Here’s a clue:
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!
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
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
One word just wasn’t enough…
When I’m feeling tired and lazy, Piyush gets a simple Egg Curry for dinner.
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