How to Boil Eggs

  Put the eggs in a single layer in a saucepan, cover with at least an inch of cold water. Add 1 teaspoon salt to the water and gently bring to a boil. (You can add one tablespoon of vinegar to keep the egg whites from running out of any cracked eggs). Stir the eggs […]


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 […]



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 […]


How to Make Ghee

Ghee or Clarified butter has been a staple of Indian cooking and diet. You can saute, pan fry and deep fry with Ghee which has a higher smoking point than most vegetable oils; or simply add a dollop to your Daal just before serving. Ghee is made by cooking butter and separating milk solids and […]


Sweet & Spicy Mango Chutney

Mango is the most versatile fruit in India. Beginning with baby mango or paisley or ‘carrie’ to the mature, ripe fruit, there are many ways to use mango in a recipe. Raw or ‘green’ mango can be quite sour and is used to make achaars, chutneys, sherbets and murabbas, cut up and dried as flakes […]



Coriander Tomato Chutney

Chutney is a blend of several ingredients, served as an accompaniment to dishes to enhance their flavor. ¬†A limitless number of chutneys can be made from almost any combination of vegetables, fruits, herbs and spices. Chutneys made from fresh ingredients such as mint, cilantro, mango etc. are seasonal, depending on the availability of the ingredients. […]