Bollywood Cooking: Mutter Paneer

By Monday, September 2, 2013 Permalink 0


Bollywood Cooking: Mutter Paneer

by Meeta Khurana Wolff

Mutter paneer is an all-time favorite of mine. This popular North Indian dish is often found in Indian restaurants around the world, but nothing compares to the way my mother would make it.

Mutter paneer is basically a flavorful vegetarian dish made of soft homemade Indian cheese called “paneer”, which is lightly pan-fried, then added to a spiced gravy with peas and tomatoes.

I’ve adapted my mother’s recipe over the years and instead of a thin gravy, I have created a creamier version, with an intense, fruity-flavored tomato sauce which coats the soft homemade paneer.

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Recipe: Parsnip Gnocchi with Ruccola Cashew Pesto

By Thursday, November 29, 2012 Permalink 0

by Meeta Khurana Wolff

Recipe: Parsnip Gnocchi with Ruccola Cashew Pesto

From the archives

Parsnip Gnocchi (02) by MeetaK

Rock solid! That’s what the ice on my windscreen this morning was. It was so hard that here was no way my ice scraper was going to break any ice. At -5 degrees C my hands were freezing onto anything that had the slightest bit of moistness!

Winter has settled down comfortably in our parts. There was beautiful snow all through the Thanksgiving weekend and ever since, it’s been a bit dull, cold and icy.

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Simple Sustenance: Cumin-Lime Pumpkin Mash

By Thursday, November 17, 2011 Permalink 0

by Renu Chhabra

Savoring Fall

Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns.–George Eliot

Fall is a perhaps the earthiest of seasons. Crisp air, fallen leaves, and trees changing hues make it a season to savor before winter sets in. For me, it’s a pleasant reminder of the holiday season ahead. But most of all, fall brings us an abundance of harvest.

The first thing that comes to my mind is pumpkin – the good old orange ball, greeting us at farm stands and grocery stores. Big, small, mini, round, and some not so round — they all whisper, “Take me home with you!”  How can you ignore these scrumptious beauties? Even though they are not the easiest of fruits to peel,  if you can win that battle, there are endless ways to enjoy them, sweet or savory.

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Plate to Page Food Writing and Photography Workshop in Weimar, Germany

By Tuesday, May 10, 2011 Permalink 0

The From Plate to Page food photography and writing workshop will start on Friday, May 20, 2011, lasting until Monday, May 23, 2011, in Weimar, Germany.

Rambling Epicure contributor Meeta Khurana Wolff, a professional food photographer and stylist whose photos appear almost daily in the slider at the top of our home page, is one of the four professionals giving the workshop, along with another Rambling Epicure contributor, Jamie Schler, author of our Destination Dessert column.

From Plate to Page is an intensive hands-on food workshop aimed at food bloggers, writers and photographers looking to enhance and hone their photography and writing skills while finding their own unique style and voice, both for their blog and for professional work. This exciting, one-of-a-kind workshop will intended to pull food bloggers and photographers out of their creative ruts and start them on their way to a more professional style.

Rather than follow the style and program of traditional food blogging conferences, From Plate to Page is a workshop encouraging active participation by each attendee in the ultimate learning experience. Working alongside four of Europe’s most popular and respected food bloggers — each one of whom has turned her own blog into a springboard for a successful freelance writing or photography/styling career, participants will spend an extensive part of the weekend working on assignments designed specifically for the food blogger. All dedicated activities throughout the weekend will be the source of a writing or photography experience followed by analysis, critique and discussion.

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Bollywood Cooking: Chicken tikka masala: New Indian or fusion?

By Tuesday, February 22, 2011 Permalink 0

by here

Chicken tikka masala, New Indian or fusion?

Chicken tikka masala is quite likely one of the most popular Indian dishes the world. The irony of chicken tikka masala, better known as “CTM,” is that what is often enjoyed in restaurants as a traditional Indian dish has very little to do with authentic Indian cuisine. It is closer to “Britain’s true national dish.”

It was former British Foreign Secretary, Robin Cook, who proclaimed chicken tikka masala as the new national dish of Great Britain, in an attempt to set an example of British multiculturalism. The chicken tikka masala Mr. Cook was referring to was in actual fact the gravy-based dish invented in Britain.

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The Rambling Epicure Voices

By Monday, February 7, 2011 Permalink 0

Food writer, Culinary Chemistry, The Rambling EpicureJenn Oliver writes our column Culinary Chemistry. She has a Ph.D. in science, where she explains the scientific aspects of what really goes on when you cook (the next Harold McGee?). She’s been running a gluten-free blog, Jenn Cuisine, since 2008 and her kitchen is more like a laboratory than a kitchen. She’s focuses her chemical calculations and experiments on figuring out how to make traditionally glutinous food gluten-free.

Esmaa Self writes the Wild Woman on Feral Acres column. She lives on a small farm in Colorado where she employs organic and sustainable methods to grow fruits, vegetables and herbs, raise chickens, bees and fish and where she routinely turns out imaginative, healthy, guilt-free meals from scratch. One of her numerous blogs recounts her farming adventures: Backyard Eggs. She also writes novels and contributes to numerous organic farming and green publications, and runs a sustainable living site, Homeostasis.

Simon de Swaan is Food and Beverage Director at the Four Seasons hotel in New York City. He studied at the Culinary Institute of America and has an incredible collection of antique cookbooks and books about food and eating, from which he often posts interesting and unusual quotes. In his column Simon Says, he gives us daily food quotes from his tomes.

Jean-Philippe de Tonnac is an essayist, editor and journalist. He directed the special editions of the Nouvel Observateur for almost ten years and and has published twenty books. As preparation for publication of his Universal Dictionary of Bread (Dictionnaire universel du pain, Bouquins Laffont, 2010), he obtained a baker’s certificate (CAP) at the Ecole de Boulangerie et Pâtisserie de Paris in 2007, and traveled worldwide to countries where bread held a particular cultural significance.

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