Coronavirus has shut down restaurant dining and broken my heart.
I especially miss my favorite Indian and Ethiopian spots.
They were more than places to eatthey let me travel, if only for the time of the meal.
With another virus surge threatening further lockdowns, YouTube cooking videos ease my nostalgia for restaurants.
I knew it was a keeper, but I couldnt afford to order it as much as Id like.
This video solved my problem.
Mushroom Pepper Masala is really easy to make, and its delicious.
It took a bit longer than three minutes, but its easily whipped up on a weeknight.
After all, the way you cook a dish is just as important as what goes into it.
Lastly, dont leave out the coconut.
It grows widely inKerala, where its an indispensable part of the regions cooking.
If you might,find curry leaves.
They make a huge difference in taste.
Chris De La Rosa launched the channel in 2009 to showcase recipes from his native Trinidad Tobago.
A decade later, he has awebsiteand channel devoted to Caribbean-inspired dishes.
It definitely sweetens the stew.
If thats not to your liking, use slightly less sugar than he recommends.
Another key ingredient isculantro.
It has a richer taste than cilantro, but the latter makes a decent substitute.
I liked it because it was a palate cleanser.
Samrawit uses buttermilk with a pat of butter.
(I dont advise using low-fat or non-fat yogurt because they dont curdle well.)
A quart of yogurt made about a cup of ayib.
Ive learned to make authentic sushi, bulgogi, and East African roti, so dont limit yourself.
