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Along with our lentil pie we wanted a lighter, refreshing little eggplant side dish to share. We adapted a Renu Arora recipe that calls for deep-frying eggplant. We didn't really want to break out the deep-fryer on a hot day, so we went with a less oily Read More...
I've previously mentioned that Hiromi's pie crust is far superior to mine. Hers is closer to a rough puff than the standard American pie crust, but she pulls it off rather effortlessly. On the other hand, my attempts at rough puff generally turn out to Read More...
Cauliflower in cashew sauce A simplification of a dish I sometimes make with mushrooms, this dum ki khom -inspired cauliflower dish features a cashew-based sauce with a hint of clove and cardamom. Seasoned with a fair amount of freshly grated ginger and Read More...
Rapini, a bitter green, has a hint of broccoli's aroma with a suggestion of mustard's pungency. Somewhat similar to turnip greens, it's also known as broccoli rabe or raab, even though rapini isn't related to broccoli. I usually blanch it briefly, much Read More...
You wouldn't know it yet considering how much I'm still focusing on my Japan trip (just a few more things to write about...), but I've actually been back home for a couple of weeks already. I've been eating fairly simply most of the time, but perhaps Read More...
Tonight I was craving some soup, and something hearty involving lentils… I think I have recently mentioned this strangely unseasonal craving. I decided I wanted something rich, something refreshing, and something comforting. I’m far from Read More...