From Raghavan Iyer's 660 Curries. Excellent dish. The picture doesn't do it justice.
Monday, December 27, 2010
Rajasthani upma (cream of wheat)
From Raghavan Iyer's 660 Curries. There are many, many variations of upma. I liked Iyer's recipe, but the next time I make upma I will try a different one, if only for variety's sake.
Gujarati kadhi (yogurt curry)
From Raghavan Iyer's 660 Curries. Gujarati kadhi differs from typical kadhi of other regions in two regards. First, it is thinner. Second, it doesn't have pakoras. I thought Iyer's Gujarati recipe made a tasty side dish, but the next time I make kadhi I'm going to make it thick with pakoras.
Spaghettini with tomato and anchovy sauce
From Marcella Hazan's Essentials of Classic Italian Cooking. I thought this was very good, like all of Hazan's recipes, but not that memorable. I made it with good quality jarred anchovies. I'd like to try it again when I can get my hands on some fresh anchovies.
Spaghettini with eggplant and ricotta sauce
From Marcella Hazan's Essentials of Classic Italian Cooking. Just one of many excellent pasta recipes in this much beloved cookbook.
Marcella Hazan's roasted tomatoes
From Essentials of Classic Italian Cooking. Easy and excellent. Takes over an hour, however. The thing I haven't quite figured out is how to make sure the garlic doesn't burn as the tomatoes improve with additional roasting time. Next time, I may putting on the garlic and a little more olive oil 30 minutes in.
Marcella Hazan's braised carrots with parmesan
From Essentials of Classic Italian Cooking. Classic recipe. Some tips: Make sure the carrots are wrinkly and tender before letting them enter the final liquid-free browning stage. There should not be any textural bite at all to them. Also, use the best parmesan you can find.
Green chili and mustard pickles
From Raghavan Iyer's 660 Curries. This has both fried mustard seeds and mustard oil. It really packs a wallop. I imagine some people will love it and many people will find it inedible.
Spaghettini with scallop sauce
From Marcella Hazan's Essentials of Classic Italian Cooking. I've made this a couple of times. It's come out okay, but I haven't had great success with it. I think the key is using very small scallops (or bits of scallops). The ones in this picture are too large.
Indo-Chinese chicken with pulao
From Raghavan Iyer's 660 Curries. This rice doesn't really go with this chicken, but they tasted good together. Iyer's Indo-Chinese "wok seared chicken" recipe rocks. I made my own five spice powder. It's not hard, and I recommend doing.
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