Vegetable Curry, a book and recipe

vegetable curry

(recipe follows) Several years ago the love of my life, Hiro, gave me an unexpected birthday present: A curry cookbook written in both Japanese and English. Until then I had never made Indian food — curry had just never occurred to me. He didn’t know me that well at the time but mine is the personality that when I do something, I devote myself to it and so I bought every single ingredient in the index from Asafoetida¬†to Yogurt and went to work page by page, which created some friction in our… Read More

Play with your food! Aloo Gobi

Aloo Gobi

(recipe follows) A classic Indian dish, Aloo Gobi is cauliflower and potato cooked with regional variations on spices. Here it’s presented in phyllo dough which has been rolled over a hollow cylinder of wax paper and foil. After baking, the foil is removed for a flakey shell to fill. Here, I placed the Aloo Gobi at either end with several chunks of lamb in the center. Phyllo is traditionally rolled with butter between the layers. To keep with the Indian theme I used melted ghee and in the variations olive oil, canola,… Read More

Play with your food! Spinach curry as strudel

You’ll soon see that I’m in strudel mode. But why not blend food traditions and put Palak Paneer (Spinach Curry with Paneer) inside strudel dough? I made five different curried versions, variations on colors and flavors. They are really delicious. (Can anyone tell me why my iPhone 5S takes better photos than my Nikon S9300?)