Back home in India, summer vacations were for cooking experiments. Every evening, my sister and I would make something new, usually from a Tarla Dalal cookbook. Ms. Dalal made cookbooks popular when there were few cookbooks in India. Italian, Chinese,Thai, she tackled them all and made them easy. Thus a fifteen year old dared to make fresh pasta. (It was undercooked, but I've learned to be patient since then.)
When I came to the US, I re-discovered her in my sister's monster collection of cookbooks. The pattern repeated itself; I would cook a new recipe every day, only now I was using her books for traditional Indian recipes, having found more authentic recipes for Eggplant Parmesan and Thai Green curry.
We moved again. I vowed not to buy too many cookbooks. For the past few years, I have cooked only from my six cookbooks and countless internet recipes. It is a relief, then, that my favorite internet cooks continue to use her cookbooks. Where else would I find authentic Gujarati recipes?
Valor muthia nu shaak (Hyacinth beans and dumpling curry) makes for an excellent brunch. We had it with fresh fenugreek-radish paranthas. I bought both the beans and the fenugreek frozen at the Indian store. The original recipe is here. I used this version.
And here's a view of Las Vegas from the 23rd floor of MGM Signature, taken last year, for you, the person formerly known as somebody else. 🙂