Showing posts with label Madhur Jaffrey. Show all posts
Showing posts with label Madhur Jaffrey. Show all posts

Thursday, April 27, 2017

The Book Tour Stops Here: A Review of "The Color of Our Sky" by Amita Trasi, Served with Masala Chai & Samosas

Today's TLC Book Tour takes us to Mumbai, India for a review of an often heartbreaking but ultimately satisfying story; The Color of Our Sky by Amita Trasi. Accompanying my review is Madhur Jaffrey's recipe for Masala Chai--shown with the book and also a few tastysamosas from my favorite Indian market.

Publisher's Blurb:

In the spirit of Khaled Hosseini, Nadia Hashimi and Shilpi Somaya Gowda comes this powerful debut from a talented new voice—a sweeping, emotional journey of two childhood friends in Mumbai, India, whose lives converge only to change forever one fateful night.

India, 1986: Mukta, a ten-year-old village girl from the lower caste Yellama cult has come of age and must fulfill her destiny of becoming a temple prostitute, as her mother and grandmother did before her. In an attempt to escape her fate, Mukta is sent to be a house girl for an upper-middle class family in Mumbai. There she discovers a friend in the daughter of the family, high spirited eight-year-old Tara, who helps her recover from the wounds of her past. Tara introduces Mukta to an entirely different world—one of ice cream, reading, and a friendship that soon becomes a sisterhood.

But one night in 1993, Mukta is kidnapped from Tara’s family home and disappears. Shortly thereafter, Tara and her father move to America. A new life in Los Angeles awaits them but Tara never recovers from the loss of her best friend, or stops wondering if she was somehow responsible for Mukta’s abduction.

Eleven years later, Tara, now an adult, returns to India determined to find Mukta. As her search takes her into the brutal underground world of human trafficking, Tara begins to uncover long-buried secrets in her own family that might explain what happened to 
Mukta—and why she came to live with Tara’s family in the first place.

Moving from a traditional Indian village to the bustling modern metropolis of Mumbai, to Los Angeles and back again, this is a heartbreaking and beautiful portrait of an unlikely friendship—a story of love, betrayal, and, ultimately, redemption.

Paperback: 416 pages 
Publisher: William Morrow Paperbacks (April 18, 2017)

My Review: 

I am always slightly leery of book blurbs that claim a new book is similar to favorite books or authors. The Color of Our Sky is said to be "in the spirit of" works by Khaled Hosseini and Shilpi Somaya Gowda and I was worried that it wouldn't live up to The Kite Runner and A Thousand Splendid Suns, or Secret Daughter and The Golden Son--all books I loved. It turns out that I didn't need to worry, The Color of Our Sky holds it own with these other books and is a beautifully crafted and moving story. It isn't always easy to read, delving into harsh subjects like the caste system, human trafficking and the sexual slavery of women and children, prostitution, violence, poverty, and illness. I think it walks a good balance of being heart-wrenching but hopeful and it showcases the courage and strength of two women, friends of unequal backgrounds who are torn apart but who never forget each other. 

The story is told in the alternating points of view of Tara and Mukta, from the 1980s up through 2008, and illustrating the very different paths their lives take on a fateful night in 1993, shortly after the Bombay bombings. Mukta's chapters are the hardest to read, she's born into a family of temple prostitutes in a small village and it seems she is going to be able to break away from that fate until she is kidnapped from Tara's home and sold into slavery. Tara and her father move away from India and its memories and she has an easier life in California--although neither she or her father are ever the same due to their losses. Tara holds a lot of guilt from her role in what happened that night and comes back to Mumbai as an adult to find Mukta, in part to assuage that guilt. It took me longer to warm up to her than it did Mukta and stop judging her for her childhood mistakes. There are bright moments throughout the book--mostly Tara and Mukta's memories of the times they shared and although the book is close to 400 pages, the back and forth and the tension about whether or not Mukta would be found made it move quickly. I found myself completely caught up in the story and vested in the well-drawn characters, full of hope that redemption would happen. As tough as the parts of Mukta's life in the brothels are hard to read, it is important to be aware of the enormous and shameful problem of human trafficking that is rampant all over the world and this book gives what feels like a very realistic view. Ultimately it is a beautiful book about friendship and love and although not one for the "light and breezy" pile, it is absorbing and well worth reading.


Author Notes: Amita Trasi was born and raised in Mumbai, India. She has an MBA in human resource management, and currently lives in Houston, Texas, with her husband and two cats.
Find out more about Amita at her website, and connect with her on Facebook and Twitter.


It's hard for me to read any book set in India and not immediately crave Indian food and although it's not a focus of the book, there was definitely food to be found--along with many cups of hot and cold chai. Food mentioned included: saffron in pulao (rice), turmeric in dal, sweet rasgulla (a dessert), golas (crushed ice pops), ice cream, and sherbet, tea and sandwiches. energy bars, rice, pickles, chutneys, curries, pakoras (fried vegetable snack) Limca (lemon lime soda), jalebi (sweet fried dessert), chapati, paratha, and roti (flat breads), dahi wadas (lentil dumplings), American finger foods at a party like cheese and crackers, chicken tenders, salami, chips and dips, and veggies like carrots, tomatoes. onions, potatoes, and brinjal (eggplant).

I ended up deciding to make chai or tea, since there was so much tea in the book and chai masala which is spiced tea, often with milk. I make masala chai frequently at home, drinking it both hot and iced but I wanted to see how my favorite Indian chef Madhur Jaffrey makes hers. I have several of her cookbooks and recipes abound but I found this great article on Food 52. that talks about how she changed her recipe to use whole spices and less milk and I wanted to try it. 

I have included Jaffrey's ingredients and outlined the basic recipe below but I encourage you to read the Food 52 article as it has all of her tips and tricks in it. 

Madhur Jaffrey's Masala Chai
Slightly Adapted from Madhur Jaffrey via

3 cups water
4 cloves or so
4 cardamom pods
4 peppercorns
1-inch piece of cinnamon bark or cinnamon stick
1/4 tsp ground ginger (Jaffrey says fresh ginger can curdle the milk)
3 black tea bags
1 cup whole milk or milk of choice (I used coconut)
sugar or honey to taste (Jaffrey uses 4 teaspoons of sugar)

Place the 3 cups of water into a medium saucepan. Add the masala--cloves, cardamom, peppercorns, cinnamon, and ginger and the three black tea bags and bring to a boil over high heat. Cover, reduce heat to low and simmer for 10 minutes.

Add the milk and sweeten to taste, bring to a gentle simmer again, then remove pan from heat and pour contents through a fine mesh strainer into your teapot or serving vessel. Discard tea bags and spices. Taste and add additional sweetener or milk if needed. Serve and enjoy.

Notes/Results: Making your own chai at home will make you wonder why you bother ordering it at Starbucks or other coffee shop. It infuses the kitchen and house with the heavenly aroma of spices and it is quick, easy and you can store any leftovers in the fridge for iced chai or heat it up (just be sure not to boil it so the milk doesn't curdle). I like Jaffrey's blend, which is fairly close to my own although I tend to work in some star anise and coriander seeds into my blend. But the beauty of it is that you can put in your favorite spices and change the amounts to your preferences. You can also use whatever kind if milk--dairy or non-dairy you prefer and adjust the sweetness. I used about 3 tablespoons of honey in my blend because I don't like mine that sweet and it was perfect. I also used Bigelow Tea's "Constant Comment" black tea which is flavored with orange rind and sweet spice as I like the touch of citrus flavor it adds. You could also add orange rind to your masala mix. I was low on cardamom pods and it gave me an excuse to stop by the Indian market on the way home from a meeting where I gabbed some of their homemade samosas. Their spicy pea and potato filling went perfectly with the tea for an afternoon snack.

This post is linking up to I Heart Cooking Clubs for Potluck week--our week to make any dish from our current or any past IHCC featured chef. You can see what everyone made by checking out the picture links.

I'm also linking this post up to the Weekend Cooking event at Beth Fish Reads, a weekly event that is open to anyone who has any kind of food-related post to share. For more information, see the welcome post.

Note: A review copy of the "The Color of Our Sky" was provided to me by the publisher, Harper Collins, and TLC Book Tours. I was not compensated for this review and as always, my thoughts and opinions are my own.

You can see the stops for the rest of this TLC Book Tour and what other reviewers thought about the book here.


Wednesday, June 1, 2016

The Book Tour Stops Here: A Review of "A House For Happy Mothers" by Amulya Malladi, Served Up with Sambhar (South Indian Pigeon Pea & Vegetable Stew) + a Book Giveaway!

Today's TLC Book Tour stop has us journeying all the way to India to A House For Happy Mothers by Amulya Malladi. Accompanying my review of this brand-new novel from a favorite author is a simple, comforting Sambhar, a South-Indian pigeon pea and vegetable stew recipe from Madhur Jaffrey, inspired by my reading. If that isn't enough to help you over the Wednesday hump, you'll find a giveaway for a chance to win a copy of this book at the bottom of the post. 

Publisher's Blurb:

A stunning new novel—full of wit and warmth—from the bestselling author of The Mango Season.

In trendy Silicon Valley, Priya has everything she needs—a loving husband, a career, and a home—but the one thing she wants most is the child she’s unable to have. In a Southern Indian village, Asha doesn’t have much—raising two children in a tiny hut, she and her husband can barely keep a tin roof over their heads—but she wants a better education for her gifted son. Pressured by her family, Asha reluctantly checks into the Happy Mothers House: a baby farm where she can rent her only asset—her womb—to a childless couple overseas. To the dismay of friends and family, Priya places her faith in a woman she’s never met to make her dreams of motherhood come true.
Together, the two women discover the best and the worst that India’s rising surrogacy industry has to offer, bridging continents and cultures to bring a new life into the world—and renewed hope to each other.

Paperback: 314 pages
Publisher: Lake Union Publishing (June 1, 2016)

My Review:

I am a fan of Amulya Malladi--especially her Serving Crazy with Curry and The Mango Season, so I was thrilled that she had a new book coming out (finally). Malladi has an ability to create compelling characters and her books often include the clashes that come from cultural and generational differences--which I always find interesting. A House For Happy Mothers tackles the tough subject of the surrogacy trade ("womb for rent") in India--where foreigners, often American, come to India to arrange for surrogate mothers to carry their babies for significantly less than it would cost to do the same in the States. The women who serve as surrogates do so for the money--a larger amount than their families can earn in years--but a small amount in comparison to the sums that the clinics and doctors that arrange the transactions get. It's a practice fraught with controversy due to the exploitation that can/does result. In fact regulations were recently put in place to ban foreign surrogacy clients in India (although surrogacy is still legal for heterosexual couples in India) and clinics quickly began working around it by sending Indian surrogates to other countries to give birth. (This is an interesting article if you want more background.) I have friends who several years ago went through several options to have a child, including hiring a gestational/IVF surrogate in India, before unsuccessful attempts there led them back to the states where they were finally successful with a traditional surrogacy, so I find the subject and morality around it fascinating. 

A House for Happy Mothers introduces two main characters--Priya, the only child of an Indian mother and a Caucasian father, born and raised in America, married for love to Madhu--an Americanized Indian national, and living comfortably in the Silicon Valley. Then there is Asha, born to a poor family in Southern India, married by arrangement to Pratap--a painter, constantly struggling to find enough work to support their family of four, living in their small village hut. These women could not be more different in personality, temperament, and socioeconomic status, but what brings them together is their desperation. Priya is desperate to have a child and to make a family for Madhu and Asha is desperate to earn enough money to send her young gifted son to a good school. Does that desperation make it acceptable for Priya and her husband to pay for the use of Asha's womb? Does it make it acceptable for Asha and Pratap to sell it? It's a complicated issue and Malludi does a good job of telling their stories, the reasons and the feelings behind their choices, and how they each deal with the situation without pushing or preaching about it. The characters and their reactions feel real--Asha, Priya, their families, and the women we meet in snippets from the surrogacy message board that Priya posts on and the surrogates at the Happy Mothers House that Asha stays at during the last four months of the pregnancy. (Unfortunately we learn that there are actually not many happy mothers at A House For Happy Mothers.) None of the characters are perfect but it is easy to feel for them and hope for a positive outcome for the women involved.

I imagine that this book might be tough for some to read--especially for those having  experience with fertility challenges but, regardless of your experience or feelings on the subject, A House For Happy Mothers is a book that will make you think about the issues  as well as the people behind them. It's touching, a not altogether happy read because of the empathy and emotions it brings forth, but absorbing and ultimately hopeful.


Author Notes: Amulya Malladi is the author of six novels, including The Sound of Language and The Mango Season. Her books have been translated into several languages, including Dutch, German, Spanish, Danish, Romanian, Serbian, and Tamil. She has a bachelor’s degree in engineering and a master’s degree in journalism. When she’s not writing, she works as a marketing executive for a global medical device company. She lives in Copenhagen with her husband and two children. Connect with Amulya on her website, blog, Facebook or Twitter


Food Inspiration: 

Before I get into the food inspiration from A House For Happy Mothers, I need to give Amulya Malladi a shout out for being the author that got me into pairing books with food many, many, moons ago. Back in 2008 when I was about a month into blogging, I came across a post that lead me to a monthly virtual book club that paired books with food and the first book was Malladi's Serving Crazy with Curry. (You can check out my Baked Fish in a Spiced Broth and my REALLY BAD photos from the early days here.) At the end of the day, that book club was not very welcoming for some reason and it only lasted for one and a half rounds (although I made dishes for the first three books) before fizzling out. But, it inspired me and I hooked up with a couple of other bloggers for what came to be Cook the Books--the bi-monthly virtual foodie book club I helped found and have co-hosted for the past almost eight years. Then I joined up with TLC Book Tours where Lisa and Trish allow me to pair books and recipes to my heart's (and my reading schedule's) content. ;-) 

In A House For Happy Mothers, food is not the focus but it is certainly there in both Silicon Valley and Southern India. There is of course an emphasis on Indian cuisine like South Indian-style breakfasts of idlis, dosas, and vadas with sambhar, fried curd rice  and vegetable curry. Priya first learned about the surrogacy programs in India at a South Indian cooking class where she wanted to learn to make sambhar and coconut chutney that Madhur would drool over and wanted to ace the dosa, the "holy grail of South Indian cooking." Asha wants to have money to be able to "buy the vegetables they wanted--not just potatoes," and there is mango dal, potato fry and yogurt with thick slices of mango for daughter Mohini's second birthday and then a more plentiful meal of fried okra curry sambhar, pulao rice, payasam, and a pink cake for her third birthday. There are mentions of  fresh chakli (warm, savory treats made with graham flour and fried to a crisp in peanut oil), kachori, samosas, roti, and (my favorite dish when I ate met/poultry) butter chicken. For on-Indian fare there is coq au vin, chocolate soufflé and beef bourguignon, mini Mars bars, and catered-in sushi with inside-out crispy shrimp maki. Americanized Madhu cooks--making a breakfast of Spanish omelet with spicy tomato salsa, yogurt with muesli, and fruit salad, and a dinner of duck à l'orange.

Since sambhar (aka sambar), a lentil-based stew or chowder with a tamarind-based broth, was mentioned several times in the book and was a common dish eaten by both families, I decided to make it as my book-inspired recipe. I found a few different recipes while looking through my Indian cookbooks but I ended up with the simple version I found in Madhur Jaffrey's World Vegetarian with sliced shallots and thinly-sliced carrot 'sticks.' Jaffrey has a recipe in the book for the sambar powder but says you can easily use store-bought powder and since I was headed to the Indian market for the fresh curry leaves, split pigeon peas, and tamarind paste anyway, I decided to take the easy route and purchase a packet of the powder.

Jaffrey says, “The sambars of southern India have certain things in common. They are soupy stews, made with toovar dal and seasoned with a fiery spice mixture called sambar powder, which happens to contain, among other things, fried and ground split peas and split beans. Generally they are sour and hot, the sourness contributed frequently by tamarind paste, though tomatoes may also be used. Other than that, the sky is the limit. Almost any vegetable from eggplant and radishes to kohlrabi may be added. This particular sambar is quite a simple one in which sliced shallots and carrot sticks are lightly sautéed before being added to the cooked split peas."

Toovar Dal with Sliced Shallots and Carrots (Sambar)
Adapted from Madhur Jaffrey’s World Vegetarian
(Serves 4)

3 Tbsp peanut or canola oil (I used coconut oil)
4 medium shallots, peeled and cut into long, thin slivers
1 small carrot, peeled and cut into thin sticks
1 batch of pigeon peas, cooked according to the recipe below
2 Tbsp sambar powder
2 Tbsp thick tamarind paste (or 1 1/2  Tbsp fresh lemon juice + a pinch of sugar)
salt, to taste, if needed
(I added 1 cup frozen green peas)
1/2 tsp brown mustard seeds
1 dried hot red chile
10 fresh curry leaves (if unavailable, use fresh basil leaves for a different but interesting substitute)

Put 2 tablespoons of oil in a medium frying pan and set over medium heat. When hot, put in the shallots and carrot, stir and sauté until they just start to brown. Add the cooked toovar dal, sambar powder, and tamarind paste, stir and bring to a simmer. (Add Peas and) Simmer gently on low heat for 10 to 15 minutes, or until carrot is tender. Taste for salt and add if needed.

Put the remaining 1 tablespoon of oil in a small frying pan and set over medium-high heat. When very hot, put in the mustard seeds and as soon as they begin to pop (a matter of seconds), put in the dried chile. When the chile darkens, add the curry leaves and stir once.  Pour the oil over the toovar dal and stir to mix.
Jaffrey says that. “In India, these split peas are always cooked with the addition of a little turmeric. Salt is added at the very end."

Basic Recipe for Hulled and Split Pigeon Peas (Toovar Dal)
Adapted from Madhur Jaffrey’s World Vegetarian
(Serves 4)

1 cup hulled and split pigeon peas (toovar dal), picked over, washed in several changes of water, and drained
1/4 tsp ground turmeric
1 tsp salt or to taste

Put split peas and 4 cups of water  in a heavy-bottomed pan and bring to a boil, watching carefully to prevent boiling over and skimming off any froth that rises to the top.

Add the turmeric and stir once. Cover partially, turn heat down to low, and cook very gently for 1 hour, or until the beans are tender. (Older beans may take up to 1 1/2 hours.) Add salt and stir to mix. Set aside to use in the Sambar recipe. 

Notes/Results: I'm not going to say that this is the prettiest of curries. The bright yellow of the cooked toovar dal quickly becomes a drab brown color with the addition of the sambar powder and tamarind paste, but the flavor is excellent. It's a great mix of savory, spicy and slightly sour. I was worried how spicy the sambar powder would be--apparently there is a big variety of heat levels in the packaged sambars, but the one I bought at my local Indian market was a good level of spice for me--enough heat to feel the warmth but not a full-on burning of the mouth. ;-) My sambar wasn't as soupy as I expected from the description--the split pigeon peas cooked quickly and made the mixture pretty thick. For a pop of color in all the brown and because I am fond of green peas in curry, I added some frozen peas to the mix. The added peas and serving it in a bright red bowl help it look a bit more attractive I think. Served with plain basmati rice, this is a satisfying but not to heavy meal. I will happily make it or a  variation again. 

I'm linking up this review and recipe to the Weekend Cooking event at Beth Fish Reads, a weekly event that is open to anyone who has any kind of food-related post to share. For more information, see the welcome post. 

***Book Giveaway!***

The publisher has generously offered a copy of A House For Happy Mothers to one of my readers as part of this TLC Blog Tour. (Open to US/Canada addresses)

To enter the Rafflecopter Giveaway below, leave a comment please (Because I like to read them!) ;-) telling me either what your homey comfort dish is or why you would like to win a copy of A House For Happy Mothers.

There are a couple of other optional ways to get entries: 1) Tweet about this giveaway (you can do this once per day if you like) or 2) follow me on Twitter (@DebinHawaii) and/or Author Amulya Malladi (@amulyamalladi)
on Twitter. (Note: You can still get free entries even if you already follow me or Amulya Malladi  on Twitter.)

This giveaway runs until 6/15/16. Good Luck!  

a Rafflecopter giveaway
Note: A review copy of "A House For Happy Mothers" was provided to me by the publisher and TLC Book Tours in return for a fair and honest review. I was not compensated for this review and as always my thoughts and opinions are my own.
You can see the stops for the rest of this Book Tour and what other reviewers thought about the book here.


Sunday, April 17, 2016

(Creamy) Hard-Boiled Eggs Masala and 5 Favorite Madhur Jaffrey Recipes for Souper (Soup, Salad, & Sammie) Sundays and IHCC

So, it's Sunday and you are probably wondering why I am featuring egg curry and not a bowl of soup. Well, it's been a crazy week, I am seriously behind on a work deadline as well as a school test deadline and I have house guests on the way. So we are going to call Madhur Jaffrey's Hard-Boiled Eggs Masala, a soupy curry and combine my Souper Sundays and I Heart Cooking Clubs posts into one.

This week we are featuring Madhur Jaffrey at our Monthly Featured Chef Event at I Heart Cooking Clubs. It's our chance to go back in time and as a group, cook the recipes of one of our previously featured chefs. We cooked with Jaffrey from October 2012 through March of 2013. What I like most about her is knowledge of cooking, her sheer number of recipes--Indian and also the cuisine of Southeast Asia, her many veg-friendly dishes, and how she blends cooking classic ethnic dishes with bringing spice and flavor to non-Indian recipes like mashed potatoes, omelettes and French toast. Her books are full of hidden treasures and she makes it possible for me to get my Indian food fix easily at home. 

I have become a fan of curries with hard-boiled eggs lately and Jaffrey has plenty to choose from. I was torn between two recipes, Hard-Boiled Eggs in a Spicy Cream Sauce and Hard-Boiled Eggs Masala. I ended up going the masala route, but as I was finishing it up and tasting I decided that it was good but not quite what I wanted. Having leftover cashew cream from last week's soup, I decided to add it along with veggie broth to keep it from being too thick. So this ended up being a bit of a mashup of both recipes and it made for a tasty and easy dinner when served with some brown basmati rice.

(Creamy)Hard-Boiled Eggs Masala
Slightly Adapted from Madhur Jaffrey's Quick & Easy Indian Kitchen
(Serves 2-4) 

1/2 tsp cayenne pepper
1/2 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp fresh lemon juice
3/4 tsp salt, or to taste 
fresh ground black pepper, to taste
2 Tbsp vegetable oil
1/2 tsp cumin seeds
5 Tbsp onion, peeled and finely chopped (I used 1 medium sweet onion)
1 Tbsp fresh ginger, finely chopped
1 cup canned tomato, chopped (I used 1 can fire-roasted tomatoes)
1/4 tsp sugar (I used coconut sugar)

(I added 1/2 cup cashew cream)
(I added 1 cup veggie broth)
3-4 Tbsp fresh cilantro
4-6 hard-boiled eggs, peeled and cut into halves lengthwise

Combine cayenne, turmeric, ground cumin, coriander. lemon juice, salt, black pepper, and 1 tablespoon water in small bowl. Mix.

Put oil in medium-sized, nonstick pan and set over medium-high heat. When the oil is hot, put in cumin seeds. Ten seconds later, add onion and ginger. Stir and fry till onion turns medium brown. Add the spice paste, stir, and cook for 15 seconds. Now add tomatoes and sugar and bring to a simmer.

Cover and simmer gently for 10 minutes. Add cilantro. Stir once or twice. Lay the cut eggs in the sauce and spoon more sauce over them. Cover and simmer gently for 2-3 minutes. Serve with rice,or toasted naan, or other bread.

A Note About Eggs: I am always looking for the easiest way to peel them and this method of bringing the water to a boil, then carefully lowering the eggs in and cooking them until desired 'doneness'--putting them in ice water to shock them and then cracking them against each other in the bowl and letting them set for a few minutes, results in the easiest peel eggs ever. This is the third time I have used this method and I can't see trying anything else. Look at the photo below--how good the eggs look and the large size of the peels--they slide off so easily. 

Notes/Results: Rich and creamy with a nice bit of heat, this is a tasty curry--very hearty and satisfying with the eggs and the addition of the cashew cream. I suppose that adding it made it similar to the Hard-Boiled Eggs in Rich Moghali Sauce that I featured in my favorite Jaffrey recipes below but there is just something irresistible to me about a good creamy curry paired with eggs, so I am happy that I made the change. If you don't want to make cashew cream and want a similar result, you could certainly use coconut milk. This curry hit the spot--I would happily make it again. 

Because it's always fun (and hunger-inducing) to go back and savor food memories, here are some favorite dishes I have cooked with Madhur Jaffrey. It was surprisingly difficult to narrow down my Jaffrey recipes--I LOVE Indian food and made so many really wonderful dishes with Madhur--but I stayed strong and cut it off at five. So these are the recipes I made again, am still craving, or just kept thinking about, long after they were finished.

Yep, the egg dish that hooked me on egg curries is the recently posted scrumptious Hard Boiled Eggs in Rich Moghali Sauce from 100 Weeknight Curries. Such a great blend of flavors and the creamy curry sauce is completely indulgent. 

I loved the Spicy (Roasted) Cashews from Madhur Jaffrey's Spice Kitchen--although I found them more savory than spicy (up the cayenne to your tastes and heat preference). Pretty darn addicting--especially when warm.

My vegan version of Jaffrey's Muligatawny Soup from 100 Weeknight Curries was another favorite--great flavors and completely satisfying. 

I love a good lassi and the Pale Green, Spicy, Minty Lassi from Madhur Jaffrey's Quick & Easy Indian Cooking was refreshing and unique--perfect for a hot day. 


My final pick for my favorites list is the Indian Mashed Potatoes or (Mash Aloo) from Madhur Jaffrey's Quick & Easy Indian Cooking. If you know me at all, you know I love my mashed potatoes and these (I made a vegan version) with their garam masala, green chile, cayenne and lemon were different and delicious. 

You can see what Madhur Jaffrey dishes the other participants made and what they loved by checking out the picture links on the post.  

It was all about chicken soup at last week's Souper (Soup, Salad, & Sammie) Sundays linkup with two delicious versions of this classic comfort food. 

Yep, if you hadn't noticed, Souper Sundays is back with a new format of a picture link each week where anyone interested can post their soups, salads or sandwiches and then a recap of (some, OK usually all of...) the entries the following week

(If you are not familiar with Souper Sundays, you can read about of the origins of it here.)

Tina of Squirrel Head Manor made this creamy Chicken and Rice Soup. She says, "One thing is for sure........if I have bits leftover from a meal I will usually find a way to make use of it in soup or a casserole. Such is the case with this chicken and rice soup. Nothing planned but it turned out well and provided us with lunch for a few days."

Pam of Sidewalk Shoes tried a Slow Cooker Chicken Parmesan Soup and says, "I’m going to go on record here stating that this Slow Cooker Chicken Parmesan Soup is definitely in my top 5 slow cooker recipes. It is so rich and creamy. A little bit of heat from the red pepper flakes and some nuttiness  from the Parmesan cheese. Perfect."

Thanks to Tina and Pam for linking up this past week!

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays I would love to have you! Here's how...

To join in this week's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month but we'll take older posts too.) on the picture link below and leave a comment on this post so I am sure not to miss you.
On your entry post (on your blog):
  • please mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post.
  • you are welcome to add the wonderful Souper Sundays logo (created by Ivy at Kopiaste) to your post and/or blog (optional). 

Have a happy, healthy week!