Carry On Kofta
I “borrowed” the title for this recipe post from Shashi Bellamkonda‘s Carry On Curry, because I knew he wouldn’t mind (you don’t, right, Shashi?). If you haven’t read CoC, you should check it out, it’s great fun and extremely valuable for foodies in the DC metro area.
Koftas are basically the Indian version of meatballs. Just like the feringhis, we rarely eat them without some kind of gravy (or curry, which means many more things to us than a spice or herb). But we’ll often pair them with a vegetable, dal and rice and/or rotis (tortillas are an ok substitute) to make a really hearty meal.
Here’s my recipe for kofta curry, a classic Indian comfort food.
Ingredients
Koftas: 1 lb. ground lean turkey (or meat of your choice); ½ cup chopped cilantro; 1 tsp cumin seeds; ¼ tsp turmeric powder; ¼ tsp salt; pinch chilli pepper; ½ tsp ginger paste; ½ tsp coriander powder. Enough oil to deep fry the koftas.
Filed under Cooking, Recipe of the Week, Shonali Burke | Tags: Cooking, food, kofta curry, shashi bellamkonda | Comments (3)Totally Fake Bengali Fish Curry
I had some cod that was getting a little too comfortable in the freezer, so decided to see what I could do with it. When you’re a “Bong” (that’s how Bengalis are referred to in India), fish isn’t just what you grow up eating, it’s an intrinsic part of your life.
We Bongs also like to think that a fishy diet makes us smarter than a lot of other people, but will probably never say so ourselves. Hey, we’re “bhadralok.”
Now that I’ve removed my tongue from my cheek, here’s the totally fake (because I faked some of the typical preparation) Bengali Fish Curry I made earlier this week. @HiroBoga, this one’s for you.
Shonali’s Totally Fake Bengali Fish Curry (serves 2)
Ingredients
Filed under Cooking, Recipe of the Week | Tags: bengali food, Cooking, food, hiro boga, recipes | Comments (9)Is Your PR Better Than Broccoli?
Ode to Brassica
PR lessons can come from the strangest places. Now, I’m not going to create a laundry list, but as I was cooking dinner last night, the broccoli florets that I was steaming looked me square in the face and said: “Is your PR as good as we are?”
At first glance, broccoli’s a pretty unprepossessing vegetable. Its scientific name, brassica oleracea, is enough to give one hiccups. It’s not elegant or neat, like asparagus. And its color, while not unpleasing, doesn’t exactly shout out for attention, like that of a tomato.
Yet broccoli’s one of the most popular vegetables in the world today. Why? Because it’s easy to cook and is packed full of nutrients. You don’t have to do much to broccoli to derive its benefits. It’s not hard to find, deeply satisfying and delivers its goods quickly and directly. Broccoli simply – is.
Good PR’s much like broccoli.
Filed under Communication, Public Relations, Shonali Burke | Tags: broccoli, communications, food, Measurement, pr, Public Relations, shonali | Comments (10)
