Interesting curry dish.
I would like to learn how to make a prawn curry as we do not eat poultry or winged species.
Never made coleslaw – Do you have a recipe for Fennel Slaw ? Or could you recommend 2 books perhaps – one on Indian Curries and one for Slaws ( salad - yes ? )
Have a nice evening.
For a wide variety of Indian recipes, many of them making use of European ingredients, I’d suggest Meera Sodha’s Made in India.
It’s a wonderful cookbook with both dry and gravy curries, salads and slaws, street food, and desserts. Just about everything I’ve cooked from it has been very delicious. You might want to hold back slightly on the salt depending on your preferences.
I don’t know of a slaw cookbook - most of mine are winged or draw inspiration from cuisines I like. If I find a salad I like, I might try the dressing over slaw (shredded/thinly sliced cabbage, carrots, etc) to see how it works. I think a good slaw balances crisp, crunchy, salty, sweet, and sour - much like Vietnamese food.
For those who have an InstantPot or pressure cooker, I can also recommend The Essential Indian Instant Pot Cookbook by Archana Mundhe.
I do, with tongs, just to tenderize a bit.
This is brilliant!
Thanks. I just added collards to my shopping list as I’m going to have to try that.
Hope you like them! Definitely stem and chiffonade.
Lal mirch (lal = red, mirch/mirchi = chilli)
Tasty plate!
Ah, thank you for the correction! It was hard to read the handwriting.
Dinner from the last two nights: not very photogenic, but tasty - baked chicken wings, two ways: Frank’s Hot Sauce and Lemon Pepper, vegetable fried brown basmati rice. Belated St Paddy’s Day dinner, since H was on a ski junket on the 17th. Oven baked and glazed corned beef with a blackberry mustard glaze, steamed cabbage in CB juices, and roasted potatoes and carrots. All really good, with the CB and glaze turning out exceptionally well.
It’s been a week so far.
Even my boss knew it was going to be a Wine Day for me, even though I try not to drink alcohol on weeknights. LOL
It’s also Hump Day.
And Prince Spaghetti Day.
So dinner was comfort food.
Sketti, meat sawce, and a crusty buttered roll (with Kerrygold butter).
And that aforementioned wine.
I love seeing all of your beautiful pictures. Cooked at home , take out , neighbor offering you food , going out , food cart , a freinds or relatives house.
Cheers .
Thank you food friends .
Indian tonight.
I made green beans and kheema aloo (ground turkey+beef with potato) yesterday, dals were from the freezer (2 kinds), spinach/saag also from the freezer, and GF parathas and regular chapatis (latter were awful, from freezer, made by someone else). Fresh rice.
I love kheema… such comfort food. Good thing too. After I was done cooking yesterday, sib decided to taste and declared there was too much tomato… I almost threw a cast iron pan on him 
But… it was true. So I sautéed a brick of ground beef and added it to the turkey kheema, which fixed the situation. So now there’s another meal’s worth in the freezer. I did use some choice words (and was again tempted by that cast iron pan) tonight when he cleaned the pot out and remarked “oh you saved it.” Siblings! 
Dessert was called for - ridiculously chocolatey brownies with a splash of bourbon for fun. Oh and GF, (not that you could tell).
Nuts at one end because otherwise I have to hear about it 
Oooo @Saregama; brownies!
Husband had take out patties from a sadly neglected Jamaican restaurant which I won’t post a picture of here … 
.
For the record, I grew the peas and mint, and made this snap pea and mint salad. Cotija subbing for ricotta sallata. These are my very first peas from the garden, and while I removed the “strings”, and dunked them briefly in boiling salted water, one of the snap peas I’m growing had some tough bits. 
BTW, I don’t really care what goes here, but I can’t resist making fun of things.
Recipe please? I have a chicken curry coming up in our meal plan and I’d be pleased to try something a little different than my usual.
I usually butterfly the chicken breast before dicing it to make the pieces a little more bite-sized. What do you think, Christina?
Definitely intrigued by your collard salad. I love collards but I’ve only had them cooked. Looks like you finely shredded them and marinated them in the dressing to soften them up?
Edited to add: I saw @MsBean’s questions and your responses after I posted, as I’m playing catch-up. But I won’t delete my post because I wanted you to know that raw collards intrigue me. Thanks for the brilliant idea.
I love it too - yours looks terrific. Funny you should mention tomato, though - the first kheema recipe I ever tried was from Raghavan Iyer’s 660 Curries and does not include tomatoes. Upon tasting it (with no prior knowledge of what kheema is supposed to taste like) I decided immediately that it was perfect except that it needed tomato-but not a lot of tomato. Looks like your brother and I are birds of a feather! 
Good morning all - I’ve started April’s thread here:
