So, 660 Curries has to go back to the library in a couple of days. I really love this book -- I've already bought my own copy.Here are two meals indebted to the book. In the first photo, going clockwise from the top there's Beetroot Curry from stonesoup, a paratha, and Fenugreek-flavored Dumplings with Cabbage from 660 Curries. The parathas were going to be filled with a broccoli mixture (ala Gobi paratha, but with broccoli instead) but it wasn't very cooperative as a filling, so we ate it alongside our parathas instead (that's that green stuff in the centre). The dumplings are made of chickpea flour; they were flavoured with fenugreek (methi) and ginger. (Think falafel, but without the crispy exterior, and with a very mysterious and delicious taste from the fenugreek.) The Beetroot Curry was pretty good, but I wimped out and didn't put in enough chiles. Also, I put in a ton of curry leaves and they smelled great, but the flavour was quite muted.
The second picture shows two curries from 660 Curries: Brown Lentils with Cumin and Turmeric, and Broccoli with Ginger and Coconut. The broccoli curry was a revelation -- I've been so bored with broccoli recently, but the addition of ginger, coconut (reconstituted from dried) and some spices really impressed me.
Finally, an in-progress shot of the beetroot curry. I will admit it's not the best photo, but the colours are so pretty.
1 comment:
This is beautiful. All of it. Thank you. (It feels like a gift to see it all!) I've been flying by quick-prep meals, and am finally sick of it. Let's hope I get organized tonight and start cooking some real food for the week... That pink! Wow!!
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