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Here is a recipe Reena and Nadim make together in the book—Indian naan with chicken tikka skewers. They cook it on a grill, but a cast iron pan for the naan and a 400 degree oven for the chicken gives results as good as a restaurant. Reena and Nadim’s Naan Mix 1 tsp sugar, ½… Continue reading Chicken (or paneer) Tikka Skewers and Naan

This casserole is as ubiquitous in Indian East African homes it gets. Although the dish didn’t make it in the final version of Accidentally Engaged, I imagine this is something that both Reena and Nadim would have grown up eating. A dry curry of ground beef and potatoes is topped with eggs, then baked in… Continue reading Mayai Maani

Also called nylon bhajias in East Africa, these simple pakoras are easy to make and more addictive than French fries. Serve them with Reena's tomato chutney, or with my shortcut chutney--ketchup and chili garlic sauce mixed together. The only ingredient that might be hard to find is Gram flour, also called besan. or sometimes chana… Continue reading Reena and Nadim’s Tanzanian Potato Bhajias with Tomato Chutney

1 unbaked 9 inch pie crust¾ cup sugar2 tablespoons all-purpose flour⅛ teaspoon salt1 cup sour cream½ teaspoon vanilla extract1 egg4 cups diced apples (about 5 small apples)⅓ cup sugar⅓ cup all-purpose flour1 teaspoon ground cardamom powder¼ cup chilled butter, diced Step 1: Preheat the oven to 425 degrees F (220 degrees C). Press the pie… Continue reading Reena’s Sour Cream Apple Pie

Challah is a traditional fortified bread, and Reena’s version is simultaneously more straightforward and more complicated than most recipes, much like Reena herself. The recipe starts with a tangzhong: a mixture of cooked flour and water than will both strengthen and soften the finished crumb. Reena loves making this bread into grilled cheese sandwiches with… Continue reading Reena’s Challah bread