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
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
Tamatar Shorba with Spiced Grilled Cheese Sliders
Last year at this time tomato soup would have been the last thing on my mind! Instead, I was preoccupied with my “baby” plants, berry picking and killing those stubborn Canadian Thistles…Seriously, how do you get rid of those things?!
Unfortunately, this year has been the complete opposite of the last. Winter is holding on tight, refusing to budge. Looking out the window, one would think it was December, not May! It’s been a long winter and I’m beginning to feel a little confused (and a whole lot irritated!)–unsure if I should be planning my gardens or digging out the Christmas decorations.
As you can probably imagine, I’ve been daydreaming a lot about the warmth of India. I’ve even gone so far as to tell Piyush I think we should move there. Sell the house, ship our stuff overseas and live happily in the tropics–with an air conditioner to keep us cool, of course. I’d grow my own black pepper plants, drink liters of chai every single day and we’d have our very own mango tree in the back garden. Continue reading
Dry Potato “Curry”: Aloo Sabzi
Sometimes the most ordinary of foods can be made extraordinary simply by pairing them with the right ingredients. For this delicious potato dish, I took a lot of inspiration from my mother-in-law’s cooking and the tasty foods I ate while in West Bengal. Continue reading
Ground Lamb and Peas Curry
Keema Matar (ground meat and peas curry) is one of my favorite Indian dishes. Not only is it incredibly comforting but it’s also really quick and inexpensive to prepare. When I think I have nothing in the house to make for dinner, I almost always end up making Keema Masala. I mean, who doesn’t have a pound or two of ground meat stuffed some place in their freezer?
I used lamb. Traditionally, I believe, ground mutton or lamb is used; but you could also use ground beef, turkey, chicken or even venison to make this curry. This is really a versatile recipe, as most Indian recipes are, and the leftovers can be transformed into many different dishes. Continue reading