Lately I’ve been making some recipes that require many different steps or “recipes” within the recipe. To make it easier on me (and probably for you, too!), I’ve decided to split these recipes up into a few different posts.
Because I want to share this stellar Lemon Cheesecake with Blackberry and Ginger Spiced Topping (jam) with you guys:
I’ve got to first tell you how I made the topping.
CLICK HERE TO GET THE CHEESECAKE RECIPE
Because the jam can take quite a while to thicken (around 45 minutes from start to finish), I use this time to make the cheesecake crust and filling (recipe coming soon!). If you choose not to make the cheesecake and just want the jam…that’s awesome, too! Just know that it takes a little time to make.
But trust me, this jam is so fabulous, it’s definitely worth the time spent on it. You will not be disappointed! Continue reading
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
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
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. 😀
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
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
Rose and Pistachio Cookie Bars
I’ve had the idea for these cookie bars for quite awhile. In fact, it’s a recipe that’s been sitting in the recesses of my mind, begging to be created.
The idea came to me one night while I was reading. For some reason all my best recipe ideas have popped up when I’m relaxing and enjoying someone else’s writing. I’m not quite sure what triggered the thought, but at that moment I decided I needed to combine the flavors of rose and pistachio in a cookie.
It had to be done. Continue reading
Coconut and Cardamom Chicken Curry
Last week Piyush and I celebrated our fourth wedding anniversary. He had to work for the day so I decided to make him a delicious meal before picking him up from the office and whisking him away to watch The Great Gatsby.
Before I get into all the details of the curry, I’ve got to tell you, this recipe was a hit! It was exotic and incredibly tasty. In fact, it was so delicious, Piyush has been asking me to make it every single day since he finished it. That’s definitely not like him…so I know I must have done something right! Continue reading