Sunday, 9/4/16

Chicken curry, cauliflower fritters (a blend of two recipes; SK and one from Ottolenghi. I used SK's method and proportions, and Ottolenghi's seasoning), homemade naan (from Made in India). The curry was a little disappointing: I just winged it and I thought the meat was a little stringy and the flavors one dimensional. The fritters were wonderful, and the naan turned out really well. They were fairly simple to make; you just need time for rising. For dessert I made some caramel filled snickerdoodles (recipe saved to the NYT); I can't stop eating them even though I think they are only OK. Weird.