Reena and Nadim’s Tanzanian Potato Bhajias with Tomato Chutney

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 chanaContinue reading “Reena and Nadim’s Tanzanian Potato Bhajias with Tomato Chutney”

Reena’s Sour Cream Apple Pie

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 pieContinue reading “Reena’s Sour Cream Apple Pie”

Reena’s Challah bread

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 withContinue reading “Reena’s Challah bread”