Menu

Monday: salmon and tofu, long grain rice, spinach goat cheese salad
Tuesday: Tacos: kidney beans and beef, Spanish rice, corn salad
Wednesday: dal, chaval, sabzi: cauliflower potato, roti
Thursday: lasagna: spinach, mushroom, green beans, onion, garlic; farro salad
Friday: dal (leftover), chaval, sabzi: green bean potato or mushroom matar, roti, raita

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Patali Gur (Date Palm Sugar)

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Image from Gilt Taste During my last trip to India, I discovered what the Bengalis call patali gur. It is sugar extracted from the sap of date palm trees. It's darker in color and richer in flavor. Sumit's aunts brought a large chunk of the stuff from Kolkata and made traditional kheer (Indian rice pudding) with it. I'd had kheer in the past and was never a huge fan. People love it, but to me it was usually just warm, sugary rice milk. Nothing too memorable. The kheer made with patali gur, however, was something very different. The gur imparted a caramel-ly, smoky flavor to the kheer. It was intensely rich, incredibly delicious, and definitely memorable. At the time, I was lucky enough to bring some of it back with me. I used it sparingly and made kheer only for special occasions. But eventually, it was used up. I had been searching for it in vain on the internet and in Indian grocery stores ever since, and only recently came across it on Gilt Taste . When I discov...
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I should really change the title of this blog since I no longer am a vegetarian, but for now it will have to stay as it is. This was dinner tonight, thanks to inspiration from the Barefoot Contessa , Ina Garten (links to recipes in the menu post below). Weeknight cooking can be stressful for me, especially if I'm craving Indian food since my favorite cuisine can take a lot of preparation and have lengthy cooking times. I'm always on the lookout for fast, delicious, well-rounded meals. I experience great joy when I am able to pull this off successfully. It can turn around an otherwise bad day, or be a great ending for an already great day (today, unfortunately, it was a case of the former). The picture on the right is my joy today. I followed the salad recipe to the letter. I changed a couple of things in the chicken recipe. I used skinned thighs instead of skin-on breasts because I prefer dark meat and I used about a third of the butter required for the sauce. I would r...
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Favorite recipes and blogs: Smitten Kitchen

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