A Nice Beef Curry

As opposed to a naughty beef curry, I suppose….(I now feel the need to make a curry called Naughty Beef Curry, of course–just you wait and see.)
No, I am just paraphrasing the words of my friend Heather used to describe the curry I made for her birthday supper. She had a second helping of it […]

Baby Blue Potatoes with Panch Phoron and Ghee

I absolutely adore little baby blue or purple potatoes. They are beautiful, with their deeply-hued skins and slightly paler to pastel flesh, and I like the barely sweet to nutty flavor they possess, which is more interesting than many other, plainer, potato varieties.
So, of course, I was thrilled two months ago, to find a small […]

Golly Gee, I Mean, Ghee

Usli ghee, or as it is more commonly known, ghee, is the Indian style of clarified butter. It is a rich, delicious, nutty-flavored pure butterfat product which not only has a higher smoking point, so it makes a good medium for frying, it adds an amazing depth of flavor to Indian foods. Many Indian vegetarians […]

A Menu For Hope Continues…

A Menu For Hope continues on–and blog readers are giving generously to help out the school lunch program of Lesotho.
I know it is hard to choose among so many amazing prizes, but do give it a shot and buy a raffle ticket or two or three. They make great gifts for those hard to buy […]

Chicken Jhalfrezi With Mangoes

What is Chicken Jhalfrezi?
It is a curry dish from the northern Indian subcontinent which dates back to the time of the British Raj. It was developed as a way to use up leftover roasted meats; “jhal” means spicy–and this dish is traditionally quite hot with chilies and other spices. It is believed that this spiciness […]