This dish started out as a butter chicken, but as I read about the confusion of this dish with Chicken tikka masala, the only conclusion I could come to was that neither one was a traditional Indian dish before about sixty years ago. Both dishes were adaptations of traditional Indian dishes to British tastes. One origin story for chicken tikka masala is a chef in Scotland, although this is disputed in Punjab.
Karl’s Chicken Curry
Filed under Chicken, Main Dishes, Poultry
Just Miriam is joining us for dinner this Sunday, Chris is off to New York for the week. She is on the Atkins diet, so I still have to adapt my cooking to her desires. She is entering Phase two, so I thought I would make a dhal to go with my chicken curry and palak paneer.
Karl’s Carrot and Red Lentil Dhal
Filed under Side Dishes, Stews, Vegan, Vegetarian
One of the recent Cook’s Illustrated had a recipe for the perfect rice and pasta pilaf (read Rice-A-Roni™). While this dish is famously San Francisco Italian, its origin is actually Armenia. While the dish made from the box is always passably edible, trying to make it from scratch is usually a disaster—either the rice is underdone or the pasta turns into mush.
Karl’s San Francisco Pulao
Filed under California Fusion, Pasta, Rice, Side Dishes, Starches, Vegan, Vegetarian
Garam masala (warm spice blend) is a finishing spice in Indian cuisine. This means that you add these spices near the end of the cooking process. If you add them earlier the aromatic elements that are the reason for adding them will cook off and leave your dish flat or worse bitter.
Karl’s Garam Masala
Filed under Sauces and Spices
From my research on the web I understand that the difference between Palak and Saag Paneer is that if you only use only spinach it is a Palak and if you use a mixture of greens it is a Saag. When people come to Silicon Valley, they bring their food with them. As Californians we often feel it necessary to mash these recipes up with other cuisines. Today, I am doing an Indian shepherd’s pie, a mash up of Indian and English cuisines. I am thinking of making my palak a bit more French by adding wine.
Karl’s Palak Paneer
Filed under Side Dishes, Vegetables
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Miriam
Jabberwocky Stew 