Recipe posts

I am thinking about posting a bunch of the Indian food recipes I've been using, since I had to tweak so many of them (sometimes enormously) and even those that I use almost straight could use a boost in their Google rankings. Anyone who's tried recipes off the internet knows there's no easy way to tell whether a given recipe has ever been cooked, let alone how good it actually is, and some of them give you the impression they came from a universe where different physical laws apply. I don't feel authentic enough to create a blog for it (hi, I'm a self-taught amateur from California) but I can at least share some tasty stuff.

I won't create a filter, since I want them public, but they will be tagged and cut-tagged appropriately. If you have any questions about technique or ingredients, please feel free to comment, as I want random strangers who aren't incredibly familiar with the cuisine to be able to look the recipes over, collect what they need, and feel reasonably confident of success.

Most of them are adjusted to serve 6-8, so watch the quantities involved. (On the other hand, many of them freeze wonderfully.) I may make a post just about ingredients. We'll see what happens.

Recipe: Lamb pulao and mint raita

First, let me say I can't heap enough praise on Mallika Basu for her chicken pulao recipe; it's dead-on, it works, and it's simple enough for just about anybody. You can't beat one-pot meals, especially ones as tasty as that.

I decided it would be nice to have a red meat version as well, so I concocted a lamb pulao (lamb pilaf) that I've made for lunch a couple of times now; one batch lasts me about four days.

( Lamb Pulao recipe )

( Mint Raita )

6 servings is perhaps optimistic if, like the group I cook for, your diners tend to inhale large quantities. If you're serving hungry people, figure it'll handle four. (The same goes for the chicken pulao recipe, by the way.) I have heat-averse folk, so I tend to use either supermarket paprika or ancho chile powder, which is close to heatless; on my own, I use a medium-heat chile or spike it with cayenne.

A vegetarian recipe will be next.