I made this dish of Bhindi Gosht or Mutton with Okra a while ago and shared the photo on my Facebook page. It received quite a number of squeals of delight as it is quite a traditional recipe. But some of the readers had doubts about the recipe. I don’t blame them. There are people who are mutton lovers and then there are people who love okra. Some love their mutton dishes and some love crispy okra. The one thing they don’t like is anyone trying to do something funny to their mutton or okra dishes. Like putting them in …
Creamy Polenta & Stir
A few weeks ago, my friend Barb from Creative Culinary invited me to join her for a culinary adventure at Stir. “Would you like to join me for a Bacon and Booze class at Stir?” she asked. As if she needed to ask anything after the words Bacon and Booze and Stir! I love all three. Bacon and booze for obvious reasons and Stir because it is one of the most professionally run recreational cooking schools in Denver. The vibrant décor, hands on cooking experience, professional kitchen assistants, well designed kitchen menus and a whole lot of fun! On the …
Kashmiri Kabargah – Fried Lamb Ribs
As I sit to write this post, I am feeling nostalgic. Kabargah is a dish that features in all our major celebrations and as we have established by now, all our celebrations begin and end with food as the main focus. More than a couple of decades ago, when Kashmir was still the peaceful paradise, and I was still a child with a bright future and so much potential ( or so my parents thought), major celebrations in Kashmir were celebrated very traditionally. I would look forward to these celebrations or ‘saal’ as we call them. Saal means an invitation …
Marchwangan Korma – Kashmiri Mutton
We were having a fiery discussion, my friend and I. You know those kinds that begin casually over a topic as random as what size dress Kareena Kapoor wears but end up in a discussion about new age technology or Cricket and you forget what you were discussing in between. But you still want to showcase your oratory skills and never pause for breath because if you did, the others would take over and then you would be at the listening end, which you of course don’t want because if you won’t speak the world will be deprived of …
Brussels Sprouts and sprouted Moong Salad
It’s Friday and we are on another episode of our 38 Power Foods Blog group. 38 Power Foods blog group focuses on one ingredient each week taking inspiration from the book ; Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients from the editors of the whole living magazine. Each week we all come up with recipes, stories, articles to encourage eating nourishing food. Who is we all ? The following wonderful people who make nourishing food and talk about it on their blogs. Do check what they have come up with this week. Also, If you are a blogger …
Neni Roganjosh
The culinary world is divided into two categories – those who know an authentic kashmiri dish and those who do not. Over kill? May be! But hey! I am a Kashmiri. I am supposed to have a nose pointed high and I am supposed to be snobbish! It is something we master subconsciously. 😉 So when you go to a very fine looking, pricey Indian restaurant and order a Kashmiri roganjosh or a kashmiri naan or Heaven save you – a kashmiri dum aalo , chances are that you would be served a dish that has raisins, cashews, almonds …