An Indian Feast

Aloo Chat

Radish Salad

Spinach Kofta in Yogurt Sauce

Snake Gourd with Yogurt

Pork Noodle Soup

Oof, the internet is slow today. Anyway, when I was a kid (well, up to my teens) the only fast food we ate was Chinese. Okay, maybe once every few months we'd order a pizza or some subs, but at least once every two weeks (or more) we'd order from China Taste or China #1 or something like that. I suppose the main reason is that there  no other foreign fast food restaurants in Upper Marlboro, no Thai or Vietnamese or Ethiopian - I am pretty sure there still aren't and may never be - but also because we loved Chinese food. I've tried to make some dishes in my day but they also seem like they're missing something - probably MSG.

Sad Farewell and Some Sushi

As you might guess from my last few posts, I have slacked off a bit: I had to play catch-up, posting my recipes the same night I made them (instead of the morning after, which is much less time-sensitive) and I also lose my taste for food and cooking while my cycle is underway. But now, the cooking fiend in me has returned and what to cook all of my recipes for the week today, right now, instant deliciousness in my belly. Guess what? We're going out to dinner tonight. Our friends Rachel and Mana have decided to say good-bye to Kuwait and return to their beloved Hawaii (weird, right? Why would anyway choose Hawaii over Kuwait?) and we are having one last night together. It will be sad, doubly for me, because I have to wait one more day before I can make the pork noodle soup I've been eyeing. God, my life is hard. And non-alcoholic beer is so not worth it.

Dajaj Biryani (Chicken Biryani)

Biryani - must be an Indian recipe, right? Hell no! This one comes from the UAE (United Arab Emirates) and is not the first Biryani recipe I have seen (whether Indian or Middle Eastern), but I am pretty sure it is the best biryani, period. Or at least it was the first time I made it. This time I went with chicken strips because Seth brought a bag of them home, but before I made them with moist chicken legs and thighs - definitely the way to go. I also reduce the amount of rice called for because, really, who needs 5 cups of rice? 3 1/2 normally works for us, but if you want more simply increase the amount of dry rice to 2 1/2 cups. The recipe also calls for some of those elusive dried limes so I guess I better tell you how to make them pretty soon. Other than that, what can I say?
Make it and enjoy what the Emirates have to offer.