Notes about Recipes in this book

• Sweet rice-flour and coconut cake (Butter mochi)

  • Rutabaga on November 08, 2016

    This is my kind of mochi - rich and lightly chewy, but not a workout for the jaw. The coconut flavor is present but not overwhelming. I ended up overbaking it a little this time, but found that the crisp crust that developed over the top made an appealing contrast with the springy interior. This is a nice cake for snacking and eating out of hand, as it doesn't have the crumbly texture or delicacy of typical western-style cakes.

• Chicken and green bean coconut curry

  • Rutabaga on April 02, 2014

    My love of this recipe can probably be attributed to the fact that it contains three of my favorite curry ingredients - coconut milk, tamarind, and black mustard seeds. If you enjoy these flavors, you'll no doubt love it, too.

• Carrot pachadi

  • Rutabaga on April 02, 2014

    The cool yogurt dressing of this salad makes it a good match for serving with rich curries, such as the coconut milk based green bean and chicken curry that's part of the same Indian menu in this issue of Gourmet magazine. It's a really refreshing, unique take on carrot salad, although prepping the carrots can be laborious unless you have a really good mandoline.

• Indian-style cucumber salad

  • adrienneyoung on August 08, 2017

    As a quick and dirty accompaniment to a from-the-freezer curry dinner, this is not bad. A keeper.