I couldn’t come up with a suitable title for this post – should I go about saying that I’m featured in the Fine Cooking magazine. My recipe made it to the magazine. You might recognize this magazine if you love to cook and buy or subscribe to some cooking magazine (s). I don’t subscribe to Fine Cooking – and this is not an advertisement for the publishers – I’m not getting any rewards or prizes for posting this here, but received a complimentary copy of this issue, and you bet that I’m holding on to that for a long time to come 🙂
This issue of Fine Cooking is special. Yes, the editors did think I was passionate about cooking and very graciously chose my recipe for the December 2012/January 2013 issue. Was it some fancy recipe that required a trip to the grocery store for ingredients? No, in fact you’ll be surprised (if you get to the bottom of this post) that most of the ingredients might be in your pantry right now. I say that because Thanksgiving is just days away and Sweet Potatoes – the star of the recipe – might be in many kitchens already waiting to be whipped up in casseroles and pies, breads and more.
So, I guess the picture tells you what I dished up – Sweet Potato Curry. Curry? Not a favorite for Thanksgiving I guess, but for those people who are always looking for a tweak on some recipe – here is a very simple and easy recipe. If you are a vegetarian, use vegetable broth instead of chicken broth. If you like your curry spicy, use more than a pinch of cayenne or chili powder. You could add cubed potatoes to the mix or any other vegetable – but for me this is divine. The color is so vibrant, it just looks so gorgeous and tempting, and can be used with rice, couscous, or with flatbread or pita bread. The sauce is delicious and perfect for dipping a piece of bread. It would also be delicious with idlis and dosas.
Here is the rest of the story….
Healthcare Updates 