I have been making this North Indian flavored simple egg curry for years. It's a nice variation from nut and cream based gravy and it tastes surprisingly delicious! One friend once asked what type of nut I used because of its rich korma type taste. But there is no korma ingredients in this egg curry, just everyday pantry staples, yet the finished product looks as pretty as korma because of its color and texture using simple blend of spices. So I am pretty hooked to this recipe whenever I need to whip up something korma type to serve with white rice, toasty naan or paratha.
This slowly braised spicy exotic Kerala fish curry in spicy tangy gravy yet soothed by little bit of coconut milk has a depth of flavor and it is one of the regional fish curries of India that matches our taste buds. This fish curry requires an tropical dry fruit known as Kudampuli or Malabar tamarind(scientific name,Garcinia cambogia, native to South Asia and Southeast Asia) that has smoky flavor and sour taste, available at Indian groceries. But tamarind is a great substitute for kudampuli in case not found.
It's apple season and fall means apple desserts. Last night, I made this moist and buttery cake with finely chopped apples, topped with sliced apples, a perfect fall cake to complement with a cup of coffee in the morning or as a dessert with a scoop of vanilla ice cream. House smells so good and it's hard not to have seconds.
We all love soup, rain or shine. A bowl of soup with lots of veggies and choice of protein and grain is so satisfying and comforting. I didn't grow up having soup at all; but once I learned to make different soups this Italian weeding soup has been in the soup rotation for years.
Each state of India has its own signature dishes and unique flavor profile. As a foodie I love to try the variety of dishes of India that I never tasted while growing up. I have been making Meen Moilee for years, one of the signature fish curries from the state of Kerala. The gravy is mildly spiced yellowish coconut curry with delicious flavor of tempered mustard seeds, curry leaves and green chilies yet Kerala cuisine is well known for spiciness. It is believed that this curry originated during Portuguese colonial era centuries back. Meen means fish in Malayalam and little analysis revels that Molee is given after the lady by the name "Molly" who added coconut milk to the fish curry to neutralize the spiciness to suit foreigner's palate.
