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…
Tag: indian inspired
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…
For the Love of Sourness- Rhubarb Chutney
My maternal grandparents lived in a white farm house with a red roof and a veranda that wrapped around two sides. I have a lot of affectionate for the trees and plants that grew directly around that house. These were the plants that my grandma and great grandma has chosen to encircle the house….a…
Bhel-Poori, without the Poori (gluten-free)
Years ago, a good friend of mine went travelling for many months in India. I had not travelled there yet myself, and when this friend returned he thoughtfully brought me the perfect gift…a story about food. He spun a tale about being served this odd and exciting crunchy, tangy, spicy, fresh salad like thing…
Sweet and Tangy Fruit Chutney
It was bound to happen. What with all the jam, curd and marmalade making, I was bound to start making chutney. I was perfectly content to use store bought mango chutney to top my Spicy Chickpea Pancakes, samosas or pakora….but now I have made my own sweet and tangy fruit chutney, and it kicks the teeth out…
Butter, Garlic and Ginger Laced Pureed Mustard Greens served with Radish Corn Bread
I used to make this a lot. I made it so much that I had to take a decade long break from making it, but now I am ready to eat it again! According to my favourite Indian cookbook, Classic Indian Vegetarian and Grain Cooking, this is the “soul food” of the Punjabi Sikhs. It…
Floral Scented Shortbreads (Gluten-Free)
These cookies combine the lovely aromatic quality of Indian deserts with a crisp and not too sweet shortbread. I was inspired by the cardamom, pistachio and rosewater shortbread on the lovely food blog My Darling Lemon Thyme. I enjoyed these rose scented cookies so much, that I started experimenting with orange blossom water and culinary…
Tiny New Potatoes and Aromatic Greens Steamed in Butter
This dish is elegant and easy and is a particularly excellent a side dish for fish. It should really be made with smaller potatoes than the ones pictured here. It should be made with the tiniest potatoes that you can find. If you are feeling adventurous take a trip to an Indian market to get…
Masala Spiced Orange Curd
I recently made Meyer Lemon Curd for the first time using a recipe from the very inspiring blog Food in Jars. It was easy and delicious and I decided that I would make the Creamy Orange Cardamom Curd next time. When I finally got around to looking more closely at the Orange Cardamom Curd recipe,…
Big Sis Little Dish 