last infused vodka used 5 or 6 ingredients and had to sit for weeks. These tea vodkas are much simpler... about as complicated as making tea.
Saturday, April 28, 2012
Sunday, April 22, 2012
For many people in India, eggs are the closest they get to eating meat. An egg curry can add protein to a meal and offer a change of pace from pulse and grain-based proteins. The most common version is hard boiled eggs in a masala sauce, like this egg curry. Here we have a different preparation that comes from South India - I was served it in Hyderabad and Vijaywada, both in Andhra Pradesh. The eggs are fried hard with onions and crusted with garam masala, resulting in chewy, savory, meaty nuggets.
Sunday, April 15, 2012
Infusing flavors into alcohol seems impressive and difficult, but it is actually super easy. It works along the same principles as making tea - put something flavored in a liquid for a while, and then take it out.
I had this liqueur when my friend Tanya made it, and I had to make some of my own. Its a sweet, herbal liquor that is best served on the rocks or with seltzer. Its so good that guests will skip over high end whiskeys to get a glass!