Friday February 5, we had Mike's parents and brother join us for dinner, along with our friend Anne, who returned from her travels, and Dwight. We went with an Indian theme. In the pots, on the left, is Gujerati Style Cabbage and Carrots. The pot in the back has
Sour Chickpeas (Khatte Chhole)--we've had both before, from
Madhur Jaffrey's excellent cookbook,
Indian Cooking. You can use canned chickpeas in the Khatte Chhole--just reserve the required amount of liquid from the can. The pot on the front right is today's new recipe, Pork Balchao, from the
Best Ever Indian Cookbook, by Mridula Baljekar, Rafi Fernandez, Shehzad Husain, and Manisha Kanani. This was also excellent.
It was nice to be able to have a nice meal together after a long day at the hospital. We had a 2006 Château Cailleteau Bergeron Bordeaux Rose with the meal.
Tonight we had Sauteed Sea Scallops with Curry, another Epicurious offering. That is roti chapati on the side. It was a rich preparation (with cream), but really nice flavors.
Friday February 5, we had Mike's parents and brother join us for dinner, along with our friend Anne, who returned from her travels, and Dwight. We went with an Indian theme. In the pots, on the left, is Gujerati Style Cabbage and Carrots. The pot in the back has Sour Chickpeas (Khatte Chhole)--we've had both before, from Madhur Jaffrey's excellent cookbook, Indian Cooking. You can use canned chickpeas in the Khatte Chhole--just reserve the required amount of liquid from the can. The pot on the front right is today's new recipe, Pork Balchao, from the Best Ever Indian Cookbook, by Mridula Baljekar, Rafi Fernandez, Shehzad Husain, and Manisha Kanani. This was also excellent. 
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