Meat Kofta (Meatball Curry)

Kofta refers to anything shaped like a ball, made either of meat or vegetables and fried, baked or broiled. It can be served dry or in a gravy. Meat koftas are traditionally fried in a skillet but I prefer to bake mine in the oven, it is so much easier. You can serve Kofta with […]


Rabri Malai Burfi (Baked Ricotta in Cream Sauce)

Rabri Malai Burfi is a creamier, baked version of Milk Burfi and an easier version of Ras Malai. Adding half-and-half reduction sauce to the Burfi at the end makes it taste like Ras Malai without the hard work! Traditionally, Rabri is made by cooking sweetened milk and cream in an open, wok-like pot. The layer […]


Bharwa Mirch (Stuffed Bell Pepper)

Stuffed Bell peppers always look so impressive at the table. There are many filling variations and one of my favorites is lamb. Once the filling is ready, the work is almost done because the peppers are baked in the oven and they come out perfect every time! You can prepare the filling a day or […]


Bharva Laal Mirch (Stuffed Red Pepper)

There are many ways to prepare bell peppers. Stuffing them works quite well since they are able to hold together during the cooking and make a great presentation at the table. My mom stuffed the whole pepper to keep the filling from spilling out during pan frying, cutting them in pieces before serving. I cut […]


Tandoori Chicken

I have made this recipe for many years and it is always a hit! As the name suggests, Tandoori Chicken is cooked in a very hot clay oven but turns out just as well in the home oven. The secret is in the marinade which helps tenderize the meat. I prefer to use chicken drumsticks […]