Teeny Tiny Kitchen

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Chicken Curry with Homemade Curry Paste is So Simple and Delicious That it Should Be On Your Table Tonight PDF Print Write e-mail
Written by Launie Kettler   


The lovely thing about Indian food is that it comes in a range of spicy levels. It can have heat, but it doesn't need to leave your taste buds squealing in pain. And this curry dish is mild but incredibly delicious. it's flavorful, beautiful, light and elegant with a simple homemade curry paste.


And with the combination of both light and dark meat in this recipe, it will feed all the chicken fans in your family.

Grilled Goan Chicken Cafreal PDF Print Write e-mail
Written by Launie Kettler   
Saturday, 14 July 2012 21:39


Grilled chicken cafreal – a spicy Goan dish with chilies, cumin and ginger - is a change of pace from the usual summertime fare. It's also a great way to use the abundant gifts available from your farmer's market or CSA.


It's mid-July and what's left to grill? In New England we've been having such a hot stretch that I can't comprehend turning on the oven – so pretty much everything on our plates has grill marks. The other day I was craving something spicy, and it dawned on me that this traditional Goan dish would be fantastic for dinner. Also, it would be a bright and colorful change from the usual suspects

Cold February Night Three Chili Curry with Fried Ricotta PDF Print Write e-mail
Written by Launie Kettler   
Friday, 17 February 2012 18:58


As someone who loves to cook and loves to experiment with new recipes and different ingredients, getting what I need for a new dish is not always easy. Even though the Hispanic and Indian populations in Vermont have been growing in recent years, there are many ingredients we still can't find locally for really great curries or amazing south-of-the-border meals.


Needless to say, finding the Indian soft cheese, paneer, isn't as easy as finding Cabot's Extra Sharp cheddar at the grocery store. (Although I am going to make paneer from scratch this winter.) And years ago, I read that substituting pan-fried ricotta would have the same flavor profile as paneer. So, I started making it regularly. It's incredibly delicious and remarkably simple to make. The curry itself is spicy, with a bright flavor that makes it a happy dinner for two while the temperature falls outside.


Green olive hummus and spicy naan PDF Print Write e-mail
Written by Launie Kettler   
Monday, 08 August 2011 19:37

This is our 100th recipe and to celebrate we made a rich hummus and a spicy naan to use for dipping. Traditionally hummus is a garlicky chick pea dip. But this is a fresh hummus without garlic, which allows the lemon, olives and fresh herbs to shine.


The naan is a little different here too. The tumeric gives the bread a lovely mild yellow color and the cayenne and cumin make it a little fiery – and addictive.

Curried leeks in phyllo cups PDF Print Write e-mail
Written by Launie Kettler   
Saturday, 18 June 2011 18:04




Sometimes a woman just wants appetizers for dinner.

I am a woman.

And I occasionally make appetizers for dinner.

There. I have admitted my shameful food secret.

But it's really not shameful when there are leeks and curry involved.


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