I don’t really know what these are, and so coming up with a name for these in today’s post was a real headache. But that’s okay, because I’ve been more than compensated by how fun and delicious the recipe is!
These curried potato pockets are the result of a marriage between the Indian aloo paratha and the Chinese pan-fried bun, and let me assure you that it is a very happy marriage indeed. Think fluffy surrounded by chewy. Think creamy and rich. Think spiced and piping hot. Do not think burning your tongue on molten potato magma because you didn’t wait to take the first bite, or the second or third.
In the few weeks since I started blogging about food, hummus has cropped up in my posts twice. Once in a burger form, and once in a bite-sized snack form. Guess what? Today I’m making hummus again. The thing is, I absolutely love hummus. (Once I even made it with a mortar and pestle!) A bowl of hummus rarely lasts a day in my kitchen, and you could catch me having hummus in sandwiches, salads, wraps, and even pasta. Yup, you heard me right.
Hummus and pasta, it works.
But today we’re not going to talk about hummus and pasta. We’re celebrating hummus, and it shouldn’t have to share the spotlight. And this hummus does deserve the spotlight- it’s lemony, light and creamy, and the incorporation of toasted spices makes it delightfully earthy and aromatic. It’s just begging to be eaten!
Ever since my blender broke two weeks ago I’ve been devastated. I’ve had to part ways with my obsession of having soft-serve fruit ice cream for breakfast. No more smoothies, juice, or non-chunky soups and sauces. You can imagine my pain.
Ispent a good hour last night drooling over my keyboard. I don’t know about you, but my habitat on the internet seems to be awash with burgers. Beef burgers, ramen burgers, sushi burgers, sliders (do they count?), bacon burgers, fish burgers… you name it, someone’s been there, done that, taken pictures, uploaded recipes, and gone back for seconds. Continue reading