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Cookbook of the Month for October 2012 : 660 Curries

blue room Sep 20, 2012 06:15 PM

Calling all curry cooks!

We will cook from “660 Curries” by Raghavan Iyer this coming month.

I have this book now and the more I see the more I like/learn. Plenty of curries, and extras too --

“…biryanis, breads, pickles, relishes, raitas, and more.” Back-of-the-book blurbs include Madhur Jaffrey saying the book is very authentic, and a treasure. Inside, rice and spice and everything nice!

On October 1st I’ll put up threads for recipe reports. *Everyone* is welcome to cook and comment.

This gives an overview of the Cookbook of the Month (COTM) as well as a list of all the past books: http://www.chow.com/cookbook_of_the_m...

October 2009 was an Indian food month also.

And here, the voting thread that led to the this month’s choice:


I'm excited, think of it, six hundred and sixty!

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  1. pikawicca RE: blue room Sep 20, 2012 06:18 PM

    I'm happy. I own the book, and there are many vegan recipes.

    1 Reply
    1. re: pikawicca
      dkennedy RE: pikawicca Sep 20, 2012 06:53 PM

      I found a prior discussion thread on 660 Curries:


      My copy comes into the library tomorrow.

    2. b
      bkieras RE: blue room Sep 20, 2012 07:12 PM

      Great! I picked the book up from the library tonight and I expect it will be in my Amazon cart before the end of October.

      1. herby RE: blue room Sep 20, 2012 07:33 PM

        Great job Blue Room!

        Happy to cook from 660 Curries and hope that the other two books will be selected soon. I am hosting my dinner club's Indian dinner towards the end of October and hope to pick a few dishes from this book. Love-love Indian food and though 660 Curries is a new book for me, a couple of dishes that I made from it (taken out of a library) were very good.

        4 Replies
        1. re: herby
          jpr54_1 RE: herby Sep 21, 2012 05:12 AM

          Good job Blue Room!

          I am waiting for my copy of the book to arrive

          1. re: jpr54_1
            jpr54_1 RE: jpr54_1 Sep 24, 2012 08:01 AM

            My copy of book arrived this morning-
            i appreciate the glossary of ingredient
            shopping cheat sheet
            and bibliography

            I would like if possible suggestions for tea?
            first flush /second flush flush darjeeling

            1. re: jpr54_1
              660 curries RE: jpr54_1 Sep 24, 2012 02:35 PM

              depends on what you are doing with it - the first flush is always the best if you simply brewing it in water. if you are making chai then an assam tea (black) for brewing in milk is just fine.

          2. re: herby
            dkennedy RE: herby Sep 22, 2012 01:42 PM

            Would love to hear which recipes you decide on and how each work out for you.

          3. Gio RE: blue room Sep 21, 2012 05:29 AM

            Well Done, Blue Room... I've had the book quite a long time and have cooked several recipes which we liked very much so I'm looking forward to an in depth cooking session in October. Here's a list of the recipes and ingredients from the Eat Your Books web site:


            1. a
              angelsmom RE: blue room Sep 21, 2012 06:36 AM

              Thanks for the great job blue room.

              1. p
                pavlova RE: blue room Sep 21, 2012 06:56 AM

                I can't wait to get my hands on the book and get started!

                1. Breadcrumbs RE: blue room Sep 21, 2012 07:15 AM

                  Thanks so much blue room. 660 curries, 31 days = 21 curries/day!!! We have our work cut out for us this month!!

                  Thanks Gio for the link to EYB. I notice there are a lot of recipe notes entered by EYB members too!

                  1. blue room RE: blue room Sep 21, 2012 07:26 AM

                    I'm a little intimidated by all the new foods I must first locate. Beginning on page 758, there are about 14 pages in the glossary of ingredients! And haha none of them are curry powder..

                    1 Reply
                    1. re: blue room
                      boogiebaby RE: blue room Sep 21, 2012 05:13 PM

                      That's because curry powder is a British invention! :)

                      I've had this book for some time, and have tried several recipes. Liked them all. Good pick -- I may have to participate this month!

                    2. s
                      SplendidMonkey RE: blue room Sep 21, 2012 05:20 PM

                      I'm a newbie here joining because of 660 Curries. I love this book and have been cooking from it for several years (but still short of 200 recipes tried). I hope you all love it as much as I do!

                      8 Replies
                      1. re: SplendidMonkey
                        blue room RE: SplendidMonkey Sep 21, 2012 06:02 PM

                        Heartening to see this enthusiasm from cooks already familiar with the book! I'd like to find some solid dishes (and skills) from this coming month of curries.

                        1. re: SplendidMonkey
                          herby RE: SplendidMonkey Sep 21, 2012 06:41 PM

                          SM, could you share recipes that stand out for you? I took the book out of the library a few months ago and made a couple of dishes that I liked very much. Since then I bought the book but have not cooked out of it yet. It would be great to have a starting point. Thanks!

                          1. re: herby
                            Breadcrumbs RE: herby Sep 21, 2012 06:46 PM

                            I'd love to hear your favourites too SM.

                            herby, fyi...here's a CH post I bookmarked herby....sushiegirlie loved this book and recommended some dishes so I saved her post:


                            1. re: Breadcrumbs
                              herby RE: Breadcrumbs Sep 21, 2012 09:06 PM

                              I was the OP for this thread and completely forgot about it - thank you for bringing it up, BC! Lots of good info there - I'll have to have a close look tomorrow.

                            2. re: herby
                              SplendidMonkey RE: herby Sep 21, 2012 08:34 PM

                              A couple of my favorites: p242 Simmered Catfish. This is very easy to make (and I make it often), the key is unripe mango ("rock hard"!), and curry leaves. Curry leaves are awesome.

                              A second favorite is the legume dish is Shundal on p328. Here you make a custom masala combined in a wonderful tamarind sauce.

                              Once you've made a couple masalas - you're hooked!

                              1. re: SplendidMonkey
                                The Dairy Queen RE: SplendidMonkey Sep 22, 2012 03:27 PM

                                Thanks for the terrific recommendations. I'm glad you're joining us this month. May this be the first of many!


                            3. re: SplendidMonkey
                              dkennedy RE: SplendidMonkey Sep 25, 2012 10:03 AM

                              Wow, Splendid Monkey, that is a very impressive number. I don't think I have any cookbook in my collection from which I have cooked any where near that many recipes. Thank you for sharing your stand out favorites.

                              1. re: SplendidMonkey
                                The Dairy Queen RE: SplendidMonkey Sep 25, 2012 10:56 AM

                                I think you should get a bronze medal in the Home Cooking Olympics when you hit 220 curries, a silver when you get to 440, and a gold when you've done all 660!

                                Are you keep a diary or album or anything?


                              2. luckyfatima RE: blue room Sep 22, 2012 06:27 AM

                                I have this book. I am excited to participate. :D Yay, bring on the fun!

                                I actually gave a very brief review of the book some time ago in this thread:


                                "I've recently been exploring 660 Curries more. I put it down at the book store a couple of years ago because I noticed that the recipes seemed to be heavily adapted for the North American kitchen, and that excluding the South Indian recipes (like yummy yoghurt rice), a great many of the basic recipes are very 'Bombay style,' which is not at all a negative criticism of the book, it's just that I usually find myself cooking for people who prefer more Northern/North West flavors of the subcontinent, so the recipes aren't necessarily the most useful for my regular cooking needs. However, I am giving the book a second look these days because it is such a South Asia food-bible. Iyer covers everything you need to know in the universe about sub-continental cooking, basically. I am impressed by so many things about the book. I do find many of the Punjabi/U.P. recipes to be restaurant style (containing ground nuts and cream) rather than homestyle. But I am loving the wide range of Tamilian and Maharashtrian recipes, among others. There are even a handful of Sindhi recipes in the book, and many pan-Indian cookbooks completely overlook delicious hot, spicy and sour Sindhi cuisine altogether. Plus, Iyer articulates so many truths about subcontinental food-culture. He writes in a sharp and eloquent voice, and he's funny. I love some other minute yet profound details about Iyer's views, like the fact that he makes a point to recommend Indian AND Pakistani brands of basmati rice as the best choice for readers. It is really a treasure of a book. I am reading through it now as if it were a gripping novel. Have we had 660 Curries as COTM yet here on CH? We should do it in the near future if it hasn't been covered yet."

                                1. b
                                  bkieras RE: 660 curries Sep 22, 2012 08:41 AM

                                  How awesome that the author of the October COTM is on chow hound and came by our thread! I have been wanting to buy the book for years, so I am so glad it was selected. My husband and I love Indian food and we've cooked a fair bit of it over the last few years, but we are excited to try some new recipes. I'm especially looking forward to making paneer.

                                  I do have a question...my husband isn't a big fan of garam masala, although we have admittedly only used store blends. The cinnamon bugs him. Any suggestions or feedback? Perhaps the blends in the book won't be as cinnamony, but I admit being tempted to sub in ras el hanout as I've done in the past.

                                  Or should I just tell him to get over it??? ;-)

                                  Thanks again for commenting - thrilled!!

                                  1 Reply
                                  1. re: bkieras
                                    660 curries RE: bkieras Sep 22, 2012 09:03 AM

                                    LOL I like the get over it suggestion - there are many garam masalas in the book and they are all different - you hopefully find a nice balance in the flavors.

                                  2. j
                                    JaneEYB RE: blue room Sep 22, 2012 07:59 AM

                                    Welcome Iyer! I'm sure we will have questions for you. I have been meaning to buy this book for ever and this was the impetus I needed. So it's now winging its way towards me from Amazon. My only issue is that my fussy daughter doesn't like spicy food so I can see I'm going to be doing a lot of duplicate dinners during October - or maybe I can convince her to cook her own dinner? I'm really looking forward to this month and there seems a lot of enthusiasm so it should be a lively month.

                                    26 Replies
                                    1. re: JaneEYB
                                      660 curries RE: JaneEYB Sep 22, 2012 08:05 AM

                                      Jane i always make the distinction between spicy (as in well-seasoned, full of spice) and hot - if hot foods are not her cup of tea, you can always add less than what the recipe calls for in terms of chiles, for instance. Hope this helps. Hope you have fun with it.

                                      1. re: 660 curries
                                        BigSal RE: 660 curries Sep 22, 2012 08:20 AM


                                        Excited to have you as a resource as we explore your book. Because of my lack of familiarity with Indian curries, this book is a little overwhelming and not sure where to start. Would you suggest some must-try recipes from each section (appetizers, poultry, lamb, fish, paneer, legume, vegetable, contemporary, biryani and cohorts)?

                                        1. re: BigSal
                                          The Dairy Queen RE: BigSal Sep 22, 2012 08:41 AM

                                          I, too, would love to know where to start with this book.


                                          1. re: The Dairy Queen
                                            dkennedy RE: The Dairy Queen Sep 22, 2012 08:54 AM

                                            3rd the request for Iyer to make some recommendations on the not-to-miss recipes, (even though I am sure they are wonderful), we all have our own favorites, so I am sure she does too.

                                            1. re: 660 curries
                                              blue room RE: 660 curries Sep 22, 2012 09:05 AM

                                              Aha -- the "Chunky Potatoes with Garlic and Peanuts" was the very first one I marked to try! (page 550)

                                          2. re: BigSal
                                            660 curries RE: BigSal Sep 22, 2012 08:56 AM

                                            I usually get that qs a lot - just think of how you normally plan a meal at home - a protein, starch, vegetable, etc. go to those chapters and pick one hat appeals to you - eventually you will build that pantry a little at a time - it really is that simple - oftentimes i will just plan a meal of appetizers and focus on that.

                                            1. re: 660 curries
                                              dkennedy RE: 660 curries Sep 22, 2012 09:03 AM

                                              I love appetizer meals!!!!!

                                          3. re: 660 curries
                                            JaneEYB RE: 660 curries Sep 22, 2012 08:51 AM

                                            Thanks, I usually do that but she still complains (teenagers!). I do like spice, though not a lot of heat, so maybe I'll test her out with some of the milder recipes.

                                            1. re: 660 curries
                                              Breadcrumbs RE: 660 curries Sep 22, 2012 09:08 AM

                                              My earlier post seems to have disappeared.

                                              Welcome Iyer, I'm excited to cook from your book. Do you have any suggestions for quick, easy weeknight appropriate dishes?

                                              Also, what's the one dish you'd recommend to convert the self-proclaimed hater of all curries in my house? What dish will have them begging for second helpings?

                                              1. re: Breadcrumbs
                                                660 curries RE: Breadcrumbs Sep 22, 2012 09:17 AM

                                                are there any particular meats, fish, or legumes that appeal to you? I can better answer that based on your choice.

                                                1. re: 660 curries
                                                  Breadcrumbs RE: 660 curries Sep 22, 2012 09:33 AM

                                                  Not picky at all in that department. Chicken, lamb, all types of fish and seafood, lentils, chickpeas....I live in Toronto and am very fortunate to have access to a full range of wonderful Indian pantry ingredients and produce. Thanks so much for your help.

                                                  1. re: Breadcrumbs
                                                    660 curries RE: Breadcrumbs Sep 22, 2012 09:51 AM

                                                    the chicken jalfrezie on page 152 is a good simple stir-fry sure to appeal to their senses, roghan josh on page 214, salmon with garlic is painlessly simple - page 246, i love the slow-roasted bell pepper with red lentils on page 401, and the chickpea curry that splendid monkey above mentioned....hope these are a good start for you!

                                                    1. re: 660 curries
                                                      Breadcrumbs RE: 660 curries Sep 22, 2012 01:31 PM

                                                      Thank-you very much Iyer, I've read each of the recipes you suggested and all of them sound terrific. I especially expect everyone to love the salmon and the lentil dish...I may just start with them.

                                                      I do have another question now I've read the recipes though. Would you be able to provide an approx weight for the 50 medium to large sized garlic cloves called for in your Garlic Paste on p. 15? I've found the weight of garlic to vary considerably depending on how fresh it is so I'd prefer to get a clearer sense of what I'm aiming for here. I did see you called for 8oz of ginger for 1/4c of water but I wasn't sure I could translate that ratio to the garlic paste recipe as 1 lb of garlic seemed excessive...even for a garlic-lover like me. (I do recognize you use a small amt at a time).

                                                      Thanks so much.

                                                      1. re: Breadcrumbs
                                                        660 curries RE: Breadcrumbs Sep 22, 2012 02:43 PM

                                                        you can just make your own a little at a time - all it is is garlic cloves and water pureed together. Just make enough of what you need for the recipe - my guess is the 50 cloves weigh about a pound or close to it perhaps?

                                                        1. re: 660 curries
                                                          Breadcrumbs RE: 660 curries Sep 22, 2012 02:55 PM

                                                          Thanks so much Raghavan, that's very helpful. FYI, I purchased some fresh garlic at the Farmer's Market yesterday and 4 heads = 1lb. Each head has 6 cloves! I've never had such juicy garlic before...pure heaven!

                                                          1. re: Breadcrumbs
                                                            660 curries RE: Breadcrumbs Sep 22, 2012 03:06 PM

                                                            they seem like gigantic cloves - that should be more than enough for that recipe...

                                                            1. re: 660 curries
                                                              Breadcrumbs RE: 660 curries Sep 22, 2012 03:14 PM

                                                              I think you're right Raghavan, they'd be fine. Relative to the typical home-grown garlic I get here the cloves really aren't gigantic. I'd call them large. What differentiated them was their weight. The farmer said it was the unusual summer weather we had this year that attributed to such a successful crop. He said it was the best he'd ever grown. I sliced some last night for a tomato sauce I was making and interestingly the flavour was far more concentrated as well....I actually only used one clove (which never happens in our garlic-infused home!!).

                                                              Again sincere thanks for your generous assistance. You've definitely heightened my excitement about the book. So much so that I've decided to make the Dhingri Gosht (p.171) this week to accompany a curried chickpea and eggplant dish I'd planned to make.

                                                  2. re: 660 curries
                                                    The Dairy Queen RE: 660 curries Sep 22, 2012 09:47 AM

                                                    Chicken please! Also, salmon, catfish, tilapia, and/or shrimp if possible.


                                                    1. re: The Dairy Queen
                                                      660 curries RE: The Dairy Queen Sep 22, 2012 09:54 AM

                                                      the stunning salmon recipe on page 669 (wild salmon poached with chiles, scallions, and tomato) is a great one. chicken with a cashew tomato sauce on page 86 is a winner as well...

                                                      1. re: 660 curries
                                                        The Dairy Queen RE: 660 curries Sep 22, 2012 10:03 AM

                                                        Those all sound fantastic, thank you!


                                                2. re: 660 curries
                                                  herby RE: 660 curries Sep 22, 2012 10:17 AM

                                                  Iyer, I would love suggestions on how to put together Indian menus.

                                                  1. re: herby
                                                    660 curries RE: herby Sep 22, 2012 10:36 AM

                                                    a main protein (either vegt or not), a vegetable, starch in the form of rice, bread, noodles, etc., a condiment, dessert - again this is an elaborate menu but depends on what you are doing for the evening and who you are entertaining.

                                                    1. re: 660 curries
                                                      herby RE: 660 curries Sep 22, 2012 11:04 AM

                                                      Thank you for the reply. My dinner club is having Indian dinner in October and asked me to put together a menu. We are nine people and like to have a menu that represents the cuisine well. Everyone cooks and contributes a dish or more. Everyone eats non-veg but some do not like fish, lamb and pork. I am thinking to start with kebabs and ? to go with the pre-dinner drinks; main meal of 2 proteins, a dal, rice or chapati, 2-3 vegetables, pickles (?) and raita. Any suggestions as to specific dishes?

                                                      1. re: herby
                                                        660 curries RE: herby Sep 22, 2012 12:14 PM

                                                        i think that is a great plan - try some of the dishes i mention above as part of the mix - go with the spinach rice on page 713 (i wouldn't bother with breads for nine people - if it's a smaller group then it is less stressful for you if it is the first time you are making flatbreads) - have a variety of veggies (potatoes, spinach, cabbage, cauliflower), and a raita should suffice. the mango cardamom cheesecake is kick ass for a sweet ending.

                                                        1. re: 660 curries
                                                          dkennedy RE: 660 curries Sep 22, 2012 12:53 PM

                                                          Thank you R. Ilyer for offering up such helpful suggestions. I was really feeling overwhelmed by all the choices, but now that I have a plan I feel much more confident.

                                                          1. re: 660 curries
                                                            herby RE: 660 curries Sep 22, 2012 03:03 PM

                                                            This is super helpful, Ilyer, many thanks! I was also thinking briyani but spinach rice sounds wonderful. For the vegetables I might make tomato chutney with fresh curry leaves (not from the book but is very good) and eggplant something. Very excited about your cheesecake suggestion!

                                                3. The Dairy Queen RE: blue room Sep 22, 2012 10:02 AM

                                                  General question, either for Iyer (who is based here in Minnesota, by the way, woo hoo!) or anyone familiar with the book, but I see that there are recipes for numerous spice blends early in the book. Is there an easy way to know which recipes use that particular spice blend? I was thinking I could make just a couple of the blends and then try to find all the recipes that use it? Or is that the backwards way of doing this?


                                                  4 Replies
                                                  1. re: The Dairy Queen
                                                    Gio RE: The Dairy Queen Sep 22, 2012 10:06 AM

                                                    Could you filter through an EYB recipe search?

                                                    1. re: Gio
                                                      The Dairy Queen RE: Gio Sep 22, 2012 10:13 AM

                                                      I tried that but couldn't figure out how to do it... When you look at EYB "in book order" all of the blends recipes come up first, but they don't say which recipes call for that blend. And when I scrolled down the list of the other recipes, it didn't seem that any of them called for any of the spice blends as ingredients.

                                                      For instance right now, the "warming spice blend" is calling my name. Perhaps because I have a cold and it's cold here in MN today.

                                                      But, I see Iyer has responded with a couple of recipes to start with above (the one he describes as "painlessly simple" surely has my name on it), maybe I'll start with those and just see how it unfolds...


                                                    2. re: The Dairy Queen
                                                      660 curries RE: The Dairy Queen Sep 22, 2012 10:10 AM

                                                      you are much better off pulling a recipe you are wanting to do and if it calls for a blend, go ahead and do that - that way you will eventually build on a pantry of blends.

                                                      1. re: 660 curries
                                                        The Dairy Queen RE: 660 curries Sep 22, 2012 10:14 AM

                                                        OK, thank you! That's what I'll do then.


                                                    3. s
                                                      smtucker RE: blue room Sep 22, 2012 10:31 AM

                                                      So, I am mighty tempted to buy this book now. Could someone who has the book see if there is a recipe for Dal Makhani?

                                                      41 Replies
                                                      1. re: smtucker
                                                        herby RE: smtucker Sep 22, 2012 10:33 AM

                                                        There are several dals but not Makhani.

                                                        1. re: herby
                                                          herby RE: herby Sep 22, 2012 11:10 AM

                                                          Oh, yes, there is Makhani Dal but not in the index! Page 364.

                                                        2. re: smtucker
                                                          660 curries RE: smtucker Sep 22, 2012 10:35 AM

                                                          Slow cooked creamy black lentils - page 366

                                                          1. re: smtucker
                                                            luckyfatima RE: smtucker Sep 22, 2012 10:41 AM

                                                            There are two variations, one Makhni dal on p. 364-365 and on Maa di dal on p. 366.

                                                            1. re: luckyfatima
                                                              smtucker RE: luckyfatima Sep 22, 2012 11:07 AM

                                                              And I am in! I am a sucker for black lentils.

                                                              1. re: smtucker
                                                                Gio RE: smtucker Sep 23, 2012 05:34 AM

                                                                SMT... Where do you get black lentils in our area?

                                                                1. re: Gio
                                                                  smtucker RE: Gio Sep 23, 2012 05:44 AM

                                                                  Haven't found them yet. I may just order from the "internets." Wonder if anyone has found a good supplier.

                                                                  1. re: smtucker
                                                                    Gio RE: smtucker Sep 23, 2012 06:07 AM

                                                                    OK, thanks. I thought Formaggio may have them.... I'll go look now and report back.

                                                                    1. re: Gio
                                                                      Gio RE: Gio Sep 23, 2012 06:15 AM

                                                                      Formaggio doesn't sell them but Purcell Mountain Farm is an on-line supplier...

                                                                      Then there's this Chowhound thread I found...

                                                                      1. re: Gio
                                                                        660 curries RE: Gio Sep 23, 2012 06:23 AM

                                                                        The ones for this recipe are not your black beluga lentils - these are called sabud urad at any Indian grocery store.

                                                                        1. re: 660 curries
                                                                          Gio RE: 660 curries Sep 23, 2012 06:29 AM

                                                                          Oh ... I had no idea there were different black lentils. Many thanks for the clarification. I don't have the book at hand at the moment. Is there a place in the book for the description? I'm slowly working my way through the chapters.. and I Do mean slowly. Perhaps I'd better start at the very beginning instead.

                                                                          1. re: Gio
                                                                            660 curries RE: Gio Sep 23, 2012 06:33 AM

                                                                            the legume curries chapter has a detailed glossary of all the legumes used in the book and the back of the book has an extended spice glossary as well.

                                                                            1. re: 660 curries
                                                                              Gio RE: 660 curries Sep 23, 2012 06:35 AM

                                                                              Thank you! So the black lentils to use are these...

                                                                          2. re: 660 curries
                                                                            herby RE: 660 curries Sep 23, 2012 06:31 AM

                                                                            What is the difference between beluga lentils and sabud urad?

                                                                            1. re: herby
                                                                              660 curries RE: herby Sep 23, 2012 06:38 AM

                                                                              the beluga lentils resemble caviar in looks and they are a much different variety than the urad.....

                                                                          3. re: Gio
                                                                            jpr54_1 RE: Gio Sep 23, 2012 06:24 AM

                                                                            I am sure u can buy them at Whole Foods

                                                                            1. re: jpr54_1
                                                                              jpr54_1 RE: jpr54_1 Sep 23, 2012 08:18 AM

                                                                              there is also www.kalustyans.com online

                                                                            2. re: Gio
                                                                              Breadcrumbs RE: Gio Sep 23, 2012 06:35 AM

                                                                              Gio there's a chart on p. 763 that gives the Indian name for the various legumes in the book. This was very helpful for me at the Indian grocer but if you don't have one close by, it will help if you order from the Indian grocer's online. (p.773)

                                                                              It's also worth noting whether the recipes you're interested in call for whole or split legumes as they have different names.

                                                                              Eg: black lentils whole = sabud urad
                                                                              black lentils split = urad dal

                                                                              1. re: 660 curries
                                                                                The Dairy Queen RE: 660 curries Sep 23, 2012 07:57 AM

                                                                                Iyer, I wouldn't suppose you'd feel comfortable recommending an Indian Market in the Twin Cities? I know there are several of them on Central Ave in Northeast Minneapolis and Columbia Heights. Is there one in particular you recommend? My first mission is to acquire some curry leaves for that salmon dish!


                                                                                1. re: The Dairy Queen
                                                                                  SplendidMonkey RE: The Dairy Queen Sep 23, 2012 04:33 PM

                                                                                  Dairy Queen- I like Pooja up in Columbia Heights, but also Patel on 18th & Central. Namaste at Texas & Minnetonka Blvd is smaller but also has good selection. Then there is also TBS Mart in Bloomington if you are in the south.

                                                                                  1. re: SplendidMonkey
                                                                                    The Dairy Queen RE: SplendidMonkey Sep 24, 2012 06:06 AM

                                                                                    Thank you, SplendidMonkey. Another Twin Citiean we have at least a couple others who are frequent participants in these COTM threads. A focus on curry seems completely welcome with fall bearing down on us, no?


                                                                                    1. re: SplendidMonkey
                                                                                      The Dairy Queen RE: SplendidMonkey Sep 24, 2012 08:53 AM

                                                                                      OK, I was just looking all of those addresses and they aren't that convenient to my working-mom-with-a-toddler-self. I called Whole Foods (St. Paul), Penzey's St. Paul, Seward, The Wedge, United Noodle, and Holy Land (Midtown Global Market location) and none of them carry curry leaves, not even dried. Normally I love shopping at neat little independent markets, but in the interest of time, I think I'm just going to get my spices online.

                                                                                      Am I going to regret that in terms of quality?


                                                                                      1. re: The Dairy Queen
                                                                                        jpr54_1 RE: The Dairy Queen Sep 24, 2012 09:02 AM

                                                                                        I don't think so if u order from a company online like www.kalustyans.com,
                                                                                        www.savoryspiceshop.com or www.penzys.com

                                                                                        1. re: jpr54_1
                                                                                          660 curries RE: jpr54_1 Sep 24, 2012 02:14 PM

                                                                                          Some of those sites are listed as resources in my book -

                                                                                        2. re: The Dairy Queen
                                                                                          blue room RE: The Dairy Queen Sep 24, 2012 09:05 AM

                                                                                          DQ, I put an order in for these:
                                                                                          I ordered this weekend, they are supposed to be fresh, not dried. Read the 3 reviews from customers. I'll certainly let you know here if they seem full o' aroma !
                                                                                          The shipping is daunting, but I ordered a few other things to help rationalize.

                                                                                          1. re: blue room
                                                                                            blue room RE: blue room Sep 27, 2012 01:28 PM

                                                                                            I received the curry leaves today -- ordered on the 24th, arrived on 27th. Packed in a cellophane bag, the size of maybe 4 decks of cards, much lighter of course. I reached in for a random stem to photograph. The leaves are not dried or wilted, the condition is good, could be just-picked sprigs from any anonymous bush in my yard.
                                                                                            But the smell is very subtle, even when I sizzled a couple leaves in some oil it didn't get much stronger. I'm hoping they'll "do their thing" when I cook with them. I've read in a few 'net places that it's better to freeze than refrigerate them, so I put them in a ziploc in the freezer. We'll see.

                                                                                            1. re: blue room
                                                                                              The Dairy Queen RE: blue room Sep 27, 2012 01:36 PM

                                                                                              Good to know! Thanks for all of the info!


                                                                                              1. re: The Dairy Queen
                                                                                                dkennedy RE: The Dairy Queen Sep 27, 2012 02:40 PM

                                                                                                Blue room,

                                                                                                Curry leaves do not really have a curry scent to them. It's the flavor you are looking for. Those look right. I get them from my local Farmer's Market and they look exactly like that.

                                                                                                1. re: dkennedy
                                                                                                  blue room RE: dkennedy Sep 27, 2012 04:59 PM

                                                                                                  dkennedy, I understand that they don't smell like curry, but am concerned that they don't have much smell at all -- is that how they should be? I've read descriptions of their contribution as "citrus", "subtle", "tangerine", "nutty" -- but everyone who uses them seems real glad about it! Bay and basil etc. are so fragrant -- even dried. When you buy it, is it fragrant?

                                                                                                  1. re: blue room
                                                                                                    dkennedy RE: blue room Sep 27, 2012 05:08 PM

                                                                                                    I don't remember them having any kind of aroma. They may, but I don't think so.

                                                                                                    1. re: blue room
                                                                                                      boogiebaby RE: blue room Sep 27, 2012 05:15 PM

                                                                                                      Curry leaves do have a distinct smell. I love the smell of fresh picked curry leaves! I have 2 plants at home (each about 4' tall) and am able to pick fresh curry leaves as needed. If yours don't have a scent, it's probably because they aren't fresh -- they were picked several days ago. I've noticed that the scent tends to dissipate if I pick too many and put the leftover leaves in the fridge.

                                                                                                      1. re: boogiebaby
                                                                                                        dkennedy RE: boogiebaby Sep 27, 2012 06:05 PM

                                                                                                        Can you describe the scent?

                                                                                                        1. re: dkennedy
                                                                                                          boogiebaby RE: dkennedy Sep 30, 2012 09:05 PM

                                                                                                          Not really! It's very unique. In fact, yesterday I went to our local middle eastern market for produce and was walking down the aisle and thought "hmm, it smells like curry leaves in here"... Entered the next aisle and saw they were selling fresh cury leaves for 2.99/bunch. It's a very distinct smell.

                                                                                                          The scent of curry leaves, mustard seeds and onion frying together is one of my favorite all time kitchen scents.

                                                                                                2. re: blue room
                                                                                                  JaneEYB RE: blue room Sep 27, 2012 08:07 PM

                                                                                                  Thank br for the recommendation - I've ordered some curry leaves as well as ajowan seeds and nigella seeds. I think my spice cupboard should cope with most recipes now. The book arrived a couple of days ago and I'm really looking forward this COTM - though I haven't broken the news to fussy daughter yet that October is curry month.

                                                                                              2. re: The Dairy Queen
                                                                                                660 curries RE: The Dairy Queen Sep 24, 2012 02:16 PM

                                                                                                the only place you will find fresh curry leaves on a regular basis are in an indian store unfortunately. Fresh leaves will keep in an airtight ziptop bag for a few weeks in the refrigerator.

                                                                                                1. re: 660 curries
                                                                                                  bkieras RE: 660 curries Sep 24, 2012 04:07 PM

                                                                                                  I have a curry plant but I am not sure it is culinary. Small, needle like leaves on long stems that eventually develop a yellow flower. Is that the right kind?

                                                                                                  1. re: bkieras
                                                                                                    dkennedy RE: bkieras Sep 24, 2012 04:18 PM

                                                                                                    It doesn't sound like it. It sounds like you have an ornamental curry plant. When you brush the leaves, does it omit a faint curry scent? If so, it is the ornamental variety and does not have any culinary use.

                                                                                                    1. re: bkieras
                                                                                                      MelMM RE: bkieras Sep 24, 2012 04:53 PM

                                                                                                      What you have is an herb known as a "curry plant", Helichrysum angustifolium. It is not at all related to the tree that produces curry leaves. The latter look kind of like bay leaves, but smaller. The "curry plant" is so named because it does have a smell much like curry powder (not curry leaves). While it is not going to be of use for cooking from this book, it IS edible, and can have culinary uses. Try some minced in egg salad, for example.

                                                                                                      1. re: MelMM
                                                                                                        bkieras RE: MelMM Sep 24, 2012 06:17 PM

                                                                                                        Thanks to both of you for the tips - you've described what I have. It smells very good (assuming you like the smell of curry!) and I am glad to know that it is edible.

                                                                                                        1. re: bkieras
                                                                                                          dkennedy RE: bkieras Sep 24, 2012 06:22 PM


                                                                                                          I have it in my garden and though I have been told you can eat it, it really is not very appealing when you use it as a herb. The scent is really its only redeeming feature, IMO.

                                                                                                      2. re: bkieras
                                                                                                        SplendidMonkey RE: bkieras Sep 25, 2012 10:40 AM

                                                                                                        You can get a curry leaf plant (Murraya koenigii) online from logee's http://www.logees.com/Curry-Leaf-Murr...

                                                                                                        After a year my plant is still too small to harvest any leaves, but then I do live in Minnesota.

                                                                              2. jpr54_1 RE: blue room Sep 22, 2012 11:07 AM

                                                                                this is wonderful-
                                                                                chatting with the author-
                                                                                I hope my copy arrives soon

                                                                                I live in South Florida-Broward cnty
                                                                                do u have a list of Indian grocers in Broward/Miami-Dade counties?

                                                                                7 Replies
                                                                                1. re: jpr54_1
                                                                                  660 curries RE: jpr54_1 Sep 22, 2012 12:11 PM

                                                                                  I unfortunately don't know the area - there is a website in the book under resources where if you plug in your zipcode it should give you a list of indian stores...

                                                                                  1. re: 660 curries
                                                                                    dkennedy RE: 660 curries Sep 22, 2012 12:54 PM

                                                                                    What a fabulous resource!

                                                                                    1. re: 660 curries
                                                                                      roxlet RE: 660 curries Sep 22, 2012 07:38 PM

                                                                                      It would be wonderful if you,could suggest a basic pantry to start with.

                                                                                      1. re: roxlet
                                                                                        660 curries RE: roxlet Sep 23, 2012 05:17 AM

                                                                                        Roxlet there is a box on page 14 that recommends stocking up on some pastes and blends from the book - once you get those done, chances are you will have a pretty good pantry supple of spices and legumes. A lot hinges on fresh vegetables, meats, etc. so just buy whatever you need for the recipes.

                                                                                        1. re: 660 curries
                                                                                          roxlet RE: 660 curries Sep 24, 2012 12:54 PM

                                                                                          Thanks, I'll check it out. I have had your book for a while, and I've only managed to cook one thing out of it, but it was fantastic. I hope this thread encourages me to do more exploration, but I do find that I am frequently stymied by missing ingredients. There is an Indian store in southern Westchester that I think would have many of the ingredients, but as far as I am concerned, it's located in a black hole in space. I found it once, but I have no idea how I did that. Maybe with Siri as my copilot, I'll be able to find it again!

                                                                                          1. re: roxlet
                                                                                            Gio RE: roxlet Sep 24, 2012 01:13 PM

                                                                                            Roxlet is the store Bhavik Indo-Pak Grocery and Video store in on 119 Elmsford


                                                                                            1. re: Gio
                                                                                              roxlet RE: Gio Sep 24, 2012 06:24 PM

                                                                                              Yes, that's the place. I had googled it, and thought I knew exactly where it was, but I drove and drove and couldn't find it, until suddenly, there it was. And I don't even know how to get back, but now I have Siri, so I think I'll be able to find it. The store was quite good, but the people weren't very friendly!

                                                                                  2. pallavykulkarni RE: blue room Sep 22, 2012 09:30 PM

                                                                                    This book is a treasure! I have had it for a while and LOVE cooking from it. Needless to say, every recipe I try gets 2 thumbs up :) and every time I go thru the vast collection ( and I am a vegetarian) I find another exciting recipe I want to try!! Yaaay! So thrilled :))

                                                                                    1. r
                                                                                      ratgirlagogo RE: blue room Sep 23, 2012 09:43 AM

                                                                                      This cookbook has become a favorite of mine since I was given it last year, even though I've only done a fraction of the recipes in it. And so much fun that the author will be here with us. Nice.

                                                                                      1. nomadchowwoman RE: blue room Sep 24, 2012 08:35 PM

                                                                                        I have been going through the cookbook and am completely psyched. We love Indian food in this house. I am looking at some of these legume curries and wishing I owned a pressure cooker!

                                                                                        1. d
                                                                                          dkennedy RE: blue room Sep 24, 2012 08:48 PM

                                                                                          Picked up my copy of 660 from the library today. I have a feeling I won't be able to make it through the month without buying it. Arrrgh! So many of the suggestions listed below are calling my name. Can't wait to get started.I am especially excited about the potato patties photographed on the first page of the book. I have a similar recipe I make out of Street Food and I love it so I am anxious to see how this compares. This will probably be my first post.

                                                                                          7 Replies
                                                                                          1. re: dkennedy
                                                                                            The Dairy Queen RE: dkennedy Sep 25, 2012 02:55 AM

                                                                                            Street Food by Claire Ferguson? I have that book and have never cooked from it. Was thinking about pitching it to free up space. Is it a keeper? Or a different book?


                                                                                            1. re: The Dairy Queen
                                                                                              dkennedy RE: The Dairy Queen Sep 25, 2012 08:05 AM

                                                                                              No it is The World of Street Food by Troth Wells. I've pitched it a few times as a COTM title but thus far, no takers. It's a great book. The recipe I am referring to is the Indian Ragda Patties on page 50. The book covers Street food from all over Africa (Sudan, Kenya, Chana, Gambia, etc.) Asia (India, Fiji, China, etc.) Latin America, Caribbean, and the Middle East and North Africa. Lots and lots of dishes I've never stumbled upon before. And great pictures.

                                                                                              1. re: dkennedy
                                                                                                Allegra_K RE: dkennedy Sep 25, 2012 08:14 AM

                                                                                                That sounds fantastic! You'll have to keep suggesting it as a cotm....hopefully, it'll catch on.

                                                                                                1. re: dkennedy
                                                                                                  jpr54_1 RE: dkennedy Sep 25, 2012 08:54 AM

                                                                                                  that sounds like a good COTM-
                                                                                                  there's Thai, Vietnamese Street Food Books also

                                                                                                  1. re: jpr54_1
                                                                                                    dkennedy RE: jpr54_1 Sep 25, 2012 09:52 AM

                                                                                                    I would LOVE to see a street food COTM. I am a street food junkie. If ever I win the lottery, I will be opening a very cool bookshop restaurant that only serves one dish a day, and guess what, street food will usually be on the menu!

                                                                                              2. re: dkennedy
                                                                                                pallavykulkarni RE: dkennedy Sep 25, 2012 03:28 PM

                                                                                                Do you mean the ones with Mung beans stuffing?
                                                                                                SLURP! Those are awesome:)

                                                                                                1. re: pallavykulkarni
                                                                                                  dkennedy RE: pallavykulkarni Sep 25, 2012 03:35 PM

                                                                                                  The recipe is called Sindhi Style Stuffed Potato Shells on p. 45. I think it asks for sprouted green lentils.

                                                                                              3. greedygirl RE: blue room Sep 25, 2012 01:31 PM

                                                                                                My copy arrived today and I'm already excited!

                                                                                                One question - we don't have canned tomato sauce in the UK that I'm aware of. What does it have in it? Can I use passata instead?

                                                                                                3 Replies
                                                                                                1. re: greedygirl
                                                                                                  Caitlin McGrath RE: greedygirl Sep 25, 2012 06:48 PM

                                                                                                  Canned tomato sauce in the US is basically passata (cooked, pureed tomatoes) with addition of salt and a bit of onion and garlic powder. So, yes, I'd just sub passata and not worry about the rest, as the dishes are obviously well seasoned.

                                                                                                  1. re: Caitlin McGrath
                                                                                                    greedygirl RE: Caitlin McGrath Sep 26, 2012 01:39 AM

                                                                                                    Thanks Caitlin, that's very helpful.

                                                                                                    1. re: greedygirl
                                                                                                      blue room RE: greedygirl Sep 26, 2012 06:46 AM

                                                                                                      If I had read an ingredient list with the word "passata" in it I would have been completely stumped. (And I've already figured out what courgettes and aubergines are.) The things I learn in these threads!

                                                                                                2. s
                                                                                                  SplendidMonkey RE: blue room Sep 30, 2012 07:58 AM

                                                                                                  Another of my favorite recipes in 660 Curries is Goan-Style Spicy Pork Sausage (feijoada) on p232. I've always liked chili, and this recipe is reminiscent of chili. This is an easy recipe also. You can substitute one can each of kidney and black eyed peas for the uncooked beans to save time.

                                                                                                  1. luckyfatima RE: blue room Sep 30, 2012 09:36 AM

                                                                                                    I already cooked two recipes from this book last week and put meat to marinade for a third recipe. I can't wait for October :)

                                                                                                    5 Replies
                                                                                                    1. re: luckyfatima
                                                                                                      herby RE: luckyfatima Sep 30, 2012 09:49 AM

                                                                                                      Which meat recipe are you using? I have some stewing beef that needs using up.

                                                                                                      1. re: herby
                                                                                                        luckyfatima RE: herby Sep 30, 2012 10:09 AM

                                                                                                        I have some bone-in goat and I am using it for Aromatic Lamb with Pounded Spices/Lucknowi Gosht Qorma on p. 205. The recipe calls for boneless lamb cubes, but I really never cook with that and I wanted to do one of the meat recipes, so bone-in goat it is. The recipe itself is a type of qorma and in ingredients and method is much like a dopyaaza stew. I'll see how it works out and report back.

                                                                                                        1. re: luckyfatima
                                                                                                          herby RE: luckyfatima Sep 30, 2012 10:52 AM

                                                                                                          That sounds yummy - look forward to your report! I decided to make beef vindaloo on p. 174 and mathura palak paneer on page 297 for which I will make Punjabi massala later tonight.Not sure about "seeds from black cardamom pods" - my black pods do not open like the white ones do, so, do not know what he means. Will check "Indian Grocery Store" book before making it.

                                                                                                          1. re: herby
                                                                                                            luckyfatima RE: herby Sep 30, 2012 02:30 PM

                                                                                                            That is a good question about the "1/2 tsp cardamom seeds from black pods," in the Punjabi garam masala recipe on p.25. I have never used them in any way but whole pod or pod ground in a garam masala. I didn't even realize they had seeds inside like smaller cardamom. But I found this pic here which shows the seeds:


                                                                                                            1. re: herby
                                                                                                              herby RE: herby Oct 1, 2012 09:40 AM

                                                                                                              Well, learn something new everyday! I decided to open black cardamom pod that was left over from Friday dinner. It was soft and opened up to reveal black seeds - I always thought that the black pods were dense, like a nut or nutmeg, and never attempted to open one. Smacked the fresh one with the blade of a knife as you would smack a clove of garlic and there came the seeds - embarassing!

                                                                                                      2. biondanonima RE: blue room Sep 30, 2012 09:46 AM

                                                                                                        Just got my copy and WOW - this book is massive! I've spent the morning flagging things that sound interesting, and even just skimming and ignoring things I know my husband won't eat (i.e. anything with spinach!), I've only gotten through a third of the recipes. Pineapple curry with coffee and coconut milk??? Lamb smothered in coconut? Turnips with garlic and black cumin? YES PLEASE! I'm so excited to start cooking - something from the lamb chapter is on the menu tonight!

                                                                                                        1. herby RE: blue room Sep 30, 2012 09:49 AM

                                                                                                          I was making Indian food for Friday supper and was pressed for time. Every recipe that I consider making from 660 Curries required making a masala for which there was no time. So, I ended up cooking from Madhur Jaffrey's book and some other recipes. Lesson learnt for me: plan ahead and make masalas in advance. I am thinking about doing it tonight.

                                                                                                          5 Replies
                                                                                                          1. re: herby
                                                                                                            greedygirl RE: herby Sep 30, 2012 02:38 PM

                                                                                                            I was hugely excited to find frozen cubes of garlic paste and ginger paste in my local Asian grocery store. I used them today - brilliant timesaver.

                                                                                                            1. re: greedygirl
                                                                                                              herby RE: greedygirl Sep 30, 2012 09:06 PM

                                                                                                              I always have fresh garlic and ginger on hand and find it a breeze to grate some using a microplane; not too fond of jared..

                                                                                                              Off the Topic: made garlic confit the other night - OMG:)

                                                                                                              1. re: herby
                                                                                                                L.Nightshade RE: herby Sep 30, 2012 10:04 PM

                                                                                                                OK, continuing off topic, just looked up garlic confit. Must try! What have you used it in? Or have you just made it and not used it yet? Really, it looks like I NEED this! Thanks herby!

                                                                                                                1. re: L.Nightshade
                                                                                                                  herby RE: L.Nightshade Oct 1, 2012 05:34 AM

                                                                                                                  I just made it and used it yesterday on toast with some cooked eggplant for a snack. It tastes sweet and pungent, not unlike roasted garlic. I would use it instead of roasted garlic in everything - dips, dressing for roasted veggies, in sandwiches. Great to have on hand as it keeps in the fridge forever. The oil should be great in salad dressings and anywhere where garlic flavour is desireable..

                                                                                                                2. re: herby
                                                                                                                  greedygirl RE: herby Sep 30, 2012 11:59 PM

                                                                                                                  It's not jarred though - just plain garlic and ginger frozen in handy tablespoon sized portions.

                                                                                                            2. greedygirl RE: blue room Sep 30, 2012 01:41 PM

                                                                                                              I made a really delicious meal from this book tonight which was also pretty simple. Mr GG pronounced it better than our local Indian restaurant Khan's which he loves. Massive win and can't wait to make more recipes.

                                                                                                              1 Reply
                                                                                                              1. re: greedygirl
                                                                                                                greedygirl RE: greedygirl Sep 30, 2012 02:15 PM

                                                                                                                I made chicken jalfrezi, btw, and a cauliflower dish.

                                                                                                              2. d
                                                                                                                dkennedy RE: blue room Sep 30, 2012 01:51 PM

                                                                                                                I just want to thank everyone who went through the trouble of listing their favorites. When I picked up my copy from the library I feared I would never be able to pick, there are so, so many choices...so knowing which ones to start with really helped.

                                                                                                                I have decided on my first menu and I am going grocery shopping for it today so if all goes well I will be able to post on the very first day the thread goes up. Yeah me! Very excited about this month but dismayed at the prospect of having to find a permanent home for this thick book on my shelves. It sounds like a keeper!

                                                                                                                1. nomadchowwoman RE: blue room Sep 30, 2012 02:06 PM

                                                                                                                  I also got started early as we are great lovers of Indian food, so I was really psyched about this book So far I've made Spicy Lamb w/Yogurt, Cream, and Fenugreek (p. 207), Peppercorn Shrimp w/Coconut Milk (p. 268), both easy curries not requiring pre-mixed spice blends, BTW, and Creamy Black Lentils (P.367). Now to decide what's next . . . .

                                                                                                                  1. jo_jo_ba RE: blue room Sep 30, 2012 06:31 PM

                                                                                                                    The green bean curry is amazing. Just sayin'

                                                                                                                    1 Reply
                                                                                                                    1. re: jo_jo_ba
                                                                                                                      BigSal RE: jo_jo_ba Sep 30, 2012 06:37 PM

                                                                                                                      Thanks for sharing. Do you recall which one? There are 4 versions in the vegetable curry section.

                                                                                                                    2. b
                                                                                                                      bacio RE: blue room Oct 1, 2012 04:47 AM

                                                                                                                      Another new user here, thanks to 660 curries. It really has enriched our daily lives, and made us comfortable with Indian cooking. Also helps that once you have a drawer of whole spices, the recipes are generally cheap enough for students! We cook from this book maybe 1 or 2 times per week, so have tried a lot of recipes, but looking forward to seeing what others enjoy (easy to keep repeating the most delicious recipes).

                                                                                                                      4 Replies
                                                                                                                      1. re: bacio
                                                                                                                        The Dairy Queen RE: bacio Oct 1, 2012 06:48 AM

                                                                                                                        Welcome! I'd love to know what some of your favorite recipes from the book are! Also, any especially easy/fast weeknight dinner ones... I'm a mom of a toddler so I need simple where possible!


                                                                                                                        1. re: bacio
                                                                                                                          nomadchowwoman RE: bacio Oct 1, 2012 08:18 AM

                                                                                                                          Yes, I too would love to hear some of your favorite recipes: between my tags and the experience of others, i should be able to narrow my choices.

                                                                                                                          1. re: nomadchowwoman
                                                                                                                            bacio RE: nomadchowwoman Oct 1, 2012 04:16 PM

                                                                                                                            Flicking through my copy to find the stickiest pages... bit lacking in red meat and fish recommendations due to financial constraint (so many of the lamb dishes, in particular, look incredible).

                                                                                                                            These are all quick. Though not authentic, for chicken dishes I generally use cut up thighs or breasts to save time. You can also usually half oil quantities without trouble, if you are so inclined.

                                                                                                                            Saag murghi, p.136 (simple once the marinade is put together, nutritious and very very tasty, especially with homemade parathas or rotis. The sprinkle of salt at the end is essential).
                                                                                                                            Chicken with red chillies and coconut milk, p.139 (lots of delicious, sour/sweet/creamy sauce).
                                                                                                                            Cubed chicken with wok-seared vegetables, p.145 (very quick when you have the garam masala made, and excellent).
                                                                                                                            Chicken Thighs with Peanut Sauce, p. 159 (possibly my favourite - very tasty, very savoury sauce. No marinade and easy to make, though you'll need a vegetable side).
                                                                                                                            Priyanka's Shrimp, p.265 (After I read the introduction, I couldn't help but try this. It's very quick, and has wonderful flavour especially given the comparatively short ingredient list.)
                                                                                                                            Fresh Greens with Black-Eyed Peas, p. 320.
                                                                                                                            Sorshe Chana, p.335.
                                                                                                                            Palak Urad Dal, p. 370.
                                                                                                                            Red Lentils with Chiles, p. 397.
                                                                                                                            Moong Masoor Dal, p. 405.

                                                                                                                            Other favourites:
                                                                                                                            Fall apart beef cubes, p. 177 (simple, delicious with rotis on the side, but needs a fair bit of cooking time).
                                                                                                                            Murghi Vindaloo, p. 134. Also the Pork Vindaloos, especially the third version, p. 229.
                                                                                                                            Kheema Mutter, p. 182 (I use lamb mince - this is another quickish dish, and very good).
                                                                                                                            Badam Murghi, p. 142 (almond, yoghurt, spinach - amazing, another possible favourite).
                                                                                                                            Aloo Gosht, p. 191 (excellent!)
                                                                                                                            Roghan Josh, p. 214.
                                                                                                                            Goshtaba, p. 215 (fantastic meatballs, lovely thin, creamy sauce - hadn't really had anything like them before).
                                                                                                                            Mangalorean Pork Curry, p. 225.
                                                                                                                            Saag Pork, p.231
                                                                                                                            Shallots with Pigeon Peas and Coconut Milk, p. 430 (yum, if you like coconut!).

                                                                                                                            Have left out many good recipes, and I won't even go into the veggie section or I'll be here all night. I'm really looking forward to finding some new dal recipes, as I have found that section very hit-and-miss, and there really are too many versions for one person to try out!

                                                                                                                            1. re: bacio
                                                                                                                              nomadchowwoman RE: bacio Oct 1, 2012 04:33 PM

                                                                                                                              Thanks so much, bacio! This helps a lot. I'd tagged several of these (in fact, I bought chicken today for Chicken with Red Chilies and Coconut Milk), so they'll move up the list--and now I'm going to go back and take a second look at some of these others on your list.

                                                                                                                        2. s
                                                                                                                          smtucker RE: blue room Oct 2, 2012 05:20 PM

                                                                                                                          Anyone willing to answer this question?:


                                                                                                                          1. The Dairy Queen RE: blue room Oct 3, 2012 11:17 AM

                                                                                                                            Everyone: I just wanted to let you all know that I will definitely be reading along this month, but I may not be able to cook along. Currently some random fall cold is sweeping through our home, wreaking havoc, but even more disruptive is some unexpected travel that will affect the division of labor in our household for a week or so. Then some unexpected houseguests with very restricted diets...

                                                                                                                            I'm going to have to push curry month out a ways, I'm afraid. But, to all of you I say:

                                                                                                                            Curry on!


                                                                                                                            6 Replies
                                                                                                                            1. re: The Dairy Queen
                                                                                                                              greeneggsnham RE: The Dairy Queen Oct 3, 2012 11:27 AM

                                                                                                                              Sorry to hear that TDQ! Hope you and yours feel better soon. Sounds like a busy month ahead! Hang in there.

                                                                                                                              1. re: The Dairy Queen
                                                                                                                                smtucker RE: The Dairy Queen Oct 3, 2012 12:35 PM

                                                                                                                                Ugh. Hope it isn't all too very much. And that everyone returns to full health quickly.

                                                                                                                                1. re: The Dairy Queen
                                                                                                                                  blue room RE: The Dairy Queen Oct 3, 2012 01:15 PM

                                                                                                                                  Take care TDQ, hover over the little one 'til he's safely robust.
                                                                                                                                  As for the limited-eats guests, maybe just what they need is some white & steamy basmati in a bowl, with some gentle lentils?

                                                                                                                                  1. re: blue room
                                                                                                                                    The Dairy Queen RE: blue room Oct 3, 2012 01:29 PM

                                                                                                                                    The limited eats guests has to do with both health issues and pickyness. I"m not sure I have the energy to fight on both of those fronts...


                                                                                                                                    1. re: The Dairy Queen
                                                                                                                                      herby RE: The Dairy Queen Oct 3, 2012 01:48 PM

                                                                                                                                      Don't fight, you have enough to deal with, just give them what they want:) Do take care of you and the family and hope all will be back to normal before you know it.

                                                                                                                                  2. re: The Dairy Queen
                                                                                                                                    jpr54_1 RE: The Dairy Queen Oct 3, 2012 02:13 PM

                                                                                                                                    hope everyone feels better-
                                                                                                                                    try not to get too stressed out

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