Tag: indian



Kheer is kind of like rice pudding- and is eaten all over India. Every state in India is like a different country, they all have their own languages and cuisines. I almost skipped this, because I didn’t want to take sides. But kheer? Kheer is […]



Mithai  is a general term for Indian sweets. They mostly all have their own names- Gulab Jamun, Jalebi, etc- but this one is a specialty of my mom. My sister and I named it Mama Mithai when we were younger, and that was what my […]



I finally got around to these. It’s a funny story, how I made these for the first time! A bit embarrassing, but I think we’re past that. So, I was looking for a recipe to make for Bangladesh and floating a few ideas by my mom/manager. I can’t say momager with a straight face. I asked her what she thought about malpuas, and she told me my grandmother made the best malpuas, and I shouldn’t even look for any other recipe! So, armed with my grandmother’s recipe, I made them. They turned out great, my mom got to eat her favorite childhood snack, everyone was happy. Until I found out that Bangladeshis and my Punjabi grandmother have differing opinions on what malpuas are. Bangladeshi malpuas are savory, yeasty bread-similar to a bhatura. Punjabi malpuas are sweet, fried dough. It all worked out in the end, I made Mughlai paranthas, and my mom got her malpuas. I’m about 75% sure that was her motive all along.




½ cup sugar

½ cup semolina

3/4 cup flour

1/2 cup milk

2 tablespoons fennel seeds

1 tablespoon ground green cardamom


Start by pouring the semolina and flour into a bowl. You need to let the batter sit for about 8 hours, so I’d recommend making them at night, then frying them in the morning for a great breakfast.

Pour in the sugar, then take a minute to appreciate how pretty the carbs are. Set your phone’s wallpaper to this picture, so that every time you open it, you see the carbs. Ponder your many issues.

Pour in the green cardamom

and fennel

and mix those up. It’s almost pumpkin spice latte season! So close. And while I love fall flavors (pumpkin, apple, cinnamon), I have to address something: CHAI SPICE IS NOT A THING. Chai?? Spice?? What?? Chai means tea. So, you’re saying tea spice. That really isn’t a thing. Really. And along those lines, chai tea? Really, people? You’re really saying tea tea? Don’t even get me started on chai tea lattes. I love Oprah, but I have major beef with her about chai tea lattes.

Pour in the milk,

and whisk it up.  There. You’re done. So simple, I bet your average Republican could make it! Maybe I’m being a bit optimistic, though. They’d probably measure something wrong and declare war on semolina. Now cover it and leave it for about 8 hours. Why? My grandmother said so.

8 hours later, heat up some oil in a pan.

Then ladle in the batter- use a ¼ cup measure if you want!

Let it sizzle,

 and once it starts to turn gold around the edges, turn it over.

A couple of minutes later, remove it to a plate.

Keep going until all the batter is gone. They should be in the oil about 3-4 minutes each- if they brown quicker than that, the oil is too hot.


Once they’re all done, drizzle them with honey, and serve them alone or with tea!

17 Minute Shahi Paneer

17 Minute Shahi Paneer

Are you one of those fine vegetarian people who loves the sauce that comes with chicken tikka masala, but aren’t too fond of the chicken? Well, I have good news for you. Although, if you’re a vegetarian, it isn’t too peachy an idea to eat […]

Rainbow Biriyani

Rainbow Biriyani

Biriyani is good. Rainbows are good. (Naturally) Colorful food is good. You see where I’m going with this? Last time I went grocery shopping (a favorite hobby of mine), I picked up some purple cauliflower. I’ve never seen that before! There was also green cauliflower, […]