Monday, November 15, 2010
ETHNIC DIVERSITY
In our house, we lean toward the italian. Spaghetti, sausage and pasta, pizza. We also go out and get chinese once a month. Most of what I cook is just plain American. American Chop Suey or chili which is not anywhere near texmex or mex or anything.
But, hungry for some change, I went Indian tonight.
It is the first recipe that I have gotten on line for quite awhile.
I skipped a number of the offerings that Googled up. Too many moving parts.
But this seemed doable.
I was more after the technology of curry powder. I did remember that it doesn't "take" unless it is heated hard in oil.
Then there is the other reason to have Indian food. I get to fire up the rice cooker. I love that thing.
And another! Chutney.
I am pretty sure that neither chutney or this kind of recipe is remotely like what an Indian would make. But I am happy with it. Even though there is a lot of slicing and dicing. And my audience of diners was happy to see change too.
