Malai Kofta and Favorite Recipes

Malai Kofta Recipe

I look forward to my blog hops every Friday. I love selecting a theme – usually an ingredient or holiday – and seeing what everyone links up. The entries never fail to surprise and impress me, and I often return to the blog hops for inspiration. There’s a lovely community feel to boot, in the same way that a potluck has a sense of community. Today’s theme isn’t a specific ingredient, it’s much looser than usual. Today I just want to see your favorite recipe or recipes. What dish on your blog do you make all the time, or are you especially proud of?


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Homemade Paneer and Ricotta, and an Indian Food Blog Hop

Homemade Paneer and Ricotta

If I had realized how easy it is to make paneer at home, I would have started doing it long ago. I’d made ricotta (or, technically, farmer’s cheese) many times and loved the simple process and fresh taste. Turns out homemade paneer is just an extra step away. Two ingredients and minimal equipment – does it get any easier than that? Continue reading “Homemade Paneer and Ricotta, and an Indian Food Blog Hop”

Secret Recipe Club: Rava Uttapam

Yes, another month has flown by and it’s time for the Secret Recipe Club once again! Those of you who follow this blog already know the deal (and many of you also participate in SRC!) but for those who don’t know, it’s a simple, fun concept: All participating blogs are assigned another blog. We get to choose any recipe we like from that blog and make any changes we want. Then we all post our recipes on the same day and time! It’s a wonderful way to meet other bloggers and try recipes you might not otherwise. Continue reading “Secret Recipe Club: Rava Uttapam”

Samosas with Loquat-Onion Chutney

Samosas were probably the first Indian food I fell in love with. How could you not? Perfectly fried triangles of curried potato and peas in a crispy shell are the ideal snack, almost any time. In college I studied abroad in India and fell even deeper for Indian flavors, although what we in America think of as Indian food is a little different. I’ve been making samosas ever since I’ve had my own kitchen, over 10 years, and they are always crowd pleasers. Continue reading “Samosas with Loquat-Onion Chutney”

Nehru’s Masala and the Resourcefulness of Cooks

I’ve already talked about Tikka Masala, but Butter Masala is an entirely different beast. Yes, they may look alike, and even taste similar, but somehow they each have their own completely separate character. Also known as Murgh Makhani, Butter Masala – which is most often made with chicken – was actually an accidental invention of leftovers and thrifty cooks. According to Cilantro Online, the dish came about at a restaurant famous for its chicken tikka. The cooks, not wanting to waste anything, would make a sauce from the juices released from the cooked chicken and the marinade, which they mixed with tomatoes and butter. Continue reading “Nehru’s Masala and the Resourcefulness of Cooks”

India, by Way of London

I’ll admit it. Chicken Tikka Masala is one of my favorite dishes to order in Indian restaurants. The truth is, I feel a tad guilty about it. I know it’s not an authentic Indian recipe, and I am aware that it’s the ever-popular choice of the unknowing masses. But I can’t help it. It tastes good. The creamy, savory-sweet sauce (at its best when it has a hint of heat) and the tender medallions of  yogurt-marinated chicken tikka make for a divine combination. Continue reading “India, by Way of London”

Baingan Bharta: A Tale of Pantry Desperation and Innovation

It did begin with me alone in the kitchen with an eggplant, but this wasn’t some lame attempt to recreate a Laurie Colwin essay. I was trying to come up with a quick meal using only the ingredients I had on hand that could be easily reheated. And considering I hadn’t been shopping all week, this was a particular challenge. That’s when I remembered the eggplant. Two of them. Trapped in my crisper for a week, or was it two? They couldn’t still be good. But against all odds they looked fine. They smelled innocuous. I cut into them, surprised to find completely typical, fresh eggplants. Now I just needed a plan. Continue reading “Baingan Bharta: A Tale of Pantry Desperation and Innovation”