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.
Chingri/Shrimp Malai Curry cooked in mildly spiced coconut based gravy is one of the divine dishes of Bengali cuisine served on special occasions or wedding ceremonies. Malai in Bengali means dairy cream but in this particular dish has no dairy in it. Now the question is if I ever wanted to know how the word “malai” came from, not really. Did my grand mothers and mother's generations know? I am not so sure as we never questioned about it. All I know is how my mother made it so finger licking without using overpowering spices and I make exactly the same way. Malai Curry is very close to our heart.
An easy, tasty and very satisfying Chirer Polao deliciously brings together different veggies, peanuts, slightly aromatic warming spices and a touch of sweet note from raisins and sugar. It takes only half an hour to make with simple pantry ingredients. Flatten rice pilaf is called poha in other parts of India as a very popular breakfast and it is sold by street food vendors. They make it very savory with less veggies.
Once upon a time we ate carbohydrate rich food for breakfast or lunch or dinner almost everyday without thinking twice about calorie. We never knew calorie counting back then. We were very active all the time, went to school by walking, played well in the alley or open space, visited friend’s house by walking and we did so many fun outdoor activities. So whatever we consumed easily got burned out. Life style has changed now. Watching carbohydrate is very important these days for us. I am not saying giving up any of our favorite food but enjoying once in a blue moon. I don’t make just potato curries very often. They are so special that I we can enjoy with roti just for one meal then no carbohydrate for other meals during the day. It balances out pretty good and it satisfies our craving without feeling guilty.
Water spinach with shrimp is easy and delicious that goes well with plain rice. I grew up eating water spinach /kalmishak a lot either cooked with minced onion, garlic or sometimes small shrimps were added. Both were delicious. Lucky to find this greens in Asian super markets. All it takes to make this tasty dish is simple pantry ingredients and just half an hour. I often make water spinach as well with mixed vegetable that goes great with both rice and roti.
Masor Tenga, a signature fish curry from Assamese cuisine specially on hot summer days is truly a soul food. Tenga means sour thin fish curry using tomato, lime juice or other souring agents. This fish curry is the simplest soupy delight I have ever made that doesn't require any spices at all except for tempering, yet very fragrant, richly appealing and heavenly tasty with plain rice.
Macher Tok belongs to West Bengal cuisine that our family never made. This is similar to Assamese counterpart Masor Tenga. We grew up eating simple traditional food that belonged to my parent's native land Noyakhali, in erstwhile East Bengal, now Bangladesh. There is a slight difference between two Bengal's food culture and each side has its own unique ways preparing the food. Tamarind in this recipe is very exotic and drool worthy. Every household makes it differently. This is my close friend's family recipe and I prepare exactly that way.
