A Fragrant Chicken and Coconut Curry from Mangalore

I don’t make coconut or coconut milk based Indian curries as often as I make the ones based on yogurt or tomatoes. It wasn’t until recently that I began experimenting with coconut curries, in large part, because my gallbladder seems to tolerate the fat in coconut milk more than it does the fat in dairy […]

A Delicious Vegetarian Curry: Aloo Methi Mattar

Aloo methi is one of my favorite Indian vegetarian dishes. Potatoes are parboiled, then fried in ghee or oil with browned onions, fresh ginger, garlic, chilies, spices and fresh, dried or frozen fenugreek greens. I love aloo methi the way that the earth loves the sky. And I am continually coming up with variations of […]

A Sacred Sweet: Kheer

Kheer is the most common name for the many different puddings concocted from condensed milk, sugar and various other ingredients in India, but it is also known by many regional names such as phirni, payasa and kushmanda.
By any name, however, kheer is not only delicious, but is considered to be sacred by many Hindus, […]

Meatless Monday: Aloo Mattar

I adore tiny French fingerling potatoes, especially when they are just dug from the earth and scrubbed of mud. The little bite-sized ones are amazingly sweet with the most lovely contrast between the earthy, slightly bitter skins and their creamy, nutty-sweet flesh.
When you boil them, their skins pop under your teeth, releasing the meltingly-soft interior, […]

Anglo-Indian Curried Lamb Stew

Don’t worry–there isn’t any curry powder to be found in this stew.
Or curry.
Or whatever it is. You could call it either a stew or a curry, or heck, you could call it Marge if you want to, but the fact is, it is both a stew and a curry. It is a hybrid […]