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(almost) all the curries
Mar. 7th, 2013 07:02 pmToday was my first day off in a week and a half, so there was grocery shopping and cooking. I cooked:
Chickpeas with tamarind and coconut sauce
Okra in buttermilk and coconut
Mashed potato poriyal (basically a dry--there's no milk in it, though I did sneak in a little butter--mashed potato with spices, cilantro, and lemon juice)
Pineapple with mustard seeds, chiles and raisins
The only recipe I'd cooked before was the pineapple, which is a lovely sweet/tart/hot combo that's good as a sort of relish or (my plan for some of it later) over ice cream. Everything turned out well, the okra and potato being especially delicious together. The potato poriyal is supposed to be a vegetable dish, not a starch, but I couldn't cook rice because I had run out of pans, so the poriyal got pressed into service and acquitted itsef nicely--it's very flavorful but not so chile-hot that it can't be reimagined as fancy mashed potatoes.
Tomorrow I will cook lamb in cashew and coconut sauce (yes, there is a coconut theme of sorts, because once you've thawed out a packet of frozen grated coconut I don't think it'll keep well) and maybe do something with the cauliflower I bought today. And cook a big batch of rice, which is damn handy to have around, ready to reheat, when I get home tired from work.
But right now, I am enjoying a delicious Fentiman's Mandarin and Seville Orange Jigger. With vodka in it, because with a name like "jigger," I just had to.
Chickpeas with tamarind and coconut sauce
Okra in buttermilk and coconut
Mashed potato poriyal (basically a dry--there's no milk in it, though I did sneak in a little butter--mashed potato with spices, cilantro, and lemon juice)
Pineapple with mustard seeds, chiles and raisins
The only recipe I'd cooked before was the pineapple, which is a lovely sweet/tart/hot combo that's good as a sort of relish or (my plan for some of it later) over ice cream. Everything turned out well, the okra and potato being especially delicious together. The potato poriyal is supposed to be a vegetable dish, not a starch, but I couldn't cook rice because I had run out of pans, so the poriyal got pressed into service and acquitted itsef nicely--it's very flavorful but not so chile-hot that it can't be reimagined as fancy mashed potatoes.
Tomorrow I will cook lamb in cashew and coconut sauce (yes, there is a coconut theme of sorts, because once you've thawed out a packet of frozen grated coconut I don't think it'll keep well) and maybe do something with the cauliflower I bought today. And cook a big batch of rice, which is damn handy to have around, ready to reheat, when I get home tired from work.
But right now, I am enjoying a delicious Fentiman's Mandarin and Seville Orange Jigger. With vodka in it, because with a name like "jigger," I just had to.
