Cooking Recipes

Isha teaches Hosh about Jira - Master Spice Cumin, the magical spice & natural remedy with many health benefits.

Learning how to cook well & cheaply is easy.

Story with cooking tips: Jira Rice

Hosh learns how to cook Jeera Rice - cumin spiced rice.

Isha's quick & easy rice cooking tips & Jeera Basmati recipe

Story on Cooking Tips: Luscious Mango Lassi

Isha teaches Hosh how to make this quick & easy yoghurt drink?

Tells difference between milkshake, Lassi & smoothie

"Why did you wait before putting in the onions?" asked Hosh.

"Because we want to remove the odor from the mustard oil. Usually 5 minutes on high heat is enough, but you can always tell by the colour of the oil. When it goes pale, it is done. If you were using olive oil, you would only need to wait half the time."

Story on Cooking Tips: Marinating Meats Safely

Marinates are consistently flavored, taste juicier & tenderer.

But need the right balance of acid, oil & spice!

"In India, flavoring ingredients such as asafoetida, black salt, sea salt, fresh ground ginger, green mango, green chilies, pepper, lime or lemon juice, Amla (gooseberry), Jira (cumin seeds), coriander, mint and curry leaves are mixed with Chaach to enhance its digestion-aiding properties."

"Traditional buttermilk contains probiotic microbes which are beneficial to the gut and improve immunity when taken regularly."

"Nimbu Basmati is quick and easy to make yet it turns out looking alluring, smelling heavenly and tasting delicious. It combines Basmati fragrance with lime and lemony flavors and we flare up its presentation using golden glows of turmeric."

"So it uses mostly ingredients that you already know about."

"This Lassi is great as a digestif, a starter, a small meal, a quick meal, and for when you don't want to cook a meal."

"It is also just what you need in those hungry moments, when you can't be bothered to eat, much less cook."

"Add pressure to the roti sides with a dry cloth or tea towel and within seconds the roti should start puffing up like a balloon."

"Squash down where you are pressing and turn. Remove from the pan once the Phulka (Punjabi: ਰੋਟੀ, ਫੂਲਕਾ) puffs up. Place on a plate and brush with butter or ghee, if you wish."

"Aren't the recipe for making Lassi and Raita the same? Why call them by different names then? Isn't that even more confusing?"

"Generally Raita is undiluted," she answered, "or diluted less with water than Lassi generally is. If you are still confused, remember this: Raita is eaten as a condiment with food, while Lassi is drunk."

Isha teaches Hosh how to cook spicy Khichdi - Lentils Rice, a prominent ancient Ayurvedic Satvik diet improvised & served as a popular, convenient comfort food now.

"Tadka Chaas is a popular variant in yoghurt drinks, as the crunchiness of tempered spices in chaach gives the drink a bit of body, color as well as bite."

"Tempering is the brief frying of spices (especially in various South Asian cuisines) to release their aroma. It is a popular garnishing technique used in various parts of India, Bangladesh, and Pakistan."

"Tamatar Basmati is quick and easy to make, yet it turns out looking rich and tasting delicious."

"Basmati fragrance is compromised a bit because tomato has a powerful flavor, but the dish gets compensated for that as tomato also lends the dish its rich color lavishly."

Learn to easily cook tempered coriander coconut chutney.

Isha teaches Hosh how to simply modify quantity & recipe of this side dish to suit different palates.

How to make traditional spicy tea?

Isha teaches Hosh about Indian culture & gives tea cooking tips.

Informative story with delicious Masala Chai cooking recipe.