Tuesday, January 19, 2016

Makki di Roti and Sarsaon da Saag - Unleavened Cornmeal Flatbread with Cooked Mustard Greens

Come winter and Makki di Roti and Sarsaon da Saag, will grace our dinner table at least once.

Sam had spend quite a few years in Delhi-NCR area during the early days of his career. He has nostalgic memories of eating this frugal, peasant dish, at the office canteen; at road-side dhabas; and he had few good natured friends, who made sure he got a regular doze of this winter delicacy.

Wednesday, January 13, 2016

Curry Flavored Chicken Tangri Kebabs

As I slobbered my chicken drumsticks in a pool of gorgeously yellow marinade, I tried to remember the first time I made them. I could not. Which is strange, because until very recently, I considered cooking with Curry Powder, a complete blasphemy, especially when done by Indian cooks.

You see, in India, different recipes uses different spices in various proportion. One recipe might call for just cumin and ginger, while another one might call for cinnamon, cardamon and cloves with little coriander. It is very difficult and unfair to generalize the proportion of various spices. Using Curry Powder, which is a generic blend of Indian spices, the recipe and the region it comes, from looses its distinctiveness; its uniqueness.

Sunday, January 3, 2016

Pan Fried Shrimp in Coconut Oil with Ginger-Cilantro Dipping Sauce

And with this post I'm officially a part of the Coconut Oil brigade!

No... not entirely.

Its true that I have a habit of trying out every healthy fad that is thrown at our face. But not necessarily I embrace it. I do have a weak spot for Quinoa and Kale, but I haven't been able to accept the slimy texture of Flax and Chia seed. Not wholeheartedly, that is!