The potato craving usually hits hard in the winter when I need some good ol’ comfort food that will stick to my ribs and satisfy my need for warmth… if only for a while. These potatoes, spiced with turmeric and green chilis does just that.
I would have to agree, sweet potato is the healthier option as it contains a tonne of good stuff, especially vitamins A and C. I cook with these naturally sugary potatoes often, but for this recipe only a good old fashioned potato will do. I occasionally cook potatoes much to my husband’s dismay, as he loves them in his curry. Every now and then I make a potato dish I call ‘batata fry‘. Continue reading
Growing up in Zimbabwe I ate little fish called ‘kapenta’ – basically a fesh water anchovy. My mum would marinate them in lemon juice, sea salt and turmeric and Continue reading
Conjuring up this dish brings back fond memories of living in a highrise apartment in Jersey City, right along the Hudson River. The whiff of the nigella seeds toasting in oil, reminds me of floating blocks of ice gliding across the river in front of me as I peered out of the large windows framing the Manhattan skyline.
Usually in the evening, with my pots simmering away in my awesome little kitchen – I’d sit near the window and gaze across the river into the city, waiting patiently for my husband to come home. Now, now, don’t get carried away with your imagination, it was not like an Indian movie…and I was surely not wearing a sari. Well not on that day anyway 😉 Continue reading
My Mums Recipe
As a child and well into the years after I got married, I absorbed as much as I could from my maternal grandmother regarding her cooking and recipes. I would gaze at her for hours, mesmerized by the effortless way she made ingredients come together. She would make barfee – a sweet Indian confection similar to fudge, with a balanced sweetness complimented by the creaminess of the ghee – that held it together. It was never overly sweet. Her rotis were the best I’ve had and, as a matter of fact, many folk lucky enough to be in her realm would vouch for that too. A hot ghee smeared roti, perfectly toasted on top to reveal a crispy layer against the pillowy softness of the bottom layer, begged to be eaten with her homemade mango jam.
Dhaar with String Beans and Potatoes
With the Super Bowl coming around in less than a month I have that perfect finger food for your party that will score a touch down or two. It’s my Chana Chat-Patti! Round of applause please…. Okay jokes apart, this appetizer is quickly becoming a favorite amongst my friends and family. And I bet they’ll be fans indefinitely if they know how fast it is to make.
“Mum! Where’s my chana?”. And like a dutiful mum, wink, wink, I whip up the Chana Chaat in a jiffy. This is one of my very few, I might add, Super Mum moments. Well… besides making a dive to catch a one year old jumping off the dining table by the edge of their diaper with only my pinky. I could go on but before I continue, I’d like to clarify something before I totally confuse you. The Chana my kids ask for is the Chana Chaat. They eat it with hot steamy rice dolloped with ghee. It’s such a comforting meal and tastes absolutely delicious.
However, I do use it as a component for the appetizer in the picture above. I call it Chana Chat-Patti because of the tang, the crunch and the spice. Perfect for an afternoon snack with a hot cup of Chaa. Or with Super Bowl coming around it makes for the perfect finger food. Continue reading