A popular curry with cauliflower (Gobi), potatoes (Aloo), onions, tomatoes, seasoned with Kashmiri Masala (medium hot), Garam Masala (sweet) and other aromatic seasonings. There are many versions of this special vegetable dish whose final texture can be dry or thinned with water/tomatoes or add a splash of cream for richness. I recently purchased this small … Continue reading
Yes, there are a lot of ingredients in this curry recipe but be encouraged that it is well worth it. I made a point of saving 4 cups of turkey from Thanksgiving so I could make this Indian/British recipe. For some time I have been enjoying Indian cuisine and have gradually added many of the … Continue reading
I do like curries – I just don’t make them enough. So, when this recipe was posted on New York Times Cooking I knew I had to try it. While looking through one of Meera’s cookbooks I saw a recipe for a Pomegranate and Mint Raita and decided to add it instead of just plain … Continue reading
Since I made Meera’s chicken curry I thought I would also make her version of naan. Both the curry and the naan recipes were adapted by Sam Sifton from NYT Cooking. I also checked the one cookbook I have that Meera published “Made in India: Recipes from an Indian Family Kitchen,” 2015 and both recipes … Continue reading
During this year’s cold winter months I took a few online cooking classes. What an online cooking class? Yes, it is true – this past winter I was introduced to this online source called Craftsy. While drinking my coffee in the morning and still in my pj’s I moved into the “great room” along with … Continue reading