There are certain foods that have the fascinating ability to transport me to another place and time. Sometimes it’s the taste of a fragrant, freshly baked slice of bread. One bite and I’m nine years old, back in my grandmother’s farm kitchen giggling with my cousins. Oh how I miss my cousins…
Other times it’s one sip of a cheap keg beer at a friend’s wedding causing me to remember my college days and all the (embarrassingly fun) moments with long-lost friends whom I’ll probably never cross paths with again (even you, crazy Toby!).
And then there is is this. 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
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