THE HUGGINS FAMILY

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Category: Indian

Mango Lassi
Bright, creamy, and refreshing, this mango lassi captures the flavor of café-style versions found across India. Using rich yogurt, fragrant Alphonso mango pulp, and a touch of cardamom, it’s a perfectly balanced blend of sweet, tangy, and tropical—wonderful on its own or as a cooling companion to spicy dishes.

Ingredients
- 2 cups Alphonso or Kesar mango pulp (fresh or canned)
- 2 cups mango chunks (fresh or thawed frozen)
- 2½ cups full-fat plain yogurt
- 1 to 1½ cups whole milk (adjust for consistency)
- 3 to 4 tbsp sugar, honey, or mango syrup (to taste)
- 2½ tsp fresh lime or lemon juice
- ¼ tsp freshly ground green cardamom
- ⅛ tsp salt
- 1–2 tbsp sweetened condensed milk (optional, for creamier texture)
- ⅛ tsp saffron threads, soaked in 1 tbsp warm milk (optional)
- Crushed pistachios
- Mint chiffonade
Directions

Blend the Lassi

In a blender, combine mango pulp, mango chunks, yogurt, 1 cup milk, 3 tbsp sugar or honey, lime or lemon juice, cardamom, salt, and any optional saffron or condensed milk.

Blend until silky smooth and creamy.

Adjust Consistency and Flavor

Taste and adjust as desired: add more milk or cold water for a thinner consistency, or more yogurt or pulp for richness. Sweeten further to taste, and add a bit more lime juice if a brighter flavor is preferred.

Chill and Serve

Refrigerate for at least 30 minutes before serving, or blend with ice for a smoothie-like texture. Pour into glasses and garnish with crushed pistachios and mint.

Notes

Preparation
- For the most fragrant flavor, use Alphonso or Kesar mango pulp (fresh or canned from an Indian grocery).
- If using frozen mango, thaw partially or soak briefly in milk before blending for a smoother texture.
- Sweetened condensed milk enhances creaminess and blends beautifully with the yogurt base.
- A few saffron threads soaked in warm milk add delicate aroma and golden color.
Serving Suggestions
- Serve well chilled alongside spicy curries, tandoori dishes, or biryani.
- Top with a dusting of ground cardamom or drizzle of mango syrup for extra indulgence.
- For a vegan version, substitute coconut yogurt and coconut milk for a tropical variation.
Variations
- Blend in ½ banana for extra body and mild sweetness.
- Add 2–3 tbsp shredded coconut for texture and flavor depth.
- Stir in a spoonful of rosewater for a floral twist reminiscent of Indian dessert shops.
November 17, 2025
Naan
Soft, fluffy, and beautifully blistered, this homemade naan rivals restaurant versions—without the need for a tandoor. Enriched with yogurt for tenderness and cooked quickly on a hot skillet or pizza steel, it’s perfect for scooping up curries, daal, or creamy saag paneer.

Ingredients
- ¾ cup warm water (about 110°F / 43°C)
- 2¼ tsp (1 packet) active dry yeast
- 1 tsp sugar
- ⅓ cup whole milk plain yogurt
- 2 tbsp neutral oil (avocado, canola, sunflower, or vegetable)
- 1 tbsp milk or melted butter (optional)
- ⅛ tsp baking powder (optional)
- 1 tsp salt
- 2–2½ cups all-purpose flour, plus more for dusting
- Melted ghee or butter, for brushing
- Chopped cilantro, garlic, or nigella seeds
Directions

Prepare the Dough

In a large bowl, combine warm water, yeast, and sugar; stir and let sit 5–10 minutes, until foamy.

Add yogurt, oil, milk or melted butter (if using), baking powder (if using), and salt. Mix in about 2 cups flour (starting with 1¾ cups and adding more as needed) until a soft, slightly sticky dough forms. Knead 6–8 minutes by hand or 5 minutes in a stand mixer, until smooth and elastic.

Place dough in a lightly oiled bowl, cover, and let rise in a warm spot 1–2 hours, or until doubled in size.

Shape the Naan

Punch down dough. Divide into 8 equal pieces and shape into balls. Cover and rest 10 minutes.

Roll each ball into a teardrop or oval about ¼-inch thick, dusting with flour as needed to prevent sticking.

Cook the Naan

Heat a cast-iron skillet or heavy nonstick pan over medium-high heat until very hot. Place one rolled naan in the dry skillet.

Cook for 45–60 seconds, until bubbles form and golden brown spots appear. Flip and cook the other side 30–45 seconds. Optional: Flip once more and press gently with a spatula to encourage blistering.

Repeat with remaining dough, adjusting heat as needed. Brush hot naan with melted butter or ghee and sprinkle with toppings if desired.

Oven or Pizza Steel Option

For a tandoor-style finish, place rolled dough on a preheated pizza steel in a 500°F (260°C) oven and bake 2–3 minutes until puffed and blistered. Brush immediately with ghee or butter after removing from the oven.

Notes

Preparation
- Adding 1 tbsp milk or melted butter to the dough enhances softness and browning.
- A pinch (⅛–¼ tsp) of baking powder can help naan puff more evenly on the stovetop.
- Lightly misting the skillet or dough with water before cooking adds steam for tenderness.
- Keep cooked naan warm in a towel-lined bowl or low oven (175°F) until serving.
Serving Suggestions
- Serve warm with curries, daal, Saag Paneer, or kebabs.
- Brush with garlic butter and cilantro for restaurant-style garlic naan.
- Use as a wrap for butter chicken or other saucy entrées.
Variations
- Garlic–Cilantro Naan: Brush rolled dough with garlic butter, sprinkle with chopped cilantro, then cook as usual.
- Cheese-Stuffed Naan: Seal 2–3 tbsp grated cheese (paneer, mozzarella, or cheddar mix) inside each ball before rolling out.
- Whole Wheat Naan: Substitute up to 50% white whole wheat flour and add 1–2 tsp extra water as needed.
- Chilli–Herb Naan: Add ½ tsp crushed red pepper and 1 tbsp chopped herbs (cilantro, mint, or parsley) to dough.
- Sweet Coconut Naan: Add 1 tbsp sugar to dough and fill with coconut, nuts, and a touch of cardamom.
- Sesame or Nigella Seed Naan: Brush surface lightly with water, sprinkle seeds, and press gently before cooking.
Make-Ahead & Storage
- Refrigerate dough up to 24 hours; bring to room temperature before rolling.
- Cooked naan can be frozen up to 1 month. Reheat in a 350°F oven for 5–7 minutes or on a hot skillet until warm and soft.
- Brush with fresh ghee or butter just before serving for best flavor.
November 16, 2025
Saag Paneer
This Saag Paneer brings together tender spinach, fragrant spices, and creamy homemade paneer for a comforting and authentic Indian dish. The rich, spiced sauce is balanced by yogurt, cream, and cashews, creating a luxurious texture and deep flavor. It’s perfect with warm basmati rice or naan, and can also be made with chicken, lamb, or beef for a hearty variation.

Ingredients
- 1 recipe homemade paneer (or 1 pkg 10–16 oz pre-made paneer)
- 1 pkg (10 oz) fresh baby spinach, rinsed
- 1 lb frozen spinach, thawed and squeezed dry
- 3 tbsp butter
- 1 tsp cumin seeds
- 1 medium onion, finely chopped
- 3–4 garlic cloves, minced
- 1½ tsp grated fresh ginger
- 1 serrano chile, stemmed, seeded, and minced
- 1 tsp ground coriander
- 1 tsp paprika
- ½ tsp turmeric
- ½ tsp ground cardamom
- ¼ tsp ground cinnamon
- 1 can (14.5 oz) diced tomatoes, drained
- ½ cup roasted cashews, divided (blend half for creaminess, keep half chopped for texture)
- ½ cup water
- ½ cup plain whole-milk yogurt
- ½ cup whole milk
- ½ tsp garam masala (added at the end)
- 1–2 tsp dried fenugreek leaves (kasoori methi), crumbled
- 2 tbsp heavy cream (to finish)
- 3 tbsp chopped fresh cilantro
- 2 tsp salt (to taste)
- ½ tsp pepper (to taste)
- 1 lb boneless, skinless chicken thighs or breasts; lamb shoulder or leg; or beef chuck (can replace or complement paneer)
Directions

Prepare the Spinach

Bring a large pot of salted water to a boil. Add fresh spinach and cook until just wilted, about 30 seconds. Drain, rinse with cold water, and squeeze out excess moisture. Roughly chop and set aside. Squeeze thawed frozen spinach to remove excess water and combine with the fresh spinach.

Build the Base

In a large skillet or saucepan, melt butter over medium heat. Add cumin seeds and toast for about 30 seconds until fragrant. Add onion and cook until softened and golden, 6–8 minutes. Stir in garlic, ginger, chile, coriander, paprika, turmeric, cardamom, and cinnamon; cook 30–60 seconds until aromatic.

Add tomatoes and cook, stirring occasionally, until most of the moisture evaporates and the mixture thickens slightly, about 5–7 minutes. Stir in spinach, half of the blended cashews, and ½ cup water. Simmer uncovered 5–10 minutes, until spinach is tender and cohesive. Remove from heat.

Blend and Enrich

Using an immersion blender, purée the mixture directly in the pan until mostly smooth, leaving some texture. Stir in yogurt and milk. Return to low heat and simmer gently 5–10 minutes until thickened and creamy, without boiling. Adjust consistency with a splash of milk or water if needed.

Stir in remaining chopped cashews, garam masala, fenugreek leaves, cilantro, and heavy cream. Season to taste with salt and pepper.

Prepare the Paneer

Cut chilled paneer into bite-sized cubes. Pan-fry in a little butter or oil until golden, if desired. Reserve a few pieces for garnish. Gently fold remaining paneer into the sauce and warm through, about 2–3 minutes.

Optional Additional Protein

For added variety, substitute or combine paneer with cooked chicken, lamb, or beef. Follow these guidelines:
- Chicken: Sear 1 lb boneless thighs or breasts in oil until golden and cooked through (165°F). Optionally marinate in yogurt, lemon juice, garlic, ginger, and garam masala for 30+ minutes beforehand.
- Beef: Brown 1 lb stewing beef (chuck) in oil, then simmer in water or broth until tender, 1–1½ hours.
- Lamb: Sear 1 lb shoulder or leg cubes in oil, then braise 1½–2 hours in broth with garlic and ginger until fork-tender. Stir a little braising liquid into the sauce for extra flavor.
Serve

Serve hot with basmati rice or naan. Garnish with reserved paneer, cashews, cilantro, and a drizzle of cream, if desired.

Notes

Preparation
- Use all fresh or all frozen spinach if preferred; total weight should be 1½–2 lbs.
- Do not boil after adding yogurt or milk to prevent curdling.
- Paneer can be pan-fried or used directly; frying adds a richer texture and flavor.
Serving Suggestions
- Serve with basmati rice, naan, or chapati for a complete meal.
- Pair with homemade paneer for the freshest flavor and best texture.
- For a full Indian dinner, accompany with cucumber raita or mango chutney.
Variations
- Add ¼ cup heavy cream or coconut cream for a richer sauce.
- For a vegan version, replace paneer with firm tofu and substitute coconut milk for dairy.
Make-Ahead & Storage
- Refrigerate leftovers up to 4 days in an airtight container.
- Freeze up to 2 months; thaw overnight in the refrigerator before reheating.
- Reheat gently over low heat, adding a splash of milk or water to restore consistency.
November 15, 2025
Paneer
This traditional homemade paneer is soft, creamy, and fresh with a delicate balance of sweetness and acidity. Made simply from milk, lemon juice, and salt, it forms the foundation of countless Indian dishes—from rich curries like saag paneer to grilled kebabs or golden pan-fried cubes. The process is simple, yielding pure, fresh cheese with a texture you can’t find in store-bought versions.

Ingredients
- 1 gallon whole milk (not ultra-pasteurized)
- ¼ cup lemon juice (plus 1–2 tbsp extra, if needed)
- 1 tbsp salt
Directions

Prepare the Strainer

Line a fine-mesh strainer or colander with four layers of cheesecloth or a clean cotton kitchen towel. Set the strainer over a large bowl or in the sink to catch the whey.

Heat and Curdle the Milk

Pour milk into a large, heavy-bottomed pot over medium-high heat, stirring occasionally to prevent scorching. When warm, add salt and continue heating until the milk comes to a gentle boil. Reduce heat to low.

Slowly drizzle in lemon juice, 1 tbsp at a time, while gently stirring in a slow figure-eight motion. Within 10–30 seconds, curds should begin separating from the whey. If separation doesn’t occur after 2–3 tbsp, add 1–2 tbsp more until the whey runs mostly clear.

Drain and Rinse the Curds

Once curdled, carefully pour the mixture into the prepared strainer. Let drain 5–10 minutes to remove excess whey. Rinse the curds gently under cool running water for a few seconds to remove residual lemon flavor and acidity, taking care not to break up the curds.

Shape and Press

Gather the corners of the cheesecloth into a bundle and twist to squeeze out additional liquid. Flatten the cloth-wrapped bundle into a disc about 1 inch thick and place it on a plate or cutting board. Set a heavy weight—such as a pot filled with water or canned goods—on top and press for 30–45 minutes, or until firm and sliceable.

Chill and Store

Unwrap the paneer and refrigerate for at least 1 hour before cutting. Store in an airtight container for 3–4 days.

Notes

Preparation
- Paneer can also be formed using a paneer or tofu press; compress 30–45 minutes, or until firm and sliceable.
- Rinsing the curds lightly improves flavor and keeps the texture tender.
- Whole milk is essential for rich, creamy paneer; low-fat milk yields drier results.
Serving Suggestions
- Cube and fry until golden for dishes like saag paneer or matar paneer.
- Grill or skewer with vegetables for paneer tikka.
- Crumble into curries or use as a filling for samosas or wraps.
Make-Ahead & Storage
- Refrigerate up to 4 days in an airtight container.
- Freeze up to 2 months; thaw overnight in the refrigerator before using.
- Once thawed, pat dry before pan-frying or grilling.
November 14, 2025