![Gosht [Meat] Dopiaza](https://i0.wp.com/ekantcookcurry.com/wp-content/uploads/2013/10/img_0373.jpg?resize=200%2C200)
I’m Back!
I’ve been away on a 3 month work tour and I’m glad to be back in my kitchen with my own ingredients! It’s amazing how much you miss home, even when you’re seeing exciting new places. I’ll start putting new recipes up in due course, but for now, here’s a Rajma (Kidney Bean Curry) recipe to kick things off – I’m clearly out of practice as the photos aren’t as nice as they used to be – or my standards have increased!
Another thing I thought I’d highlight – for some reason, there are a bunch of very random comments on this blog which relate to topics no one has talked about – I thought about deleting them, but I find them quite funny, so I’m leaving them up – feel free to go and have a read – I often find the comments the most amusing part of any blog, anyway!
Enjoy!
Thank you for this site! Will try all the recipes as soon as it drops into double digits here in Tucson. My son Jon and I have been using the whole Indian spice cabinet for a few years. I’m finally pretty happy with my chicken tikka in a high heat clay oven; Jon’s got a nice chicken masala, and paneer. But we just can’t get the dahl right! It’s driving me crazy–it’s my fav dish. So if you happen to take requests… p.s. Love the naan recipe already.
We should have had a cook-off in Tucson! I have had so many requests for a Chicken Tikka that I should do one – I bought some dal yesterday, so keep your eyes peeled for a recipe coming soon 🙂
2nd on a recipe for dal, tadka is my favorite but I would like to learn any.
Your wish is my command 🙂 http://ekantcookcurry.com/tarka-dal/