Dry Pepper Curry

Mirchon Ka Salan My take on an old classic. Pepper curry is one of the dishes that evolved in the melting pot of Hyderabad Deccan under the princely Nizam dynasty of India. The cuisine is a unique blend of Turkish and Arabic foods of the Mughals with the local, southern Telugu and Marathi cuisines. It is a wide-ranging spread of finely…

Persimmon-Tomato Chutney

Gorgeous, sweet persimmon. Juicy, tangy tomato. Perfect combo. A dollop will compliment almost anything. As a dipping sauce or slathered on your burger or accompanying a simple plate of daal and khichri. Ramp up the heat level to your preference. Ingredients:2 persimmons, chopped up4 tomatoes, deskinned and chopped2 garlic cloves, smashed and roughly chopped1 cup…

Eggplant, Tomato, and Yogurt dip

With the kids home for the summer, I have not been updating the blog as much as I want to but still continue to pick up fresh, bright-looking produce and stock my fridge waiting for time to appear and inspiration to strike. Yesterday, I looked in and noticed plump, petite Italian eggplant I had picked up…

Fragrant Three Spice Rice

Ingredients: Basmati rice, 1 cup Ghee, 1 tbsp. Cumin seeds, 1 tsp. Onion seeds, 1 tsp. Mustard seeds, 1 tsp. Salt Preparation: Rinse rice, cover in 2/3 water, add salt and bring to a boil over medium-high heat. When rice is almost done (squeeze a grain of rice between fingers. The grain should be soft with…

Lentil Fritters with Yogurt-Turmeric Sauce

Karhi An evergreen, soul food. Karhi combines crunchy pakora (fritter) with a vivid, velvety yogurt sauce and pops of flavor from the herbs and seeds to become one of the most appealing and interesting of dishes. To me, for some reason, this dish is sophisticated and uniquely female. Traditionally, karhi is the main dish, eaten with fluffy basmati…