Sandwich shop manager Mohammad Kashif Memon from Pakistan dances to Bollywood on America’s Got Talent show in Chicago. Watch this video of Kashif doing a Hrithik Roshan number. He sure brings the house down. This video has received 200,000 plus hits thus far.
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Tamarind Chutney is one of the all time favorites amongst Chutneys. You can serve it with appetizers, make chaat with it or serve with Dahi Bhallas. We always make a large quantity and freeze it so it is readily available at all times.

 
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Avocado is not a fruit that we normally associate with Indian food…but try this Avocado Salad recipe and you will be really surprised. The colors, the texture and the aroma blend in so beautifully….it’s a treat with any meal.

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Try this delicious recipe for Avocado Salad.  It has a nice flavor, great buttery texture and let’s not forget, avocados are one of the very few “good” fats available.  Avocado Salad is a wonderful accompaniment to spuce up any meal.
 
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Mint Chutney is very versatile. It can be served as a dip with appetizers (example pappad, samosas, kebabs, etc.) or it can be used as a spread in sandwiches – with cucumber or tomatoes and cheese (yummy!) and best of all, it plays a key part in making chaat.

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Good old ‘chicken curry’…..goes well with rice or bread. My family loves it because it tastes so good and I love it because it is so easy to make!! Watch this video and learn as we teach you how to make this delicious recipe.
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Many people consider Lima Beans (also known as butter beans) boring, but here’s a way to make Lima Beans Curry that will spruce up this usually ignored vegetable.  When combined with whole grains such as rice, lima beans provide virtually fat-free high quality protein and a very good source of cholesterol-lowering fiber.

Ingredients: 

Frozen Lima Beans – 16oz packet (washed)

Oil – 4 tsp

Cumin Seeds – ½ tsp

Mustard Seeds – ½ tsp

Asofoetida (Hing) – pinch

Turmeric Powder – ¼ tsp

Onion – 1 small (chopped finely)

Green Chili – 1 (finely chopped – optional)

Ginger – 1 tsp (finely grated)

Garlic – 3 cloves (finely chopped)

Tomato Sauce –  8oz can

Red Chili Powder – ¼ tsp (to taste)

Coriander Powder – 1 tsp

Garam Masala – 1 tsp

Cumin Powder – ½ tsp

Salt – 1 tsp (to taste)

Water – 1 cup

Cilantro Leaves – 5 sprigs (chopped for garnishing)

 Method: 

1. Heat Oil in a pressure cooker or pressure pan on medium heat.
2. Once Oil is hot, add Cumin Seeds and Mustard Seeds and allow them to sputter.
3. Add Asofoetida and Turmeric Powder, then the Onions, Green Chili, Ginger and Garlic.
4. Cook until Onions are light brown.
5. Stir in Tomato Sauce and cook until oil starts to separate.
6. Add Red Chili Powder, Coriander Powder, Garam Masala, Cumin Powder, and Salt. Mix well and cook for 1-2 minutes.
7. Mix in Lima Beans and Water.
8. Pressure cook for 1 whistle and turn off heat.
9. Once pressure is gone from the cooker, remove lid and adjust water, salt or other masalas.
10. Garnish with Cilantro and serve with Rice or Chapattis.
11. Serves 3-4.

 Tips: 

1. If you don’t have a pressure cooker, Lima Beans can be cooked in a microwave with ½ cup of water, salt and turmeric powder.  Prepare the Onion and Tomato Sauce mixture in a separate non-stick pan and mix in cooked Lima Beans.
2. For those of you who enjoy a tangier flavor, Lime/Lemon Juice can also be added at the end.

Puda (also known as Chilla in some parts of India) is a great dish that can be served as a snack, appetizer, main course or as a great week-end breakfast. The Chickpea flour in the Puda gives it some body, while the Rava keeps it light. The onions provide just the right amount of crunch and the cilantro gives color and wonderful aroma….

Ingredients:
Semolina (Rava/Sooji) – 1 cup
Chickpea Flour (Besan) – ½ cup
Salt – to taste
Turmeric (Haldi) – ½ tsp
Onions – 1 small, finely chopped
Cilantro – 5-6 sprigs, finely chopped
Green Chili – 1 or to taste, finely chopped (optional)
Water – 2 cups, warm
Oil – to cook

Method:

1. Add Water to the Semolina, Chickpea Flour, Salt, and Turmeric.
2. Mix until all lumps are gone and let it soak for about ½ hour.
3. Add the Onions, Cilantro and Green Chilis and mix again.
4. Heat a flat Griddle (preferably non-stick) on Medium to High heat.
5. Drizzle a few drops of oil on the griddle.
6. With a flat-bottomed ladle (karchi), take some of the mixture and pour it onto the griddle. With the bottom of the ladle spread the mixture out in a circular motion. For appetizers, 3” to 4” rounds are easy to pick up and eat.
7. Let it cook for a few minutes, drizzle a few drops of oil on top and flip them over. Cook for another couple of minutes.
8. Serve hot with chutney or ketchup.
9. Makes approximately 20, 4” pudas.

Tips:
1. If you are not making pudas for appetizers, make them bigger (6” to 7”).
2. If you are going to make it ahead of time for a party, heat in the oven on broil just for a couple of minutes.
3. To make it healthier, use a spray cooking oil (Pam).

Watch this step by step instructional video and learn how to make cool and refreshing Lassi, an Indian yogurt drink.
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This recipe for Potatoes in a Creamy Yogurt Sauce is just perfect for those times when you haven’t had a chance to get to the grocery store for fresh vegetables.  The hardest part is boiling the potatoes.  With the red of the tomatoes in the gravy and the green of the cilantro garnishing, it is a visual treat!

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