Even Good Chefs Have Bad Days

Dursmall onion sambaring a shopping spree a little over a week ago, I finally found fresh curry leaves, an important ingredient in the cookbook I’m working out of: Dakshin: Vegetarian Cuisine from South India.

The recipes I chose to make were Beans Poriyal, Colocasia Roast (Small Taro root), Small Onion Sambar, and Curry Powder.  I also boiled potatoes for potato salad, and chopped cabbage for both coleslaw, and Bund Gobi. Much too much for the 12 feet of cooking space in the apartment.

I made the Beans Poriyal, and scorched the spices a bit, it still came out OK, but not great. Not overly fond of the taste. The Colocasia Roast is a labor intensive process. First you boil the taro root, then peel it, then dice it and cook it in the spices, and then roast it for a few minutes in the oven. I failed to turn on a timer when I put it in the oven and burned the Roast. What little I was able to taste was fantastic, and that just made me sad. read more

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