Recipes that I've scouted the web and cookbooks for. After losing excellent recipes in the black hole of the internet, I decided to house my own content. Welcome to Nani's Brooklyn Kitchen :)
If you’ve ever walked into an Indian grocery store, looked around at the rows and rows of colorful packages, and thought, Where do I even start? this guide is for you. I created Do Not Go to an Indian Grocery Store Without Me because I want you to experience Indian grocery shopping the way I…
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A dessert but more of snack. I recently learned how to make these “inside out ukadiche modak” and love them so much. Try them out. Ingredients: -1 cup rice flour -1 cup fresh coconut -1 cup boiling water -salt to taste -1/4 tsp freshly ground cardamom -1/2 cup jaggery (powdered) How to make it:
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Ingredients: -1 tbsp oil -Whole spices: 2 bay leaves, 3 cloves, 6 black peppercorns, 2 sticks of cinnamon, 8 coriander seeds, 1 star anise, -1 tsp cumin -1/2 tsp hing or asafetida -4 tomatoes -overnight soaked, drained and rinsed chickpeas(if using canned just rinse them out) -1/2 tsp red chilli powder -1/2 tsp turmeric powder…
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A hearty recipe of whole masoor daal.
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This traditional recipe outlines a flavorful chicken in coconut sauce from the region of Malvan in India. The preparation is made using marinated chicken, coconut oil, onions, ginger, garlic, and various spices including Sunday Masala. The cooking process involves sautéing the onions and spices, adding fresh grated coconut, and cooking the marinated chicken until done. Malvani Chicken is served with rice or chapati.
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The Gulab Jam Cake offers a simplified, eggless version of the traditional Indian dessert, perfect for special occasions like Sankashti naivedya or birthdays. Baked for Cindy Gallop’s 64th birthday, this cake captures the essence of Gulab Jamun with less effort. The recipe includes a cardamom cake base and a flavorful sugar syrup.
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My childhood in Mumbai included french toast done only one way—savory. None of the saccharine, sweet, indulgent french toasts I met at brunches in the United States ever compared. Sure, they had their own fluffy texture, their own charming army of syrups, but none had the warmth of the savory toasts my mum fed her…
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This recipe is the ultimate adulting recipe for me. Growing up I couldn’t stand this sauce—usually eaten with plain rice. Especially made in the winter. I scrunched up my nose to this recipe and yet this is the soothing balm for my heart and soul now. Also fair that I have discovered the magical ingredient…
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I spent a week in Seattle and fell in love with their seafood supply. Strolled around Pike Place Market, packed home fish. My aunt and i had the best time shopping, cooking and savoring this seafood medley. We used fish that was available at the market that day but I think any fish (cleaned and…
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My friend’s grandmother has a delicious recipe (as gradmothers often do) for a bharlela/stuffed kaarla. I have of course simplified the prep. Minimized the effort. And amplified the taste. Check out the bastardized version of my bharlela kaarla. Ingredients: -5-6 bitter gourds (karli) -1 tsp white sesame seeds -1 tsp goda masala -1 tsp garam…
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