Tag: Asma Khan

Asma’s garam masala is a delicious blend of traditional spices that adds an unforgettable flavor. This Indian spice mix is made with spices like Indian bay leaves, cassia bark, green cardamom pods, and clove – carefully curated to create a complex yet balanced masala.

Asma teaches how to infuse saffron, blend masalas, build flavor profiles, and she even reveals her secret tips on making the ultimate homemade garam masala.

Shakarkandi ki chaat is a total crowd pleaser. The delicious and tangy sweet potato salad is not only healthy, but it’s easy to make! This popular street food makes the perfect side dish for any meal.

This popular smoky eggplant dip is popular throughout India. While it can be cooked in the oven or on the stovetop, Asma says the best flavor comes from when it is slowly charred in hot embers.

What’s more mouthwatering than a hunk of cheese? Cheese that is marinated in a yogurt sauce, skewered, and grilled! Asma shows the wonders of paneer and how to obtain a great barbecue char, a recipe that will totally reinvent how you barbecue, and make vegetarians happy as well.

This creamy marinade with yogurt and warm spices evokes flavors of India. Perfect for a stunning late-summer feast around the grill.

The incredible marinade on this fish kebab is what makes this one of Asma’s favorite recipes. Asma teaches how to make this flavorful dish, explains what type of fish is best to use, and reveals her mother’s secret skewering, grilling tips, and butter basting tips.

Once you make this citrusy lemon marinade, you’ll want to use it for all of your dishes.

“Paratha is not just bread or something you eat, it is an emotion.” Whenever Asma thinks of home, she thinks of parathas, her favorite bread. Learn as Asma shows how to make this incredible Indian flatbread and teaches two methods of how to roll and cook it on the tawa, a flat griddle pan.

Follow Asma’s tips and your white rice will never be mushy again. This lesson covers the simplest cooking method and traditional presentation of basmati rice.

Take a ride on the Darjeeling Express with Asma as she teaches how to make Mutton Railway Curry, a local traditional recipe with deep roots in her Bengali heritage. The story of how the Railway Curry came to be is the perfect analogy for the story of Kolkata. Learn how to make the Indian version of meat-and-potatoes as Asma teaches life-changing cooking skills like how to properly blend spices, infuse oils, and layer flavors.

Make this Bengali-style boiled rice, one of the healthiest ways to eat rice. Follow Asma’s instructions and your rice will come out perfect every time.

Garlic paste a versatile prep hack that can be incorporated whenever finely minced or grated garlic is called for in a recipe. It brings tons of flavors and a smooth consistency to every dish, especially sauces, marinades, and dressings.

Make ginger into a paste and add it to all your curries, sauces, and marinades.

An essential pantry item to always have on hand when cooking Indian food.

Mustard and seafood is a classic Bengali combination. Learn how to make this regional specialty with jumbo fresh tiger prawns. Asma teaches how to make a traditional turmeric and salt marinade and Bengali-style boiled rice, a method, which according to Asma, is the healthiest way to eat rice.

Make a perfectly balanced tomato chutney that is equal parts fiery and sweet. This dipping sauce hits all the right notes, and is ideal to douse on samosas, and pretty much everything else.

Stuff this delectable Bengali-style spiced cauliflower, potato, and peanut mash inside your samosas, or prepare it as a scrumptious side dish.

Asma teaches how to make India’s favorite street food, Bengali-style samosas (known as singara), that are stuffed with an aloo gobi filling of cauliflower, potatoes, peanuts, and seasonings like ginger and turmeric. She pairs it with a fiery tomato chutney.

Cool off your palate with this refreshing cucumber salad. Pomegranates add gorgeous color and a bright pop of flavor. A great side on its own, or with the luscious chicken curry.

If you’re new to Indian flavors, this yellow chicken curry is a great place to start. It’s a recipe that has been in Asma’s family for generations, and never written down until now.

Become a cheesemaker at home and learn how to make fresh cheese with just two everyday ingredients you probably already have in your kitchen.

Sandesh is one of Bengal’s favorite desserts. There are many different types, but Asma likes to infuse it with saffron to give it a delicate floral flavor.

This Indian version of creamed spinach is the perfect vegetarian side dish. It’s packed with flavor and so easy to make. You can use spinach, or maybe experiment with kale, arugula, or Swiss chard.

“It’s rice pudding on steroids,” Asma says about ki kheer, a traditional Indian rice pudding that uses Gulab (baby basmati rice), and jaggery (palm sugar), and is known for bringing good luck and fortune. Learn how to make this delicious spin on the classic dessert, which makes Asma think back on her fondest memories and happiest moments. Every bite brings Asma joy and will make you want to celebrate, too.

Follow Asma’s tips and your white rice will never be mushy again. This lesson covers the simplest cooking method and traditional presentation of basmati rice.

Learn how to properly infuse oil with masala spices like cassia bark, cloves, cardamom pods, bay leaves. Wait for the clove to pop and you’ll know your oil is ready.

“Dal is something we eat every day, it’s unusual to not have dal on the dinner table,” Asma says about one of her favorite comfort foods.

Add some extra excitement to your plain white rice and learn how to make this simple, straightforward, and ultra flavorful side dish. ‘Matar’ is Hindi for green peas and ‘pulao’ means pilaf, and when you put those two words together, you get ‘matar pulao’ or ‘peas pulao’ the classic and insanely popular Indian rice and peas dish. If you want to learn more about masalas (spice blends), this lesson is a must watch!

Master how to make masala and learn to blend your very own spice mix at home. This will introduce warm masala flavors into every dish.

Make these flavor-packed Bengali beans, the perfect fiery side dish to the mild and floral chicken korma, or to eat any day of the week.