Making “Parathas” or stuffed Indian flat bread

A paratha (puh-raa-thaa) is a type of Indian stuffed flat bread made with whole wheat flour. While usually savory (there are regional sweet stuffed varieties which would be a whole different recipe), the stuffing can range from the good ol’ potato (mashed and spiced up) to horse-radish, cauliflower, spinach leaf, paneer (Indian cheese), mashed peas……

Making “Ghee” at home

Ghee is currently enjoying a resurgence in popularity and its moment of glory in gastronomic circles as well as nutritionally, especially in the “anti-inflammation” diet context. For long it had been relegated to the “bad-fat” shelf but has been rediscovered and now nearly every mainstream grocery store carries it. Here I’ll share my grandmother’s recipe…

Lal Lobia (Red black-eyed peas)

Yes, there is such a thing as “red” black-eyed peas and yes, they are delicious!!! Also rich in iron, zinc, folates (a type of B vitamin), I prefer the flavor of these over their regular cousin the black eyed peas. This recipe pairs red black-eyed peas with fresh dill greens for an interesting twist.  I…

Kalay Chholay (Black chick peas)

I could wax eloquent about the virtues of the Indian black chick-pea. They are a nutritional power house. Packed with protein, soluble fiber, iron, zinc and with a low-glycemic index they are considered a key ingredient for the low-inflammation diet. This recipe is cooked with spices you’ll see listed in the low-inflammation diet books like…