See how Indian breads are cooked to perfection in a tandoori oven with Anupy Singla. While naan is celebrated in the West, it's actually not the most commonly consumed bread in Indian households. Roti, a whole wheat flatbread, is the bread of choice and the workhorse of Indian bread. Watch how to prepare a roti to turn it into its delicious stuffed cousin, paratha. We will also showcase naan in an indoor tandoori oven in an Indian restaurant in Chicago.

Discover the art of making legumes irresistible through Indian spices and cooking techniques with Anupy Singla. We will explore what a legume is by showcasing various legumes and exploring Anupy's pantry discussing black chickpeas, mung beans, and masoor lentils. We will visit an Indian grocery store where we'll showcase how each legume comes in up to four forms - and easy ways a customer can spot the legume idea for a recipe. We will make a basic yellow moong dal on the stovetop along with cumin rice and papad - a lentil and rice wafer.

Basmati in Sanskrit means fragrant and a true basmati rice is at once fragrant and long-grained. Anupy Singla will talk about what makes basmati rice so special. She will showcase how to pick the best variety of rice for your meal, how to make the best saffron basmati rice, and how to take it to another level entirely by making a biryani. We will pair our biryani with a pomegranate salad and Indian omelet. Pantry Basics: Saffron spice.

Anupy Singla shows you how to make and eat Indian street food. From corn cobs roasting on open fires to fried savory puffs stuffed with black chickpeas and dipped in spicy mint-cilantro water, Indian street food is known the world over. We will visit a local restaurant to see how these delicious treats are served there, then go back to Anupy's home to showcase the tricks, tips, and spices you need to get that same authentic flavor profile in your kitchen. On the menu? Roasted and spiced corn, chickpea-potato chaat, and spinach chickpea flour fritters.

See how Indian breads are cooked to perfection in a tandoori oven with Anupy Singla. While naan is celebrated in the West, it's actually not the most commonly consumed bread in Indian households. Roti, a whole wheat flatbread, is the bread of choice and the workhorse of Indian bread. Watch how to prepare a roti to turn it into its delicious stuffed cousin, paratha. We will also showcase naan in an indoor tandoori oven in an Indian restaurant in Chicago.

Rich and delicious, Indian dessert making is an art that seems complex and difficult. In this episode, watch Anupy Singla showcase recipes that most home cooks can master with simple direction and ingredients. We will start with besan ki pinni made from chickpea flour, kheer (rice pudding), and how to make a delicious and fragrant cup of chai to enjoy with it all.

Rich and delicious, Indian dessert making is an art that seems complex and difficult. In this episode, watch Anupy Singla showcase recipes that most home cooks can master with simple direction and ingredients. We will start with besan ki pinni made from chickpea flour, kheer (rice pudding), and how to make a delicious and fragrant cup of chai to enjoy with it all.

Discover the art of making legumes irresistible through Indian spices and cooking techniques with Anupy Singla. We will explore what a legume is by showcasing various legumes and exploring Anupy's pantry discussing black chickpeas, mung beans, and masoor lentils. We will visit an Indian grocery store where we'll showcase how each legume comes in up to four forms - and easy ways a customer can spot the legume idea for a recipe. We will make a basic yellow moong dal on the stovetop along with cumin rice and papad - a lentil and rice wafer.

Watch this episode for an introduction to Indian cooking through a description of the basic spices needed and Anupy Singla's own personal background. We will look at a masala dabba, the way Indians store and disperse spices; the spice blends that are used most frequently; and why learning which spices go with which flavoring is key to getting Indian food right. We will showcase how to make Eggplant and Potatoes, Raita Yogurt, and a Kachumber Salad. Pantry Basics: Organizing and storing your spices.

Watch this episode for an introduction to Indian cooking through a description of the basic spices needed and Anupy Singla's own personal background. We will look at a masala dabba, the way Indians store and disperse spices; the spice blends that are used most frequently; and why learning which spices go with which flavoring is key to getting Indian food right. We will showcase how to make Eggplant and Potatoes, Raita Yogurt, and a Kachumber Salad. Pantry Basics: Organizing and storing your spices.

Anupy Singla breaks down one of the biggest misnomers about Indian cooking in the West - the word curry. In America it has come to mean a spice blend; but, to Indians it refers to the consistency of a dish and essentially means gravy. Authentic Indian cooking does not use curry powder, but whole basic spices and spice blends. We will make a traditional Punjabi Chicken Curry, which is a two-part process including marinating and cooking. We will also discuss an easy homemade achaar, or Indian pickle, and a smooth Mango Lassi drink.

Anupy Singla breaks down one of the biggest misnomers about Indian cooking in the West - the word curry. In America it has come to mean a spice blend; but, to Indians it refers to the consistency of a dish and essentially means gravy. Authentic Indian cooking does not use curry powder, but whole basic spices and spice blends. We will make a traditional Punjabi Chicken Curry, which is a two-part process including marinating and cooking. We will also discuss an easy homemade achaar, or Indian pickle, and a smooth Mango Lassi drink.

If Indian Food 101 includes a primer on whole spices, Indian Food 201 includes spice blends and Anupy Singla will walk you through it. Almost always roasted first and then ground, these blends all differ slightly and are passed down through the generations. We will look at one the most common and ubiquitous North Indian blends - garam masala and show you how to make your own. Once we make it, we'll pair it with another blend, chana masala, to make the iconic dish chana masala, fried bread or puri, and fresh mint chutney. Pantry basics: How to shop for spices at your local market.

If Indian Food 101 includes a primer on whole spices, Indian Food 201 includes spice blends and Anupy Singla will walk you through it. Almost always roasted first and then ground, these blends all differ slightly and are passed down through the generations. We will look at one the most common and ubiquitous North Indian blends - garam masala and show you how to make your own. Once we make it, we'll pair it with another blend, chana masala, to make the iconic dish chana masala, fried bread or puri, and fresh mint chutney. Pantry basics: How to shop for spices at your local market.

Watch this episode for an introduction to Indian cooking through a description of the basic spices needed and Anupy Singla's own personal background. We will look at a masala dabba, the way Indians store and disperse spices; the spice blends that are used most frequently; and why learning which spices go with which flavoring is key to getting Indian food right. We will showcase how to make Eggplant and Potatoes, Raita Yogurt, and a Kachumber Salad. Pantry Basics: Organizing and storing your spices.

If Indian Food 101 includes a primer on whole spices, Indian Food 201 includes spice blends and Anupy Singla will walk you through it. Almost always roasted first and then ground, these blends all differ slightly and are passed down through the generations. We will look at one the most common and ubiquitous North Indian blends - garam masala and show you how to make your own. Once we make it, we'll pair it with another blend, chana masala, to make the iconic dish chana masala, fried bread or puri, and fresh mint chutney. Pantry basics: How to shop for spices at your local market.

If Indian Food 101 includes a primer on whole spices, Indian Food 201 includes spice blends and Anupy Singla will walk you through it. Almost always roasted first and then ground, these blends all differ slightly and are passed down through the generations. We will look at one the most common and ubiquitous North Indian blends - garam masala and show you how to make your own. Once we make it, we'll pair it with another blend, chana masala, to make the iconic dish chana masala, fried bread or puri, and fresh mint chutney. Pantry basics: How to shop for spices at your local market.

Watch this episode for an introduction to Indian cooking through a description of the basic spices needed and Anupy Singla's own personal background. We will look at a masala dabba, the way Indians store and disperse spices; the spice blends that are used most frequently; and why learning which spices go with which flavoring is key to getting Indian food right. We will showcase how to make Eggplant and Potatoes, Raita Yogurt, and a Kachumber Salad. Pantry Basics: Organizing and storing your spices.

Watch this episode for an introduction to Indian cooking through a description of the basic spices needed and Anupy Singla's own personal background. We will look at a masala dabba, the way Indians store and disperse spices; the spice blends that are used most frequently; and why learning which spices go with which flavoring is key to getting Indian food right. We will showcase how to make Eggplant and Potatoes, Raita Yogurt, and a Kachumber Salad. Pantry Basics: Organizing and storing your spices.

If Indian Food 101 includes a primer on whole spices, Indian Food 201 includes spice blends and Anupy Singla will walk you through it. Almost always roasted first and then ground, these blends all differ slightly and are passed down through the generations. We will look at one the most common and ubiquitous North Indian blends - garam masala and show you how to make your own. Once we make it, we'll pair it with another blend, chana masala, to make the iconic dish chana masala, fried bread or puri, and fresh mint chutney. Pantry basics: How to shop for spices at your local market.

If Indian Food 101 includes a primer on whole spices, Indian Food 201 includes spice blends and Anupy Singla will walk you through it. Almost always roasted first and then ground, these blends all differ slightly and are passed down through the generations. We will look at one the most common and ubiquitous North Indian blends - garam masala and show you how to make your own. Once we make it, we'll pair it with another blend, chana masala, to make the iconic dish chana masala, fried bread or puri, and fresh mint chutney. Pantry basics: How to shop for spices at your local market.

Basmati in Sanskrit means fragrant and a true basmati rice is at once fragrant and long-grained. Anupy Singla will talk about what makes basmati rice so special. She will showcase how to pick the best variety of rice for your meal, how to make the best saffron basmati rice, and how to take it to another level entirely by making a biryani. We will pair our biryani with a pomegranate salad and Indian omelet. Pantry Basics: Saffron spice.

Basmati in Sanskrit means fragrant and a true basmati rice is at once fragrant and long-grained. Anupy Singla will talk about what makes basmati rice so special. She will showcase how to pick the best variety of rice for your meal, how to make the best saffron basmati rice, and how to take it to another level entirely by making a biryani. We will pair our biryani with a pomegranate salad and Indian omelet. Pantry Basics: Saffron spice.

Anupy Singla shows you how to make and eat Indian street food. From corn cobs roasting on open fires to fried savory puffs stuffed with black chickpeas and dipped in spicy mint-cilantro water, Indian street food is known the world over. We will visit a local restaurant to see how these delicious treats are served there, then go back to Anupy's home to showcase the tricks, tips, and spices you need to get that same authentic flavor profile in your kitchen. On the menu? Roasted and spiced corn, chickpea-potato chaat, and spinach chickpea flour fritters.

Anupy Singla shows you how to make and eat Indian street food. From corn cobs roasting on open fires to fried savory puffs stuffed with black chickpeas and dipped in spicy mint-cilantro water, Indian street food is known the world over. We will visit a local restaurant to see how these delicious treats are served there, then go back to Anupy's home to showcase the tricks, tips, and spices you need to get that same authentic flavor profile in your kitchen. On the menu? Roasted and spiced corn, chickpea-potato chaat, and spinach chickpea flour fritters.

See how Indian breads are cooked to perfection in a tandoori oven with Anupy Singla. While naan is celebrated in the West, it's actually not the most commonly consumed bread in Indian households. Roti, a whole wheat flatbread, is the bread of choice and the workhorse of Indian bread. Watch how to prepare a roti to turn it into its delicious stuffed cousin, paratha. We will also showcase naan in an indoor tandoori oven in an Indian restaurant in Chicago.

See how Indian breads are cooked to perfection in a tandoori oven with Anupy Singla. While naan is celebrated in the West, it's actually not the most commonly consumed bread in Indian households. Roti, a whole wheat flatbread, is the bread of choice and the workhorse of Indian bread. Watch how to prepare a roti to turn it into its delicious stuffed cousin, paratha. We will also showcase naan in an indoor tandoori oven in an Indian restaurant in Chicago.