Plat Du Jour: Curried Cauliflower And Potatoes

As it seemingly has become a tradition in this household, tonight was Indian night. This recipe was pulled from Lord Krishna’s Cuisine, a thick tome of an Indian cookbook. It was very easy(another pattern?). I sauteed whole spices and ginger, then browned pieces of cauliflower and potatoes, then added quartered tomatoes and another mix of spices, covered and steamed, until tender.  Ambre thought the cauliflower was perfectly cooked and was better than Wegmans dish that inspired her to choose this recipe. My third revision of my Roti recipe worked great as well, less water, better workability. Overall,  a welcome success from the first recipe we chose in this cookbook.



Plat Du Jour: Roti and Bisibelebhath

Inspired by some Indian and Malay dinners Ambre and I had in South Africa, I took on the task of recreating the South Asian unleavened bread Roti (aka Chapati). Using a type of Indian whole wheat flour, some water, salt, and a very hot skillet I produced the beautiful and tasty examples you see below. As for the Bisibelebhath, it was late and to save time we heated up a packet of pre made, shelf stable, Indian side dish from MTR. It was surprisingly good! Ambre may have found a new love.