Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Growing up in India, we always had onion fritters or ‘bhajiyas’ on a gloomy rainy day. I remember gobbling down crispy hot fritters with a mug of hot chocolate as a kid and it brings back warm memories! This weekend was similar weather in NYC. Was really cold (in the 30’s F), windy and continuous light rain, so I decided to make a variation of the fritters with cod and onion!
Total time: 1 hour 5 minutes
Sesame brittles are made in India during festivals as a dessert. They can be made in the form of balls known as ‘laddus’ or pressed flat like brittles called ‘chikki’. Usually a great dessert to make as a family together. The sweet once set can be stored in the refrigerator for up to 2 months!
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
There are many versions of tomato chutneys out there. This is my version which is a combination of the recipes I learned from my mother and sister. My mother’s is a mangalorean recipe whereas my sister learned her recipe from her mother in law who is from Bangalore! Yup, best of both worlds!
Prep time: 14 hours (includes fermentation time)
Cook time: 1 hour
Total time: 15 hours
I have always been intimidated with making Indian crepes or Dosas because it needs planning and timing to get right. You need to plan ahead as the rice and lentils need to be soaked before grinding to a paste and then fermented, ideally overnight. The filling for the Dosa can be made in advance as needed and refrigerated. The same goes for the batter. So basically once these are ready and refrigerated you can whip up a Dosa fairly quickly whenever you want. Dosas can be eaten for breakfast, lunch, snack time or dinner! Yup that’s right, basically it’s Dosa time anytime. I decided I had to try making these crispy crepes even if it meant failure but was pleasantly surprised with how relatively easy it was. With a little bit of planning ahead of time you can look like a total pro in front of family and friends!