Chutneys are one of those incredibly useful condiments that I would urge every home cook to start making. Endlessly useful and easily made in bulk and then canned or frozen, they are simple, satisfying and delicious. They are a fantastic way to preserve your spring, summer or autumn bounty. They are delicious on almost all…
Aloo Chana Saag Chicken Curry
Indian curries are rapidly becoming my favorite go-to meal. In addition to their ease of preparation (as a one pot meal), healthiness, and general tastiness, they are also endlessly flexible and adaptable to the season. They can be lighter or heartier. They can be luscious with braised meat or vegetarian or even vegan (or anywhere…
Ohio-in-July Vegetable Soup, Indian Style
I try not to over-indulge in potatoes and sweet corn. They are both super starchy and they share a distinction–in my family at any rate–as rarely being the only starch on the plate (for example, if we have potatoes in a curry we often then want it on rice). And the sweetness of the…
Sweet and Sour Chana Saag
It always takes me a while to decompress from a vacation, and especially so from the beach. I made this dish the next day–and I loved it–but as I stare at the computer screen what I am really wishing I was doing is floating on my back in the surf, absorbing the warm sun and…
No Butter Kinda Saag Chicken
Greetings from San Francisco! My wonderful husband gave me a trip, sans children, to see my best friend from high school in Paolo Alto/San Francisco. So far I have had an amazing pandan waffle from a Vietnamese food truck (made with pandanus leaf), a stellar hamburger from Zuni Cafe, chocolate ice cream with smoked sea…
Punjabi Rajma, Adapted (Indian Kidney Bean Stew)
I wonder what Indians in India think of those of us in America, who are so attracted to their cuisine when it is cold, blustery and snowy or rainy out? It is one of those great ironies of the culinary world (what? You didn’t know the culinary world could be ironic?), that those spices which…
Kheema with Cardamom and Curry Leaves
Given that many people think of vegetarian food when they think of India, it may surprise you to hear me say that I think ground beef (or any ground meat, your choice) reaches new heights in Indian cuisine. In my own personal repertoire of ground meat dishes, only chili comes close to as many exciting…
Spice Crusted Beef Tenderloin: How to Slide a Non-Conventional Holiday Meal past Your Conventional Family
Spice Crusted Beef Tenderloin is the perfect way to jazz up a traditional holiday meal–or any formal dinner. And if you can afford beef tenderloin for an informal meal, more power to you! I updated the photos for the Spiced Crusted Beef Tenderloin in January 2017. Affiliate links have been used to link to items…
Indian Bean and Chickpea Stew with Mushrooms
This Indian Bean and Chickpea Stew with Mushrooms is a fantastic and flexible vegetarian curry that will sell anyone on Indian food–case in point my mom loved it! As you will read, the first time I made it, I did not properly record what I did. I made it again in October 2015 and updated…
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