Regional: Indian

Roasted Tomato Curry Soup

by Allen Williams on September 4, 2008

I’m cooking for one this week and found my weekly delivery of vegetables a bid intimidating. Being home alone, I feared that I wouldn’t be able to use up all of the wonderful produce. I contemplated how to use the 4 large tomatoes which were at their peak of ripeness and decided I would make this wonderfully simple soup.

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Main Courses

Tandoori Chicken & My Smoky Kitchen

MMmmmm, spicy tandoori chicken is one of my favorite Indian foods. It’s simple to prepare and can be cooked without a tandoori oven. And although it’s traditionally made with bone-in chicken parts, I decided to use skinless chicken breasts last night. While the chicken turned out wonderfully spicy and moist, the grilling traumatized my kitchen [...]

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Main Courses

Spinach & paneer, a healthy vegetarian meal

Yesterday, I wrote about how to make paneer so today I’m going to show a dish using it as the main ingredient. Once again, I turn to Ms. Anjum Anand for inspiration and guidance. I’ve had a similar dish before in restaurants so was eager to try it at home. It is a combination of [...]

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Appetizers and Snacks

How to make Paneer, a fresh farmer’s cheese

Making cheese is one of those things I’ve always wanted to try. As a baby step, I figured it might be best to start with a simple fresh cheese easily made from common ingredients and without need for complicated devices. Last night, I set to work making Paneer, a type of farmer’s cheese common in [...]

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