Weekend Cook and Tell Round Up: Experimenting with Indian


Classic samosas with four fillings. [Photograph: My Creative Flavors]

For last week's Cook and Tell challenge we asked all of you to travel east and try your hands at Indian cooking. With all of its varied regional cuisines and bold flavors Experimenting with Indian proved to be quite the popular challenge. Let's take a look at a selection our favorite curries, kormas, dals, and more.

Rocquie just began a cooking experiment that she's calling "Curry-Palooza", her first project was aloo gobi (potatoes and cauliflower) served with homemade naan.

Being Indian made this week's challenge pretty simple for somaR whose blog ecurry is devoted to Indian food both home-cooked and in restaurants. Here's a link to all of her curries and a recent favorite, Paneer Makhani, homemade cheese in a tomato cream sauce.

cathyeats was concerned that high cholesterol would mean having to give up on Indian all together but she found many ways to make healthy dishes like this channa saag, a chickpea and spinach curry packed full of wonderful Indian spices.

While mangotomato loves Indian food, she's not quite comfortable calling her creations authentic. Instead she prefers to use "Indian-inspired" for such dishes as Indian potato soup with coconut milk, ginger, and chiles, and an Indian inspired omelet with turmeric and yogurt.


Pillowy homemade naan. [Photograph: Rocquie]

sally599 simplified a recipe for Indian spiced potatoes and cauliflower by throwing all of the ingredients in a bag, shaking them up, and roasting them in the oven instead of cooking stove top.

My Creative Flavors sees Indian cooking as a wonderful way to revitalize your senses, and the inspiration for these samosas with four fillings—potato, peas and corn, spinach, and coconut.

dbcurrie cracked open Sanjeev Kapoor's How to Cook Indian for this week's challenge. She whipped up Manshor curry, a Bengali dish that can be made with lamb or goat.

TheKitchenWitch went with weeknight kofta, meatballs swimming in a spiced tomato sauce.

hryerby chimed in with two indispensable books on the subject of Indian cooking, Raghavah Iyer's 660 Curries and Curry: A Tale of Cooks and Conquerers by Lizzie Collingham which highlights the differences in foods and flavors throughout all of India's regions.

For this week's challenge seriousb tackled Indian using the sous-vide method—boil-in-a-bag channa masala counts, right?

Thanks to everyone who hit the spice shelf for this week's Weekend Cook and Tell challenge. Be sure to head over to Talk and read about next week's challenge: Meatless Mexican.