There’s been a shift. Somewhere along my cooking journey from January until now, I’ve cast aside culinary rules like a piece of lint. I’ve tossed them out without so much as a “I’ll call you,” like they were a cheap date and I a weird Lothario. I use ketchup now instead of tomato paste with no regret. I add too much liquid to curries and then declare them to be soups. I shake my fist in the air and cry out, “Rules be damned!!” to passing cats.Read More
You say tomato, I say…I’m sorry for not updating my blog lately. All cooking I’ve done has been late at night, and photographing food with indoor lighting at night made my chicken soups look like orange sludge, my stir-fries insipid and my cookies somber. Cookies should never look somber. I mean, man…
So I carved out time to do what I do best - take authentic South Asian meals and make them inauthentic and simplified (aunties everywhere are collectively clicking their tongues in disapproval). See, I love chicken karahi, which is chicken cooked in a tomato sauce.Read More
Keema Curry is Sloppy Joe’s Indian cousin. Keema Curry isn’t ketchup-y, but he’s still tomato-y. What he lacks in sweetness he makes up for in spiciness. And he’s not so much into buns, but maaan does he love rice.
This is one of those dishes that comes together effortlessly. It’s mostly ground meat in a tomato-based sauce, with spices and any vegetables you have lying around. Common vegetables to add are peas, but I’ve seen this made with bell peppers, too. This recipe uses spinach because it’s what I had on hand.Read More
I used to be afraid of chilies. When I was a kid, I’d see them lurking in a karahi or swimming in dal and I’d slam my tiny fist down and demand spaghetti. Now that I’m a grown-up, I’m not satisfied unless my mouth is burning, my eyes watering, my nose running - if I’m not made temporarily uncomfortable, it’s just not a good curry in my book.
This recipe is for a spicy, tomato-based curry with meatballs. The curry can be made as hot as you like, customizable to your personal pain preference. I like to make the koftas, or meatballs, pretty mild in comparison to the sauce to even things out. If you’re afraid of chilies, I still recommend adding just one in - it will enhance the flavor without making you cry…too much.Read More
Royal curses, reincarnated goddesses, flirty detectives and vengeful robots - this month I contributed to PAPER/PLATES again, and this was a fun one!
PAPER/PLATES focuses on book-inspired recipes, and I created a spicy South Indian sambar inspired byThe Blaft Anthologies of Tamil Pulp Fiction. The volumes focus on the serialized stories that were widely popular in Tamil Nadu in the 1960s and 70s, and are perfect if you’re in the mood for pure entertainment. They’re a mixed bag of sexy, humorous and suspenseful - and they’re a fast read. What better way to mirror these traits than with a typical South Indian sambar? Sambar is a mixture of spicy, salty and sour - and so tasty it gets gobbled up fast.Read More