This weekend I went out to an Indian restaurant with my friends, and after eating dinner, a few them decided they were still up for a dessert. The restaurant had a big array of Indian sweet meats, and so I stood and explained to everyone what each one was. After everyone had finished scarfing down all the desserts, I realized that I could probably replicate them pretty well. There are many types of Indian sweat meats(ludoo, rusgula, gulab jamun), but out of all of them, my favorite is barfi. Barfi is traditionally made with boiled down milk, jaggery (home-made evaporate cane sugar), and ghee (clarified). Basically, this stuff is heavy, really heavy. If you can imagine what solidified poisonous deliciousness tastes like, thatâ€™s barfi. So now, with my barfi, you can enjoy all the wonderful flavors of barfi, with none of the common side effects (brick feeling in your stomach, immediate sleepiness, general malaise, etc.). Enjoy this one!
Well, my attempt this week to make an Indian style dish ended up in a funk of different flavors that didnâ€™t exactly please the palette. So after having a somewhat unpleasant lunch and getting inspired by an episode of Iron Chef, I decided to take a new direction and make some thing with a little Asian flavor. Iâ€™ve always enjoyed simple, stir-fry dishes, because they really bring out the flavor of the vegetables, instead of masking them with all sorts of spices and sauces. Thatâ€™s exactly the flavor I was going for with this dish, which has the added benefit of being ridiculously simple to make. For anyone who doesnâ€™t have an hour to prepare dinner, Iâ€™m sure this will be one of your new favorites.