Creating Kofta

Kashmiri kofta, all dressed up on a plate. Basmati rice is the foundation, then the kofta, mushrooms and sauce go over. I used the microgreens to edge the plate, and then sprinkled the minced mint and sliced almonds over the kofta. And of course, I finished it all with a viola. Because, I could. So, […]

Eating Bitter, Part Three: From India with Love

Stir-frying bitter melon with onions, garlic and ginger in preparation to add it to already cooked keema sookh. Hey, so you knew I would have to do one more meal with bitter melon, right? Because they are pretty perishable, I had to use up my store of them before they went to that great vegetable […]

Vindaloo Voodoo

Chicken Vindaloo with Mangoes. So, finally, I get to participate in a food blog event! Finally, I am settled enough to do it. Yes! So, the theme of this time’s “Is My Blog Burning” event, hosted by Foodgoat, is, “Orange You Hungry?” Participants are to post a recipe of something that comes out colored orange, […]

Bean Cuisine II: Saag Masoor Dal

Masoor dal: picked over and washed, ready to be cooked. Unfortunately, the salmon-coral color does not survive the cooking process. The lentils dull down to a faded yellow color which is easily perked up by the addition of turmeric or other food-based coloring agents. Or in English, Red Lentils with Greens. Last night, we had […]

Keema Sookh: North Indian Home Cooking

A finished pan of keema sookh; this version has green beans and cilantro, but there are many other possible additions to the recipe. My very first personal chef clients were a young couple of computer programmers, one from Bangladesh, and the other from Pakistan. I came about them as clients in a weird way, which […]

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