Kofta “Curry”

Kofta Curry

Beef Kofta Curry

I noted in my #GrapeGate post yesterday that I would have a recipe for turkey koftas today and here it is; or at least here’s a recipe for a kofta “curry” made with turkey. I guess you could serve it at Thanksgiving but frankly I don’t recommend making this with turkey at all (though don’t be surprised if you see this listed as Minnesota’s Thanksgiving dish in the NY Times next year). It’s what I used because ground turkey is what we had in the fridge. It’s much better made with ground goat or lamb or even beef; turkey is much too lean which can result in koftas/meatballs that are too tightly compacted or dry (there’s no bread or milk added to the meat in Indian meatball preps that I know of). I made this with what’s at hand because that’s what home cooks do—if you’re going to go shopping to make this then get fattier meat.

By the way, I put “curry” in quotes up top because it’s kind of a word of convenience. It’s not really used very much in Indian languages other than English, and Indians usually use it only to refer to dishes with a lot of sauce. In the West, of course, “curry” or “curried” is used more broadly to refer to anything made with vaguely Indian spices. And, by the way, what is referred to as sauce in the West is usually called gravy in Indian English; “sauce” is mostly our word for ketchup. Anyway, on to the recipe! (This time with more pictures.)
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Rajma: Beans in a North Indian Style

[Update, 12/9/2014: As I got a big kick out of posting this recipe, and the one that followed for turkey koftas, I’ve decided to make Indian home cooking a regular part of this blog. In fact, next week (starting December 15) will be Indian home cooking week with recipes every day for everything from breads and pickles to dals, vegetable dishes, fish and chicken.]

Rajma with Rancho Gordo San Franciscano Beans

Rajma with Rancho Gordo San Franciscano Beans

If it weren’t bad enough that this whisky blog now features weekly restaurant reviews here’s my first foray into cooking posts. Soon I’ll expand to regular reports featuring my vegetable garden (I’ll have updated pictures of the foot of snow it’ll be under for the next five months); parenting advice (Salo or the 120 Days of Sodom is not a family film); and my crucial fashion insights (the Nehru jacket is coming back, y’all!). It’s going to be so much fun!

Anyway, I’ve been an annoying food person for much longer than I’ve been an annoying whisky person. I’ve been discussing food online far longer than I’ve been discussing whisky (before the rise of food blogs, back when food forum wars were a serious thing—I was part of the second eGullet purge; “eGullet what?”, you say; exactly.) I’m also a prolific cook—other than a meal or two out on the weekend all our meals are home-cooked, and as my wife has a much longer commute than I do most of it is cooked by me. I have a pretty wide repertoire cuisine-wise but let’s face it nobody wants anything but Indian recipes from an Indian. And so here is yet another axis along which I can inflict myself on the world (though my old food forum friends will see this only as a return). Continue reading