Vegetable Samosas

May 21, 2021

Delicious with fresh spring peas, these crisp Indian style turnovers can be made with your choice of vegetables in other seasons.

Chicken Tikka Masala

October 30, 2020

I’ve been to India many times and love the culinary flavors. This delicious Indian favorite is super easy to make and is a satisfying dinner on chilly nights. Make sure to use full-fat coconut milk and serve with either white or brown rice.

Chicken Biriyani

August 2, 2019

Whole milk yogurt keeps this dish creamy. Make sure to use whole milk yogurt and not low-fat yogurt.

Curry Chickpeas & Rice

April 10, 2018

Healthy, quick, and delicious, this vegan curry is a good jumping-off point for many other vegetables. Try adding eggplant, mushrooms, tofu, or spinach.

Sri Lankan Chicken Curry

January 8, 2018

Sri Lankan Chicken Curry is a classic dish that’s full of flavor and made with chicken thighs. A delicious meal that also makes for great leftovers.

Tandoori Drumsticks

January 2, 2017

After the holidays most of us are looking for healthier cooking ideas. My Tandoori Drumsticks are easy to make and are perfect for a casual dinner. Serve with warm naan and a salad.

Mango Lassi

July 7, 2016

I fell in love with drinking lassis on my numerous trips to India over the years. If you’ve never had one you are surely missing out. If you’re dairy free you may use coconut yogurt, almond yogurt, or cashew yogurt for milk yogurt.

Turmeric Rice

November 5, 2014

I’ve spent time in Indonesia over the past 25 years where I have taken cooking classes and have learned to prepare wonderful dishes. Rice colored with turmeric is common during festive occasions in Indonesian countries. You certainly don’t need to have a special occasion to make this delicious rice. 

Red Lentil Dal

February 20, 2014

Red Lentil Dal

Red Lentil Dal

Each time I travel to India I can’t get enough of authentic Red Lentil Dal. I like to make it at home when I want an Indian cuisine fix. This traditional Indian dish is usually served with basmati rice or naan bread.


1 Tablespoon Vegetable Oil

2 Cups Chopped Onions

3 Minced Garlic Cloves

3 Cups Water

1 Cup Dried Red Lentils

3/4 Teaspoon Turmeric

3/4 Teaspoon Ground Cumin

1/2 Teaspoon Ground Ginger

1 Cup Basmati Rice (Cooked According to Package Directions)

2 Seeded & Chopped Tomatoes

1/4 Cup Chopped Fresh Cilantro

1 Seeded & Chopped Jalapeno

In a medium-size skillet heat oil over a medium heat. Add 1 cup onions and 1 minced garlic clove. Sauté until for 10 minutes until golden. Transfer to a bowl and set aside. In a heavy medium-size saucepan combine 3 cups water, lentils, remaining 1 cup onions, 2 minced garlic cloves, turmeric, cumin and ginger. Bring to a boil. Reduce heat, cover and simmer for 15 minutes. You will want lentils to be nice and tender. Transfer half of lentil mixture to a food processer or blender. Puree until smooth. Return puree to the same saucepan. Mix in sautéed onion mixture. Simmer for 5 to 10 minutes to blend flavors. Spoon rice into bowls and top with dal. Top with tomatoes, cilantro and jalapeno. Serves 4

© Victoria Hart Glavin


Peach & Mango Chutney

August 14, 2013

Mango ChutneyPeach & Mango Chutney

Because I’ve spent a considerable amount of time in India I have become fond of chutneys.  Just what is chutney?  Chutney is often times a spicy condiment or relish made of ripe fruits or vegetables with vinegar or lemon juice, soured herbs, spices or chiles, and sugar.  Chutney, a term from Indian cooking, is from the Hindi chatni, “a hot spicy condiment.”  American chutneys tend to be less spicy and sweeter than their Indian brothers.  Chutneys can range in texture from chunky to smooth, and in degrees of spiciness from mild to hot.  Sweeter chutneys make interesting bread spreads, can be served on crackers, and are delicious served with cheese.  Chutney can be served as an accompaniment to a variety of cheeses, from Cheddar to chèvre.  Chutney can be stored for well over a month.  In fact, the flavor improves with age.  You can actually make it and allow it to mature, in the fridge, for a month before using it.


1/2 Cup Dark Brown Sugar

1/2 Cup Cider Vinegar

1 Teaspoon Mustard Seeds

1 1/2 Teaspoons Curry Powder

1/8 Teaspoon Red Pepper Flakes

1/2 Teaspoon Kosher Salt

1 Cup Diced Onion

1 Cup Diced Yellow Pepper (Membrane & Seeds Removed)

3 Cups Peeled & Diced Peaches

2 Cups Peeled & Diced Mango

In a large size saucepan combine the brown sugar, vinegar, mustard seeds, curry powder, red pepper flakes and kosher salt over a medium high heat.  Stir and cook just until the sugar is dissolved.  Add the diced onions and yellow pepper.  Cook for 3 minutes.  Add the peaches and mango.  Cook for another 2 minutes.  Remove from the heat and transfer to jars and seal.  Place in the refrigerator until ready to use.  Makes about 5 half-pint jars.

Peaches 2


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