I like to make Indian food and try to get my friends to try it. Some of them are put off by the long lists of ingredients, and so I...

I learned to make this when I lived in Singapore. It is much easier than you would expect, a real crowd pleaser, and quickly became a family favorite as well...

This is a recipe I made up while I was trying to give traditional fried chicken a little bit more of a zing.

This is a seasoning mix for a quick, spicy chai tea recipe. Unlike most recipes, the seasoning mix can be prepared ahead and stored in the refrigerator until needed. Also,...

It can't get any easier to make greens with a kick.

This recipe is my attempt to capture the taste of the Indian dessert kheer in an American context of a tapioca pudding.

Every winter I prepare this wonderful soup, and I am convinced that an important part of its distinctive flavor comes from the black mustard seeds--that I faithfully purchase from The...

Crisp, sweet, and a unique flavor of cardamom and curry powder.

My Daughter worked for Ameri-corp literacy Program in Pittsburgh. She was always telling her students about how I love to cook ethnic foods. So one of her Indian students (Mina)...

This is a great recipe for using leftover chicken (or turkey).

I am not a big fan of eggplants, but I will always make an exception for this wonderful dish. This is a great dish to start early; your guests will...

My method of cooking is 80% improvisation and 20% experience. I hardly ever measure my ingredients (the experience part), and I use whatever ingredients I have at hand (the improvisation...

This marinade was used by my friend, Melanie, at a recent BBQ dinner party. It was the best tasting grilled chicken I've ever eaten! I believe it would also be...