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…
Category: India
Creamy Chicken and Fig Curry
My chicken and fig curry was one of the most popular dishes from our Indian dinner a few months back. My friend Gonzo, an amazing cook who occasionally cooks with me for Chez Nous Dinners, insisted that figs are not a traditional flavor in Indian dishes, but I decided to give it a try anyway!…
Chapati with Cilantro Chutney
Earlier this year, we threw a giant Indian party with almost 20 guests in attendance. It was a huge hit. Seeing the photos, my students requested Indian food for the gallery openings at Carver, and my dad requested Indian food for his birthday. I have been bringing these recipes back out regularly because they are…
Homemade Yogurt
I love to have yogurt for breakfast, but I do not love visiting the yogurt aisle at the grocery store. I am a firm believer in full fat yogurt and I like mine plain so I can avoid food coloring and artificial sweeteners. I prefer to add on some granola, fruit and a bit of…
Buttered Naan
Naan! Naan is so delicious! I add garam masala to vegetable soups just so I have an excuse to make some to go along with them! Try my Curried Sweet Potato and Carrot Soup to go along with this! Although naan container yeast and baking powder, it is a flatbread of sorts, so the rise…
Curried Sweet Potato and Carrot Soup
We make a lot of soups throughout the week. Nico loves soups, and I love liquids that go along with big loaves of bread! This quick curry soup can be made with the mixture of sweet potato and carrot, or with either of the roots, whatever you have on hand! I have made all three…
Mango Jam with Cardamom and Saffron
I used up two of my giant pile of mangoes yesterday, but six more were sitting on my counter, threatening me with their ripeness. I love jam, in fact, now that I can bake a great baguette and figured out how to make my own butter, I occasionally survive for days on end on toasted…
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