Last night I made an Indian extravaganza with squash/chickpea curry, cauliflower and some yellow coconut shrimp curry with some rice on the side.
The real star of the show was the squash. Here's what you do to recreate the tastiness at your own home...
Heat oil, add mustard seeds, add asafetida seeds, small amt white sugar and onions once the mustard seems pop. Brown onion a bit. Add bunch of chickpeas and a few T of canned tomato. Cover, cook 10 minutes. Make paste of cilantro, ginger, garlic. Add with some turmeric and cubed squash (butternut holds together the best). Add some water, cover and cook for about 5 minutes.
This is a recipe from "Meena Pathak's Flavours of India". Very good cookbook for Indian..mmm...
Had part of a bottle of Sunrise Conchya y Toro Cabernet Sauvignon from Chile that we picked up at the LCBO for about $8 with my last year curling winning gift card. Not so great, but I blame Ian for making us pick something that cheap.
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