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Depending on how ripe and sweet your mango is, or if you are using canned and already sweetened mango pulp, you will need to add more or less honey or sugar to the lassi.
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If you don't have whole cardamom pods or stick cinnamon, add a pinch of ground cardamom and ground cinnamon with the cumin in step 4.
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Tender, chewy freshly made naan, an Indian flatbread, is delicious on its own or served alongside your favorite Indian dish. Eat it plain or season it with herbs and spices!
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I typically use the white coconut cream that floats to the top in a can of full-fat coconut milk. To get the cream, don’t shake the can. Open it and scoop out the cream on top with a spoon. In a 13- to 14-ounce can, you’ll get 1/3 to 1/2 cup cream. As an alternative, you can buy a can of coconut cream.
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This biryani-style rice comes together in one pot and is made with pantry ingredients. It's full of tomato flavor and warming spices.
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Chickpea flour is sometimes labeled as besan flour or gram flour. You can use either!
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These pumpkin and coconut ladoos are a sweet, creamy, and decadent Indian treat scented with warming spices—perfect for Diwali.
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The brand of atta flour I typically use to make roti is 24 Mantra Organic. You can purchase a bag online.
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You can use either coconut oil, ghee, or clarified butter for this recipe. Clarified butter or ghee will add a wonderful buttery flavor to the rice if you use it and is more traditional for this Indian style rice. Use coconut oil for vegan option.
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If you're using English cucumbers, which are more mild and thin-skinned than the regular cucumbers, you do not need to peel them.
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If you have trouble finding the spices, you can substitute paprika for the Kashmiri Lal Mirch and skip the Kasuri Methi.
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Leftover chicken tikka masala tastes phenomenal the next day because the spices develop more flavor overnight.
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To create a garlic paste, finely chop the garlic, then sprinkle with a little kosher salt (to act as an abrasive) and crush with the side of a large chopping knife over the mixture until garlic breaks down and becomes paste-like.
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If you don't already have rice prepared, begin cooking a pot before you start making this recipe, so that it's ready by the time you're ready to serve.
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