Tag Archives: Indian

Chaat Tostadas

Chaat Tostadas

I recently breezed through Padma Lakshmi’s recently published memoir, and while part of me wishes I’d waited for a beach to plow through it (it would be SUCH a perfect beach read!), I must recommend it to all the Top Chef fans out there. Yes, much of it is salacious and juicy as you might expect, but I truly loved the food writing. Everyone knows Lakshmi is from India, and I thoroughly enjoyed learning more about their culinary habits and traditions.

Chaat Tostadas

I thought it would be a bit crass and tone deaf for a Caucasian American to wax purple prose about another culture’s food traditions, especially from a country I’ve never visited and to whose food I was only introduced about a decade ago (grew up in Dallas suburbs in the ‘80’s yo), so I’ll just leave it at recommending the book to Top Chef fans and saying that although I’m an outsider and a novice, I do quite enjoy Indian food.

Chaat Tostadas


So when I ordered Seven Spoons a couple weeks ago, this mostly Indian dish jumped out at me, and became the first thing I made from the book. It’s such a beautiful dish, it really is. Chaat is the all-purpose word for Indian street food, and it means that all the different tastes and textures are combined in one dish. You have crunchy, spicy, sweet, savory, sour/tangy, creamy, etc. all on one plate. There’s admittedly a lot going on here, but it all works together seamlessly and is so worth your time to put together. A wonderful meal. Enjoy!


Source: slightly adapted from Seven Spoons by Tara O’Brady


¼ cup canola oil
2 cloves garlic, peeled and smashed lightly
½ tsp ground cumin
Generous pinch of sweet paprika
Generous pinch of cayenne
1 (15 oz.) can chickpeas, drained and rinsed
Kosher salt and black pepper, to taste

1 bunch of cilantro, stems and leaves, divided
2 tsp water
1 to 2 limes
2 tsp peeled grated ginger
2 cloves garlic, peeled
2 green chiles, seeds left in for a hotter chutney
¼ tsp raw sugar
1 tsp kosher salt
1 big handful of fresh mint leaves

8 corn tortillas, shallow fried in canola oil until browned and crispy, drained on paper towels
1 cup plain yogurt, Greek-style or regular
A sweet chutney, for drizzling (can be tamarind, mango, apricot, whatever you want – but puree it if it’s really chunky)
Chaat masala, a spice mix found at specialty grocery stores, OR combine ½ tsp each ground cumin, cayenne, and ground coriander
1 small red onion, minced
A couple handfuls sprouts, such as mung bean, alfalfa, or radish
Sev (crispy fried Indian noodles); or if you can’t find those, sub in crunchy chow mein noodles
A handful of cilantro leaves
Lime wedges

To make the CHICKPEAS: Pour the oil into a large skillet over medium-high heat. Add the garlic, cumin, paprika and cayenne. Stir until you can smell the spices, 30 to 60 seconds. Add the chickpeas and turn them through the hot oil to coat. Continue to cook until chickpeas are crisped, 7 to 10 minutes. Season well with salt and pepper, then set aside.
To make the GREEN CHUTNEY: add the cilantro stems, water, and juice of 1 lime to your blender. Process until pureed or mostly pureed. If nothing is happening, add a little more water or lime juice. Scrape down the sides, then add the ginger and garlic. Process again, scrape down the sides again, then add the chiles, sugar, and salt. Process again, then add the cilantro leaves and mint. Puree again, and this time it should get really smooth. Again, add a touch more water or lime juice if not. Taste for seasoning and adjust as necessary.
TO SERVE: place 2 tostadas on each of 4 dinner plates. Top with the spiced chickpeas, followed in order by the yogurt, sweet chutney, green chutney, a couple pinches of chaat masala or the spice mix you made in lieu of it, the onion, the sprouts, sev or chow mein noodles, and lastly cilantro. Serve with lime wedges and eat immediately.

Thai-Indian Beef Lettuce Cups #SundaySupper

Thai-Indian Beef Lettuce Cups

Welcome to another Sunday Supper, where we are having Finger Foods for Dinner! I think we’d all agree that our inner children rejoice at any opportunity to not have to pick up a fork, right? I chose to make lettuce cups, one of my new favorite foods, and helpful that it’s lighter fare made delicious, too.

Thai-Indian Beef Lettuce Cups

Certainly not always, but lettuce cups are often of the Asian persuasion, and this one fuses the heat and ginger of Thailand with the curry of India for one delicious and SPICY hand-held meal. Spicy enough, in fact, that you should not congratulate yourself on eating low-carb until AFTER you’ve managed to get through this without guzzling a beer to cool off your burning lips and tongue. I deserve absolutely zero back pats on this front.

Thai-Indian Beef Lettuce Cups

But, it’s wickedly delicious, with incredible and complex flavor and the perfect texture. Oh, and you can totally back off on the heat level if you want. Combining lean beef (which I’d highly recommend for this purpose) and a drizzle of sesame oil at the end makes for the perfect pleasantly oily texture to complement the heft of the ground beef and soft lettuce leaves. This is one of my few repeat meals. Enjoy!

Thai-Indian Beef Lettuce Cups

And make sure you check out all the fun Finger Foods brought to you by my fellow Sunday Supper bloggers!

Source: Tangy, Tart, Hot and Sweet by Padma Lakshmi

2 heads butter lettuce, or Boston lettuce
3 tbs canola oil
1 ½ lbs. lean ground beef
1 cup diced yellow onions
1 tsp minced garlic
1 tbs minced fresh ginger
4 serrano chiles, or 20 green Thai chiles, chopped (you can seed the serranos if desired)
1-2 tbs soy sauce
1 generous tsp curry powder
1 tsp amchoor (dried mango powder), optional
1 cup rough chopped fresh mint
1 cup rough chopped fresh basil
1 ½ tbs fresh lemon juice
Salt, to taste if needed
1 tbs toasted sesame oil

Separate the lettuce leaves, discarding any that have browned or wilted. The inner leaves tend to be sturdier and better suited for lettuce cups. Dry the leaves well if needed and set aside.
Preheat a large skillet over medium-high heat. Add the oil, then the beef, crumbling and cooking until no traces of pink remain. Lower the heat to medium and add the onion, garlic, ginger, and chiles. Cook, stirring frequently, until the onions are soft, 5 to 7 minutes.
Now add the soy sauce, curry powder, and amchoor if using. Stir to combine then turn the heat to low and let it simmer very gently for a few minutes to let the flavors marry well.
Stir in the mint, basil and lemon juice. Taste for seasoning and add salt if needed.
To serve, spoon the mixture into the prepared lettuce cups and lightly drizzle sesame oil over each cup. Serve immediately.

Pinky Appetizers

Manual Mains

Digit Desserts

Plus Bite-sized Pavlovas and More Finger Food Recipes from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Carrot Pie

Carrot Pie

When I was in college, I worked at Victoria’s Secret part time and over winter breaks and summers for a couple of years. Part of my job description of course included helping the customers find what they were looking for, and many a time, those customers were men shopping for their wives or girlfriends. Almost all of them had quite the awkward vibe going, as if they’d never done this before and felt really clueless. (And I would have to suppose many of them were, judging by the number of returns I did).

carrots for carrot pie


But anyway, these men were rather shy customers most of the time, so you had to take the lead and ask questions to ascertain what they were looking for, but in asking questions you had to be a bit delicate to make sure you steered clear of stepping in a big pile of TMI. So usually we would start by asking about the lady’s shape and dress size. And I cannot tell you how often we women employees would hear in response, “Well, she looks like you! Only different.”

Yeah, not helpful. Not helpful at all, in fact.

Carrot pie

Which brings me to this pie. Although a bit more elegantly worded than my former Vickie’s Secret male customers, the cookbook’s blurb about this pie can be summed up as, “It’s like pumpkin pie; only different.” And while that sort of is an accurate description, it’s somewhat maddening, so I’m going to try and describe this pie without referencing the more familiar pumpkin pie.

Carrot Pie

First of all, yes, carrot pie is a thing. And why not? If you can have carrot cake, then you can have carrot pie. This is very reminiscent of Indian flavors, so it’s very warm without overpowering the carrot flavor. It’s custardy but quite light; its texture was less smooth than most custard based pies, yet not all the way to grainy, so still quite pleasant. I think carrot pie would make a perfect dessert for the end of an Indian food themed dinner party. Enjoy!

carrot pie

Source: A Year of Pies by Ashley English

Basic pie dough to fit a 9-inch pie plate (I used a half batch of this recipe)
1 lb. carrots, peeled and ends removed
½ cup packed brown sugar
1 cup whole milk
1 tsp ground cardamom
½ tsp ground ginger
½ tsp ground cinnamon
½ tsp ground black pepper
½ tsp kosher salt
3 large eggs, separated

Preheat your oven to 400 F. Grease a 9-inch pie plate.
Roll out the pie dough on a floured surface and fit it into the prepared pie plate. Price the bottom and sides of the crust with tines of a fork, then place the crust in the refrigerator for at least 15 minutes.
Line the crust with parchment paper and fill it with dried beans or pie weights. Bake 10 to 12 minutes, then remove the crust from the oven. Leave the oven on and reduce the temperature to 375 F.
Remove the beans/weights from the crust and let it cool completely.
Meanwhile, make the filling. Cut the prepped carrots into ¼-inch rounds. Fill a small saucepan with a couple inches of water and let it come to a soft boil. Add the carrots and let them boil until softened. Drain them thoroughly and transfer the carrots to the bowl of your food processor. Puree until very smooth. Now add the sugar, milk, spices, and salt to the carrot puree. Process again until smooth and uniform. Pour the mixture into a medium sized bowl.
Whisk the egg yolks in a small bowl until blended. Using either a whisk or electric mixer, beat the egg whites until soft peaks form in a separate bowl.
Whisk the beaten egg yolks into the carrot puree until thoroughly blended, then whisk in the beaten whites. No need to be careful about not deflating them, so you don’t have to be gentle when incorporating them into the carrot puree.
Pour the puree into the cooled pie shell. Set the pie on a rimmed baking sheet and bake for 40 to 45 minutes, until the filling is set.
Cool at least 30 minutes before serving. Hint: it’s really tasty served chilled. And once it’s chilled, you can totally pick up a slice with your hands and eat it while walking around. I heard that from a friend…

Curry Powder

Homemade Curry Powder

Happy Friday! Concluding Homemade Spice Rub Week, we have one of the most common spice mixes out there – curry powder. This is very easy to make at home and you will not believe how fragrant it is. I toasted and ground the spices myself, but you could use already-ground versions for an even faster and easier mix. This curry powder is on the hotter side, as I used about a teaspoon and a half of crushed chili flakes. You can back off on that amount or omit it altogether for a mild curry powder.

toasted spices for curry powder

And here’s a recap of the week!

First up we made Homemade Cajun Seasoning, for spicing up all those New Orleans-inspired recipes I love so much.

homemade Cajun seasoning






Secondly, I showed you a homemade Ranch seasoning packet you can make yourself, thus avoiding all the chemicals and excess sodium that comes from the store-bought packets.

Homemade Ranch Seasoning Packet






And thirdly, we made an All-Purpose Mexican/Tex-Mex Spice Mix. This replaces all those store-bought packets labeled Chili Seasoning, Enchilada Seasoning, Fajita Seasoning, Taco Seasoning, etc. It’s easy and a great template that you can work with to tailor to your own tastes. Make it hotter, make it milder, make it chipotle, add some lime zest, whatever you want!

Mexican/Tex-Mex Seasoning






And as usual, here’s a recipe round-up from the blogosphere of other spice mixes you can easily make yourself.

Apple Pie Spice from My Baking Addiction
Homemade Blackening Seasoning from The Texan New Yorker
Homemade Garam Masala from The Wishful Chef
Homemade Lemon Pepper Seasoning from Simply Scratch
Homemade Old Bay Seasoning from The Texan New Yorker
One Minute Taco Seasoning from See Aimee Cook
Onion Soup Mix from Heavenly Homemakers
Pumpkin Pie Spice from My Baking Addiction

Now go make some delicious Indian food!

spices for curry powder

{One year ago: Beans and Greens Soup}

Source: slightly adapted from The Homemade Pantry by Alana Chernila

10 cardamom pods
1 tbs coriander seeds
1 cinnamon stick, broken into pieces
1 1/2 tsp cumin seeds
1 tsp yellow mustard seeds
1 to 2 tsp crushed chili flakes
1 tbs ground turmeric

Add the cardamom pods, coriander seeds, cinnamon stick pieces, cumin seeds, mustard seeds, and chili flakes in a small skillet. Toast over medium heat, shifting the pan around to avoid scorching any spices. When the seeds become aromatic, 2 to 4 minutes, remove from the heat.
Pick out the cardamom pods and move them to a small cutting board. Release the seeds inside by pressing on each pod with the back of a spoon. Discard the pod shells and transfer the seeds to a spice grinder or a coffee grinder that is only used for grinding spices. Add the toasted spices and the turmeric to the spice grinder.
Grind the spices together until they are a fine powder. Let cool briefly, then transfer to a jar. Store in a cool, dark place.

Indian-Spiced Cranberry Chutney

Indian-Spiced Cranberry Chutney

Continuing the countdown to Thanksgiving, I wanted to share a few more Big-Day-Appropriate dishes with you. Although, some of my original plans aren’t going to grace the webpages of this little url. As I’ve been recipe testing Thanksgiving dishes, I’ve had some serious floppers! Some were recipe flops, while some were picture flops, and I think pumpkin pie just hates me this year. But, anyways…

Let’s talk cranberry sauce! To be quite frank, it’s something I never really understood. Growing up, I would never add any to my plate. I just didn’t get it. I mean, is it a side dish? It doesn’t seem substantial enough. Is it a sauce to go over the turkey? Well, I figured not because then why would there be gravy?


I suppose it’s still a bit of a mystery to me, as far as where it comes from and why it’s there, but I freely acknowledge that I was in the minority by not eating any all those years. So here is my answer to the whole, cranberry sauce thing – an Indian spiced, thick and chunky chutney!

Indian spiced cranberry chutney

It’s easy, it’s delicious, and it’s a twist from the usual ordinary sauce. If you’re scratching your head right now, wondering how this could possibly fit in to your traditional Thanksgiving spread, that’s fine; all I ask is that you read on and allow me to convince you of its merits.

Thanksgiving leftovers panini

First of all, the Indian flavors are not overwhelming, so you really don’t need to make any part of the rest of your meal Indian to have this complement your table. It’s just a hint in the background. Secondly, it’s really thick, so it won’t get all liquid-y and run into your potatoes or green bean casserole. Win! And thirdly, it’s insanely good on leftover sandwiches the next day!

Indian Spiced Cranberry Chutney

Try it. See what you think. Report back. 🙂

Source: adapted from Tangy, Tart, Hot and Sweet by Padma Lakshmi

4 tbs olive oil
24 oz. fresh cranberries (or thawed if frozen)
3 tbs sugar
1 tsp cayenne
Kosher salt
1 ½ tsp garam masala

In a medium to large nonstick stockpot, heat the oil over medium heat. Add the cranberries and sauté, stirring intermittently. Once the cranberries have softened and most of them have burst open, about 25 to 30 minutes, add the sugar, cayenne, and salt. Lower the heat to medium-low and add the garam masala. Continue to cook another 15 to 20 minutes, until the mixture is a thick, uniform sauce and all the cranberries have completely burst open. You can help them along by using a rubber spatula to press an individual cranberry against the side of the pot until it bursts. It’s like the food equivalent of popping bubble paper!
Keep covered on low until needed, or cool and refrigerate in an airtight container if not using right away.

Naan Bread


I did NOT grow up eating Indian food, to say the least. In fact, I don’t think I could have named a traditional or popular Indian dish if a gun was held to my head. I was aware of the country India, and yes, I assumed they had food of course, but that’s about all the thought I gave to the issue. What can I say, Indian food just wasn’t a thing in Dallas suburbs in the ‘80’s.


Since moving to New York, I have discovered Indian food, and have fallen in love. There’s an Indian take-out place in our neighborhood we frequent, we eat out at Indian restaurants from time to time, and I’ve started cooking it at home. And though I didn’t know naan bread from a hole in the wall growing up, now I simply cannot eat Indian food without it. It’s become one of my favorite things on earth.


So when I made these delicious Tandoori Chicken Drumsticks a couple weeks ago, of course naan bread had to accompany them, and I decided to be brave and make it myself. I’m extremely comfortable baking with batters. I grew up occasionally helping my mom make her banana bread, and when I first got into cooking and baking, I definitely gravitated toward easy cakes and quick breads. Yeast breads? That’s another story.


Those have come into my culinary repertoire much later. With practice I’m definitely feeling more and more like a boss of the yeast these days, but trust me, it didn’t start out that way. Oh, I have some screw-up stories. But this naan bread is not one of them. It turned out looking and tasting authentic and amazing. I was very proud.


A few recipe notes: I don’t have a tandoor oven. (Shocking, I know.) A grill heated to very high will work just fine, indoor or outdoor. Don’t skip the brushing with butter part, or your naan won’t be as authentic. If you have leftovers, reheat them in the microwave. It sounds counterintuitive, but if you reheat them in the oven or on the grill, they dry out a little. The microwave will give you that soft texture that will be *almost* like fresh off the grill.

Source: lightly adapted from Barbecue Addiction by Bobby Flay

1 (1/4 oz.) packet active dry yeast
1 cup warm water
3 tbs sugar
3 tbs Greek yogurt
1 large egg, beaten
2 tsp kosher salt
4 to 4 ½ cups bread flour (sub in all-purpose if desired), plus more for dusting and kneading
Canola oil
8 tbs unsalted butter, melted

Dissolve the yeast in the warm water in the bowl of your stand mixer for about 10 minutes, until frothy. Add the sugar, yogurt, egg, salt, and 4 cups bread flour. Mix together with the paddle attachment on medium-low speed, just until combined. Switch to the dough hook attachment and knead for 6 to 8 minutes. Put the dough in a well-oiled large bowl, cover with a damp kitchen towel, and set aside to rise for 1 hour, until the dough has doubled in volume.
Gently press down the dough and pinch off the dough into 8 even pieces. Roll those pieces into balls and place on a greased baking sheet. Cover with plastic wrap and let rise until doubled in size again, 30 to 60 minutes. (Recipe says 30 minutes, I let mine go closer to 1 hour).
Once the dough is ready, preheat your grill or grill pan to high (for direct grilling, if using an outdoor charcoal grill).
Roll out 1 ball of dough into a thin circle. If using an outdoor grill, lightly oil the grates. If using an indoor grill pan, this step isn’t necessary.
Brush the dough circle on one side with some melted butter. Put the dough on the grill surface buttered side down, and cook for 2-3 minutes, until puffy and lightly browned. While it’s grilling, brush the uncooked side with butter. Flip the bread and cook until browned another 2-3 minutes. Remove the bread from the grill and continue until all the naans have been grilled. Serve immediately for best results.

Tandoori Chicken Drumsticks #SundaySupper

tandoori chicken drumsticks

Today I’m so so excited to be blogging my first #SundaySupper! Sunday Supper is a fantastic food blogger movement dedicated to “bringing Sunday Supper back to the family dinner table.”

chicken drumsticks

marinating chicken for tandoori

This week’s theme is Global Street Food, and for that I’m bringing you these unbelievably delicious tandoori chicken drumsticks. I haven’t been to India (yet!), but I see tandoori being sold from street trucks all the time in New York. Though I should add, the times I’ve gotten it, it was never as good as this recipe.

Tandoori Chicken Drumsticks

I suppose you *could* eat this with a fork and knife and be all civilized, but I much preferred to just grab it with my hands and dive in. This chicken is so flavorful, not too spicy, and would be a terrific introduction for anyone not terribly familiar with Indian food flavor profiles. And while I found the drumstick to be very fitting with the Global Street Food theme of this week, you can always take this marinade and use it for chicken breasts, chicken tenders, or chicken thighs. You’ll want to adjust cooking times accordingly if you use a different cut, but they would be equally delicious. Enjoy! And be sure to check out the rest of the #SundaySupper links.

Tandoori Chicken Drumsticks

Tandoori Chicken Drumsticks

{One year ago: Cherry Sorbet}

Source: slightly adapted from Emeril at the Grill by Emeril Lagasse

12 chicken drumsticks
2 tbs canola oil, plus extra for the grill
½ cup chopped white onion
6 medium garlic cloves, smashed and peeled, divided
2 tbs plus 1 ½ tsp fresh peeled ginger, divided
1 serrano chile, sliced
1 tbs sweet paprika
2 ¼ tsp kosher salt
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
1 tsp garam masala
½ tsp cayenne pepper
1 ½ cups plain yogurt
2 ½ tbs fresh squeezed lemon juice
Kosher salt and black pepper
¼ cup chopped mint
1 tbs honey

Trim chicken if needed and place in a large baking dish.
Combine the oil, onion, 4 garlic cloves, 2 tbs ginger, and the serrano in a food processor. Process on high until it forms a smooth paste. Add the paprika, 1 ½ tsp kosher salt, plus the cumin, turmeric, coriander, garam masala, and cayenne and continue to process until well blended. Add ½ cup yogurt and 1 tbs lemon juice and process again to form a smooth sauce, scraping down the sides of the bowl as necessary. Pour the marinade over the chicken and turn to coat evenly. Cover the baking dish with plastic wrap and refrigerate at least 4 hours and up to 24 hours.
While the chicken marinates, make the dipping sauce. In a food processor, combine the remaining 1 cup yogurt, the mint, honey, 2 garlic cloves, the rest of the ginger (about 1 ½ tsp), remaining 1 ½ tbs lemon juice, plus salt and pepper to taste. Process until smooth and well incorporated. Refrigerate until needed.
Preheat your grill to medium high and brush the grates with canola oil.
Remove the chicken from the marinade and pat it dry with paper towels. Season the chicken with salt and black pepper. Place chicken on the grill skin side down and cook for about 20 minutes total, turning and rotating at least once during the cooking process. Use a meat thermometer to ensure proper doneness. Inserted into the thickest part of the meat, it should read between 160 and 165 F when done.
When done, remove the chicken to a plate or platter and let rest about 5 minutes.
Serve the chicken with the sauce for dipping.

Be sure to check out the rest of #SundaySupper – Global Street Food edition!

Bavarian Soft Pretzels from The Foodie Army Wife
Pao de Queijo from A Kitchen Hoor’s Adventures
Gluten Free Focaccia di recco from No One Likes Crumbley Cookies
Martabak (stuffed pancake or pan-fried bread) from The Urban Mrs
Socca from Curious Cuisiniere

Carnitas Tortas from Cookin’ Mimi
Peking Street Tacos from Doggie at the Dinner Table
Schnitzelwecken {Schnitzel on a bun} from The Not So Cheesy Kitchen
Tortas de Milanesa (Pork Cutlet Sandwiches) from Juanita’s Cocina
Waffle Cone Fried Chicken from Jane’s Adventures in Dinner
Feta Chicken Kabobs from That Skinny Chick Can Bake
Beef Taquitos from Bobbi’s Kozy Kitchen
Tandoori Chicken Drumsticks from The Texan New Yorker
Panelle (Italian Chickpea Fritters) from Mess Makes Food
Chorizo, Chimichurri and Salsa Sandwiches from Vintage Kitchen Notes
Falafel Pita Sandwich from Mama’s Blissful Bites
Croque-Monsieur from Peanut Butter and Peppers
Chicken and Chorizo Street Tacos from I Run For Wine
Mexican Street Corn (Elotes Mexicanos) from My Other City By The Bay
Tandoori Chicken Wrap from Foxes Love Lemons
SoCal Rolled Tacos from Webicurean
Samosas from Soni’s Food
Beef and Pork Empanadas from Magnolia Days

NicaMales (Nicaraguan Street Food) from The Hand That Rocks The Ladle
Currywurst mit Pommes from girlichef
Arancinis from My cute bride
Egyptian Street Food: Koshari from Growing Up Gabel
Poutine from Noshing with the Nolands
Tokyo University Potatoes from NinjaBaking.com
Kimchi Quesadillas from Sustainable Dad
Tacos de Carne Asada from Family Foodie

Nutella Crepes from The Girl in the Little Red Kitchen
Easy Apple Churros with Dulce de Leche from Daily Dish Recipes
Kettle Corn from Killer Bunnies, Inc
Hotteok from Small Wallet, Big Appetite
Funnel Cake 3 Ways from Cindy’s Recipes and Writings
Sweet Corn Tamale (Tamal Asado) from Basic N Delicious
Pisang Goreng (Deep Fried Bananas) from Food Lust People Love
Banana Nutella Swirl Gelato from Cupcakes & Kale Chips

Wine Pairing Recommendations For Global Street Food #SundaySupper from ENOFYLZ Wine Blog

Red Kidney Bean Curry


This is Part Three of my Favorite Food Bloggers Series!

The Way the Cookie Crumbles is a wonderful food blog run by Bridget, who lives in New Mexico with her hubby and cats. Bridget cooks and bakes, prefers baking over cooking, and takes gorgeous pictures of her scrumptious food.


Bridget and I have a lot in common: we are both married, both thirty-something, both cat lovers (seriously, check out her About page for pics of her cats – they are so beautiful!), we both eschew boxed baking mixes, and we share a dislike of green bell peppers.


I absolutely love Bridget’s writing. She is so charming and down to earth. When you read her blog, you immediately wish you could grab a drink with her, and imagine just laughing and chatting all night. Since Bridget lives in New Mexico, of course she is an enormous fan of hatch chiles; in one way that makes me love her even more, and in another way, it makes me a little jealous, seeing as I can never find hatch chiles in New York. But her blog is a terrific resource if you happen to have a bunch of hatches stashed in your freezer that need to be used up.


Something Bridget does occasionally that I just love and appreciate is to compare different recipes for the same dish, like sugar cookies. She makes up all the different batches, taste tests them, and writes about her findings in specific detail. I so admire her for doing that kind of thing, and we all definitely benefit!


Bridget claims she is more of a baker than a cook, but she’s an outstanding cook too, as is evidenced by this Red Kidney Bean Curry. Matt and I both loved this dish. I was immediately drawn to it just by reading the title of the recipe – I do not associate kidney beans with Indian cooking at all, so I loved the idea of taking an ingredient we associate with one cuisine (Cajun/Creole) and treating it in an unexpected manner (Indian curry). The result was delicious, and will leave you wondering why you didn’t think to make curry out of red kidney beans sooner.

A quick side note: I think I overdid the spices when I made this dish. I tend to get lazy and not measure spices very accurately, and I think I may have “over-measured.” So I added about a cup of chicken stock to absorb them, and it worked just fine. Try this one soon, it’s fantastic. And definitely check out Bridget’s fantastic blog if you have not already done so!


Other amazing-looking recipes of Bridget’s I considered making: Crescent Rolls; Vegetarian Lasagna

Read the rest of this series!  Part One    Part Two    Part Four
Part Five    Part Six    Part Seven    Part Eight    Part Nine    Part Ten

Source: lightly adapted from The Way the Cookie Crumbles

2 tablespoons olive oil
1 medium onion, finely chopped
1 jalapeno, minced
2 tablespoons chopped fresh ginger
3 cloves garlic, chopped
1 tablespoon tomato paste
2 teaspoons ground turmeric
2 teaspoons garam masala
1½ teaspoon ground cumin
1½ teaspoon ground coriander
1 teaspoon cumin seeds
¼ teaspoon cayenne
1 (15-ounce) can diced tomatoes, with juice
2 (15-ounce) cans red kidney beans, rinsed and drained
1 teaspoon salt
1 cup vegetable or chicken stock, if needed
½ cup chopped fresh cilantro

In a 3-quart saucepan over medium heat, heat the oil. Add the onion and jalapeno and cook, stirring occasionally, until the onion just starts to brown at the edges, 5-8 minutes. Add the garlic, ginger, tomato paste and spices; cook, stirring constantly, until fragrant, about 1 minutes.
Add the tomatoes and their juice, the beans, and the salt. Bring to a boil over medium-high heat; if you notice that you have no liquid to boil, add the stock here; once boiling, then decrease the heat to low and simmer uncovered for 10 minutes. Stir in the cilantro, taste for seasoning, and serve over rice or with naan. I served over rice, but I bet naan would have been fantastic.