I was invited by Hippocrene Books to participate in a Blog-off to celebrate the release of Spices and Seasons by Rinku Bhattacharya this month. It’s a fun way to launch a new cookbook from this renowned publisher of international cookbooks. This week, I’m making and posting a pre-selected recipe, next week, we’ll make a recipe of our choice and post about it, then, the following week, we’ll post a book review and share a copy of Spices & Seasons with one of you! So, if you like Indian cuisine as much as we do, be sure to tuned for your chance to win!
To start, John and I made the versatile Classic Green Mint Chutney which we tried with Vegetable Samosas that we bought from Trader Joe’s (click here to see how to make homemade Samosas). Then we tried it with watermelon thinking that its spicy-sweet-fresh flavor would be a perfect complement to fruit – and it was! We also think this would be wonderful served with grilled fish or chicken.
|Excellent with Samosas!|
|The freshest flavors come from the freshest ingredients – this lime is from our garden.|
|This is the classic variety|
|So easy, fresh, and versatile!|
About the book: Spices & Seasons: Simple, Sustainable Indian Flavors introduces 150+ simple, seasonal recipes that marry the spices of India with the four seasons of an American backyard (think: seared scallops in a blueberry ginger sauce, crisped okra with dry spice rub, mango & goat cheese mini crisps, and red harvest masala Cornish hens). The recipes, many of which are gluten-free, vegan or vegetarian, are designed to reduce your family’s food footprint and encourage you to explore the joys of farmers’ markets and home gardens.