Notes from a Sketchy Kitchen: Week 1



Happy Saturday, Loves! What a week!

January 23 to today, the 30th, marked week one of Sketchy Desi 2.0 with a new website, the promise of bi-weekly posts (which, I should add, were delivered!) and a whole lot of cooking and testing! 

Many of you have already reached out to me with questions, comments, and suggestions. Keep ’em coming! Let’s see if we can’t get some of these questions squared away.  


My first recipe this week was a No Worry-Egg Curry Recipe

The ingredient list calls for already boiled eggs which means before you even getcha curry cook-on, I requested your eggs to be boiled.   

egg eh

Many of you reached out to ask how to boil an egg or, for how long/what consistency. Before we get into that, I want to remind you that eggs cook twice in this recipe: once in the boiling process and again when they are halved and simmering in the curry gravy.

If you start out with too soft a boiled egg, you run the risk of your yolks falling out of whites while they simmer; too hard a boiled egg means you’ll end up with a rubbery egg curry. 

My advice is to boil eggs to where they are “custardy yet firm” and then use them for my recipe.

If it sounds like I’m speaking in tongues, head over to The Kitchn’s guide on How To Boil Eggs Perfectly Every Time

Here is The Kitchn’s quick glance visual for texture and cooking times. Circled below is what I recommend you use to boil your eggs for my recipe. 


That’s a whole lot of valuable advice on how to boil your eggs. As for your own egg preferences in your personal life, well, you know how I feel about that. 😉


Another question I received from you was if you could substitute the chicken broth with vegetable broth; or if you even have to use broth at all. 

You will not be compromising the taste of your egg curry if you don’t use broth/stock. In fact, my mom–who taught me this recipe– uses water and her egg curry is still delicious. But look, I’m a sucker for the aroma and depth of flavor good broths and stocks can lend a dish so hey, if you can swing it, why not?

I use both vegetable and chicken stock a lot in my cooking so you’ll see it pop up often on my ingredient lists. You could just buy some but people, it is worth it to make at home. Its cheaper, you can control the sodium content, and dammit, it just tastes better and fills your home up with aromatic splendor. 

Some resources for you:

Use Smitten Kitchen’s recipe for the Perfect, Uncluttered Chicken Stock

For a reliable vegetable stock  recipe I recommend Bon Appetit’s. 


A special shout out to Brown Girl Magazine for featuring my egg curry recipe and accompanying piece on their Foodie Friday segment. I’m feelin’ the whole badass female empowerment thing though I’m working on elevating it from a side item to straight up entree. 

BG capture

Finally, many of you inquired where you can buy prints of “I like my eggs curried, not fertilized”… 


Right here! There are multiple options for frame colors or, you can buy the print sans frame.  Click here to purchase! T-shirts and biker tanks now available as well! 

OK, are you pretty egg’d out? I am. On to the next recipe for whole wheat biscuits and apple-bacon masala marmalade


Some of you asked what would happen if you didn’t use all the fat of the bacon in my recipe. I dunno, I guess you’d be healthier – is that the “right” answer?  

While chopping your bacon, you could separate the fat from the meat as seen below. You could use only a quarter of the fat and you’d still arrive at a damn good marmalade but, the consistency will not be as buttery. Or still others may opt to drain some of the fat from the pan before adding the apples.


Some of you asked if you could use turkey bacon instead. I’ve used turkey bacon before in this recipe actually. I’ll be honest, I’m not a fan, NOT because I don’t like turkey bacon, I do. But in this recipe, turkey bacon’s lower fat content actually works as a disadvantage (for once) because its texture makes for a tougher marmalade. If you insist on using turkey, increase the ghee content to a full teaspoon to help render fat for your apples to cook in. 

This recipe can also be made not using any bacon at all. Simply cook the chopped apples in 1 tablespoon ghee and follow the steps as outlined and boom! You’ll have made a delicious veg version of this recipe. 


If you don’t care to make the biscuits, a suggestion – this marmalade (both the pork and veg version) tastes scrumptious on a toasted baguette with crumbled goat cheese on top. 

Sooooo good. 

On a separate note, I tweeted my post and the image below to both Taye Diggs and Boris Kodjoe, and still no response.


Seriously, Gentlemen, can I get some Twitter love?

If you wanna gimme some, follow me at @SketchyDesi.

Cool, that about wraps up answering questions and sharing shameless plugs.


If you want to see what else I was up to this week in the world of food, head over to Masala Mommas to check out my recipe for Easy Masala Egg Muffins


You could make this for brunch today…


So easy! 

Craving more recipes, tips, and Indian food for thought? Head over to the Food Section of to read about everything from The Kama Sutra Diet to creatively using leftover keema to baking cookies that’ll pair deliciously with chai. Check me out! 

Cookies_Carrot Halwa

Be sure to come back next Monday and Thursday – I’ll be sharing Super Bowl recipes using, get this, my new obsession: homemade naan without yeast! I’ll be putting spins on restaurant classics like saag paneer and butter chicken but in a more superbowly, crowd-pleasing, and creative way than what you’ve had at your Aunty’s kitty party.

Off to the kitchen I go!

Happy weekending, Loves. Live a lil, be sketchy 😉