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My Two Souths: Blending the Flavors of India into a Southern Kitchen by Asha Gomez and Martha Hall Foose

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Notes about this book

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Notes about Recipes in this book

  • Spice to Table date oatmeal

    • TrishaCP on March 13, 2017

      I really enjoyed the flavors of this oatmeal. I would eat cardamom in just about anything, but I thought the salt also really made a difference here. I found I needed to cook the oatmeal about twice as long as indicated by the recipe (and by the package instructions on the oats) to get them sufficiently softened. I did like the results from toasting the oats, though I wish the recipe had considered a stovetop method. The instructions to crush the cardamom were confusing. You had to return to the ingredients section to know that she meant crush to extract the seeds. (I would grind them to better disperse the flavor.)

    • chawkins on May 11, 2017

      We liked this a lot. It is a nice change to our regular peaches and cream oatmeal. After blooming the spices in the ghee (I just used unsalted butter), I added the oatmeal and toasted them for a good 10 minutes on the stove top. After simmering for about 15 minutes, the oatmeal was beginning to stick, most of the water had evaporated, maybe I need to have it covered? Anyway I added a whole can of coconut milk at that point and eventually added another 1/2C of water as well. For my peaches and cream oatmeal, the oatmeal to liquid ratio was 1:3 and I cooked it in the IP, so no evaporation. The oatmeal to liquid ratio here is 3:8, and cook uncovered, so a lot of evaporation, I'll definitely add more water on my next cook.

  • Nutmeg scented crêpes filled with coconut and jaggery

    • MmeFleiss on June 05, 2017

      Way too much nutmeg. It overpowered the whole dish. The recipe does have potential though. I might try it again with about 1/4 teaspoon.

  • Cardamom stewed plantains

    • Senkimekia on March 30, 2017

      This was very simple to make and I enjoyed both the texture and the flavor. The starch from the plantain permeated the coconut milk and thickened it to a chowder consistency. May have to try using plantain as a thickener in other applications.

  • Atlanta buttermilk peach lassi

    • Senkimekia on March 30, 2017

      It was refreshing, cooling and minimally tart.

  • Country captain with lemon relish

    • Senkimekia on March 30, 2017

      This was a very complex dish to make but I think overall it was worth the effort. The sub recipe relish to serve on the side really enhanced the dish, do not skip. I did not have Meyer lemons available so I used a combination of lemons and orange. The dish had a wonderful depth of flavor; warming, earthy with a touch of heat.

    • chawkins on May 25, 2017

      A very good version of country captain, love the use of grated fresh coconut as a garnish, it really added freshness to the dish. And don't skip the lemon relish, it sounded kind of weird, so I made only half a recipe using regular lemons, it really complement the dish well. The only issue was the direction for making the lemon relish told you to add water and cook until all liquid evaporates, yet there was no mention of how much and water was not on the ingredient list, so I did not add any and just cooked till all the lemon juices were evaporated.

    • imaluckyducky on April 17, 2017

      This recipe's chapter is supposedly recipes dedicated to "lunch plates and simple pleasures." Please do not do what I did and assume this chapter means "quick". This took over two hours to make, not including ingredient prep. Granted, this is partially my fault for only skimming the recipe and apparently only picking up on the 1 hour roasting and the 8 minutes sweating the veg. That said, this is DELICIOUS. Holy cow. The sauce ends up being warming but not overtly "hot", and the spice ratios are good. The currants (I used raisins) add a subtle sweetness, and the almonds add textural interest. If not service with lemon relish, this recipe benefits from adding acid after cooking down the tomatoes and before nesting the chicken in the sauce/placing in the oven. I used fresh squeezed lime juice for this purpose. Will make a triple batch of the sauce next time - this will freeze remarkably well. The toddler loved it too.

    • Cdunn on June 22, 2017

      Where to find Kitchari Chili Powder that is listed in the Lemon Relish recipe? I have been unable to locate it or a recipe for the powder online. Anyone know a source?

  • Southern-style pork vindaloo and green bean verakka with cardamom cornbread

    • bisonrmr946 on January 02, 2019

      I should have looked at the notes prior to preparing the Vindaloo recipe. The recipe showed to cut the pork shoulder into 1/2 pound pieces. The only 2# pork shoulder I could find were already cut pieces, but they were in approximately 2" chunks. After 45 minutes of braising, these were no where near tender. I then looked at these notes, and realized that the 1/2 pound description must have meant 1/2 inch. I took the meat out of the braising liquid, and cut it into smaller pieces and returned it to the braise. Another 15 minutes braising, and the meat was tender enough, but still not fall apart tender. The original 45 minutes with these smaller pieces would have done the trick I am sure. The dish did have wonderful flavor however.

    • TrishaCP on January 14, 2019

      This was incredibly delicious with really complex flavors. As others mention, the components work really well together, especially the cornbread. (I would say that the flavor from the green bean seasoning was totally overpowered by the vindaloo though.) I am afraid my experience cooking the pork will only add to the mystery. I did cube it, but still needed more than the 45 minutes cooking time to get it tender.

    • clcorbi on March 31, 2017

      The result of this recipe is delicious, but only if you can work around some of the flaws of the recipe writing. First, the vindaloo--you are instructed to cut the pork butt into 1/4 pound slabs, but the photo shows small 1" cubes of pork, and there is never a step where you cut up the pork before serving. I went ahead and cubed the pork while it was still raw. Otherwise, I made the vindaloo as instructed. Same with the green bean verakka--no changes there. For the cornbread, I noticed that black pepper is omitted from the ingredients, even though it is called out in the recipe header. I added 1 tsp. I also preheated my skillet in the oven for 10 min before pouring the batter in, which the author doesn't advise, but that's standard cornbread practice. Recipe errors aside, the resulting dish is stunningly good. All the parts work so well together that I would suggest not to skip any. It's worth it. This dish made me want to cook more from this book, even though the typos made me sad.

    • khopkins1012 on May 08, 2017

      My family liked this meal. I cut the pork into 1" cubes. I didn't check if they were done until 45 minutes of simmering, as the recipe directs. They ended up completely over-cooked, so check the pork frequently. The pork vindaloo sauce also tastes good mixed into the Creamed spinach with fresh mozzarella on pg. 205.

    • southerncooker on May 09, 2017

      While we didn't care for the cornbread by itself it went perfectly with the other recipes pilled on top. I couldn't find the size pork butt called for so I got a package of 4 country ribs that was the right amount. I did have to cook about twice as long as called for to get tender and have them start falling apart. Once done I kinda shredded into chunks with a fork. We loved the pork and green beans and would eat them anytime. The only time I'd eat the cardamon cornbread would be with the other recipes though.

  • Black cardamom smothered pork chops

    • chawkins on May 08, 2017

      Very good, spicy but not hot. I halved the recipe. Used Chinese black cardamom, no buttermilk, so used a one to one mix of sour cream and 2% milk. I'll cut the salt down a little in the spice blend next time just because I'm watching my salt intake.

  • Mess o' greens with ham hocks and jalapeños

    • imaluckyducky on April 17, 2017

      Doubled the recipe, which entailed 1 cup of rice vinegar and 4 cups of water. I ended up having to remove half of the cooking liquid after 2 hours and replace it with chicken stock because, while I like a good tang, this was a bit much. Shame, because doing so got rid of some of the piggy goodness from the hocks. Will tinker with the recipe, as the kiddo inhaled the first bowl and demanded more.

  • Railways beef curry

    • vickster on May 07, 2017

      I really liked this dish, but I did make some variations. Instead of adding uncooked chuck I added some leftover tri-tip roast. And I didn't have curry leaves. Also only added 1/4 tsp. cayenne - 1 tsp. seemed like way too much! Other than that, I followed the recipe. My husband wasn't crazy about it - I may need to make some spice adjustments for him next time.

  • Clove and ginger butternut squash soup

    • Senkimekia on March 30, 2017

      This is one of my more favorite versions of butternut squash soup, I really enjoyed the creaminess of the coconut milk. I would add more spice the next time but it was good.

  • Puff pastry samosa pockets with sirloin and sweet pea filling

    • Senkimekia on March 30, 2017

      Of the three we ate (chicken, beef, mango) this was our third favorite.

  • Puff pastry samosa pockets with curry chicken filling

    • Senkimekia on March 30, 2017

      Good curry flavor. Of the three we ate (chicken, beef, mango) this was our second favorite.

    • imaluckyducky on April 19, 2017

      Again, the recipe is disingenuous with the amount of time to make the recipe. The recipe states to cook thinly-sliced onion the oil over medium (medium-high?) until "golden brown, 4-5 minutes." What? This often takes closer to 20 minutes.The puff pastry also takes a wee bit longer than 15 minutes to get some color and cook properly with the filling. I know this is me harping on a pet peeve of mine, but I much rather prefer an author be more upfront and have realistic time expectations. That said, the rest of the recipe came together nicely and the flavor of the filling is phenomenal and nuanced.

  • Puff pastry samosa pockets with mango and jaggery filling

    • Senkimekia on March 30, 2017

      Of the three we ate (chicken, beef, mango) this was our favorite. I really enjoyed the counterbalance of the cumin against the mango flavor. It allowed this dish to exist neutrally between a sweet and savory world. Very enjoyable.

  • Sweet potato and spinach bhajia with South by South's sweet and sour sauce

    • MelMM on January 31, 2019

      1-1-2018 First time I made these the mix was very dry and didn't hold together. But I tried again and made them a little wetter and they came out well.

  • Mussels in light broth

    • meggan on April 02, 2017

      Very good though we didn't have the curry leaves and had to use basil. I might amp up the garlic next time.

  • Marcus's turkey kheema sloppy Joe's

    • wcassity on July 07, 2018

      Okay but not great.

  • Fishwife's pie

    • chawkins on May 09, 2017

      My husband liked it. I would like it better with a milder fish, but then I'm not much of a fish eater. I preferred my catfish fried. The topping was great, can't go wrong with garlic mashed potato. I used yellow mustard seeds rather than brown because that is what I have.

  • Down South goat biryani

    • laurenlangston on May 13, 2018

      I couldn't find goat on the day I was planning to make this, so I used the author suggestion of chicken instead. I went with bone-in, skin-on thighs, and the butcher cut them in half for me. I browned them in the ghee first, then cooked the onion in the resulting ghee/schmaltz. Gomez didn't specify to wash the rice first -- I'm really glad I did, because even with that washing, and the trick of putting a towel under the lid to catch extra steam, the rice was a little gummy. I think I'll try with 4c water instead of 4.5 next time. It also took much longer than 20 minutes to roast the shallots/garlic to photo-like quality -- I ended up putting the pan on the stovetop for a minute to get a good sear so I could serve it on time. I love the flavors in this, and the way the recipe was laid out in four sections across two pages was super helpful for a first-timer like me.

  • Country ham smothered cabbage

    • Senkimekia on March 30, 2017

      Nice juxtaposition of creamy and crunchy in this dish. I like this take on ham and cabbage combination.

  • Vivid tomato and cheese pie

    • khopkins1012 on July 07, 2018

      This is a standout recipe. It's a showstopper when baked in a crust or a solid weeknight side dish when crust-less baked in glass Pyrex dish. You don't even need to dirty a mixing bowl because you can mix everything in the baking dish. Just begin by beating the eggs.

  • Red pepper flake Brussels sprouts pachadi

    • Senkimekia on March 30, 2017

      A hit, loved this, will add this to rotation. A dish greater than the sum of its parts.

  • Creamed spinach with fresh mozzarella

    • khopkins1012 on May 08, 2017

      On its own, this recipe is an average tasting creamed spinach recipe. Its flavor was elevated after combining with the Pork vindaloo's sauce from page 74.

  • Almond and pear brioche pudding

  • Cinnamon biscuit bramble cobbler and cream

    • southerncooker on April 30, 2017

      While we enjoyed this cobbler we like the blackberry cobbler I usually make a bit better. I used frozen blackberries I picked last summer. I wish I'd gotten more heavy cream for topping at the end but I only had enough for the dough. It's optional to add some when eating in the recipe but that's also how my grandma served her blackberry dumplings with sweetened cream or milk when serving while still warm and it was delicious.

  • Smoky hazelnut chocolate cookies

    • southerncooker on March 26, 2017

      I couldn't wait to try these cookies since they contained Nutella. Had a hard time finding the hazelnuts called for. I ended up buying a big bag of mixed nuts and picking out the 1/4 cup I needed for the recipe. It was all of them in the bag. These cookies get their smoky flavor from smoked paprika. I love cookies warm from the oven but was disappointed when I tried these that way but they were much better once completely cooled. My family enjoyed them as well except for son who doesn't care for chocolate.

    • laurenlangston on July 25, 2017

      The photo in the book makes these look like chocolate crinkle cookies but they just spread and looked goopy. After baking them for twice as long as the recipe called for just to cook the raw out of the egg, I like the flavor a lot but the texture is unappealing. I'll try refrigerating the dough first next time.

  • Bittersweet bird's eye tart

    • Senkimekia on March 30, 2017

      This was very good, the heat picked up at the end of each bite, delightful and tasty.

  • Three spice carrot cake

    • southerncooker on May 09, 2017

      While the carrot cake is good we have another recipe we like better.

  • Cardamom cornbread

    • TrishaCP on January 14, 2019

      I used the full amount of cardamom, and it was just right (except my cardamom was fairly ancient- I wouldn’t use the full amount of fresh). I didn’t notice any dryness, but it definitely isn’t a cakey style of cornbread.

    • sarahkalsbeek on July 13, 2018

      The cardamom was way too strong in this - would cut it down. Also came out a bit drier than my family prefers.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    My Two Souths is a delicious blending of Indian cuisine and the Southern kitchen with recipes that will tempt and delight.

    Full review
  • Food52

    The 2017 Piglet Tournament of Cookbooks, Final Round: Taste & Technique vs. My Two Souths

    Full review
  • Food52

    The 2017 Piglet Tournament of Cookbooks, Semifinal Round: Dorie's Cookies vs. My Two Souths

    Full review
  • Food52

    The 2017 Piglet Tournament of Cookbooks, Quarterfinal Round: My Two Souths vs. Simple

    Full review
  • Food52

    The 2017 Piglet Tournament of Cookbooks, First Round: My Two Souths vs. Sirocco

    Full review
  • Food52

    The recipes are wholly cozy and nourishing, not showy and not too complicated to execute for dinner tonight.

    Full review
  • ISBN 10 076245783X
  • ISBN 13 9780762457830
  • Linked ISBNs
  • Published Oct 11 2016
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Running Press

Publishers Text

My Two Souths takes readers on a culinary journey with Chef Asha Gomez, from her small village in southern India to her celebrated restaurants in Atlanta, and into her kitchen to share singular recipes that will enliven the tables of home cooks everywhere.

In this cookbook debut, Asha conjures up dishes rooted in her love of Deep-South cooking, as well as the Southern Indian flavors of her childhood home of Kerala. These "Two Souths” that are close to her heart are over 9,000 miles apart, seemingly in two different universes. But surprisingly, they share so many things, from the tangible--climate, sun, foodstuff such as rice and okra--to the intangible: a spirit of hospitality and sharing, and an abiding appreciation of the soulful dimension of food as both celebration and comfort. These themes are perfectly portrayed as Asha blends her journey into 125 luscious and innovative recipes such as Southern Style Pork Vindaloo, Fried Chicken with Cardamom Rice Waffles, and Chili Pepper Peach Pie.



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