Egg Curry

Surprise guests, drop-in friends or hungry kids and nothing in the fridge? You can always put together Egg Curry, a great dish to fall back on. Egg Curry was quite popular when I was growing up. My mother made many versions, sometimes with sliced eggs or with whole eggs and with fresh-shelled peas added to […]


Pork Vindaloo

Pork was never cooked in my mother’s kitchen in India. The only time we ate pork was in Chinese dishes in restaurants. My first taste of Pork Vindaloo was in an Indian restaurant in Toronto and I loved the sweet and tangy flavors. Most restaurants add potatoes to their Vindaloo since Aloo means potato in […]


Baigan Sabji (Eggplant with Tomatoes)

Eggplants are quite versatile and are served many different ways in all different cuisines.¬†In India, eggplant is served curried, chopped, stuffed, battered, mashed and deep fried as a pakora. Eggplant can soak up a lot of oil so it helps to cook it in a non-stick skillet. This recipe is quite simple and the Achaar […]


Fish Curry, Kerala Style

I love this Fish Curry because of its refreshing tart flavor, there are three souring agents in this recipe that work well¬†together. Tomato and tamarind add richness to color as well. I prefer the texture of Trout for this dish and cook it with the skin for extra flavor. Any kind of fish tastes good […]


Curry Powder

The word curry originates from the Tamil word ‘karhi’ describing a sauce. Curry Powder is a blend of several raw spices and is different from Garam Masala where the spices are individually roasted and ground. Curry Powder is added to the oil and toasted to enhance the flavor. I do not add cinnamon, clove and […]