Lamb Cashew Curry

You can follow this link for a few words on meat masala.


So, finally I have a lamb/mutton recipe out on the website! Many people, have this confusion over the difference between lamb and mutton. Well, both are basically the same animal i.e sheep but in different stages of life. A sheep older than one year is generally called mutton and the sheep less than a year old is called lamb. Pretty simple eh? Growing up, mutton used to be made occasionally, either in a curry or a biriyani. This is a great, rich curry to serve to your loved ones. I have used Indian spices and flavors with this recipe. Fresh lamb/mutton should be used as it helps in the overall taste of the curry. I have baked the lamb pieces before simmering it in the curry. This helps in ensuring that the lamb is tender and soft. The onions and cashew nuts help in providing the thickness of the gravy…

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Time For Fall Flavors

I forgot that tonight begins Rosh Hashanah, followed by a second day on the 1st, the Feast of St. Francis on the 4th, Yom Kippur next week and Sukkot the week after.
I’m not formally Jewish, but I follow out the Jewish holidays (beside the Catholic ones) all year all of my life. For that matter, I am avoiding my rage and anger on the meatless burger at fast foods locations almost everywhere for the month of October, but I will return to it from time to time.

Let the Happy Holidays begin everyone. If spring time sees me returned finally without more mention of it and I doubt it — I will surely begin my lament of anguish on it again. (Thanks.)

jovina cooks


Leftover slices of bread make delicious French toast.


For the dough:
6 cups bread flour, divided
2 packages (4½ tsp, ½oz, 14g) Instant Baking Yeast
½ cup of sugar
1 teaspoon salt
3/4 cup whole milk
1/2 cup of water
1/2 cup unsalted butter
2 large eggs

For the filling:
1/2 cup packed brown sugar
1 tablespoon cinnamon
2 tablespoons butter, melted


Add 3 cups flour, the yeast, sugar, and salt to the bowl of a stand mixer fitted with a paddle attachment; mix on low for 30 seconds to combine ingredients.

In a saucepan or microwave-safe dish, heat milk, water, and butter until warm (120°-130°F; butter does not need to melt).

Add milk mixture to the flour mixture. Mix on low until just combined. Add eggs. Blend at low speed until moistened; mix 3 minutes at medium speed.

Turn the mixer down to low…

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