A little ways back, I made these Indian-spiced Turkish style eggs, a fusion of sorts pairing çilbir — Turkish poached eggs over yogurt topped with chile-spiced butter — and an Indian smoky, eggplant-yogurt — baingan ka raita — topped with a tadka, spices tempered (i.e., briefly roasted in oil or ghee) to release their essential oils, which makes them … Continue Reading
Am forever curious to try out new flavors (that is, new flavors to me; obviously ‘new’ is subjective). This South Indian fish curry piqued my interest. Who doesn’t welcome a comforting, spicy fish/seafood stew on a brisk, fall day. Kerala is a state along the Malabar Coast in southwestern India from which this dish originates. … Continue Reading
What happens when you cross çilbir — Turkish poached eggs over yogurt topped with chile-spiced butter — with an Indian smoky, eggplant-yogurt — baingan ka raita — and top it all with tadka, spices tempered (i.e., briefly roasted in oil or ghee) to release their essential oils, making them more flavorful and aromatic?? Well, that’s … Continue Reading
I just want to crawl up with a good book and a soul-warming, comforting bowl of moong dal, and hibernate until the weather turns warm. Something about Indian dal that is so appealing and soothing — the complex combination of spices, chiles, and herbs completely resonates with me. This moong bean (split and hulled/skinned) dal … Continue Reading
I have notebook upon notebook filled with handwritten recipes. Something about writing down the recipes appeals to me…the sequence of events, from cookbook/magazine/computer screen/or where ever else I find inspiration — to brain — to hand — to pen-and-paper, is quite relaxing. When I’m feeling especially creative (and nerdy), I might even get out my … Continue Reading
