About Ajwain

Ajwain is an Indian spice that is not terribly well known in the West, but it is very interesting, and should be used more often. Although it is a spice, being the fruit of Trachyspermum ammi, which is related to parsley, ajwain has a very strong herbal aroma and flavor similar to thyme or oregano. […]

Raita With Browned Onions and Greens

Here is another recipe using browned onions that is not a curry, which I made the other night.
Raita is one of my favorite Indian dishes: yogurt-based, and served cold, it can be considered a salad, a relish, a side dish, a soothing breakfast, or a simple meal on its own with rice or bread, […]

What Can We Do With Those Browned Onions? Make Springtime Rice Pilau

So now that you know how to brown onions, what do you do with them?
Are they only good for making curries?
Well, of course not!
They are good for making any number of Indian dishes, and, as an extra added bonus, they make nearly any other dish from any other cuisine taste even better […]

Cutting and Browning Onions For Proper Flavor In Indian Food

I had a reader ask me last week how I manage to cut my onions thin enough so they brown easily and completely for the proper Indian flavor. I tried to explain it completely with words, but I thought that it would be much easier to do an in-depth post with photographs to explain not […]

Masoor-Moong Dal With Mushrooms and Greens

In the name of giving a recipe that features some of the spices mentioned in my post about eating curry for your health, I now present a low fat, high protein, vegan recipe which has been well received both by my family and the guests at Restaurant Salaam. This dal features healthy and delicious turmeric […]