It’s what’s for dinner 
What’re you having?
Not sure yet. But the odds of having something with curry in the near future just shot up.
mrAru turns 48 Monday, so we are heading out to an Ethiopian place in Hartford in about an hour. No idea what I will have, but it will include injira.=)
Peanut butter sandwich.
Just finished a plate of Roti Chicken Massala, a sort of Surinam version of curry. more or less like this.
Fresh corn on the cob, fresh tomatoes, and, um, something else, probably. (CSA pickup day.)
Sated.
We had:
Lamb samosas
King prawn puri
Chicken pasanda
Chicken zacuti (new one for me, delicious)
Bombay aloo
Pilau rice
Garlic naan
Poppadoms
I’m utterly stuffed.
And the odds of me having some Ethiopian tonight just shot up as well!
Either that or something on the grill. Sausages, portabello mushrooms, with a romaine and kale salad w/ balsamic dressing.
There are some who call him…Tim.
Just made a pseudo-mango-lassi (buttermilk, ice cubes, cardamom, and a really good mango), and am full from them. Also made gazpacho from our bumper crop of Juliet tomatoes, and that’s chillin in the fridge. I’ll have that soup with bread and butter for dinner.
I invented a curry pizza. I simply replaced:
flour => āṭā (chapati flour)
tomato sauce => kaṛhī sauce
peperone slices => mini-eggplant (brinjal) slices
basil leaves => cilantro leaves
mozzarella => paneer
and so on.
But tonight chez Johanna it’s pesto mushroom pizza. With whole-wheat crust in which I always use a little āṭā (durum flour for Indian roṭī).
I forget which Bollywood movie has the lines:
“Pizza? What’s that?”
“Oh, it’s just Italian parāṭhā.”
P.S.
and olive oil => ghee
Kaṛhī is similar to béchamel sauce, except replacing:
butter => ghee
flour => chickpea flour (besan)
milk => yogurt
and seasoned with curry leaves, cumin, coriander, and turmeric.
Although I’ve never made kaṛhī as a standalone dish. It’s always folded into another curry dish near the end of cooking, a dish which has already been cooked with onion, garlic, gingerroot, and chili pepper. My favorite way to usethis sauce is lobiyā kī kaṛhī—blackeyed peas in kaṛhī sauce. Mmmm… PM me for the recipe if you wish.
I’m leaning tward either butter chicken or perhaps a mexican “pizza” (salsa, chorizo, queso fresco).
Tacos. A lot of them.
I’ve got some brats and a couple pork shoulder steaks to grill in a little bit.
Burgers’n’broccoli. It’s what was in the fridge.
I live in Meat-N-Tater-Ville and curry is unknown here. If I want it, I have to buy a foil packet of paneer and cook some rice to put it on, and even then I am deluged with “ewww, what is that smell???”. So now I want it more than ever! (sigh) So tonight we had big flat steamed green beans and tiny potatoes from the farmers market, corn on the cob, watermelon, cantaloupe, and carrot cake (also from the farmers market, from the Mennonite bakers).
I made chicken chilaquiles with salsa verde (from scratch!). First time I ever tried the recipe, it’s definitely a keeper.
Sounds interesting, recipe please?