Palau, pakoras and more Indian classics from Kaveli
Pakoras and tandoori chicken (photos courtesy of Kaveli)
We'd love to learn the culinary ropes at the side of an Indian matriarch.
So we turn to a close second: Elizabeth Chawla, whose Kaveli cooking mixes are born from years cooking and eating with her Indian mother-in-law.
The new mixes, which are made in Wisconsin and available online, feature starter kits for five stalwarts of the family’s repertoire, plus a classic Indian sweet and packets of masala chai.
Kali daal ($15), a slow-simmered blend of three legumes scented with garam masala, is a staple. It’s one of the easiest kits: Simply add fresh ginger, salt, water and butter to the lentils, beans and spices. Serve it over rice palau ($11), basmati rice studded with cumin, cloves and cardamom.
A dozen spices, including black cardamom, Indian bay leaves and asafetida, form the base of a tandoori chicken spice mix ($19), which is accompanied by the flour and yeast needed to make fresh naan. Add potatoes and spinach to Kaveli’s pakora mix ($13) to make the popular spiced-chickpea-flour street snack, or dip vegetables in the batter and fry tempura-style.
For dessert, try besan burfi, here called "besan almond shortbread" ($13)--a crumbly, chickpea-flour sweet cooked on the stovetop, and an excellent match for chai ($15).
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