Cooking
Doesn't that look fabulous?
My mother-in-law was out of town this week, so we had my father-in-law to dinner Wednesday.
He went home stuffed...which is what we aim for!
The photo above, gorgeous pooris.
Dal Bukhara: lots of tomato, butter, and cream. Rich, slightly spicy, almost meaty, despite being completely vegetarian.
Murgh Shahi, using a recipe from this site: Chicken in a yogurt-rich sauce thickened with ground cashews. 'Nuff said.
Vegetarian Murgh Shahi (using Veat)
Kadai Paneer, using Sailu's recipe: Onion base, lots of spices, chunks of fantastic paneer. Thick, deeply-flavored sauce, which is the sort of thing we look for.
Lots of rice with both a mint and a tamarind chutney
And for dessert? Grapefruit/Rosemary and Green Apple Sorbets. Brrr...but good.
Both are made from freshly juiced fruits, the flavors are emphatic. The grapefruit has just a hint of extra bitterness from the rosemary, and the apple? Slightest touch of carbonation left over from the sparkling cider.
Tagged with
Food and Drink, Dinner, Indian, Desserts, Blogging
- Mcspicy Paneer-ish
I read an article from NPR last week, about McDonald's plans to open stores in India near temple sites, but featuring vegetarian menus. (My feelings about that will have to wait for another time and place.) One of the dishes mentioned was the McSpicy...
- That Would Be A 'miss'
As much as I love Indian food, I don't often make it at home. It can be a lot of work...although, generally, worth every minute. Over the past couple of years, I've acquired Suvir Saran's books, Indian Home Cooking & American Masala. Many,...
- Blog Party#28: Fusion---the Round-up
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- First Crack At The Last Course
One of my Christmas gifts was a new cookbook from my BIL; The Last Course: The Desserts of Gramercy Tavern. Once I had a chance to sit and really look through it, I think I came close to actually drooling while reading. This book is amazing. I have...
- An Indian Food Primer For The Interested American
Because we make and eat a lot of Indian food, and also because we get a lot of questions about it, Matt has prepared the following: This isn't a guide to Indian food, which is as diverse as the cooking of any other area with a comparable population...
Cooking
Feeding the Hungry
Doesn't that look fabulous?
My mother-in-law was out of town this week, so we had my father-in-law to dinner Wednesday.
He went home stuffed...which is what we aim for!
The photo above, gorgeous pooris.
Dal Bukhara: lots of tomato, butter, and cream. Rich, slightly spicy, almost meaty, despite being completely vegetarian.
Murgh Shahi, using a recipe from this site: Chicken in a yogurt-rich sauce thickened with ground cashews. 'Nuff said.
Vegetarian Murgh Shahi (using Veat)
Kadai Paneer, using Sailu's recipe: Onion base, lots of spices, chunks of fantastic paneer. Thick, deeply-flavored sauce, which is the sort of thing we look for.
Lots of rice with both a mint and a tamarind chutney
And for dessert? Grapefruit/Rosemary and Green Apple Sorbets. Brrr...but good.
Both are made from freshly juiced fruits, the flavors are emphatic. The grapefruit has just a hint of extra bitterness from the rosemary, and the apple? Slightest touch of carbonation left over from the sparkling cider.
Tagged with
Food and Drink, Dinner, Indian, Desserts, Blogging
- Mcspicy Paneer-ish
I read an article from NPR last week, about McDonald's plans to open stores in India near temple sites, but featuring vegetarian menus. (My feelings about that will have to wait for another time and place.) One of the dishes mentioned was the McSpicy...
- That Would Be A 'miss'
As much as I love Indian food, I don't often make it at home. It can be a lot of work...although, generally, worth every minute. Over the past couple of years, I've acquired Suvir Saran's books, Indian Home Cooking & American Masala. Many,...
- Blog Party#28: Fusion---the Round-up
Welcome to another Blog Party! Tonight, we've misbehaved and played with our food, mixing & matching flavors, cuisines, and more. Experiments don't just happen in the lab, you know. As always, I've done my best to set the mood, and I...
- First Crack At The Last Course
One of my Christmas gifts was a new cookbook from my BIL; The Last Course: The Desserts of Gramercy Tavern. Once I had a chance to sit and really look through it, I think I came close to actually drooling while reading. This book is amazing. I have...
- An Indian Food Primer For The Interested American
Because we make and eat a lot of Indian food, and also because we get a lot of questions about it, Matt has prepared the following: This isn't a guide to Indian food, which is as diverse as the cooking of any other area with a comparable population...