Valentine’s Crab Curry for 2
Serve with warm naan or a crusty bread of your choice, or on a bed of fragrant jasmine rice. 2 to 3 dried red chiles, stemmed and broken into pieces 1/2 cup distilled white vinegar 4 garlic cloves 1/2-inch piece of fresh ginger 2 teaspoons ground cumin 2 teaspoons ground coriander 1/2 teaspoon cinnamon 1 crab (about […]
Seared Zesty Zucchini-Eggplant With Sesame
A very Happy and Healthy New Year to you all! I have had too much party food and now I am gone on to my old habits. I went back to my cookbook, “The Dance of Spices,” and leafed through the Vegetable Kingdom. I savor the lightness of seared veggies so much that this style […]
Crispy Okra Cocktail Snack
This is a simple but stunning hors d’oeuvre, best made just before serving time. Make sure the okra is very fresh and tender, so there is sufficient moisture when it is sliced, and an adequate amount of spice mix adheres to it. Fry gently until crisp. This way the okra will remain crunchy for a […]
Crispy Wheat Canapé Crowned with Savory Topping
I am cooking a big 20-course dinner for 50 people tomorrow. I have uploaded an appetizer that is part of the menu for you to enjoy or make it part of your carte du jour. 1 large Yukon gold or russet potato 1 cup finely chopped onion ½ cup chopped fresh cilantro Salt to taste […]
Glistening Brussels Sprouts Recipe from my Cookbook
Someone called me this morning to tell how much she enjoys the vegetarian dishes from my cooking classes as well as my cookbook, “The Dance of Spices.” I thought you too might like to cook this lighter version. Glistening Brussels sprouts are stunning with peppercorns and sesame seeds. This dish makes a great topping for […]
Fragrant Mussel Chowder
Whilst shopping in my local market I came across gorgeous green lip mussels, very large and firmer than the regular ones. To go with the sweet and flavorful mussels I had bell peppers, limes and kari leaves in my garden. I envisioned meatier, plum pillows nestled in their shells in a vegetable-laden soup I was […]
Fudge Balls in Rose-Perfumed Syrup (Gulab Jamun)
The ability to make this dish is one of the hallmarks of a good Indian cook, and when I first came to America I naturally wanted to continue to make it for my family. But one of the key ingredients, khawa (condensed milk), was hard to obtain, and making my own was too time-consuming. So […]
Pumpkin Koftas in Rustic Sauce
This is a vegetarian version of meat balls, fresh grated pumpkin replaces the meat. Serve with rice or flatbreads. These golden balls of squash can be served as a starter with any of your favorite dips accompanied with chilled Indian beer. For variation, serve over pasta with the sauce spooned onto the koftas. Pumpkin Koftas […]
Kandahar Chicken Kofta In Ruby Red Grapefruit Juice
I would like to share this recipe from my cookbook, “The Dance of Spices” published by John Wiley & Sons. Here is my twist on chicken kofta (meatball) curry this one is more delicate with subtle spices and a hint of heat to balance the sweetness of grapefruit juice. Serve this delicious entrée with crusty […]