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Articles by Arvinda Chauhan
Maple-Glazed Tandoori Salmon
Maple Glazed Tandoori Salmon This easy maple-glazed salmon recipe uses tandoori spice to add the warm, aromatic flavours of cumin, coriander, garam masala and turmeric, the perfect complement to maple syrup.
Easy Aloo Methi Recipe
My mother’s go-to road-trip food is this savoury potato recipe served with chapatis, homemade yogurt and pickles. I remember stopping off, during road trips, in parks for lunch and having aloo methi alongside homemade sandwiches instead of rest-stop takeout. What makes aloo methi such a good road-trip food is that it packs well, does not require heating to taste great, and is absolutely delicious thanks to the bold fenugreek leaves.
Panch Phoran Spice Blend
Panch Phoran A five-spice mix from the West Bengal region of India. Course seasoning Cuisine Indian 1 tbsp brown mustard seeds 1 tbsp cumin seeds 1 tbsp fennel seeds 1 tbsp nigella seeds 1½ tbsp fenugreek seeds In a small bowl, add the spices and mix until uniform. Store the Panch Phoran in a stainless-steel container or an airtight jar for up to 12 months, keeping it in a cool, dark place.
Instant Pot Channa Dal with Pumpkin
New Indian Basics: 100 Traditional and Modern Recipes from Arvinda’s Family Kitchen is a collection of Indian dishes both classic and modern, as perfected by the mother-daughter duo behind Arvinda’s spice blends. As a recipe for Instant Pots, this one definitely falls on the ‘modern’ side in terms of preparation, but the classic flavours of channa dal (split Indian chickpeas) and a warming garam masala define the end result.
Decadent Shrikhand: A dessert of sweetened, spiced yogurt and pistachios that would be a stunner at any party
“Shrikhand is decadent and creamy,” Preena Chauhan told us. “Even one or two spoonfuls feels like a heavenly indulgence.” Seems perfect for dinner parties! Though the recipe below, from Preena Chauhan and Arvinda Chauhan’s New Indian Basics, serves four to six, it’s ideal for a big celebration too. “I like this recipe because it can be made in advance, and the recipe can easily batch up to serve a crowd,” Preena said.
Instant Pot Panch Phoran Channa Dal with Pumpkin
Home Food & Nutrition Instant Pot Panch Phoran Channa Dal with Pumpkin Panch phoran consists of five different spices that deliver a distinctive punch of flavour—brown mustard seeds add a mild pungency; nigella seeds lend a delicious oniony flavour; fenugreek seeds give a touch of bitterness; cumin brings in warmth and earthiness; fennel imparts a licorice-like sweetness. This Bengali five-spice never fails to add excitement to a dish, and this channa dal preparation with pumpkin is no exception.
Ginger-Spiced Masala Chai
By Preena and Arvinda Chauhan In India, masala chai is a fragrant spiced tea that’s enjoyed throughout the day—morning, noon, or night! The very act of drinking a cup of masala chai is part of the social fabric of society, and people take time out of the day for a steaming cup paired with a savory snack or biscuit. The tradition of making and drinking a cup of masala chai is a ritualistic one.
Instant Pot Panch Phoran Channa Dal with Pumpkin
By Preena and Arvinda Chauhan Panch phoran consists of five different spices that deliver a distinctive punch of flavor—brown mustard seeds add a mild pungency; nigella seeds lend a delicious oniony flavor; fenugreek seeds give a touch of bitterness; cumin brings in warmth and earthiness; and fennel imparts a licorice-like sweetness. This Bengali Five Spice never fails to add excitement to a dish, and this channa dal preparation with pumpkin is no exception.
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