I have been busy in the kitchen... and now Curious Homecook is back after a somewhat long-ish break! It is May and spinach, oranges & rhubarb are still in season. Jersey royal potatoes have arrived, sea trout, plaice, lamb, crab & mackarel is plentiful and asparagus is fresh and ready! pick your favourite ones to make, and enjoy a delicious supper, armed with the love and wisdom of cooks past and notes from my kitchen journal. Check out what is on offer, some new recipes with my baking and other experiments! I would love to try out your recipes and hear about your food adventures - and do let me know if you tried some of my recipes from the website.
You can email me at curioushomecook at yahoo dot com.
For a list of all recipes on this website visit Recipiece.
Bong Kitchen
 Rosha - a vegetable stew in my Grandma's style - saute a variety of vegetables (I used potatoes, cauliflower, mangetout, radish and whole sweet peas adding in that order) in a bit of oil tempered by paanchforon, bay leaves and dried red chillies. Add powdered spices - cumin, turmeric and salt to taste. Add warm water and bring to boil. Cover and simmer till vegetables are tender. Add spinach to wilt. Remove from heat and add a spoonful of ghee. To get a characteristic darker shade of the stew, try cooking in an iron wok, if possible.
Gastronomic Travel Tales
 My take on moussaka (I recommend Hairy Bikers' recipe on BBC Food) with a simple salad on side (salad leaves, olive oil, cherry tomatoes, dried cranberries, seasoning and feta). I make this dish often, it is simple, takes a little bit of mince really far and delicious to taste!
Food Writings
"...If you really want to go fancy (and authentic Kumauni) you can try to find a little known Tibetan herb called jumbo. Though, frankly, I wonder if its inclusion in the meal is more to evoke images of the earliest Bhutia traders who carried tea and herbs from Tibet and staples from the lower Himalayas back..."
- Alankrita Pandey's post on taste from the himalayas
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 A Different Flavour
Rajasthan!
Rajasthan, the land of the Rajah, boasts of delectable food. In my attempt to capture a little bit of the taste of Rajasthan, I present to you the delicious and spicy recipe Laal maas (literal, red meat - the red I think refers to the spicy red colour of the curry). It is usually a goat's meat recipe, I have tried with lamb and it tastes very good. (For recipe see link on the right)
My Experiments with Food
I tried these delicious chocolate truffles, recently. One of the easiest recipes, great as a gift to your friends and loved ones and every once in a while a little treat for yourself!
 Chocolate Truffles!
Well, it takes some courage to try it the first time. I was worried I may end up with split cream and chocolate shreds, so it may boost your confidence if you watch a video at videojug or youtube - and it is really easy to make!
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| from the Oven
 a basic Scones recipe
Recipes:
Laal maas (from Rajasthan)
 For a list of all recipes on this website visit Recipiece
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them.
~Ralph Waldo Emerson ~
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