Simple Indian Meals

About Anushree Shetty

A picture of an Indian woman food blogger - Anushree Shetty

hey there!

Welcome to Simple Indian Meals!

Welcome to my little corner of the internet, where I share all my favorite Indian recipes and cooking hacks!

I'm Anushree Shetty, the brains behind Simple Indian Meals. With over 20 years of experience, I've mastered the art of simplifying Indian cooking, making it quick, fuss-free, and incredibly delicious without using highly processed ingredients. Join me as we celebrate the rich flavors of India, making them approachable and enjoyable for all.

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Here are some of the many media outlets that have featured my recipes:

  • Featured on Condé Nast Traveller for quick and easy Indian recipes ideal for work-from-home meals.
  • Showcased on Idaho Potato for innovative uses of potatoes in Indian recipes, demonstrating the global versatility of simple ingredients.
  • Included in Brit + Co's exploration of international bread, bringing the unique flavors of Indian bread to a global audience.
  • Recognized by Delish for expertise in adapting traditional Indian dishes for the Instant Pot, making them more accessible to busy home cooks.
  • Contributions acknowledged in the Wikipedia entry on Congee highlight the influence and versatility of Indian cuisine in global culinary traditions.

About Simple Indian Meals

My journey with Simple Indian Meals (previously Simmer to Slimmer) started with one simple goal: to help busy families rediscover the joy of cooking fresh, homemade meals right in the comfort of their own kitchens.

As a full-time working mom, I've been through the daily struggle of putting dinner on the table. I get it-demanding jobs, kids' activities, and endless to-do lists can leave us with little energy or time to cook in the evening. It's easy to opt for takeout or frozen meals instead of enjoying a home-cooked dinner.

I've walked that path, too.

That's why I turned to meal planning. With a bit of clever planning and some weekend prep sessions, I realized that making fresh, homemade dinners could be manageable, cost-effective, and nutritious.

It was a game-changer for my family, and I want you to experience the same success in your kitchen.

So, I'm here to offer you mouthwatering, easy-to-make Indian recipes along with meal prep tips. It's all about bringing the joy of homemade Indian cuisine to your table without the fuss.

Restaurant-style Dal Makhani served with rice and garlic naan

About My Recipes

If you love homemade food but don't have the time to spend hours in the kitchen, you've come to the right place! Simple Indian Meals is the perfect resource for busy families who want to cook nutritious and delicious meals.

Here, you'll find a diverse collection of over 400 recipes, carefully curated to cater to the demands of everyday life while also reserving a special place for those moments when you want to create something extraordinary.

But that's not all! I also provide practical tips on meal planning and packing lunchboxes so that you can make delicious meals without waking up at the crack of dawn.

I believe that Indian cooking doesn't have to be complicated, and I'm here to show you how. That's why I'm all about:

  • Creating quick, easy, and failproof recipes that you can recreate effortlessly in your kitchen.
  • Accompanying each recipe with step-by-step photos and valuable tips for achieving results just like mine.
  • Emphasizing the use of everyday staples avoiding unnecessary pantry clutter.
  • Believing that when it comes to spices, less is often more.

My ultimate goal? To inspire you to cook more at home. I want you to experience the joy of preparing real, nourishing food for your loved ones. There's something incredibly special about gathering around the table, sharing a meal, and feeling that sense of togetherness.

Whether you're an experienced home chef or new to Indian cuisine, I'm excited to be your culinary companion. So, let's get started on this flavorful journey together, one scrumptious recipe at a time!

Top 10 Recipes

A bit more about me

My culinary journey is rooted in my upbringing. Born in Mangalore and raised in Bombay (now Mumbai), I grew up savoring the flavors of South Indian, Gujarati, and Punjabi cuisines. These early culinary experiences have profoundly shaped my cooking style and what graces our family table today.

But here's where my story takes an exciting twist. I set off to the United States to study computer engineering, an adventure that not only broadened my horizons but deepened my connection with food. During those years, I learned to cook thanks to long-distance calls with my mother, the culinary talents of my roommates, and the vast expanse of knowledge available on the internet. That's when my love affair with cooking truly ignited.

Fast forward to 2008: I moved to the vibrant city of Chicago, where I continue to live with my loving husband and two precious daughters. For over a decade, I wore the hat of a Project Manager, juggling deadlines and meetings, but life had other plans for me.

My younger daughter needed a bit more of my attention, so I decided to step back from my corporate career and focus on her. She cherished our time together, preferring that I spend hours playing with her rather than being confined to the kitchen.

That's when I started on a mission to make classic Indian recipes quicker and simpler. I also learned the invaluable skill of weekend meal planning and prep, allowing me to strike a balance between family time and my culinary passion.

This blog began as a personal online diary, a place to capture these quick and convenient recipes before I forgot how I made them. What started as a passion project, a means to preserve cherished recipes, soon blossomed into my full-time calling.

That seemingly short break from my corporate career became permanent as I followed my heart into the kitchen.

This blog is my way of sharing what I've learned over the past two decades - tried-and-tested recipes, handy kitchen tips, and, most importantly, the joy of cooking at home. I can't wait to share it all with you!

I would love to hear from you

Have you tried a recipe? Added your own creative twist to it? I want to know all about it! Here's how you can get in touch with me:

I value every message and comment, so please don't hesitate to reach out. And if you'd like free recipes delivered straight to your inbox, just sign up here.

Comments

    Liked the recipe? Leave a comment and let me know.

  1. Wolfgang says

    Hi Anushree,

    thanks for publishing your Chaat Masala recipe. Few weeks ago I found a recipe for an oriental potato salad with chick peas and pomegranate that requires Chaat Masala. I didn't have it at home, but I do have many single spices. So I looked for Chaat Masala's ingredients in the hope I would have them all. This is how I came across your site. I did not have all the ingredients at home so I made the salad using most of Chaat Masala's ingredients, but not all. The result was very good.

    The week after I accidentally passed by an Indian supermarket so I looked for, and found a ready made Chaat Masala mixture (from National). I made the salad again, this time with this "industrial" Chaat Masala. It was also good, although rather spicy / hot. I don't mind the spicyness, but overall it was not quite as good as the first try. Maybe this is because judging from the list of ingredients, National's Chaat Masala seems a little different from yours.

    The salad recipe includes also fresh mint leaves. This made me think if it wouldn't be better to use fresh components for the Chaat Masala wherever possible, i.e. fresh red chili, fresh ginger, fresh green mango.

    What do you think about this?

    Reply

    • Anushree Shetty says

      Hi! Thanks so much for stopping by and sharing your experience. Chaat Masala has that unique tangy, spicy, and savory flavor, which really comes from dried ingredients like amchur (dry mango powder) and black salt. These dried spices add depth and complexity that’s hard to replicate with fresh ingredients. While fresh ginger, chili, or green mango can definitely bring a burst of flavor, they won’t quite have the same concentrated intensity that chaat masala offers. So, while you can totally use fresh ingredients, just keep in mind that the flavor profile will be a bit different. Let me know if you give it a try!

      Reply

      • Wolfgang says

        Hi Anushree,

        I did give it a try now, and it was very good! I bought some black salt and carom seeds, but used fresh unripe mango and ginger. I already had the other chaat masala ingredients from your recipe.

        Of course I understand that it might still be different from what it would using your chaat masala. But I think to find out one needs to try the one and the other version of the salad side by side. And when I went shopping I also asked for dried mango powder but couldn't get any here in Munich.

  2. Manisha Shetty says

    Amazing post about meal prepping of Indian food, Anu.
    I will surely explore all the other valuable links you have posted. You definitely have made life easier for a lot of us.
    Keep up the good work, Anu!!
    Looking forward to more from you!!

    Reply

    • Anushree Shetty says

      Thanks, Manisha. Glad you found it helpful!

      Reply

  3. Tara says

    Well, I’m glad I found your website this morning. I think I might find the help. I have been looking for here I love southern Indian food. I have been on a strict diet diet due to health now I need to improve my diet and add more things but I need guidance. I like the fact that you say that your food is not heavily spiced I look forward to reading more of your blogs, and trying your recipes.

    Reply

    • Anushree Shetty says

      Happy to help, Tara! Let me know if you have any questions!

      Reply

  4. Leticia says

    Hi Anu,

    Would you be willing to please share a recipe for Fish Korma? I can get this dish at a local restaurant...but I would much rather be able to cook it myself. Thanks in advance!!

    Leticia

    Reply

    • Anushree Shetty says

      Will do, Leticia!

      Reply

  5. Marsha says

    Hi,
    I saw your recipe for Rustic Olive Bread Rolls on Vitacost's website. Could I use gluten free flour in this recipe? I'm not too versed in GF yet so not sure if all conversions work. If it can be substituted, which GF flour would you recommend - almond, coconut....... (one of the many options) :). Thanks so much for your input. Have a very Merry Holiday Season!

    Reply

    • Anushree Shetty says

      Hi Marsha, I haven't baked with gluten-free flour so can't help here. Sorry!

      Reply

  6. Dr Harini Chouta says

    Anushree I just read about you....if you want then I can tell you what I do while making chicken sukka...rest all I follow the same except that I grind a spoon of jeera along with 8 to 10 cloves of garlic slightly coarse and then put the grated coconut in the mixie and give it spin ,and then add to the boiled chicken ,continue to heat for sometime so that everything blends...

    Reply

    • Anushree Shetty says

      I always try to vary a few things when I make food to keep it interesting. I'll surely try the variation you shared.

      Reply

  7. Vivian says

    Hi, Anu! Would you mind adding a mango popsicle recipe on your website? Thank you if you would!

    Reply

    • Anushree Shetty says

      Will do, Vivian. I love mangoes - can't wait to make this recipe.

      Reply

  8. Annabelle says

    Hi Anushree,

    I love your recipes ... would you kindly put me on your mailing list for all Indian recipes, please. I love Indian food.

    Thank you so much
    Regards
    Annabelle

    Reply