Cauliflower and potato Surprise

Although this was one of four cauliflower and potato vegetables served at a recipe testing banquet, it was unanimously voted the favorite. It is indeed popular through out much of North India, this version a long-time secret from the Shashi gupta family of Kurukshetra. I noticed that although undeniably rich, it is always one of the first to disappear at holiday dinners. I often use homemade yogurt, or good commercial yogurt like...

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Baked Eggplant Puree with Seasoned Yogurt
Feb22

Baked Eggplant Puree with Seasoned Yogurt

Eggplant bharta, in one form or another, is a national favorite of India. I learned to make this variation during my first Bombay residence in the kitchen of the Kalish Seksaria family. The cooks excel at several regional cuisines, and this Punjabi-style presentation was a favorite of hosts and wood fire until they nearly fell apart. Chilies and seasonings gave the dish a feisty punch, and the yogurt added creamy distinction....

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Creamed Spinach with Fresh Curd Cheese
Feb12

Creamed Spinach with Fresh Curd Cheese

Ingredients: • Chopped fresh ginger – 1 tsp • Fresh hot green chili, seeded and minced – 1 • Ground coriander – 1 tsp • Sweet paprika – ½ tsp • Ground cumin – ½ tsp • Turmeric – ½ tsp • Ghee or oil – 1 tbsp • Large bunches of spinach, washed, trimmed steamed, drained and finely chopped – 2 • Cream – 4 tbsp • Fresh homemade curd cheese (panir) made from 2 litres milk, cut into 1.25...

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Bengali Spinach
Feb08

Bengali Spinach

Ingredients: • Raw almonds, peanuts or pistachios, with skins – 2/3 cup (100 g) • Warm water – 2 cups • Ghee or sesame oil • Black mustard seeds – 1 tsp • Cumin seeds – ½ tsp • Fenugreek seeds – 1/8 tsp • Jaggery or dark brown sugar – 1½ tbsp • Scraped, fined shredded or minced fresh ginger root – ½ tbsp • Seeded and minced hot green chilies – 1 tsp • Fresh spinach, trimmed, washed and...

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Butter-soft Eggplant Wedges
Feb07

Butter-soft Eggplant Wedges

Ingredients: • Turmeric – 1½ tbsp • Salt – 1½ tbsp • Water – 3 tbsp • Baby white or purple eggplants  – 8-10 (about 1¼ pounds/570g) or 1 medium-sized eggplant (about 1¼ pound/570 g), • Ghee or olive oil for frying. Preparation: 1. Combine the turmeric, salt and water in a bowl. Cut small eggplants in half, or cut larger ones into wedges roughly 2½ inches (6.5 cm) long and 1½ inches (4 cm) wide. Toss the...

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Cubed Potatoes with Fresh Fenugreek
Feb04

Cubed Potatoes with Fresh Fenugreek

Ingredients: • Medium-sized waxy red, New potatoes or walnut-sized baby reds – 1½ pounds (685g) • Mustard oil, peanut oil or ghee – 5 tbsp • Cumin seeds – 1 tsp • Black mustard seeds – 1 tsp • Chopped fenugreek greens or leaf spinach, (washed and trimmed) – 1½ cups • Paprika or cayenne pepper – ¼ tsp • Turmeric – ½ tsp • Salt – 1 tsp • Garam masala – 1 tsp • Lemon or lime juice...

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