Rasam is a South Indian soup that can be served many ways. This bright and flavorful rasam is made with bright, earthy beets, lentils, and yogurt. A dish served over brown rice makes it a great meal for Meatless Monday!
That plate of fried onion rings can be pushed to the side. These roasted Delicate squash rings beautifully drizzled with color is what should be on your table tonight.
The chill of winter has set in, and there’s no better way to ease into the seasons than with a giant bowl of spicy and cheesy pasta.
Reminiscent of a mattar paneer, these mini stuffed peppers are a delicious two-bite appetizer. Enjoy them warm out of the oven.
Chitranna is a South Indian lemon peanut rice and tart currants add a burst of tartness. With plain yogurt, this is a magical summer picnic food.
Rajma, an Indian kidney bean curry, is a hands-down favorite. Create flavorful veggie burgers with rajma and top with the produce of summer.
Turn up a traditional French tomato tart with a spicy Indian achaar twist. In this case, achaar is a tomato relish with Indian spices.
Earthy butternut squash soup with ginger and roasted fennel seeds.
This recipe calls for Kashmiri mirch, an Indian chili powder, but paprika will also work just fine to give these potato pancakes a kick.
This spicy South Indian chutney can be treated like hummus – spread it on anything and everything for some added flavor.
The title tells the whole story in what could hardly be called a recipe. But it’s a suggestion worth taking as the complexity of rock salt carries this salad.
You can sub in peas, celery, olives, green onion, radish or even a different dressing in this colorful salad.
These scrambled eggs, known locally as anda bhurji, are a common street food in Mumbai served on a bun with raw onion.
Tomato rasam is a South Indian dish similar to a spicy Italian pasta sauce that is eaten plain or over rice.
This version of the spicy South Indian condiment is made with green and red gooseberries, which have different levels of sweetness.
Summer corn is so flavorful it hardly needs anything at all, but a few well-chosen additions just brighten the taste.
Enjoy a South Indian green yogurt curry recipe made from ground coconut, cilantro, green chilis and spices.
The lemon and the dill give this rice recipe a nice summery taste. Try it out!
Look at the garlic scapes as a cross between a green onion and garlic – fresh, crunchy and green with a subtle garlic flavor.
This pickle goes really well mixed into rice and sambar, smeared on a sandwich with cheese, on the side with eggs or mixed into Asian noodles.
This recipe could be done in parts where you cook the peas on a weekend or a week night and finish the dish on another night.
The recipe is great to put on almost anything or just snack on throughout the week if it lasts that long.
This stir fry just takes a few minutes to prepare.
This garlic pickle recipe is a South Indian style, using mustard seeds, fenugreek seeds and sesame oil.
This jam is truly sweet and spicy, but you can vary the chili according to your taste.
In Indian cooking, lentils are referred to as dal and usually cooked to a consistency thicker than a thick soup and eaten over rice.
This is a quick pickle that requires mustard oil to get a really pungent flavor, along with a few ground spices, fresh onion, lemon and salt
During the winter months, soup-making is second nature to Chitra Agrawal. Enjoy this spicy butternut squash and dill soup recipe.
Serve this delicious dish over brown rice, with a little bit of Indian pickle.
This delicious roasted vegetable recipe with Indian flavors is a great companion to almost any dinner.
Indian spiced eggnog is a new take on a holiday classic.
A delicious seasonal pasta with an extra kick from chili peppers.
Chitra Agrawal with another fun take on a traditional South Indian stir fry.
Try this deliciously beety take on a classic South Indian dry stir fry curry.
Naan baked with homemade pumpkin sauce, sharp cheddar and parmesan and an egg on top.
These spiced pumpkin seeds are great as a snack or sprinkled on salads, soups, tacos and yogurt.
Chitra Agrawal with a step by step guide to germinating a mung bean.
This egg curry is flavorful and fresh from fried Indian spices and seasonal tomatoes and eggs.
A healthier and seasonal version of a favorite Indian appetizer, the eggplant pakoras.
Check out the latest recipe video from Chitra Agrawal – Kosambri, South Indian Carrot Salad.
A roadside snack corner in Dehli has become one of Chitra Agrawal’s favorite places to eat.
An inventive way to combine leftover veggies into a flavorful meal that’s fun to prepare.
This is a great go-to dish for a quick, flavorful side and is an awesome filling for vegetarian tacos.
Chitra Agrawal video debuts on Honest Cooking with a “how to” guide to making radish yoghurt raita.