Seared Scallops with Cilantro Chutney

I always keep cilantro chutney on hand, it is one of my most popular recipes from my India dinner. It lasts for a long time and is beautiful on pork, salmon, naan, and almost anything I have tried it on.

Today, I decided to serve it with some beautifully seared scallops. It was so delicious, and so quick to make! I highly recommend as a light starter, or over a nice risotto as a main course! Yum!

Homemade Magic Tomato Paste

I have read that homemade tomato paste is much better than the store bought (which I also love and live by), but wow, it is magic! I read in one of my cookbooks that someone referred to a stewed tomato sauce as tomato magic, I want to steal that! This is my Tomato Magic!

Seared Scallops and Fingerling Potatoes with Cilantro Chili Aioli

Fingerling Potatoes are at the market!  I love the sweetness of these delicate little potatoes, and their size makes it more reasonable to serve an entire potato than those giant fellows you get at the grocery store. Secretly (not so secretly), I hate peeling vegetables. I almost never peel carrots when a recipe calls for […]

Seared Fingerling Potatoes with Cilantro Chili Aioli

Fingerling Potatoes are at the market!  I love the sweetness of these delicate little potatoes, and their size makes it more reasonable to serve an entire potato than those giant fellows you get at the grocery store. Secretly (not so secretly), I hate peeling vegetables. I almost never peel carrots when a recipe calls for…

Trio of Sauces – Peach Confiture, Aioli, and Cilantro Chutney

I think its evident that I don’t like to plan average cookouts! With very few exceptions, boxed foods are not even allowed in my home. I try to make my own everything, and if I don’t, I generally reach out to a reputable seller that makes products in house. Our lovely guests brought all of…

Dal Makhani

Lentils and beans end up on my menus a lot. Such an inexpensive ingredient but creates a rich and powerful flavor. In the winters, I put them in stews, and in the summers they make wonderful salads. Dal seems to be a name that refers to a wide range of lentils, beans, and peas and…

Gulab Jamun

For over a decade, I have loved “Indian syrup balls,” those amazing little balls found at the end of every Indian buffet. It took me going to an Indian market with Gonzo last year to figure out what they were called. This was a challenging recipe, but I am glad I made it. There are…

Goat or Lamb Biryani

This dish is always a crowd pleaser in the best Indian joints I frequent. Only once did I see it presented traditionally with the chapati crust. Reading many recipes, I decided this was an amazing challenge to make authentically with the crust and the goat meat that it would traditionally be served with. I have…