659 to go

At the front, Grated Cauliflower Curry (recipe here). Behind that, Brown Lentils in Cashew-Almond Sauce (which tasted a lot better than it looks) (recipe here). At the back, Cranberry Chutney (recipe here). And that's a Gobi Paratha (recipe from Madhur Jaffrey). (The paratha was my favourite thing on the plate: the filling was finely grated cauliflower, sauteed until nice and brown, with ginger, jalapeno, and lots of cilantro.)

The lentil recipe is based on one in a book called 660 Curries. I am really into Indian food these days, so I almost can't imagine a better sounding book title.

As you can see, I continue to be obsessed with cranberries in Indian food. Last week I made a sort of Peshwari naan inspired paratha, with dried cranberries, grated coconut and some spices (definitely cardamom, and maybe some other things). 'Twas good.

Note: I discovered the trick to rolling out filled parathas. Once you enclose the filling, turn the paratha over and stretch and flatten it out a bit with your fingers. Then turn it over so that the pleated side faces up, and roll it out. The filling stays where it's supposed to.