Happy New Year! Do you make resolutions for the new year? I rarely do, but this year my resolution is to put up more posts on the blog! Of course, a common resolution is…
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Gujarat, the state that my family is from in India, is known for its prolific use of legumes. We eat a wide variety of legumes in a multitude of different ways. They are included in…
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As you can see, there have been some big changes to the blog. I’m happy to say that The Hathi Cooks finally has its own domain name! I’m extremely excited. To inaugurate the new design and…
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Happy Diwali to all! Diwali is a time of great celebration and joy in India–it is the festival of lights. I have fond memories of visits to India during Diwali. Our normally quiet…
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In high school, I went to visit my family in India every summer. One of my fondest memories of those visits was a small barbecue that my cousins would throw as a going away party…
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This delicious cauliflower dish is based on a famous Indian recipe which my dad reinterpreted. My dad likes to call this dish “Aloo Gobi without the Aloo.” That literally means potato-cauliflower without the…
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My apologies for the long delay in updating. I was out of the country for two weeks, one of which was spent in a boat in the middle of the fjords of Norway…
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In addition to the rich complexity of dry Indian spices, Indian cooks use quite a variety of fresh spices as well. Luckily, most of these ingredients are widely available and don’t require special…
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Garam masala is one of the few prepared spice blends that Indian cooks use on a regular basis. Many people believe that all Indian curries are made with curry powder, however this is simply…
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When I was growing up, one of my best friends lived two doors down from me. Whenever she came over, my parents always tried to get her to eat Indian food but she…