My love affair with the egg continues.

The first shot is of a simple pasta that I made for dinner last night - I draped it with a fried egg. 

When I broke the yolk - it made the pasta luscious much like in a carbonara.

The other two pics are of the most delicious thing I have put in my mouth.  It is bread from a Georgian restaurant.  They put an egg, butter and cheese in the center.  It comes to the table piping hot and you mix it all in with a fork and it creates the most delectable mixture that you sop up with the crusty bread. Just heavenly.

So much the simple egg can do.

Until I eat again!

yummyinmytumbly:

Avocado Toast

Pretty!
The Koreans know the way to my hungry heart.

The Koreans know the way to my hungry heart.

Lets talk Turkey

Last Thanksgiving I was in Sydney and I cooked there.

For some of my relatives from India it was their first Thanksgiving.

They enjoyed it quite a bit.

I told everyone to dress for dinner and the last pictures shows what I got.

At least the whole family has a sense of humor - I like that.

In the coming days, I will describe and share recipes of my favorite Thanksgiving recipes.

I hope you will do the same.

Until I eat again!

thecrispypig:

If you are craving a crunchy and spicy snack you have to try this recipe. I am not a huge fan of chickpeas but I decided to give this recipe a try and I am so glad I did! It’s super tasty and pretty healthy depending on how much salt you use :)

What you will need:

  • 1 (15 oz) can chickpeas
  • 2…

I have to try this!

Too soon to think of Thanksgiving?

I think not

Too soon to think of Thanksgiving?

I think not

 A REVIEW OF MOTI MAHAL DELUXE AND DAD’S BIRTHDAY

Moti Mahal is located on 1149 1st Ave, New York, NY 10065 and is one of my parent’s favorite Indian restaurant.

I must agree that as far as Indian restaurants in New York city go, it is quite a lovely place and the food is exceptional.

The menu is small and we have probably eaten everything on the menu.

The scallops are cooked perfectly and come with a scallion and celery compote - I don’t taste the celery and so find it to be pretty good :)

There is the paneer tikka with generous sized paneer which is my favorite.

The seekh kebab is moist and flavorful.

The lamb chops are succulent and very well cooked.

The biryani is cooked in a pot with dough on top to keep the rice moist and is redolent with just the right spices.

One of the things that I appreciate about the food at Moti Mahal is that while it is very flavorful - there are no threatening spices that have the tendency to repeat on you hours after you have eaten.

The daal makhani and chicken makhani (not pictured here) are their signature dishes are truly delicious.

I told the manager that the food that night we visited was more delicious than the several times we ate there before.  He said that was because I was extra hungry.

I told him that I was always hungry :)

He said that Amul butter which is from India was banned by the FDA and recently is allowed here again - they have resumed the use of that butter and that could be it.

If that’s it then that’s it  - I’m buying Amul butter the next time I am in an Indian store.

Their breads - naans, parathas and roti are always served hot and cooked very well.

So, a good time was had by all especially my dad who’s day it was and I recommend this restaurant highly the next time you are in the mood for Indian food.

I hope you try it and tell me about it.

Until I eat again!

 

saveurmag:

Rogan Josh (Kashmiri Chile–Braised Lamb)Smoky red Kashmiri chile powder and rich ghee are the foundations of the sauce for tender lamb shanks in this classic dish served as part of the Kashmiri feast called wazwaan.
See More: The Ultimate Cake Guide »
SERVES 4 INGREDIENTS 1½ tbsp. red chile powder, preferably Kashmiri, or cayenne 2 tsp. ground fennel 2 tsp. ground ginger 1 tsp. asafoetida 1 tsp. cumin seeds 8 green cardamom pods 2 pieces mace or 1 tsp. ground mace 1 stick cinnamon, halved ⅓ cup ghee 5 black cardamom pods, cracked 4 lamb shanks, halved crosswise (ask your butcher to do this) Kosher salt, to taste ¼ tsp. saffron threads 2 tbsp. roughly chopped cilantro, for garnish Cooked white rice or naan bread, for serving (optional) INSTRUCTIONS 1. Stir chile powder, fennel, ginger, asafoetida, and ½ cup water in a bowl into a paste; set aside. Combine cumin, green cardamom, mace, and cinnamon in a spice grinder; grind into a powder and set aside. 2. Melt ghee in a 6-qt. saucepan over medium-high heat. Cook black cardamom until fragrant, 1–2 minutes. Season lamb with salt; cook, turning as needed, until browned, 5–7 minutes. Add reserved paste, the saffron, and 2 cups water; boil. Reduce heat to medium-low; cook, covered, until lamb is tender, 45 minutes to 1 hour. Stir in reserved spice powder; cook, covered, until lamb is very tender, 40–45 minutes. Garnish with cilantro; serve with rice or naan if you like.
See More: A Menu of Spicy Sichuan Dishes »

saveurmag:

Rogan Josh (Kashmiri Chile–Braised Lamb)

Smoky red Kashmiri chile powder and rich ghee are the foundations of the sauce for tender lamb shanks in this classic dish served as part of the Kashmiri feast called wazwaan.

See More: The Ultimate Cake Guide »

SERVES 4

INGREDIENTS
1½ tbsp. red chile powder, preferably Kashmiri, or cayenne
2 tsp. ground fennel
2 tsp. ground ginger
1 tsp. asafoetida
1 tsp. cumin seeds
8 green cardamom pods
2 pieces mace or 1 tsp. ground mace
1 stick cinnamon, halved
⅓ cup ghee
5 black cardamom pods, cracked
4 lamb shanks, halved crosswise (ask your butcher to do this)
Kosher salt, to taste
¼ tsp. saffron threads
2 tbsp. roughly chopped cilantro, for garnish
Cooked white rice or naan bread, for serving (optional)

INSTRUCTIONS
1. Stir chile powder, fennel, ginger, asafoetida, and ½ cup water in a bowl into a paste; set aside. Combine cumin, green cardamom, mace, and cinnamon in a spice grinder; grind into a powder and set aside.

2. Melt ghee in a 6-qt. saucepan over medium-high heat. Cook black cardamom until fragrant, 1–2 minutes. Season lamb with salt; cook, turning as needed, until browned, 5–7 minutes. Add reserved paste, the saffron, and 2 cups water; boil. Reduce heat to medium-low; cook, covered, until lamb is tender, 45 minutes to 1 hour. Stir in reserved spice powder; cook, covered, until lamb is very tender, 40–45 minutes. Garnish with cilantro; serve with rice or naan if you like.

See More: A Menu of Spicy Sichuan Dishes »