If you've never had grits, or had them but hated them, I'm going to humbly suggest you give this recipe a try anyway. While the name - grits? Really? - might sound off-putting, there is very little that is as satisfying on a chilly morning than a steaming bowl of creamy, buttery hominy grits and scrambled eggs. Without further ado, here's how I do it:
Tuesday, October 25, 2011
Friday, October 7, 2011
Butter Paneer Masala
One of my all-time favorite North Indian dishes is Butter Paneer Masala. I blame my wonderful co-teachers that introduced me to it in the staffroom of FAIPS-DPS. It's all your fault, ladies! And I am infinitely grateful to you. Once I had my first taste, I was hooked! Of course, I asked for the recipe and was immediately inundated with about 6 different variations, some recommended browning the paneer, others said you should not. Some added asafoetida, others said it was not required; one mentioned cashew nut paste ... the variations were dizzying! Well, I tried out each recipe on its own - all of them fantastic! - but then I decided to make it my own. It's really isn't at all complicated and I have to say, my recipe comes out as thick, yummy and creamy as any you will find at the finest Indian restaurants. So, without further ado, here's
Monday, October 3, 2011
It's That Time of Year Again
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| MOM! Get him off me. I was here first! |
and the toddler, affectionately called "The Bear", life is pretty much full, but in the best possible way. As I am trying to write this, I can tell there is something going on in the other room that I am probably not going to be happy about. Still, I love this time of year, when I get to make all of the warm, rich comfort foods that we tend not to want during the warmer months - hang on ... *pauses to go look in the other room*
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