This comforting soup is wonderfully creamy, with warm and satisfying hits from coriander, cumin and, most importantly, fresh turmeric. When in season, fresh turmeric is available from many supermarkets and Indian grocery stores, and you may well be able to find it online. You could use ground turmeric for this recipe if you can’t find fresh, but bear in mind its flavour is more powerful than that of fresh. The lentils and chicken work very well together, but if you prefer you can make a vegetarian version by omitting the chicken and doubling the quantity of lentils. And, as a change from soup, you could try this dish with rice and a dollop of yogurt on top.
Millet is an ancient and highly nutritious grain that needs very little water to grow. It really should become a pantry staple; it’s easy to prepare and can be used in both savory and sweet preparations. In India, millet is used to make flatbreads and pilafs. This simple, one-pot meal features millet cooked with lentils and topped with strips of fried ginger and crunchy seared peanuts.
Our version of America’s favorite fast food skips the bun in favor of a thick, hot dosa. The Dosa Dog is one of the most popular menu items at our food truck. Kids enjoy theirs with Cheddar from Grafton Village Cheese, the Vermont factory where we park our truck, and adults typically add mustard and Masala Sauerkraut. We always choose high-quality hot dogs—the farmers’ market or the meat aisle of a natural food store are good places to find a local brand.
Gujarati Corn on the Cob Curry | Gujarati makai subji
Greens, avocado, tomato and red onion are sprinkled liberally with the chaat masala and a little fresh chile. Layer cooked chicken breast on top and drizzle the whole thing with a cumin-coriander based dressing.
Samosas are the traditional, pyramid-shaped fried pastries common in India, especially in the northern part. They are usually filled with potatoes and peas and served with mint-cilantro chutney and tamarind chutney.
This is a quick stir fry that’s packed with flavor, thanks to fresh and dried chilies, lots of onions, and ginger. Have everything ready to go and make the beans when you’re ready to serve them.
A Bharta is a roasted vegetable mash traditionally made with eggplant (baingan bharta). We thought of using butternut squash in the fall and winter seasons because that vegetable is so popular and prevalent in the States. This makes a terrific Thanksgiving side dish— in fact, we introduced this dish on the Thanksgiving menu at Rasika. The tenderness of butternut squash can vary, so start checking your roasting time at the 20-minute mark. That may be enough time for the cubes to soften. Or it may take up to 30 minutes. The same holds true for the cooking time in Step 4, when you want the finished squash to be dry rather than loose. Some squash have more moisture in them than others, so this step could perhaps take an extra minute or two.
Sweet-scented Pilaf: Masala Pulao
Lacto-vegetarian (vegan if you use oil); gluten-free
If the test of a great dish is that you taste something new and delicious with each mouthful, then this northern Indian masterpiece is in the first ranks. It’s special occasion food there and it should be for us too.