Aarti Paarti: An American Kitchen with an Indian Soul by Aarti Sequeira

  • Warm spice blend (Garam masala) (page 17)

    from Aarti Paarti: An American Kitchen with an Indian Soul Aarti Paarti by Aarti Sequeira

    • Categories: Spice / herb blends & rubs; Indian
    • Ingredients: cinnamon sticks; whole cloves; green cardamom pods
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Notes about Recipes in this book

  • Date-tamarind chutney

    • imaluckyducky on July 31, 2020

      5 stars. Finally, a winner from this book! Simple, easy to toss together with the sweetness of the dates being perfectly blended with the tamarind concentrate. The chili flakes add just the right amount of heat (although I added more in a second batch). Will make again.

  • Black-eyed pea pilaf (Sunny-side pulao)

    • imaluckyducky on July 29, 2020

      2.5 stars. I'm not a stranger to cooking rice. I cook all grain lengths and types - benefit of having a Thai partner. However, for new dishes I will follow the recipe instructions to a T. In this case this was a massive mistake. Soaking the rice for 30 minutes (I do less?) followed by frying it in the seasoned fat, then cooking gently on the stove top for 15 minutes yielded a rice that was overly wet and broke down too easily. This could be due to my own technical error, but I'm also not a stranger to other pilaf recipes or risotto, which uses a similar technique. I have high-quality spices, but the spices in the amounts given in the recipe are barely perceptible in the dish and didn't give the dish the lovely color I saw in the picture. Not a big fan of this and will not be making again.

  • Pillowy Indian flatbread (Naan)

    • nadiam1000 on April 09, 2020

      This is my go to recipe for naan. The dough is quite soft which makes very tender and soft naan breads. The technique to bake on the stove top in a cast iron pan works well.

    • imaluckyducky on July 29, 2020

      2 stars. This is a lot of work for a "meh" product. The flavor, even with the added nigella or fennel seeds is mediocre at best. The dough is very wet and if you're inexperienced with a wet dough this naan recipe will frustrate you into drinking half a bottle of wine before dinner. If you don't want to knead by hand, using the dough hook in a stand mixer also doesn't work. Your best bet for kneading is to fold and scrape with a bench scraper. This recipe is getting its 3rd star simply because the stove top cast iron griddling works nicely, although the dictated size of the naan in the recipe does not fit in a standard cast iron skillet. Better to use one of those double-burner cast iron griddles. I will not be making this again. Better luck with the Serious Eats recipe.

  • Charred chicken in creamy tomato curry (Chicken tikka masala)

    • julbelle19 on September 27, 2020

      This was really good! My first time making Tikka masala and I even used the make your own garam masala mix. I made double the amount and the leftovers were even better. You definitely do want to let the chicken/ yogurt mix sit in the fridge overnight.

  • Turkey meat loaf with maple-fenugreek sauce

    • susankay on May 04, 2023

      This is divine. The fenugreek (methi) leaves really give it a great flavor. Make sure the sauce is cool before mixing it with the meat.

  • Chai-brined pork chops with spiked 'n' spiced apple chutney

    • edybwad on February 07, 2020

      The pork chops should have been rinsed after brining, they were way too salty. The chutney was great

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  • ISBN 10 1455552372
  • ISBN 13 9781455552375
  • Published Nov 13 2014
  • Format eBook
  • Page Count 375
  • Language English
  • Countries United States
  • Publisher Grand Central Life & Style
  • Imprint Not Avail

Publishers Text

A beautifully-written cookbook weaving Indian and Middle Eastern recipes from her childhood with American dishes she has grown to love--from the Food Network personality.

A collection of memories and 101 recipes from the popular blogger (www.aartipaarti.com) and Food Network personality. The recipes will make cooking with traditional Indian flavors and spices approachable for the US market. Aarti's stories will dissolve the "foreign-ness" of Indian flavors and make seemingly complicated technique and flavor accessible. She will take the intimidation factor out of cooking Indian food by simplifying traditional recipes, offering many specific how-to's, and also tips on using traditionally Indian spices in new ways, in everyday dishes. And there is a streak of Middle Eastern in some of these recipes given her youth in Dubai.

Recipes include: Cornflake & Kaya French Toast, Real Deal Hummus, Masala Kale Chips, Mum's Everyday Dal, Sambar (Vegetable & Lentil Stew), Pregnancy Potatoes (Crispy masala potato wedges), Indian Street Corn, Saag Paneer, Quinoa Tabbouleh, Chickpea & Artichoke Masala, Tandoori Chicken, Bombay Sloppy Joes, Spicy Sticky Lamb Chops, Mango Pulled Pork Sandwiches, Masala Shrimp & Grits, Homemade "Magic Shell" with Garam Masala & Sea Salt, Strawberry-Rose Petal Shortcakes.

Finally, the narratives that open each chapter are wonderfully evocative, telling the story of a woman who was an outsider experiencing many cultures and cuisines: an Indian in Dubai, going to a British school; an international student attending Northwestern University to become an American journalist; and a wife of a Los Angeles man who leaves her job at CNN and becomes a Food Network Star. She finds that food always saves her and encourages us all to find the warmth in cooking.

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