Indian Food – TransChef

Dry Coconut Chutney Powder (Kobbari Chutney Pudi)

Trans ChefMay 20, 20220

Kobbari Chutney Pudi, or Dry Coconut Chutney Powder, is something I’ve only recently discovered through an ex-partner. From time to to time his family would send these lovely little care packages brimming with sweet and spicy treats from home. It was the first time I had smelled such an interesting mix of sweet, spicy and buttery aromas that had me hooked on learning to cook Indian food after years of only eating the typical dishes you’d find in American “Indian” restaurants in the early 2000s.

Braised Beef and Butternut Squash Curry – Multi-Cooker

Trans ChefFebruary 7, 20210

I love curry! They’re amazingly easy to make, packed full of flavor and a great way to please a crowd in a hurry! Truth be told I love curry so much I’ve spent days researching the history of them. #NerdyLikeThat One of the most surprising things I learned is curry dates back to at least […]

Roasted Eggplant (Aubergine) Vegan Curry

Trans ChefJanuary 30, 20210

Growing up in rural North Florida in the 1980s no one we knew ate curry and vegetables always had meat, or meat byproduct (rendered pork fat, butter or stock), in them. So you could imagine my delight when I tried eggplant curry in San Francisco. I couldn’t get over how warm/spicy it was and absolutely […]

Kale Saag Paneer

Trans ChefDecember 30, 20200

Butternut Squash Soup With Coconut Milk

Trans ChefDecember 30, 20200

Growing up butternut squash wasn’t something we ate. Looking back I think it was a mix of lack of knowledge about that winter squash, cost and lack of time. The same goes for coconut milk. (We did use desiccated coconut, otherwise known as shredded coconut, once in a while for the odd cake.) Come to […]