Hello Readers! It’s been quite some time since my last post–too long, actually. Since returning from India I’ve found myself incredibly swamped. Between unpacking from our trip and entertaining for the holidays, I simply haven’t had the time to sit down and blog. I also haven’t had time to moderate comments/emails, so please bear with me. I’m getting there!
Tonight I am going to show you how to make my version of Garam Masala–arguably India’s most popular spice mix.
If you’ve never heard of garam masala before, no worries! Many people I’ve met have no idea what it is or what it’s used for. Instead, they think that all Indian curries are made with a singular, yellow spice called “Curry Powder.” Interestingly enough, this mysterious “Curry Powder” doesn’t actually exist in most Indian kitchens.
In it’s place is the extremely fragrant and warm spice mix known as garam masala.
The name garam masala literally means “hot spice mixture,” but don’t be confused. The “hot” refers to the intensity and warmth of the spices and not it’s chili content–so even those with the most sensitive of taste-buds can enjoy dishes made with this spice mixture (eh hmmm…mom!). Continue reading
Sorry for the lack of posts. Piyush and I are still enjoying our time in India and we’ll be here only 5 more days, so we’ve been ultra-busy. I’m sad that our trip is coming to an end, but I’m also excited to share some of our adventures with you all!
We’ve traveled throughout Kerala, survived (barely!) the crazy roads leading to Manali, and celebrated many festivals while we’ve been here.
Durga Puja: very important festival in West Bengal
We’ve introduced our family to both French omelettes and crepes (with nutella and bananas!)
Simple French Omelette
And we’ve enjoyed more chai than you could possibly imagine:
I’ve been lucky enough to learn many wonderful, new recipes…and I’m excited to try and recreate them here for you to try as well!
Until next time…
Anda Curry is one of Piyush’s favorite dinners. It’s inexpensive, incredibly quick to throw together and is super simple to make! In fact, it’s so easy that Piyush is usually the one who makes this dish for himself–although his recipe is completely different than mine. He likes his curries “watery” and I prefer mine thick. Tomato, Tuhmahto.
The hardest part to this curry is cooking the eggs, and even that is easy if you know a few tricks. Continue reading
Here’s a clue:
Blog Post & Recipe Coming Soon!
This post has been a long time coming. I’ve started writing it (what seems like) a million times, but no matter how hard I’ve tried to finish…it just wasn’t happening.
The phone would ring. A time sensitive email would show up in my inbox. Piyush would want the laptop to practice Chess–he’s a competitive player, don’t ‘cha know? Dinner would need to be made. Excuses, Excuses, Excuses!
Yes, that is a room full of chess players. Very serious stuff, I tell you.
I also wanted to apologize to any one and every one of my dear readers who have left me a comment or sent me an email or personal note–and I haven’t responded. I’m extremely grateful for all the kind words and comments I’ve received lately. I’m also so, so very sorry for my slow responses. We’re leaving for India soon and I’ve had so many things to tie up before we leave, I promise It’s on my agenda. :-D
Anyway, tonight (it’s around 12:30am and I recently got home from work) I’m finally going to share with you one of my favorite Indian sweets!
I first tasted this magnificent treat on a dinner-date with Piyush, and it was love at first bite. Continue reading
This is Sara. She’s beautiful, smart and funny. She also makes incredible dosas!
Piyush and I were lucky enough to meet Sara and her family at a wedding a month–or so–ago. I’m always excited to meet new friends as a couple, but I get especially excited–like really excited–when those new friends also love Indian food! And it’s extra neat when the wife is a blonde (just like me!) and the husband is from India (just like Piyush!). Continue reading
Allow me to introduce you to one of my absolute favorite Indian dishes, Pohe!
Since Pohe is traditionally made and served in the west of India–specifically around Maharashtra– it’s not something most Bengali families would grow up eating. Luckily for me (and you all!), Maa (my mother-in-law) learned to cook Pohe while Baba (father-in-law) worked in Mumbai…and boy, I’m glad she did!
This dish is often referred to as Kanda Pohe and is made from beaten rice flakes. It usually includes onions, mustard seeds and large chunks of boiled potatoes. Ground turmeric gives it the bright, yellow color. Continue reading