Food & Drink
May 27, 2020
Priya Krishna’s Quarantine Journal, Entry No. 13: A Surprise From Mom
Going out for chaat isn't possible right now, so she turns the kitchen into a snack paradise.
Indian Food
Food & Drink
May 19, 2020
Priya Krishna’s Quarantine Journal, Entry No. 11: The Spice of My Life
Chaat masala makes almost everything better, from baked potatoes and grilled cheese to watermelon and salads.
Food & Drink
April 29, 2020
Priya Krishna’s Quarantine Journal: Entry Five
She finally lifts her ban on the surprisingly popular saag feta dish, only to find that she was missing a key ingredient.
Pat's Pick
July 12, 2019
First Look: Vixen’s Wedding, Which is Unlike Any Restaurant in Austin
Chefs Todd Duplechan and Jessica Maher bring their Texas interpretation of Goan cuisine to the new Arrive East Austin Hotel.
Recipes
June 6, 2019
How Priya Krishna’s New Cookbook Celebrates Her Dallas Childhood (Plus: Her Recipe for ‘Indian Gatorade’)
The popular food writer has struck a chord with ’Indian-ish,’ which features easy recipes from her working mother.
Recipes
January 20, 2013
Chicken Tikka
Chicken Tikka with Yellow Lentils and Crispy Pappadums Yellow Lentils 2 tablespoons each celery, onion, and bacon, finely chopped 1⁄2 ounce olive oil 5 cups (40 ounces) chicken stock 2 tablespoons curry powder 2 cups dried split yellow or pink lentils Kosher salt to taste Sauté celery, onion, and bacon
Food & Drink
January 20, 2013
Indian Summer
Indian-born cooking instructor Suneeta Vaswani has won Houstonians’ hearts with her authentic native cuisine. Her buffet for twelve can be made ahead and served at room temperature. Shrimp pulao and a spicy spinach sauté contrast nicely with a crunchy four-bean-and-potato salad and a cool cucumber-peanut relish. Mango lassis are sure
Recipes
April 30, 1990
Coconut Sweet
3 cups grated fresh coconut (from about 5-inch-diameter coconut) or unsweetened packaged coconut 1 1/2 cups sugar 1 cup milk 1/4 cup peanut oil 25 green cardamoms, peeled and seeds crushed, or 1 1/2 teaspoons ground cardamom Mini-sized paper baking cups If using fresh coconut, break shell with hammer. Pry
Recipes
April 30, 1990
Cucumber-Peanut Relish
4 large cucumbers 6 tablespoons chopped cilantro 3 tablespoons chopped fresh mint leaves 3 teaspoons sugar Juice of 2 lemons or limes 1 1/2 tablespoons peanut oil 1 teaspoon mustard seeds 3 or 4 serrano chiles (optional), seeded and slivered 1/2 cup raw peanuts, oven-roasted and coarsely chopped Salt,
Recipes
April 30, 1990
Sautéed Spinach and Vegetables
4 tablespoons peanut oil 4 to 6 garlic cloves, minced 3 serrano chiles, minced 1 teaspoon cumin seed 2 small Japanese eggplants or 1 small purple eggplant; 2 medium red new potatoes; and 2 carrots – all cut into 1/2 -inch cubes 1 1/2 cups cauliflower florets, broken into 1/2
Recipes
April 30, 1990
Four-Bean-and-Potato Salad
1 cup garbanzo beans 1 cup black-eyed peas 1 cup chana dal (split yellow peas may be substituted) 1 cup mung beans 5 medium red new potatoes 8 scallions (with some green), finely sliced 4 serrano chiles, seeded and minced 2 tablesppons chaat masala seasoning mix 6 tablespoons chopped
Food & Drink
April 30, 1990
Mango Lassis
64 ounces plain lowfat yogurt 2 cans (28 ounces each) mango pulp 12 cups crushed ice Whip half of ingredients at a time in blender until frothy. Pour into glasses. Serves 10 To 12. From Savoring Summer, featured in Domain, May 1990