic. Let these sauté for just a minute and then add in all your sliced chilies and some bell peppers for color and crunch. Give this a mix and in goes some water while we let this simmer so the veggies get cooked. Now it’s time to go in with our cheese! I used a mix of shredded Amul cheese and mozzarella cheese. Give this a mix and let this cook until the cheese starts to melt and you see this become nice and melty. Since we want the fondue to have a really silky and velvety texture, I even like adding a little cornstarch slurry at the end too. For one …

Pineapple Dal With Coconut Rice

Pineapple Dal With Coconut Rice

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Pineapple Dal with Coconut Rice — with a sweet and sour kick that pairs so well with the warm, comforting dal, this is such a unique way to enjoy the ultimate Indian comfort food! Pair this with a simple yet aromatic coconut rice and aloo ghee roast, and this effortless meal is the perfect way to make even the simplest meals fun! WATCH HOW TO MAKE PINEAPPLE DAL WITH COCONUT RICE: We’ll start by soaking and boiling our toor dal (lentils) with some turmeric and salt. In a pan, we’ll heat ghee along with cumin seeds, curry leaves, red chili, and asafoetida. Then, we’ll go in with our ginger, garlic, and green chilies and let this saute. Now ,we’ll add tomatoes and let them release their water. For the sweet and sour kick, add chopped pineapple with red chili powder and turmeric. Give this a mix and we’ll let this simmer with some water to let the oil release and so those flavors develop. I also like to add a bit of tamarind pulp to …