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  • Aarti Sequeira

Aarti Sequeira

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Aarti Sequeira Recipes

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Showing 136 - 150 of 200
unknown

Tandoori Chicken

Recipe courtesy of Aarti Sequeira
54 Reviews
"My girls jump up and down when they hear I’m making chapatis for dinner. They line up next to me and help me roll the dough. It connects me with my ancestors. It’s magical,” says Aarti.

Kheema with Homemade Chapatis

Recipe courtesy of Aarti Sequeira
2 Reviews
unknown

Ketchup Chutney

Recipe courtesy of Aarti Sequeira
11 Reviews
Aarti says the name of this soup comes from a magazine cover that referred to India’s economy as a tiger and China’s as a dragon. The recipe is inspired by a sweet corn and chicken soup she ate as a kid at her favorite Chinese restaurant. “I make this soup for the girls whenever someone sniffles. It’s a blank canvas — you can add different spices,” says Aarti.

Tiger Versus Dragon Soup

Recipe courtesy of Aarti Sequeira
1 Reviews
unknown

Thai Red Curry Mac 'n' Cheese

Recipe courtesy of Aarti Sequeira
74 Reviews
No matter how hard I tried, I could never recreate the vivid, vivacious flavors of Thai curries at home. It wasn't until I was invited to a cooking class at the Thai Embassy in Los Angeles that I learned two of the secrets: "cracking" the coconut cream that accumulates at the top of the can of full-fat coconut milk (cooking out all the moisture so that the oil separates from the solids); and "blooming" the curry paste in the cracked coconut cream so that all those sleepy flavors of chiles and floral aromatics come back to life. With just these two techniques, my curries have gone from ho-hum to high-octane!

Thai Red Curry

Recipe courtesy of Aarti Sequeira
24 Reviews
unknown

Thai Agua Fresca: Coconut-Lychee-Lemongrass Cooler

Recipe courtesy of Aarti Sequeira
5 Reviews
unknown

Thai Roasted Green Fish

Recipe courtesy of Aarti Sequeira
12 Reviews
Tomato pie is a classic of the Southern kitchen compendium, so I wanted to put my own spin on it. In the summer when the North Carolina heat and humidity produce the plumpest, sweetest clusters of tomatoes, this is the dish I reach for — I love heightening their natural tartness with the sweet and sour punch of tamarind. Chaat masala is a spice blend that’s often sprinkled over snack foods in India (“chaat”) — it’s a bit of an acquired taste because it uses Indian black salt, which carries a sulfurous aroma. Use a little and then build up as you fall deeper in love with it!

Tomato Chaat Pie

Recipe courtesy of Aarti Sequeira
unknown

Tomato, Scallion, and Peanut Pulao (Pilaf)

Recipe courtesy of Aarti Sequeira
12 Reviews
unknown

Tomato-Yogurt Chicken Curry

Recipe courtesy of Aarti Sequeira
10 Reviews
unknown

Newspaper Nuts: Indian Spiced Nuts with Coconut

Recipe courtesy of Aarti Sequeira
4 Reviews
unknown

'Night 'Night Curry: Roasted Lamb Curry with Garam Masala, Caraway and Apricots

Recipe courtesy of Aarti Sequeira
3 Reviews
If there's anything that will make you fall in love with Indian food, it's naan. This flatbread from the North of India is juxtaposition at its most beautiful: pillowy and elastic, with dark charred bubbles and a crispy bottom. It's usually made in a tandoor oven, a clay oven that can reach up to 900 degrees F! That's hard to replicate at home, but this stovetop version comes pretty darned close.

Naan

Recipe courtesy of Aarti Sequeira
180 Reviews
These falafel patties are sweet, tender and light, and they crisp up beautifully. There’s something about the flavor of peas that makes me feel very optimistic about the world!

Fried Pea-Lafel Sliders

Recipe courtesy of Aarti Sequeira
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