Turmeric image by Steven Jackson, via Flickr CC license
Chickpea Curry
2 Tablespoons olive oil
1 large onion, finely chopped
2 garlic cloves, minced
1 approximately 2-inch piece of ginger, grated
2 teaspoons Sweet Curry powder
1 teaspoon Penzeys Curry Now powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1/2 teaspoon turmeric
½ teaspoon cayenne pepper
3 (15 oz ) cans chickpeas, drained and rinsed (smash one can with a fork)
28 oz can, petite diced tomatoes
1 can full fat coconut milk
2-3 teaspoons cornstarch
1/2 – 1 teaspoon salt
Chopped fresh cilantro
Directions
Heat olive oil in a large saucepan over medium-high heat.
Add onions, salt; sautè until translucent, about 6 minutes stirring every now and then. Add garlic and sautè for 1 more minute.
Add ginger and all the spices; sauté until fragrant, about 30 seconds.
Add diced tomatoes then chickpeas.
Bring to a boil, lower to a simmer and cook for 15 minutes.
Stir in coconut milk and simmer for 5 more minutes.
In a small bowl mix cornstarch with 2 tablespoons of water. Stir in the chickpea mixture and cook for 5 more minutes or until thickened.
Take a taste and adjust seasoning if needed.
Remove from the heat, sprinkle with chopped fresh cilantro.
Serve over basmati or brown rice.
I made this recipe for the first time this evening for our dinner. The balance and depth of flavors was very good. Most of the ingredients are easy to have on had, with the exception of the fresh cilantro (which seems to go bad in just a few days — or is it me?).
This is a quick and easy, delicious (meatless) curry.
There is a wonderful restaurant at the corner of 60th and North Avenue here in Milwaukee. It is called Mekong Cafe. They serve Thai, Laos and Vietnamese food; the lunch buffet is reliably varied and delicious.
One of my favorite things to have there is Tom Kha Gai soup. I’ve searched for a recipe that comes close to the deliciousness that is that soup.
image of Tom Yum Gai by Lorenia via Flickr CC license
This recipe might just be even better than the Mekong version. It actually IS better because when I make it at home I don’t have to drive across town which saves me about stress and expense of about an hour in traffic.
Organic Ginger image by Artizone via Flickr CC license.
Image by Dubravko Soric via Flickr CC license
Image by Daniel R Blume via Flickr CC license
Image by Q family via Flickr CC license
THAI CHICKEN AND COCONUT SOUP (TOM KHA GAI) makes four generous servings
1 stalk lemongrass (I haven’t been able to find this a my grocery store, so I leave this out.)
2 tablespoons vegetable oil
1 medium onion, diced small
1 clove garlic, minced
1 tablespoon Thai red curry paste (This is the kind I use.)
6 quarter-inch wide slices fresh ginger (or grate an equivalent amount into the broth)
3 kaffir lime leaves (I used grated lime zest from one of the limes)
4 cups chicken stock (homemade is best, or use a box or bouillon)
1/2 pound (or up to a pound) boneless, skinless chicken thighs or breasts, sliced across the grain into 1/8-inch wide strips. You can also use tofu or shrimp. 2 cups shitake mushrooms, stemmed, caps quartered or 1 can 15 oz.straw mushrooms, drained.
1 14-ounce can coconut milk (Don’t use low-fat. Trust me. I tried it.)
Juice of one or two limes (about five tablespoons)
2 tablespoons nam pla (AKA fish sauce, also available in most groceries these days.)
3 green onions, trimmed and sliced into ¼ inch pieces
¼ cup chopped fresh cilantro
Trim lemongrass, cut into three pieces about four inches long. Whack the pieces with the flat side of your knife blade to crush slightly.
Heat oil in a saucepan over medium-high heat.
Saute onion and garlic for about two minutes.
Add lemongrass, curry paste, ginger discs, and lime leaf (or peel). Cook, stirring, for three minutes.
Add stock. Bring to a boil. Reduce heat to low and simmer for 15 minutes.
Add coconut milk, chopped chicken and quartered mushroom caps (or drained canned straw mushrooms). Cook five minutes, or until chicken is just cooked through.
Add lime juice and nam pla. Taste for balance between nam pla and lime. If one flavor is dominating too much, add a little of the other.
Garnish with green onion and cilantro.
This is the story from the Unfussy Fare website where I found this delicious recipe. I’ll copy it here to save you from clicking through but I’ll also link it to the website for you, too.
This one goes out to everyone who ever brought food when the chips were down. I may have forgotten to write a note, given everything. I’m sure you were busy. It took forethought. You had to find that recipe, get groceries, and cook. Then you had to transport it all, which can be messy. You probably wondered if you’d ever get your Tupperware back. It was good of you.
Years ago, when my mother was dying, people brought food. There were casseroles and brownies, homegrown tomatoes and pots of soup. I was mystified. Did they really think we could eat, at a time like that? Well, yes. They knew we could. Everyone eventually does, inconceivable as it seems. I felt like a traitor, eating while my irrepressible mother was slipping away. But she would’ve rolled her eyes at that sentiment, and reminded me that life is hard enough without my efforts to make it harder.
Years later, my husband and I welcomed a son. Dinner came to our doorstep every night for weeks, courtesy of friends and neighbors. I wept with thankfulness. I wept a lot in those days, but that’s another story. I can still taste those meals, seasoned as they were with naked gratitude. I missed my Mom. I needed help. And help arrived, wrapped in foil and kindness.
Birth and death are demanding. They just swoop right and in and put their feet up, blithely flicking away the orderly unfolding of our days. We are tender and tired as we attend our loved ones at the beginning and the end. We sing and stroke. We wash and feed. The clock ceases to provide useful information. These are the rhythms of lives, not days. In the midst of these marathons of nurture, gifts of food stand in simple relief. Meals arrive like little missives from the world where the clock still applies, like souvenirs of simpler times. It’s hard to remember simpler times when you’re in the thick of life’s seismic upheavals. Food gives strength, and comfort.
A family friend dropped this soup by for me and my stepfather when my mom was sick. We were dazed by the unfolding loss. My memories of that time are foggy, but I recall thinking this soup was the most delicious thing I ever tasted. I wouldn’t have thought it possible to even notice a bowl of soup just then, never mind enjoy it. But I savored every bite. It served to remind me that a world outside of sorrow still existed. Life would be there, with all its flavors and delights, when the time came to gather up the fragments of my broken heart and look forward again.
To this day, the complicated interplay of flavors in Tom Kha Gai puts me in mind of nurture, solace, and motherhood. When I know someone with a new baby, or an illness, or a death in the family, this is the dish I most often bring. I pass it on with thanks, for all the grace and sustenance.
I get a lot of requests for this recipe, which is the true measure of any dish’s popularity, if you ask me. This soup somehow manages to be feisty and harmonious at the same time. It’s interesting enough to impress foodie types, but simple and comforting enough to appeal to less adventurous eaters. (You might need to explain to the aforementioned “less adventurous eaters” that the big stalks of lemongrass and discs of ginger floating around in the soup aren’t meant to be eaten. They’re just adding flavor.) Sometimes I throw in cooked basmati rice at the end. That may be some kind of Thai-food no-no, but I find chicken and rice a soothing combination.
I’ve tried several new recipes this week. I’m somewhat surprised to report that they were all really good.
My daughter and I are both working on musical productions (at two different high schools — she is on the backstage crew for hers and I am the accompanist for mine). We had rehearsals every night this week either after school or evenings, and this weekend we have two concerts plus an extra rehearsal. Next week I have 6 shows (I think!) and two choir rehearsals and she has tech week (also known as Hell week in the theater realm).
SO — I’ve been looking for meals that are quick to fix and either either bake (can be left in the oven for an hour or more) or cook quickly.
Chicken walking through the village image by World Bank Photos via Flickr CC license
Chicken legs and thighs were on sale last week, so these are all chicken recipes.
Annabel Farley image of olives via Flickr CC license
Ingredients
For the Spice Mixture
¾ teaspoon salt
¼ teaspoon ground cumin
¾ teaspoon paprika
¾ teaspoon turmeric
⅛ teaspoon ground cayenne pepper
¼ teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
1 tablespoon butter, melted
4 cloves garlic, pressed
For the Sheet Pan Chicken
1 lemon
2 large sweet onions, cut into 12 wedges each
2 teaspoons extra virgin olive oil
¼ teaspoon salt
1 teaspoon turmeric
3 skin-on chicken quarters (I used 8 chicken bone-in skin-on chicken thighs)
1 cup green olives, pitted
2 tablespoons chopped fresh cilantro leaves (I forgot to add this!)
Brian Siewiorek image of cilantro, via Flickr CC license public domain
Instructions
Preheat an oven to 450 degrees Fahrenheit.
In a small bowl, prepare the spice rub by combining the salt, cumin, paprika, turmeric, cayenne, and black pepper. Stir in 1 tablespoon of olive oil, 1 tablespoon of melted butter, and the pressed garlic.
Cut the lemon in half and set one half aside. Cut the remaining half into thin slices, then arrange the slices in a single layer on a rimmed half sheet pan. Scatter the onion wedges over the lemons, then drizzle 1 Tablespoon of olive oil over the onions. Sprinkle the pan with 1/2 teaspoon of salt and 1 teaspoon turmeric. (I think you could get by with 1/2 teaspoon of turmeric. It is SO expensive!)
Place the chicken quarters on the pan, skin side up. Pat the top of the chicken dry, then brush the prepared spice mixture evenly onto the skin of each quarter. I rubbed the spices all over the chicken with my hands.
Transfer the pan to the preheated oven and roast for 45 minutes, until the chicken reaches an internal temperature of 165 degrees and the juices run clear.
Scatter the pan with the olives and cilantro leaves. Squeeze the juice from the remaining half lemon onto the chicken. (I baked the olives on the pan with the chicken. I did remember the lemon juice, but forgot the cilantro.)
We had brown and wild rice with this. I poured the sauce from the pan over my rice and it was delicious.
Kosher salt and freshly ground black pepper, to taste
Mike Mozart image of green beans, via Flickr CC license
Instructions
In a gallon size Ziploc bag, combine chicken, olive oil, garlic, lemon juice, red wine vinegar and oregano; season with salt and pepper, to taste. Marinate for at least 20 minutes to 1 hour, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place potatoes and green beans in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Top with chicken in a single layer.
Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 45 minutes.*
Serve immediately, garnished with parsley, if desired.
This recipe was quick and easy, baked beautifully and was absolutely delicious.
Turmeric image by Steven Jackson, via Flickr CC license
Little Chicken image by poppy via Flickr CC
Pukka Yellow Curry
The next recipe was not quite so easy (my kitchen was a huge MESS by the time dinner was ready), but I think that might be just first-time-working-out-the-kinks issues. Pukka Yellow Curry is a Jamie Oliver recipe. The result was flavorful and very well spiced. It takes a pretty large pan to fit all the ingredients in.
Ingredients
2 onions
4 cloves of garlic
1 thumb-sized piece of ginger
2 yellow peppers
1 cube chicken bouillon
1-2 fresh red chillies (I used a jalapeno)
½ a bunch of fresh cilantro
1 teaspoon runny honey
1 level teaspoon ground tumeric
2 teaspoons curry powder (I used Penzey’s Sweet Curry)
8 chicken drumsticks
olive oil
1 (14.5 oz can) chickpeas
1 teaspoon tomato purée (I left this out.)
320 g basmati rice
1 lemon
OPTIONAL:
fat-free natural yoghurt , to serve
Peel the onions, garlic and ginger and de-seed the peppers. Put 1 onion, 1 pepper, the garlic and ginger into a food processor. Crumble in the stock cube and add the chilli (de-seed it first, if you prefer a milder curry), the cilantro stalks, honey and spices, then blitz to a paste.
Place a very large casserole pan on a medium-high heat and fry the chicken drumsticks (pull the skin off first, if you prefer) with a splash of oil for 10 minutes, or until golden, turning occasionally with tongs. Remove the chicken to a plate, leaving the pan on the heat. Roughly chop the remaining onion and pepper and add to the pan to cook for a few minutes, then tip in the paste and let it cook down for around 5 minutes. Pour in 500ml of boiling water. Drain the chickpeas and add along with the tomato purée and a pinch of salt and pepper, then stir well. Return the chicken to the pan, pop the lid on, reduce the heat and simmer gently for around 45 minutes, or until the sauce darkens and thickens. Sprinkle with chopped fresh cilantro leaves.
With 15 minutes to go, put 1 cup (320g) rice and 2 cups of boiling water into a pan with a pinch of salt and simmer with the lid on for 12 minutes, or until all the liquid has been absorbed. Serve the curry in the middle of the table with a few dollops of yoghurt (if using) and a scattering of coriander leaves, with lemon wedges for squeezing over and the fluffy rice on the side.
Heat the oven to 375 degrees. Heat olive oil in a large oven proof skillet and then add the chicken. Season with salt and pepper. Brown on both sides. The chicken doesn’t have to be completely cooked through. Remove the chicken from the skillet and set it aside. Add more oil if needed. Saute the onion until softened add the garlic and saute about a minute more. Then add the broth, lemon juice, and red pepper flakes. Reduce the liquid until about 1/3 to 1/2 cup remains. Add the butter and whisk (or use a fork) until it is melted. Remove the pan from the heat and slowly add the cream. Put the chicken in the sauce and then stick the whole thing in the oven for 5 minutes or so to finish cooking the chicken and heat up the sauce. Serve with hot cooked pasta or noodles. Sprinkle with freshly chopped parsley or basil.
image via Flickr CC by cookbookman17; Fresh Parsley — A bunch of fresh hand picked parsley. This parsley is bursting with flavor and ready for use.
XL Beef Enchilada image by Cris via Flickr CC license.
I don’t remember where I got this recipe. As with most of the recipes I use, I’ve tweaked it a bit. My son (now 20) will request these every once in a while. It is probably because they are HUGE and have plenty of cheese. He has lived in Wisconsin since just before his first birthday so he is a native Cheesehead.
Beef and Rice Enchiladas
1 pkg. 6.8oz Spanish rice and vermicelli mix (such as Rice-a-roni)
1 lb. ground beef (or pinto beans)
20 oz. enchilada sauce (large can – I’ve used red or green)
10 large tortillas, warmed (could use corn)
4 c. sharp cheddar cheese, shredded (can use less)
Sliced black olives, cilantro, sliced green onions – garnish as desired
Prepare the rice mix according to package directions (The brand I use calls for a 14oz can of diced tomatoes). Brown the beef in a skillet and drain. Combine the beef with the cooked rice mix; add 1 ¼ c. enchilada sauce to this mixture. Save the rest of the sauce for later.
Into each tortilla put:
½ to 2/3 c. rice/beef mix
¼ to 1/3 c. shredded cheese
(and anything else you want to add in there)
Put a little of the enchilada sauce in the bottom of a 13x9x2 baking dish. Place the filled tortillas in the dish. Pour the rest of the sauce over the enchiladas and top with the remaining cheese. Bake uncovered at 350 degrees for 20-30 minutes.
Makes at least 10 large enchiladas.
We usually eat these with refried beans, sour cream and sometimes guacamole and tortilla chips.
Enjoy!
Image of Wisconsin Cheese by Shihmei Barger via Flickr CC license
1 can (8 oz.) water chestnuts, drained and chopped
3 green onions, chopped (optional)
Image by Artzone via Flickr CC license
Here are my tweaks:
Use 8 oz. of sour cream and 1/2 c. of mayonnaise.
Add 1 or 2 grated carrots.
Other tweaks you might consider:
Add finely chopped green or red pepper.
Add grated radishes.
Substitute plain Greek yogurt for 1/2 the sour cream and/or mayonnaise.
Start with fresh spinach. Cook in skillet with a little EVOO til it wilts. Drain.
Mix all ingredients. Chill for an hour or two. Eat with sliced veggies, rye garlic chips, wheat thins, or Hawaiian bread chunks.
My mom used to make these yummy hot ham and cheese sandwiches for special events. They are quick to make and taste really good. Figure about 4 to 6 sandwiches per pound of ham, depending on how much ham you put on each bun.
This is what you need:
sliced ham — any kind is fine: shaved, spiral sliced, leftover.
sliced baby swiss cheese (1 or 2 slices per sandwich; or any kind of cheese you like)
mustard (any kind) — I like spicy brown or horseradish mustard best.
finely minced onion (or use onion powder)
butter
Soften 4 Tablespoons of butter. Add 2 T of mustard.
Mix in about 1 to 2 T. of minced onion (or more to taste).
Some recipes include 1 or 2 teaspoons of Worchestershire sauce in the mix as well. Mix all together.
Spread the butter/mustard/onion mixture on both sides of each hamburger bun, laying all the buns out on a cookie sheet or other flat surface.
Onto each bun bottom place a slice (or 1/2 slice of cheese) and your desired amount of ham (sliced or shaved). Top the ham with another slice of cheese (or 1/2 slice). Put a bun lid on each sandwich. Hopefully they all match up!
Wrap each ham and cheese sandwich in foil, sealing each little package tightly.
Place all the foil wrapped sandwiches on a cookie sheet. It is okay to stack them if you have too many.
Bake at 400 degrees for 15 to 20 minutes. Unwrap carefully. Enjoy!
I like to serve these with vegetables (carrots, celery, cucumber, radish) and dip (ranch, dill or spinach). They are also good with home made soup of any sort. Crispy green salad? You bet.
image of open faced ham and cheese fondue sandwich by Chris Gallevo via Flickr CC license
Okay, the photo above is not of this recipe. But it does look like a pretty amazing hot ham and cheese sandwich, right?
I have a couple more favorite chili recipes, believe it or not. Here is one that I created by combining several of my favorite recipes and adding some of my own flair, too.
Ingredients:
1.5 ground beef (85% lean)
1 onion, diced
3 cloves of garlic (run through garlic press or use the kind in a jar)
3 T. Penzeys Chili 3000
1 T. Penzeys Medium Hot Chili Powder
1/2 t. cumin
1 t. salt
1/2 t. sugar
25 grinds black pepper
1 large can (28 oz) whole tomatoes, drain and chop
1 small can (6 oz) tomato paste
2 cans (14 oz) dark red kidney beans, drain and rinse
2 c. water
4 c. tomato juice
Brown the ground beef; drain. You can add the garlic and onion while you brown the beef or add it after you brown it; if after, cook a few minutes more. Add the rest of the ingredients bring to a boil, then lower to a simmer. Cook, covered, at a simmer for an hour if you can. Less will be okay, but it will taste better if you cook it longer.
This makes a pretty large batch and is soupier than some of the other chili recipes I make.
Heat the olive oil in 3 to 4 quart pan. Saute the onion until it softens and turns translucent. Toss in the garlic and saute for another minute or so, watching carefully so the garlic doesn’t burn. Add the salt, the petite diced tomatoes, tomato sauce and the rest of the herbs and spices. Heat to boiling, then lower the heat to simmer. Add in the artichoke hearts and olives. Cook the cheese tortellini (or any kind of pasta) according to package directions. Simmer the sauce until the pasta or cheese tortellini is ready. Serve topped with parmesan cheese. VERY GOOD!
Artichoke Hearts, marinated and quartered
I revised this recipe from “Herbed Artichoke Cheese Tortellini” that I found on Taste of Home’s recipe web site. I like the fact that it is made with mostly canned ingredients which is great when you live in Wisconsin and winter lasts about 9 months a year. Using the fresh parsley along with the canned artichokes and olives adds enough brightness to the flavor to make the effort of minimal effort of making the sauce well worth it.
Cheese Tortellini; Image by Laurent, via Flickr CC License. Tortellini aux chèvre et capres.
The sauce tastes great on cheese tortellini, but it also tastes great on any kind of pasta.
If you are really in a great hurry, I suppose you could use onion powder and garlic powder (or some sort of pre-chopped garlic in a jar) to speed the process even more. But seriously, this sauce is very quick to make even with chopping an onion and a couple cloves of garlic.
I hope you try this and please let me know how much you like it!
image via Flickr CC by cookbookman17; Fresh Parsley — A bunch of fresh hand picked parsley. This parsley is bursting with flavor and ready for use.
RECIPE REVIEW
Penzeys Recipe: Curried Chicken with Basmati Rice pilaf
In a food processor or blender combine and purée:
1 large onion, cut into eighths
3 cloves of fresh garlic
1 piece of fresh ginger root about 1″, peeled (or use 3/4 t. powdered ginger)
2 jalapeño peppers, quartered and seeded
Image by Jutta M. Jenning via Flickr CC license.
Image by Dubravko Soric via Flickr CC license
Image by Daniel R Blume via Flickr CC license
Image by Q family via Flickr CC license
In a large skillet:
Heat extra virgin olive oil (3 to 4 Tablespoons).
Brown 10 – 12 boneless skinless chicken thighs for about 4 min per side until browned.
Remove the chicken to a platter.
Add a little more oil if needed.
Add 1/2 t. whole cumin seeds and stir til they sizzle (1 min. or so).
Add the purée to the skillet along with
2 T. sweet curry powder
1/4 t. cayenne
1 t. salt
Cook all this for 5 to 10 minutes until it is golden and fragrant.
Add the chicken back to the skillet and stir to cover well with the curry.
Add 1 1/2 to 2 c. water or chicken broth.
Bring to a gentle boil. Lower heat, cover, and simmer for 30 min or so.
While the chicken curry is simmering it is time to make the rice.
Image by Laura Turner via Flickr CC license.
Basmati Rice Pilaf:
2 c. basmati rice
3 1/2 to 4 c. water or broth
1/2 t. sweet curry powder
1 t. salt
Heat water or broth to boiling. Rinse rice. Add rice and curry powder to boiling water. Return to a boil, lower heat to simmer, cover tightly and set the timer for 13 or 14 minutes. Check toward the end to be sure the rice doesn’t stick to the bottom of the pan. Fluff. Top with any or all of the optional stir ins below.
optional stir ins about 1/4 c. each:
sliced green onion
thawed frozen green peas
chopped fresh cilantro leaves
This recipe might look complicated but it is essentially just a few steps. The onion/garlic/ginger/jalapeño mixture is a breeze, then the chicken simmers in the sauce. While that cooks, then you are taking care of the rice.
My family really enjoys this curry! It is very tasty; nicely spiced but not overpowering. You can serve the chicken with plain rice if you want to simplify it, though.
I like this recipe because I can keep the ingredients on hand pretty easily. It has a very good balance of flavors, and it leaves me feeling healthy and good about what I ate.
I highly recommend using Penzey’s spices. It really makes a difference.
Chickpea and Mango Curry
1 T. vegetable oil (peanut is good)
1 T. butter
1 medium onion, diced
1 heaping T. curry powder (I used Penzey’s Sweet Curry)
1/2 tsp. salt
Two 15 oz. cans of chickpeas, drain and rinse
2 heaping cups of frozen mango chunks (about 12 oz.) (I used a bag of Dole frozen mango chunks)
chopped cilantro
1/3 c. plain yogurt (optional, but I like it this way)
A few dashes of cayenne pepper
Cooked, hot Basmati rice
1. Heat oil and butter in a heavy skillet over medium heat. Add onion soften it a bit, then add curry powder, and salt. Cook for about 5 min. until onion begins to brown.
2. Add rinsed and drained chickpeas to skillet, stirring until coated with curry-onion mixture. Turn heat to medium low and continue to cook for 5 minutes. Add dash of cayenne. Add water if needed.
3. Stir in the frozen mango (or fresh if you have access to good fruit) , bring to a boil, then cover and let simmer, covered for 5 more minutes. Check to see if the curry needs more liquid to create a sauce. If it does, then add up to 1/2 cup of water. Add the chopped cilantro now, but save a little to sprinkle on top at the end. Cover again and cook for 10 minutes or until it looks good!
4. If you have the patience and time, take it off the burner let it sit off the heat for 10 more minutes for the flavors to develop. I added 1/3 c. of plain yogurt before letting it sit. (If you are in a hurry, it is okay to eat it now. We often do.)
Curry in the spice-bazaar (egypitan) in Istanbul (Photo credit: Wikipedia)
Serve over Basmati rice with a dusting of cayenne on top. Serve w/ lime wedges to squeeze over the top and a bit more chopped cilantro, too.
Some possible variations: use peaches instead of mangoes, top with finely diced scallions, top with toasted cashews or roasted peanuts.
Aloo gobi, an Indian dish prepared with cauliflower and potato (Photo credit: Wikipedia)
Another of my favorite curry recipes is the Aloo Gobi from the special feature reel of the “Bend It Like Beckham” DVD. Here is the written recipe. You can watch the video from youtube below if you have about 15 minutes. It is very entertaining. I love to watch the mother and the grandmother supervising the daughter. Good stuff! (and I’m not just talking about the curry).
The Tromp Queen COOKS! 