Another time-tested, alltime guaranteed recipe. Spiked, it can be eaten all on it's own with just a raita (onion-tomato-cilantro chopped into salted yoghurt) and a papad. These were recipes I stumbled upon when I was starting out, so when I say it worked for me, it really works.

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My Mom's kitchen was crowded with people, happy chatter, guffaws and laughter, from my growing years. A happy memory is messy mashed potatoes, bread crumbs littered over spread-out newspapers, rolling, frying , and four little pairs of hands grabbing at sizzling hot golden cutlets. The smell, I remember the smell distinctly, was awesome.
My grown-up kitchen is quieter. But there are still hands grabbing for the golden cutlets. And the smell, I re-create the smell, the taste follows naturally.

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This has got to be the easiest possible recipe for Butter Chicken that guarantees a standing ovation every time. I've cooked it for sensitive non-Indian palates too, just by cutting out the chilli powder, and they've loved it, every one of them. Try it out, you'll know what i'm talking about!
I got this recipe from a friend who walked off with my favourite Yoga book. But she left me this recipe in return. So I guess it evens out. Still.....

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For this recipe, I thank my sister-in-law, Susan, the lady of many talents. She brought into our home new fragrances of cooking, she sewed the first dresses and nappies for my first born, she was (and is) a teacher who shelved her carreer for a looong time until the kids were all grown, and then got right back where she left off. Today she is Head Mistress and still going great guns.
The recipe she gave me for her Shepherd' Pie was something all the kids (hers & mine) drooled over. :icon_lol

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For the non-Indian cook, ever wondered what a dosa is? It's the Indian version of a crepe, and can be made from a whole variety of ingredients- the options are enormous. The most common, though, is from a fermented batter of rice and mash lentil.
Eaten with chutney and/or a sambar(a curry of lentil and veggies), it's a healthy , wholesome, nutritious snack/meal. Though the basic dosa itself is not spicy, the original Indian chutney/sambar is spicy, but can be tapered down for the western palat

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This is a dish born of the Andhra pesaratu. My mom-in-law, in her hey-days, was introduced to this by an Andhra cook. Down the years, the ingredients were tweaked with memeory. Then, I came in as the daughter-in-law novice(read brain-dead) cook, and was introduced in turn, to this new dosa. I made my own innovations, and finally here's my version which, I'm sure, will churn the guts of every Andhra-ite.
Don't think of it as pesaratu-just my homage to a state that cooks some of my very favourite

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