Dahi in Hindi/Urdu, Zamut do’dh in Kashmiri, Thayir in Tamil, Doi in Bengali, Perugu in Telugu and yogurt in English. Yogurt is an important part of the Indian food culture across the nation. And it was an important part of the meal at home. It was served with every meal. As a lassi – watered down with an addition of mint and spices or just as is. It is my grandmother’s favorite food. On most days she adds in yogurt to her rice, with a pinch of salt and some mint – walnut chutney and her lunch …
Rajma – Indian Style Kidney Beans
Has it ever happened to you, that you presented the idea of making the best dish from your hometown with so much enthusiasm that you could barely resist the urge to get going and make it but your baloon of excitement was burst with one simple “ Sure! But I don’t understand what the fuss is about this dish.” A lightening strikes and then there is a deafening silence. While you scurry for an appropriate response, your mind is racing with responses that you want to utter in a thundering voice so high pitched that every crystal in the house …
Egg Curry
Dear Eggs, You have been whipped, cracked, beaten and scrambled in my kitchen. You have been boiled, fried and baked too. And If that was not enough, I dropped you in soups and also poached you. The reason why I am writing to you today is that I never really ever told you or anyone how Eggceptional you really are. People maligned your name, by calling you the monster at the breakfast table. I never paid any attention to them and kept my love sincere for you. You know that, don’t you? I sang your praises in the perfectly boiled egg …
Couscous Salad with Sauteed Greens & Pumpkin Seeds
What an incredibly useful plant the pumpkin is. It gives us the flowers to make fritters with, the tender leaves can be briefly cooked and used in salads or back home, my grandma makes the tastiest “al kanij ta waangun” ( pumpkin leaves and baby eggplants). Then, when Halloween is around the corner, we bring the pumpkins home and make them into Jack o lanterns, or make pies and soups. And when carving those pumpkins we save up the seeds to either roast or dry up and store to use later. Pumpkin was not my favorite vegetable to eat, unless …
Lavash Crackers
The Armenian-style lavash crackers have been on my mind ever since the Daring baker’s challenge was announced. Crisp, with a touch of sesame or nigella or poppy seeds they are a delicious accompaniment to any jam, jelly or cheese. In my case, It had to be the Jalapeño- raspberry jelly that I made during the fall. Tart, sweet, fiery Jaloberry jelly as my daughter calls it, was waiting to be devoured. So I went ahead and made a batch of the crackers. I could have chosen one of the many recipes suggested by Sarah from All Our Fingers in the …
Croissants from scratch – We Knead to Bake#2
The simple act of reaching out for a croissant, savoring its delicious layers, inhaling the deep aroma is a soul satisfying experience. Making a good croissant and sharing it recreates that experience and enhances it manifolds. Flour, sugar, butter, milk, water, salt, yeast. That’s really all you need to make these fabled bites of a Viennoiserie goodness. The perfect crunch of top, the buttery layers inside and one little bite into it transports you to a place from where you don’t want to return. Making a Croissant takes just two things – 1) Great quality ingredients 2) Love To say …