Smashed Thyme Potatoes With Garlic and Lemon Sauce

My small counter space is overcrowded with pots and pans, produce and spices while I make a saucy chicken for dinner. My pyjama top is leached in turmeric, along with stains of ghee.  There are hints of cayenne or perhaps it is spats of tomato juices, and then there is garam masala, sprinkled like scant pepper from a miller. If you looked close enough, you'll also find last week's beetroot and chocolate cake masked by the fragrance of detergents but the red hue filtering through the wash. A few more wears and it might require trashing for most people, I though will hold onto it a little longer.

One could argue, there is apron for a reason, but my occasional bouts of intense cooking are fuelled by carrying those stains, spices and aromas like a badge of reminder of the end result and often times inspire food with 'connected flavours'. Let me explain; they say sniffing coffee clears your nostrils to distinguish between flavours, in which I think spices and the aromas seem to connect flavours. Laces of floral and citrusy mace and headiness of nutmeg, always drive my senses to apple and orange pudding Ammi makes, which in essence has no jaiphal (nutmeg) or javitri (mace). Nor, Ammi would ever approve of such an addition I reckon. 

Rai waale Aloo - Curry Leaves, Mustard Seeds Tempered Potatoes

Despite of what it may look like from my Instagram feed, I have been skipping lunch way often lately. Been pampered with always having someone to share meals with lunching on my own is something I still haven't got used to.  I reason being carried away with work and being busy, but at the core of it,  

I just can't bring myself to cook for one. To break something that's almost becoming a habit, I challenged myself to cook and blog about meal for one.  And hoped there are people out there who are like me.

Karahi Chicken - Chicken Curry in Red Gravy with Green Bell Peppers

Except the few basic spices, Indian food doesn't require you to break a bank. No fancy tools or instruments required. But one utensil that you must have come across quite often on the blog is a karahi (also called kadai, kadhai. I'll stick with kadai).

Steamed Tandoori Chicken

Whoever said that necessity is mother of invention had his or her brain screwed just right. This recipe just proves that saying.Who doesn't know about Tandoori Chicken. If you are an Indian and you don't know about Tandoori chicken than please refer to the second part of the first line of this post, and the opposite implies on you. And if you are not an Indian, and haven't heard of it, you missing something in life.

Indian Mutton Stew