थाई टोफू करी – Thai Tofu Curry

For English speakers, you can find the original recipe that this recipe, one of my favourite dinners, is based on here. नोट: शायद कुछ सामग्रियां  उपलब्ध नहीं हो सके इसीलिए मैंने उन सामग्रियों के  विकल्प का सुझाव भी दिया है| … Continue reading थाई टोफू करी – Thai Tofu Curry

छत्तीसगढ़ी गुलगुला

क्या क्या चाहिए एक कप गेहूं का आटा एक कप गुड़ डेढ़ कप पानी एक छोटा चम्मच खाने का सोडा   एक कप तेल (तलने के लिये) चलिए बनाते है बर्तन में पानी डालकर स्टोव पर गरम करें | उस … Continue reading छत्तीसगढ़ी गुलगुला

Cooking: Chicken Pad Kra Pow

In a recent entry, I mentioned basil and its relation to tulsi. Thanks to San for leaving a comment adding some clarity to that. Later in the day the two of us were talking a bit more about basil and how various cultures use it. She mentioned Krushan Tulsi and I looked it up to see if there was any culinary use. As it turns out, it’s used in one of my most favourite Thai dishes: Chicken Pad Kra Pow.

Talking about it in the morning kept it in my mind all day and by 4PM I knew I was going to have to make it for dinner. Continue reading Cooking: Chicken Pad Kra Pow

Pastalaya for Dinner

In the centre of Louisiana, just down the road from the dozens of chemical plants that give the region the nickname “Cancer Alley” lies the little town of Gonzales. Before Gonzales was known for its high school football team or the long chains of organic molecules that pay many people’s mortgages, it was known for something else:
India has its biryani, Spain has its paella, and Louisiana has jambalaya. Continue reading Pastalaya for Dinner

Cooking: Refried Bean Burritos

A person who just came to this site this week might think our family eats almost exclusively Indian food but really, our preferences are a bit more broad than that. As I described it to someone recently: we like big flavours – flavours that make you gasp with excitement the first time you taste them. It might be the flavour of a Panang curry, or the deceptively named “Water-boiled fish” from Sichuan province in China that is not just flavourful but filled with chillies and Sichuan pepper that makes your mouth a little bit numb. It might be a rasam from South India, or it could be a salsa from Mexico. If the people of a country love exciting and bold flavours chances are we love their food. Continue reading Cooking: Refried Bean Burritos