The Kofta Connection

As a child I rarely, if ever had Kofta curry (meat-ball curry) unless there were guests coming to our house. Although the journey from the keema (mince meat) to a kofta seems rather simplistic, for some reason Kofta never got inducted into the routine repertoire. 

 

So as a child I always looked  forward to the holidays and the special occassions when there was a great influx of people in our house and naturally the kofta was there to impress.

 

Now take my word for it, making this curry is simple. Nevermind my peculiar family dinner dynamics. The recipe which I have for you here is my version of the Kofta curry. It is not the Bengali recipe that I am used to.  The pungent Mustard oil and the other spices that go into it is an acquired taste.

 

My friends are coming home tonight and none of them are Bongs. Keeping that in mind I re-worked the recipe. It is prepared with Punjabi tadka here. With Diwali right round the corner take the additional 10 minutes to make this gorgeous dish. A little would go a long way.

An Apple A DAy

The Bolzana Apple cake has become quite the rage since Scott Carsberg wrote about it in the New York Times. I followed that recipe and fell in love with the cake. It was a great mixture between a pastry and a custard. A marriage made in apple heaven.

However, this cake also reminded me was so much  of a strudel that it made me want to improvise and make something else. So I decided to make an apple pancake. Prepared much like the original cake yet with the textural integrity and lightness of a pancake. 

It is absolutely genius. So why don't you take my word for it and give this a try. I am certain, when you taste the vanilla butter ensconced apples held up by a gossamer batter you will absolutely fall in love.

It is very easy so enjoy!