Sabz Kofta in Rich Curry Sauce

Two of my favorite Indian vegetarian dishes are malai kofta and sabz kofta; malai kofta is a vegetable kofta made with cheese mixed with mashed or grated vegetables and bread crumbs, and sabz are kofta made from grated vegetables mixed with garbanzo flour, also known as besan. (Kofta are little balls of meat, cheese or […]

Zak’s Favorite Curry: Mattar Paneer

Last week was the first time I ever made Zak’s favorite curry, mattar paneer, which is Indian cheese with peas. Now, I love Zak, very, very much. But I never bothered with his favorite curry, because I never really much liked it myself, and here is why: I really dislike peas. Or, rather, I used […]

Weekend Herb Blogging: Methi

Methi, also known in English as fenugreek greens, is a lovely plant. It has delicate ovoid leaves of a nice medium bluish green, dainty triangular flowers and grows in a mounding habit. A legume, meaning it is of the same family of nitrogen-fixing plants as peas, beans, clovers, alfalfas and locust trees, methi has deliciously […]

A Cake Fit For An Emperor: Gateau de Mumtaz Mahal

Roses are the queen of flowers. They are sensual with their profusion of velvety petals from which waft their seductive scent. Although the use of roses in cookery has fallen out of favor in the West, they were once quite popular, particularly in the Medievaland Rennaisance periods. Rosewater and attar of roses were used not […]

A Tribute to the Nine Jewels: Navrattan Korma

I really enjoy dishes that have poetic names. Even if the name is not in English, if it is poetic, I seem to remember it better, and appreciate it more. Besides, poetic names usually have a story behind them, and we all know that part of the fun of learning a new recipe is that […]

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