All posts filed under: Indian

Quick Rice Dosa with Garlic-Coconut Chutney

Quick Rice Dosa with Garlic-Coconut Chutney

Ok.. do I even need to go there? Maybe a little so I can feel better: it’s summer + I’ve traveled every weekend + I have had MANY MANY fails lately.   Phew, that felt better  On to today’s post! So this recipe might raise a lot of eyebrows of the seasoned dosa chefs, but what I was after was a quick dosa recipe that did not require fermentation or waiting for the batter to be done overnight.  I have never made a traditional dosa and the batter-making process seems pretty intimidating.  Luckily I found this recipe, authentic or not, and it was pretty darn delicious and QUICK.  Most dosas are made with a combination of rice, lentils and dal.  But this one uses just uses rice and shredded coconut.  So for those days where you’re really craving dosa and don’t want to go through the pains of fermenting and what not- this one will do the trick 😉  The chutney recipe I found is equally quick and suuuuuper delicious!  Perhaps the only “catch” in this …

Crispy Kale Chaat

Crispy Kale Chaat | The Full-time Foodie

Happy friday everyone!  I’m so glad the weekend’s almost here! You know how some weeks you just feel a bit… off your game?  I’m having one of those weeks for sure and for no reason in particular.  So this weekend I plan on recharging the ol’ batteries and it coincides with a trip to see my best friend in Canada!  So excited On to today’s recipe!   If you’re unfamiliar with chaat- it’s a type of Indian street-food that traditionally involves layering different types of spicy and sweet chutneys, fresh veggies like onions and tomatoes and on top of different vehicles ranging from samosas to small puris (crispy hollow puffed circles of dough).  There are hundreds of variations when it comes to chaat and people are still inventing new concepts! Today’s recipe was originally inspired by the whole palak chaat craze.  Palak chaat has been a phenomenon, particularly in DC thanks to Rasika (one of the most sought after Indian restaurants in the area).  I’m not remotely obsessed with Rasika, I’ve only been there three times since I moved to …

Tamarind Coconut Chicken Curry

Tamarind Coconut Chicken Curry || The Full-time Foodie

You know you’re still new to this whole blogging thing when you hit “Publish” accidentally and send your subscribers an incomplete blog post.  Apologies for those who got lured into thinking there was a new recipe yesterday!  But perhaps on some very small level you were excited about this post? A little? Anyhoo, let’s talk about onions today! When it comes to onions, I have mostly found two types of people exist in this world: those who really really LOVE onions to the point where they must have them with every meal and those who LOATHE onions with every fiber of their being.  I used to be in the “loathe” category for most of my life.  This probably wouldn’t have been a big issue if onions weren’t so integral to Indian cooking.  So when I first started my cooking adventures a few years ago, I decided that I would try my hand at recipes with onions and hope for the best. I don’t know if this holds true for everyone, but I find that when you start cooking your own food, your taste buds …

Tortilla Samosas with Green Chutney

Tortilla Samosa and Green Chutney | The Full-time Foodie

Happy Spring Forward!!! Just kidding, this is probably the worst part of daylight savings.  I woke up this morning to my alarm feeling quite exhausted and realized it was because my internal clock was still an hour behind.  Yes, I’m one of those people who feels like even an hour of sleep is precious!  But on a happier note, it was a beautiful day out today!  I can’t remember the last time I was outside and felt like my jacket wasn’t necessary.  Very soon it’ll be down to cardigans and light jackets- can’t wait!!!!! On to today’s recipe!  Samosas!!!!!!  Who doesn’t love samosas?  Seriously if someone tells me they hate samosas, I will give them a weird look.  How can you not love a fried flaky dough filled with a spicy potato filling?  The only thing about samosas I’m not a fan of is how tedious they are to make at home.  I’ve actually failed at making samosas in the past because something went wrong with the dough and they were impossible to eat.  Perhaps if I attempt again …

Dalithoy (Konkani Yellow Dal)

Dalithoy | The Full-time Foodie

I’m not going to lie to you, this was not my intended recipe for the post after Valentine’s day.  I had an elaborate plan to share a sinfully delicious yet guilt-free version of churros with melted chocolate.  The guilt-free aspect being baked vs. fried and whole-wheat vs. all-purpose flour.  But the churros ended up tasting more like dinner rolls and lets face it, dinner rolls with melted chocolate is not really a sinful dessert… it’s not dessert at all.  Sigh.  I still have a long ways to go with dessert skills, but I hope to be able to share some successful recipes in the coming weeks/months.  I also wanted to note that my sweet husband still ate the failed churros. He’s a keeper So today I’m going in a completely different direction and sharing one of the most staple recipes in the Konkani world- Dalithoy.  My Konkani peers, no matter how much they associate themselves with our culture or know the language, certainly recognize Dalithoy.  I swear if there was a Konkani flag of some sort, a picture/illustration of …

Shrimp Tikka Masala

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It used to surprise me that the most popular dishes among my Indian and non-Indian friends were always either butter chicken and chicken tikka masala.  To be honest, my internal reaction was- WHY!?! There are soooo many other amazing dishes!  Then of course I realized this was one of many- “My taste buds are not normal” situations.   There are a lot of variations of these two popular dishes and everyone makes the sauces differently, but most restaurants I’ve been to tend to make these sweet.  Again- maybe to most taste buds this is awesome, but not really my thing.    So how did I come upon a tikka masala recipe?  Well, I knew I wanted to make something with the shrimp I had and I wanted it to be Indian  After careful research I found one that didn’t sound like the typical heavy/rich/sweet tikka masala I was used to eating at restaurants. I’m not even sure if the original recipe qualifies as tikka masala, I think it’s missing some key ingredients to support the ‘tikka masala’ aspect.  But I really …

Palak Tofu

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Lately it feels like I’ve been talking a lot about eating organic with close friends and I realized I almost never specify the type of ingredients I use in my recipes.  I don’t like to force my preferences and methods on others because that is just not my thing and quite honestly- I don’t know if my methods are the “right” way to do things either.  I definitely do try to buy organic & non-GMO ingredients and food stuffs.  I don’t think I do it to an annoying extent, but I try wherever possible. If you google ‘organic’ today, you will find a TON of contradictory articles.  Some say organic is much better, some say organic is just the same as conventional and some even say conventional is much better!  It’s like falling into a rabbit hole when you start goog-ling this stuff. At the end of the day, I say people should do what feels right to them!   And for the sake of being neutral I keep my recipes non-specific so it doesn’t feel like a requirement  Which brings me to today’s …