Skip to main content

A curry, an award and seven top secrets


Once, at a dinner in Hyderabad, I ate an egg curry. It was actually called an Egg Korma and had a brown curry very different from the red tomato based curries of North India. Nor was this curry tangy with tamarind. And it had a peculiar fragrant spicy flavor. I've looked to replicate this recipe for a few years now. And finally, it worked. I spotted this recipe over at Prasukitchen a few days back. Followed it just as she made it, and it was simply perfect. That spice I mentioned, that was kasuri methi - the missing link in all my previous attempts.

And I have more things to be thankful for today. Aquadaze and Jaya, two friends I've come to know through the book club, have passed the Kreativ Blogger award to me. Thanks a lot, both of you!



I have to pass on this award to seven other people. So off it goes to Harini, Sweatha, Shaheen, Lubna, Debbie, Laura and Bluespriite.

This award also requires me to tell seven secrets about me. Just in case you are interested, read on:

1. I was a very picky eater as a child. Even though the range of foods I eat has expanded, I still frown on at least half the vegetables I know of.

2. I love to cook alone. Being in the kitchen when I am cooking is not fun, trust me!

3. I buy cookbooks only for the glamrous food photography. There are several I've never cooked a single recipe from.

4. I read a book about an American missionary to China when I was ten year old, and I've wanted to learn mandarin ever since.

5. I love to read thrillers and science fiction.

6. I try to avoid eggs when baking as I can't stand the eggy smell of sweet goodies. Eggs in savory dishes don't bother me.

7. I hate getting up in the mornings.

Comments

Anonymous said…
Ha,what a great presentation there with the egg curry..!!!

Congrats on your award..loved reading the top serets as well Simran..!!
Pari said…
Loved reading your top secrets. Amazing piece of photography.
Sunshinemom said…
Thanks Simran:). The arrangement looks very eye-catching!
aquadaze said…
:) now we know all about you!!
Raaga said…
lovely presentation... and I have never tried kasuri methi with eggs... I must try.

I always feel that kasuri methi takes the dish to a different level!
bluespriite said…
Thank you, simran. :)
Curry Leaf said…
Hearty Thanks for sharing the award with me Simran.Great to know all the secrets ;)Some of which are mine too,-the 1st and second I mean.
Laura said…
Thanks for the reward! The egg curry looks wonderful.
notyet100 said…
u r so good with clicks,..Simran,..
Divya Kudua said…
I agree about kasuri methi..I've had so many different[good] results after using km in curries..:)

Congrats on your awards..:)

I hate waking up in the mornings too..;)

Popular posts from this blog

Farm to Fork in Chail

Back in 19th century, when Shimla was the summer capital of India, the Maharaja of Patiala got the British rulers riled over his dalliances and got banned from entering the city. Not the one to be put down so easily, he found a tiny little town about an hour from Shimla and made Chail his very own summer capital. Today, Chail still has the impressive Palace that the Maharaja built and the highest cricket ground in the world. There really isn't much more to the city apart from a small local market and a couple of hotels that get spillover crowd from Shimla in the summers. It's a pleasant little diversion but that's not why I went to Chail. I stopped nine kilometers short of the town to make Ekam my home for a weekend.

Sumeet Singal built this house on a cliff as his own weekend home. Today, even when Ekam is open as a luxury boutique resort, the cosy homely feeling remains intact. I asked Sumeet what there was to do during my three day holiday at Ekam. He told me that ther…

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old.

That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit.

Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fruit. It…

Of Brun and Bun Maska

There is more to Bombay's breads than the pao that goes into pao bhaji and vada pao. There's Brun. and there's bun. We will get there. First, you have to get to know the city's Parsis. And Iranis, who are also Zoroastrians, but came to city a little later, in the late 19th or early 20th century. And when they came, they brought with them these little cafes that dot the city.

I am no expert on Irani chai cafes. And I can't tell you whether Yazdani Bakery will provide you the best experience or Kyani's. But I can tell you a few things you need to ignore when you get there. Appearances don't matter; so ignore the fact that the marble/glass top tables and the wooden chairs look a bit dilapidated. Also ignore the rundown look the place sports.

Instead, get yourself settled. And order a bun muska. This one's familiar to you as a first cousin of the soft hamburger bun. It's similar, but just a tad bit sweeter. Maska, of course, is the generous dollop of b…