It’s the first of the month, so I’ve posted a new Hot Flash.

I’m coming up on my blog book tour for EEL’S REVERENCE, so I’ve posted the schedule. And don’t forget the contest, which is running RIGHT NOW through September 26, 2010.

And, since Wednesday is food day here at the blog, here is a recipe for one of my faves. I’ve made it before, and it’s really REALLY good. It comes from Joe Barkson, The Chef of World Wide Recipes:

Curried Potatoes and Peas (Alu Mattar)

• 1/4 cup (60 ml) ghee or butter
• 1 Tbs (15 ml) finely chopped fresh ginger
• 1 Tbs (15 ml) finely chopped garlic
• 1/2 cup (125 ml) finely chopped onion or shallots
• Salt to taste
• 1 tsp (5 ml) ground cumin
• 1/2 tsp (2 ml) turmeric
• 1/4 tsp (1 ml) cayenne pepper, or to taste
• 3 medium tomatoes, finely chopped
• 2 10-ounce (280 g each) packages frozen green peas
• 1 large potato, peeled and cut into 1/2-inch (1 cm) cubes
• 1 cup (250 ml) water
• 3 Tbs (45 ml) finely chopped cilantro (coriander leaves)
• 1/2 tsp (2 ml) garam masala or curry spice

Heat the ghee in a heavy pot over moderate heat until it is very hot.
Add the ginger and garlic and cook for 30 seconds. Add the onion and
salt and cook, stirring frequently, until the onion is soft and golden
brown, about 8 minutes. Stir in the cumin, turmeric, and cayenne,
followed by the tomatoes. Cook, stirring frequently, until most of
the liquid has evaporated and the mixture forms a thick paste, about 5
minutes. Add the peas and potatoes and stir to coat them with the
tomato mixture. Stir in the water and bring to a boil, stirring
frequently. Reduce the heat and simmer covered for 10 minutes, until
the potatoes are tender. Sprinkle with chopped cilantro and garam
masala and serve immediately. Serves 4 to 6.
WRITING PROMPT: Does your main character like any foods foreign to his/her culture? Cook any?

MA