“This curry was like a performance of Beethoven’s Ninth Symphony that I’d once heard…..especially the last movement, with everything screaming and banging ‘Joy.’ It stunned, it made one fear great art.” — Anthony Burgess Thirty-eight years?! Okay, I’m really dating myself here, but as far as I can tell, that’s how long it’s been since I had…
Tag: Indian
Homemade Rogan Josh Seasoning
Rogan Josh is one of my favorite comfort foods. For years, I made it with Penzeys Rogan Josh blend, which I like very much. Then I got the bright idea to start mixing my own blends, for three reasons: First, it frees up space in my spice cabinet for a wider variety of single-ingredient jars. Second, I…
Shrimp Garam Masala
Family favorite! This exciting dish has it all: Bursting with flavor, nutritious, quick, and easy! You’ll want to add this to your weeknight go-to list. I’ve skipped the onions and peppers more than once, either because I ran out of them or of energy, and nobody complained. I like it better with them, but sometimes…
Speedy Garam Masala Seasoning
This is one of my favorite seasoning blends. It explodes with flavor and can be used in so many recipes. It’s my understanding that there’s no one “authentic” Garam Masala, but that the exact composition varies from region to region and even within families. So while I have no claim to authenticity, having never even…
Vindaloo
This brightly flavored dish is another one of my all-time favorites. I often make it with leftover pork roast. I began mixing my own vindaloo seasoning a while ago. I didn’t use up the commercially prepared blend fast enough, so it was always getting too old to be flavorful. I use the individual ingredients much…
Madras Shrimp With Rice
Madras Shrimp is one of my favorite ways to cook shrimp. So flavorful, and you don’t even have to sauté the shrimp! It turns out to be a pretty easy dish to convert to a freezer meal, too. What a treat, to come home to a quick and easy freezer meal! A note about…
Fresh Ginger-Orange Chutney
A tiny bit tart, a hint of sweetness, and a playful nip of ginger. This bright chutney is the perfect accompaniment for Apple-Barley Chickpea Curry. You can serve it immediately, but you’ll enjoy it even more if you make it a day or two ahead of time. I don’t remember where I got these cute…
Curry Leaf Potatoes With Mint & Cilantro
I’m new to cooking with curry leaves, although I’ve wanted to try them for quite some time. From what I’ve read, if you want the best flavor from them, you need the fresh leaves. One day, when I was in a local Asian market looking for toor dal, I spotted some very fresh-looking curry leaves…
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