Tang of Tamarind

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Tamarind is a fruit that is widely used in Indian, Caribbean and East Asian cooking but foreign to most cooks in North America. The fruit has a fleshy, juicy, acidulous pulp. It is mature when the flesh is colored brown or reddish-brown. The fruit pulp is edible. The hard green pulp of…

Dosai Masala, Indian Comfort Food

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Pronounced “dough-sigh” This is one of my favorite meals, a true comfort food. It is not hard to make, just takes planning to soak ahead. Dosai Masala, Indian Comfort Food   Print Prep time 26 hours Cook time 40 mins Total time 26 hours 40 mins   Lentil Rice Pankcakes with Potato…

Indian Winter Stew

Serving suggestion with steamed green beans and whole wheat chapati.

Today is Saint Patrick’s Day and I will be cooking a traditional Irish meal of corned beef and cabbage but last week I made a delicious winter stew with Indian flavors that was worth a share. Lamb could be substituted for beef as well. Indian Winter Stew   Print Prep time 30…

Fig Chutney

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Fresh figs are now in season. This is a great way to take advantage of their flavor for time to come. This recipe was inspired by on in Bon Appetit by as usual, I add my own twist. I made a double batch with two different types of figs: Black Mission and…

Mustache Pay & Other Idiosyncrasies of India

Policemen must have mustaches. In India, the policemen were required to grow mustaches because it was considered to make one look more authoritative. I was doubtful of this and looked it up. Turns out Karan wasn’t too far off. Check out this article from BBC News entitled “Indian police given moustache pay”…