Everyday Fare With Extraordinary Flair
The flavor of these Mustard or Garlic-Spiked Crispy Potato Cakes will transport you straight to India for street food!
I am a ridiculously big fan of street food. When I travel, one of my favorite ways to experience a new place is to spend an afternoon wandering around with no real destination to speak of, enjoying the local fare from street vendors. Not only does it provide an authentic sampling of local eats, but it’s also a much more affordable option!…
This weeknight-friendly recipe for Lightened Up Chicken Tikka Masala Soup recipe is lower in carbs without sacrificing flavor. Did you ever meet someone, have a super brief conversation with them, and realize that if you had met at a different time and/or in a different place you could have really hit it off?...
When it comes to Indian spice mixes, I have to admit that curry powder typically isn’t on my list of favorites; instead, garam masala spice mix is my much-preferred go-to. (Garam masala makes a perfect dish of Lamb Tikka Masala or Dal Makhani/Butter Lentils!)...
Richly spiced and creamy with tender meat, this Lamb Tikka Masala will have you making Indian food at home on the regular! The first time I had Indian food wasn’t that long ago; I was in college and one of my best friends was Indian. She had a real thing for chicken finger subs, so on the rare occasion when we ventured off campus for a meal, she insisted on going to a local sub shop every time. One night when we were going out to dinner I just couldn’t look at another sub; it was then that she suggested Indian food and I happily agreed....
Over the years I’ve had many different variations of Mulligatawny. I’ve had chicken, lamb, and even vegetarian versions. Some chunky with large pieces of vegetables, some pureed until velvety smooth…some sweet with apple, some spicy with jalapeno. I’ve had some versions that are heartier than others, with red lentils, split yellow peas, or rice to thicken them. I can’t speak for their authenticity, but I can say that every bowl of Mulligatawny I’ve ever had has been delicious....
After my traumatic cauliflower fiasco last spring, I couldn’t even look at cauliflower. It was truly my nemesis. I’d see it at the market and just keep walking, not able to give it more than a passing glance (it was a crying shame really…at one point last fall, huge heads of cauliflower were only $.99 at the market where I shop…but my aversion was still too strong at that point). Now it’s been the better part of a year and I’m happy to say that I’ve been craving cauliflower. I’m not sure how it happened, but I’m cured, lol!...
At the peak of corn season when fresh, local corn is at its finest, my favorite way to eat it is steamed on the cob. I may add a touch of salt or butter, but other than that it needs nothing else. After I’ve had my fill of eating corn on the cob this way for countless meals, I like to switch it up a little and look for different ways to make it. This dish was inspired by a recipe I came across last winter in an Indian cookbook that I had bookmarked to make during corn season. The sauce has deep flavor from the onions and complexity from the spices. It’s creamy and looks absolutely indulgent, […]...
The Islamic fasting month of Ramadan is upon us again! This is a time for prayer, reflection, giving charity, and fasting. During Ramadan, fasting includes not only abstaining from food and water, but it also includes abstaining from swearing, gossiping, arguing, etc. During Ramadan fasting is done from sunrise to sunset to teach you patience, discipline, and empathy for others who aren’t as fortunate. Each day at sunset the fast ends with prayer and then the fast is broken with dates and water. This is followed by a meal called iftar, which usually starts with a first course of soup (traditionally Red Lentil Soup) and […]...
This Rogan Josh recipe is a beautiful red-colored, complex-flavored curry dish with Persian origins that’s a staple in Kashmiri cuisine. I first made this dish at home after trying it at my favorite Indian restaurant back home in Buffalo. It was deep red in color with a rich flavor and complex aroma. The spiciness was prevalent, but mellowed out with nuttiness of basmati rice and cooling yogurt raita. It was perfect....
Not long after we married, my husband introduced me to pilaf-style biryani, one of his favorite rice dishes that has meat and veggies cooked together with the rice; topped with toasted almonds or other nuts, it is really delicious. For the longest time that’s the only form of biryani we ever made. Then one evening at a Pakistani restaurant we ordered biryani and the rice came out in a dome-like shape, with the actual biryani nowhere to be found. Once we dug into the rice we saw that it was stuffed with the biryani. This dish was so beautiful and impressive, I immediately knew I wanted to recreate it […]...
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.
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