Mangoes & Curry Leaves Cookbook
I bought this last week and cooked up a storm yesterday. I went through and picked out recipes that sounded good (without too much thought about how they would go together) and then got out my pots and pans.
Baked Goan Fish (Red Snapper) with Fresh Green Chile Chutney
Cauliflower Dum (with onions and tomatoes)
Tomato Chutney - with fresh curry leaves
Udaipur Urad Dal
Cucumber Salad with Hot Spiced Mustard Dressing
It was all delicious - very spicy - not sure if I got the right peppers (cayenne) that are called for in all the recipes.
The book is absolutely beautiful ... I didn't realize that it is done by the same people who wrote Seductions of Rice, which is a favorite - as this will be as well, I'm sure. There are lots of shrimp recipes that I want to try.
Edit - and a belated thank you to all for suggestions for weekend cooking a couple of weeks ago - ended up doing *nothing* other than Marcella's tomato/onion/butter sauce! Shelved my ambitions for another day!
A great book. An absolutely great book. I love it because it has lots of recipes for salads and other fresh fare. Its a nice break from Indian banquet fare which seems to dominate my books by Sahni (which I love, don't get me wrong).
That cucumber salad is to die for!
Try the other dal. The Bengal Dal with a hint of lime and tamarind (made with masoor dal). All the dals are good. I like this one the most.
Oh, and if you like these two books by Duguid and Alford, try out Hot Sour Salty Sweet for SE Asian Fare. I think its their best book. Introductory to be sure (as is Mangos and Curry Leaves) -- but what an introduction.
I have been singing praises of that book for over a year. I have Hot, Sour etc, Seductions of Rice and a week ago I was very surprised too find a brand new copy of their Home Baking which is also huge and cumbersome but wonderful. The date of publication said it was published 2 years ago and I had never heard about it. The fortunate thibng for me is I have lots of counter space but the poor thing about all of their books is that they are so over-sized that they are uncomfortable to sit and read witht he book in your lap.
I have not cooked my way all through yet it but nothing has disappointed me. I ahd checked it out of our public library and started cooking from it and immediately ordered it from Amazon. I had my own copy before the library copy was due back. It is the most staisfying Indian cookbook I have come across and such a grest read too.
Naomi Duguid and Jeffrey Alford are passionate gastronomes whose books combine the best components of travelogues, anthropological studies and cookbooks, written and researched by two of the best food writers and photographers around. These Toronto residents are brilliant (Naomi worked as a corporate lawyer for years) and accomplished, yet have remained incredibly down-to-earth and unassuming; the multitude of praise and book awards (including IACP and James Beard) have not gone to their heads.
Thought I'd just add to this existing thread. I'd not cooked from the book much lately, other than making the naan once and the usual yogurt marinated chicken.
Last night I made:
Yogurt Marinated Chicken (thighs and breasts, under the broiler)
Red Onion Sambol - a new dish for me - just whizzed chopped red onions, jalapenos (didn't have cayennes), some lime juice and salt in the mini food processor
Andhra Spiced Eggplant - another condiment really - roasted eggplant, removed from the skin, added to sauteed sliced onions and garlic, with tumeric, cumin and cayenne, and then you added chopped cayennes (I used jalapenos again) and chopped shallots at the end, garnish with cilantro leaves.
It was really a delicious dinner. I'd wanted to make the star fruit chutney, but no star fruit to be found. For dessert, we ate some lychees and mangosteen that I'd bought in Chinatown earlier that day.