I love easy it is to cook this simple cauliflower curry. It is super healthy and it takes just a few minutes of prep and less than 20 minutes to cook from start to finish. It is a weeknight staple in our house.
The hot toddy is believed to have gotten it’s name from the Indian tadi. It is said that the British added spices to liquor to recreate the flavors of the tadi. What’s a tadi you ask? Tadi is a fermented drink made out of the sap of a toddy palm (I think it can also be made from regular coconut trees).
Steve and I went to his parent’s house for an early Thanksgiving dinner last weekend. We had to work on Thanksgiving day and Steve’s parents were going out of town, so we celebrated early with that side of the family. We had a fantastic traditional meal with turkey, stuffing, green bean casserole, mashed potatoes, sweet potatoes with marshmallow and much more. And we came home with left overs!
As Thanksgiving day got closer, we ran out of leftovers and were feeling blue for being the only ones not having a feast on the day. So I decided to cook up a last minute meal for two after work to celebrate Turkey Day.
I stopped by Trader Joe’s the night before and picked up a split turkey breast and some fresh fennel. For the rest, we put together a feast for two with pantry items and veggies we already had at home.
We had cumin roasted cauliflower, braised fennel and a cranberry relish we threw together from craisins and dried figs that came out great. For the turkey, I used the tandoori method of marinating with yogurt but I switched out the Indian spices for fresh thyme, garlic and lemon zest. I ended up throwing in some chili powder too because we like spicy food!
Malai Kofta is a common indian dish made by frying balls of potato and paneer, then drenching them in a tomato cream sauce. I came across a variation a few years ago, made with cabbage instead of potato and paneer. The original recipe for Cabbage Kofta is at Married to a Desi, a wonderful food blog that I read often. I made it and loved it.
In the years since, I’ve come up with my own adaptation of the recipe, using a tomato sauce that is more in line with the flavors my family has always used. It was a huge hit at my Diwali dinner this year. Enjoy!
One of my favorite Indian desserts is Malpuda with Rabdi. When I was a kid living in India, I always wanted to bake cakes for desserts. That was a challenge because we didn’t have an oven. My mom used to borrow an old-fashioned baking contraption from a friend that involved a bundt pan with a a little detachable compartment for sand at the bottom.
It was my job to go find some sand to fill it with (sometimes I ended up collecting dry gravel and dirt scraped from the empty lot next to ours). Once assembled and filled with sand we could put it on the stove and it would bake a pretty decent cake.
Diwali is one of India’s most important festivals. Diwali means “festival of lights” and lasts five days. It was always the best time of the year while I was growing up in India. For Gujarati’s like me, Diwali is our New Year’s Eve. (Everyone celebrates Diwali, but it’s only New Years for us Gujus. India is complicated!) We would light up our house and balcony with tons of oil lamps, buy new clothes, jewelry, visit with friends and family, and cook lots of food.
There is something amazing that happens when you mix a spicy tomato gravy with a simple boiled egg. The yolk adds a creamy texture and a silkiness to the dish that is just delicious.
I love chicken biryani. But I don’t love how long it takes to make a chicken biryani. All that marinading and browning the chicken in small batches and then steaming it with the rice for a long time, I only have the patience for that a couple times a year. Besides, I try to avoid animal protein.
October is my favorite time of the year. Not only is it the month of my birthday and Halloween (who doesn’t love a holiday about costumes and candy?!) but it is also when I get to go dancing for nine nights in a row. Yes, I am talking about Navratri!
I have always loved dancing in all it’s forms but Garba and Dandiya Raas, the two forms of folk dancing most common during Navratri, hold a special place in my heart.
Navratri is a 9 day Hindu festival dedicated to the Goddess Durga and all her incarnations. It is celebrated all across India, but in my biased opinion, Gujaratis (those from the Western state of Gujarat, like me!) celebrate it in the most fun way possible – with dance!
The word Garba comes from the Sanskrit word “garbh” for womb or pregnancy. Garba is danced in concentric circles around an image of the goddess Durga or a clay pot containing a candle flame symbolizing the life inside a womb. Even though I am not religious, I love the idea of celebrating the feminine energy. It really appeals to my feminist self!