Over six years ago when I first introduced the Intro to Indian Food series of this very blog, I had no idea I was about to start a cult following. What started as a simple desire to help a few of my friends and readers learn the basics of Indian cooking, enabling them to enjoy good food cooked in the comforts of home using fresh, readily available, and healthy ingredients, turned out to be one of THE best decisions I ever made in my writing/blogging career. The series was soon picked up by The Mississauga News as a monthly feature in their food section. Over the years, I’ve received a ton of emails and comments on those posts from folks eager to learn more, much more, about Indian food. And it has been a true pleasure for me responding to each and every one of those queries.
I’ve been reading through a lot of feedback from you guys on the kind of content you’d like me to showcase more of on HoH. Let me just say that I have a couple of fun features/ideas that should take off soon that I’m sure you’ll enjoy very much. One of them that makes me giddy with excitement is a spin off from my Indian 101 series. I know that a lot of you have asked me to bring that back, but I think I can offer you something a step further. Join me, as I cook my way from A to Z of Indian Food. Each post in this series will showcase a recipe of a dish that begins with a letter from the alphabet. I’ll try my best to pick a variety of vegetarian, non-vegetarian and vegan recipes – both restaurant favourites, and simple home cook secrets.
MORE POSTS ON INDIAN FOOD: A-Z
- A is for… Achari Mushrooms
- B is for… Bhuna Chicken
- C is for… Chatpati Bharwaan Bhindi
- D is for… Dhabewali Dal Tadka
- E is for… Egg Curry
POSTS ON INTRO TO INDIAN COOKING
On days when I am absolutely out of groceries (which is very, very rare – I must admit), you can still find onions, garlic, tomatoes, potatoes and eggs in my kitchen. This is because I go in panic mode when I’m running short on any one of these items and stock up on them regularly. I consider these ingredients to be my holy grail of cooking and with them in tow, a quick, nutritious and tasty meal is never far behind. Eggs are as versatile in Indian cooking as is the humble potato. It takes well to any kind of flavor combinations and is the perfect solution to a time crunch. There are as many versions of Egg Curry as there are home cooks – each with its own special touch.
The recipe I’m sharing with you today is nothing out of the ordinary. But trust me, it is good. Really good! Its one of the simplest ways I make a curry – everything blended, no chopping required, and ingredients thrown into a pan one after the other and left to create its own magic. I can’t even begin to count the number of times this very recipe has come to my rescue. Be it as a broke college student who needed some homemade nourishment, a busy freelancer strapped for time, or a frazzled mom of a sick, clingy toddler who needed to get dinner on the table pronto. Throw in a couple cups of rice in the rice cooker or a few naans in the oven to warm up, make a huge chopped salad and call it a balanced meal. Last minute guests? Crack open that bottle of Chardonnay and you have a party!