Indian-ish: Recipes and Antics from a Modern American Family
By Priya Krishna and Ritu Krishna
Photography: Mackenzie Kelley
Houghton Mifflin Harcourt, 2019
Publisher Description
A witty and irresistible celebration of one very cool and boundary-breaking mom’s “Indian-ish” cooking—with accessible and innovative Indian-American recipes
Indian food is everyday food! This colorful, lively book is food writer Priya Krishna’s loving tribute to her mom’s “Indian-ish” cooking—a trove of one-of-a-kind Indian-American hybrids that are easy to make, clever, practical, and packed with flavor. Think Roti Pizza, Tomato Rice with Crispy Cheddar, Whole Roasted Cauliflower with Green Pea Chutney, and Malaysian Ramen. Priya’s mom, Ritu, taught herself to cook after moving to the U.S. while also working as a software programmer—her unique creations merging the Indian flavors of her childhood with her global travels and inspiration from cooking shows as well as her kids’ requests for American favorites like spaghetti and PB&Js. The results are approachable and unfailingly delightful, like spiced, yogurt-filled sandwiches crusted with curry leaves, or “Indian Gatorade” (a thirst-quenching salty-sweet limeade)—including plenty of simple dinners you can whip up in minutes at the end of a long work day. Throughout, Priya’s funny and relatable stories—punctuated with candid portraits and original illustrations by acclaimed Desi pop artist Maria Qamar (also known as Hatecopy)—will bring you up close and personal with the Krishna family and its many quirks.
Find The Book
Recipes
Mother Sauces
- Ginger-Lime Strips
- Dad’s Yogurt
- Raita
- Spicy Olive Tapenade
- Lima Bean and Basil Dip
- Sun-Dried Tomato, Chile, and Garlic Dip
- Black Pepper and Chile Baked Goat Cheese
- Spicy Chickpea Dip
- Tamarind, Fig, and Cumin Chutney
- Peanut Chutney
- Cilantro Chutney
- Garlicky Tomatoes
- Green Chile and Cherry Tomato Pickle
- Mango Launji
- Chile, Garlic, and Bay Leaf Olives
Vegetable Mains
- Matar Paneer
- White Bean-Stuffed Poblanos
- Tofu Green Bean Breakfast Scramble
- Bhindi Charred, Spiced Okra
- Lotus Root and Jammy Tomatoes
- Spinach and Feta Cooked Like Saag Paneer
- Whole Roasted Cauliflower with Green Pea Chutney
Vegetable Sides
- Chickpea Flour Green Beans
- Red Pepper, Potato, and Peanut Sabzi
- South Indian-ish Squash
- Cheesy Chile Broccoli
- Roasted Aloo Gobhi Potatoes and Cauliflower
- Mushroom-Stuffed Mushrooms
- Tofu-Basil Endive Leaves
- Caramelized Ginger Mushrooms
- Mustard Seed and Curry Leaf Carrot Salad
- Kachumber Salads!
- Lauki Sabzi The Back-Pocket Gourd Recipe You Never Knew You Needed
- Dosa Potatoes with Lime and Ketchup
- Red Chile Potatoes
- Kaddu Sweet-and-Sour Butternut Squash
- Aloo Ka Rasa Spicy Potato-Tomato Soup
- Indian-ish Baked Potatoes
Breads
- Chaat Masala-Almond Butter Toast
- Bombay Toast
- Charred Tomatoes on Toast
- Tomato-Cheese Masala Toast
- Dahi Toast Spiced Yogurt Sandwich
- Roti Pizza
- Roti Noodle Stir-Fry
- Roti Roli Poli
- Pav Bhaji on Potato Rolls
- Eggless Pancakes
- Herby Avocado Sandwich
- Peserattu Lentil Pancakes
- Aloo (Potato) Parathas
Beans and Lentils
- The Most Basic Dal
- Priya’s Dal
- Shortcut Chole Chickpea and Tomato Stew
- Kadhi Turmeric-Yogurt Soup
- Khichdi
- Caramelized Onion Dal
- Indian Ribollita
- Indian-ish English Breakfast Baked Beans
Grains and Noodles
- Chile Peanut Rice
- Dalia Savory Bulgur Wheat Bowl
- Tomato Rice with Crispy Cheddar
- Warm Cumin, Asparagus, Tomato, and Quinoa Salad
- Quinoa Shrimp Pulao
- Malaysian Ramen
- Rice Noodle Poha
- DCC: Dahi Cheeni Chawal Sweetened Yogurt Rice
- Sabudana Peanut-Lime Tapioca
One Chicken and Three Fish Recipes
- Garlic-Ginger Chicken with Cilantro and Mint
- Kachumber Tilapia
- Achari Fish
- Orange Peel Fish
Desserts
- Shrikhand Sweet Cardamom Yogurt
- Quinoa Kheer
- Shahi Toast Cardamom Bread Pudding
- Boozy Strawberries
- Eggless Pineapple Cake
- Anvita’s Dump Cake
Drinks
- Cardamom Chai
- Ginger-Pepper Chai
- South Indian Yogurt Cooler
- Shikanji Indian Gatorade
- Sweet Lassi
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