I have been pining after a Tomato, Fennel, Yogurt sauce that I used to make. It was called Sauce Afghan and it was from my favourite Indian Cookbook Classic Indian Vegetarian and Grain Cooking by Julie Saini. To make the sauce you fry onions, fresh tomatoes and yogurt with delicious spices until it separates and thickens…
Tag: indian inspired
Saag “Paneer” (vegan)
My husband’s maternal grandparents raised their family in India. Chris’ grandfather ran an international boarding school in his capacity as a United Methodist Minister. Chris’ mother and all of his aunts and uncles grew up playing in the foothills of the Himalayas and attending the Woodstock School. It is easy to see how this experience…
Rice and Moong Dal Pudding with Black Pepper, Cumin and Ginger (Ven Pongal)
This is one of the most comforting, simple and healthful foods I have ever eaten. The rice and split moong beans are cooked until they are very soft and pudding like in consistency. The flavour comes from ghee flavoured with cracked black pepper, fresh ginger and cumin. In addition to being delicious, I find these…
Aloo Chaat Inspired Oven Fries
As the weather got cold here, I became overwhelmed by a craving for Aloo Chaat. Aloo Chaat is a spicy potato snack served with a variety of chutneys and yogurt. In my opinion, it is everything a snack food should be. The potatoes are coated in a special chaat masala. Chaat Masala is different from…
Salmon Marinated in Spiced Yogurt (grilled or baked) with Rhubarb Chutney
I’ve been having a big craving for spicy, hot food. We’ve been eating lots of spicy chickpea pancakes and bhel puri with very spicy green chutney. This salmon dish does not have to be super hot, but if you use both green chilies with all the seeds it is nice and spicy! The recipe was…
Bengal Red Lentil Dal (to defeat seasonal allergies)
It’s spring time! It’s BBQ time! It’s allergy time! Today we will be addressing the third and least glamourous aspect of the current season. I will not go into the horrific details of my seasonal allergies. Those of you who share this problem know all to well what it is like. Last year, I posted…
Carrot Cardamom Muffins with Coconut Rosewater Icing (Gluten-Free)
I wanted to make a carrot cake inspired by Indian carrot halva for Easter this year. I wanted it to have coconut instead of walnuts and feature cardamom and rosewater. We are spending Easter with my mum on Maui, where I grew up and she still lives. I knew that my mother likes cardamom and…
Fake Tandoori Chicken
A while back I tried a recipe for buttermilk roast chicken. The recipe suggested that you allow the chicken to marinate in the buttermilk for 24 hours and the result was very tender. I had used a whole chicken cut into parts and I was surprised to discover that, when prepared this way, the breast…
Shrimp in Aromatic Tomato Sauce
This simple, delicious dish requires curry leaves. You can find them fresh in Indian grocery stores (buy a bunch and freeze them for later!). You can also order dry curry leaves here. I used to have a curry tree and you can find the whole sad story of its demise in the Curried Avacado post. Once…
Curried Avocado (Indian Guacamole)
We used to have a beautiful potted curry tree in our apartment. We had grown it from a little baby plant that had come from the curry tree that used to belong to my husband’s Indian grandma. The leaves had the most wonderful scent and it was so lovely to be able to use fresh…
