I came home last week with a tray of four skinless, bone-in chicken breasts and decided to include them in an Indian menu that I had planned for the weekend.

I was originally going to make a chicken curry/biryani but switched over to chicken tikka instead. Two chunks of spicy and tender chicken are often part of an appetizer combo, along with a ( Read more... )

I don't have any gluten issues, so my attempt at making pasta using chickpea flour (garbanzo bean flour or besan), instead of wheat flour, was in order to satisfy my curiousity, and nothing else ( Read more... )