Nani’s “Chips” Shaak (Dry potato curry)

As many of you know, all of my family (including my Nani) live in England.  And in addition to their weird accents, they use funny names to describe their potatoes.  They refer to potato chips as “crisps,” french fries as “chips,” and potatoes as po-taaaaaaay-toes. My Nani created this “chips” shaak (curry) in honor of my uncle Vinaymama who doesn’t believe in eating green vegetables. … Continue reading Nani’s “Chips” Shaak (Dry potato curry)

Pratibha’s Baingan Bharta (Eggplant Curry)

In our family, we all have the one thing we order when we go to an Indian restaurant.  For Meera and I, it’s matar paneer (peas and cheese curry) and a garlic naan to go with it.  Occasionally we will branch out with another type of paneer dish . . . but usually we don’t.  For Mummy, it’s usually some type of daal (lentil) and/or … Continue reading Pratibha’s Baingan Bharta (Eggplant Curry)

Pratibha’s Red Chana Shaak

Pratibha’s red chana shaak is one of Seema’s favorites.  It does require soaking the chana overnight (or for at least 6 hours), so make sure and plan ahead when making it. Servings: 4-6 people Ingredients: 1 cup chana 3 cups boiling water 1 1/2 tbs. oil 1 tsp. ajwain seeds Pinch of hing (asafetida) 2 Tbs. chana flour (gram flour) 1/2 crushed tomato – diced … Continue reading Pratibha’s Red Chana Shaak

Nani’s Stuffed Eggplant and Potato Shaak (Curry)

Nani learned this recipe from her mother-in-law Zaverbai Morjaria in Nakuru, Kenya.  She has been making it for her children and grandchildren ever since. Baby eggplants are key to this recipe — the normal, large eggplants just don’t stuff as well.  Also, there is no actual stuffing of anything involved.  By cutting slits in the potatoes and eggplants, they become “stuffed” as they cook. Servings: … Continue reading Nani’s Stuffed Eggplant and Potato Shaak (Curry)

Urmil Aunty’s Punjabi Paalak Paneer

Paalak paneer is a traditional punjabi dish.  I started making it more often in the last 15 years or so — my kids really enjoy it.  It’s easy if you have the paneer ready ahead of time.  And it’s a great party dish. Servings: about 8 people Ingredients: 2 10 oz. packets of frozen spinach (chopped) 1-2 tbs. ghee (or butter) jeera (cumin seeds) Red … Continue reading Urmil Aunty’s Punjabi Paalak Paneer

Urmil Aunty’s Homemade Paneer

Lots of people buy paneer, but I still think that homemade paneer tastes the best.   Making paneer from scratch takes time, but it is not labor intensive.  It also involves lots of waiting, so you can get other things done in the meantime. Whenever I am making a paneer dish, I make the paneer at least a day in advance.  I also always have … Continue reading Urmil Aunty’s Homemade Paneer

Corn & Cashew Thai Curry

[courtesy of Chef Venn at Gokulum Park Hotel in Kochi, Kerala] I’ve been searching for the perfect Thai curry and FINALLY found one!  This is a delicious and healthy curry that Mummy and I discovered at our hotel in Kerala.  We tried it for the first time this afternoon and used just regular canned corn and broccoli.  I think even Daddy liked it, which really … Continue reading Corn & Cashew Thai Curry