Skip to main content

Cookbooks and Curries



A few months back, Rushina - who runs an awesome cooking studio and is a cookbook author herself - launched a cook book club. It's basically a book club for foodies. Every month, there is an event where Rushina invites a cookbook author, we chat and we cook some and then we eat all the awesome food from the author's book that Rushina's team made.

Because the authors are obviously super knowledgable about whatever cuisine they wrote their book on, I always come back with nuggets of information and new techniques. Last month, we had India's favourite foodie, Kunal Vijaykar, come and chat about his book 'Made in India'. As Kunal made a chicken curry and a delicious fish dish, we got talking about the coconut based curries, which Kunal claims are the only real curries, as opposed to the tomato based gravies of North India.

Now I am a huge fan of our traditional onion and tomato based dishes but Kunal's cooking had me intrigued. His chicken curry had garlic and coconut but no onion and yet it yielded a super flavourful, thickish gravy. Because I don't eat chicken, I've taken the same curry and made it with zucchini and baby corn. You can substitute any vegetable of your choice; I think this will also be great with beans, cauliflower and broccoli.



Ingredients
1 small zucchini
8-10 babycorns
60 grams fresh grated coconut (you can substitute with desiccated coconut)
3 cloves garlic, peeled and finely minced
1 inch piece of ginger, peeled and finely chopped
1 tbsp olive oil
1/4 tsp turmeric
1/2 tsp red chilli powder
1/2 tsp fresh ground black pepper
5-7 curry leaves
1 tsp cumin seeds
Hearty pinch of asafoetida
1 tbsp white vinegar
Salt (I used 1/2 tsp)

Cut the zucchini into cubes and baby corn into similarly sized pieces. Heat oil and add asafoetida and cumin seeds. Wait half a minute until the seeds start to splatter, then add the ginger and garlic. As the garlic and ginger start to brown, add the curry leaves and coconut. Saute for 2-3 minutes until the coconut starts smelling toasty, then add vinegar, turmeric, chilli powder, black pepper and salt.

Add the chopped vegetable and stir for a minute, then add 1 cup water. Bring to a boil, the reduce the heat and let simmer for 15-20 minutes until the vegetables are cooked through and the curry thickens. The curry goes well with rice but because Kunal calls it 'Bombay Curry', it's only appropriate that you serve it with pao or some crusty bread.

Comments

Popular posts from this blog

Blog Picks : Soft Yogurt Sandwich Rolls

Much before I started blogging, I started reading through food blogs. And bookmarking recipes I would like to try some time. The list has grown so long that it would soon be enough to last me a lifetime. So I have decided to give my experiments in the kitchen a rest and go the tried and tested way with choice picks from my favorite blogs. The first blog pick comes from a baker who inspired me to bake my first cookie. I never miss a recipe on her blog, but this one was specially appealing. For I haven't graduated to baking a loaf yet and I wanted to bake buns before I take the big leap. So here comes this recipe for soft sandwich rolls and I promptly bookmarked it. Nicole has an excellent step-by-step recipe on her site so I am not going to repeat it here. But I must say that the buns were easy to make, and super yummy. I halved her recipe and made smaller rolls so ended up with eight of them. They never reached the making sandwiches stage because a few were eaten straight

Healthy Spinach Rice for Microwave Potluck Party

Is it really two years that Srivalli has been running her innovative microwave cooking event . She's prompted me to try my microwave for more than just heating several times. Just like last year, Srivalli celebrates the event anniversary with a potluck party . I took a dessert to the party last time around, but this time I was rooting for something healthier. I turned to last year's roundup, and there was this spinach rice . Valli, hope you don't mind getting the same dish on the menu again. To make spinach rice, wash and soak 1/2 cup rice. In a microwave safe dish, heat a tsp of ghee for 30 seconds. Add 5-6 peppercorns and heat for another 10 seconds. Now add a small onion, chopped finely and microwave for another 30 seconds. Add a cup of finely chopped spinach, 1/2 a tsp of garam masala and another 1/2 tsp of salt. Mix and cook for 2-3 minutes until the spinach wilts. Add rice to the bowl, and a cup of water then pop it back in the microwave for 5 minutes. Bring it

Announcing AWED : Britain

Before I ate my first Italian wood fired pizza, before I went to that swanky Japanese sushi bar for the first time, or the neighborhood Chinese joint, the first non-Indian cuisine I encountered was British. Not real food, mind you, but the tempting, oh so delicious descriptions in my favorite novels. From Enid Blyton to Jane Austen to P.G. Wodehouse, every favorite character in every favorite novel seems to have food on their mind. Yes, British food gets ridiculed a lot. But forget their main course dishes for now, and think of the full English breakfast and the elegant afternoon teas. Then try imagining the world without cucumber sandwiches or potato chips and you will realize you can't do without British food. Which is why when I saw that DK was looking for hosts for her monthly event AWED (A Worldly Epicurean's Delight) and there has never been a British AWED, I promptly signed up. The rules are simple really: Make any vegetarian or vegan British dish (eggs are