Simple Mutton Biryani


There is rarely a Biryani that is grander than one made with mutton. Generally – making a traditional biryani takes much time and effort like my recipe for Shakira’s Mutton Biryani which I had posted sometime ago.

This recipe is a much simpler, homier version made in my mother’s kitchen and it also absolutely delicious. Biryani is best made with pure ghee. You can substitute this recipe with chicken too in which case you need not precook the chicken as we do in this recipe.

YOZ_8630

 

Continue reading

Luchi Aloo ( Kolkata’s version of Puri Aloo )

Luchi aloo is Kolkata’s version of Puri Aloo but it’s so much better especially if you eat it on the streets. There’s nothing like a piping hot luchi, smothered with spicy curried aloo. Here’s a great homemade version of this recipe.

 

YOZ_8688 YOZ_8772

YOZ_8775

 

Continue reading

Peter Paniccia’s Stir Fried Hot Peppers w/ Bread Crumbs

I can’t stop raving about my favorite organic CSA farmer Peter Paniccia of Pietro’s Coop and his hot peppers. This past year, he showed me a really great way to cook these peppers.

It was so yummy that I pretty much ate the whole pan of peppers myself – don’t ask what happened to my stomach the next day! Next time I will show some restraint (or maybe not)

 YOZ_1112

YOZ_1115 YOZ_1145 

  Continue reading

Chadachadi – a Bengali Mixed Vegetable Dish

Chadachadi is a Bengali dish that is made with a hodgepodge of leftover vegetables. There is a strong flavoring of mustard seeds and mustard oil that gives this dish a distinctive tangy, depth of flavor.

 YOZ_9230 Continue reading

Peter’s Hot Pepper Preserve

My awesome organic CSA farmer Peter Paniccia of Pietro’s Coop comes bearing baskets full of wonderful produce. One of my very favorites is his hot peppers.

I just love the vibrant kick these peppers add to pretty much every dish I make. Here is a recipe where I actually manage to preserve these hot peppers so they will last me through the winter months. I use a spoonful of this is so many dishes from pastas, to sandwiches or in dips and so on.

DSC03320

Continue reading

Nepalese Karela and Alsi ka Achar (Bitter Gourd and Flax)

Nepali cuisine consists of several spicy sides dishes which are eaten with rice and lentils (dal). These are called “achars’ or chutneys and are made with a variety of vegetables. One can use the base recipe for the achar and just vary the vegetable that is used.

Here is a wonderful recipe that Manju makes which comprises of bitter gourd (karela) and is topped with ground roasted flax seeds.

 YOZ_9068 YOZ_9077 Continue reading