Carter and I took a very nice hike at Northfield Mountain in the afternoon, and then I came home and commenced to cooking Indian food. Chicken korma, basmati rice, roasted cauliflower and onion pakora. I saved the pakora recipe, but it is really pretty simple: add a little cornstarch and chickpea flour to sliced onions until you have a batter, then shallow fry. I added cilantro, zucchini and spinach to this batch, then sprinkled them with pakora masala. Everyone really liked them, and I'm finally using up some of my overly large bag of chickpea flour. The only misstep was that I still keep
forgetting how potent my current batch of cayenne is, and keep making everything a little too spicy for Carter. Sorry, kid!
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