Strawberries come into season between November and March every winter in India. One of the best ways to put those strawberries to use (short of just eating them, of course) is to bake them into this delicious cake I first came across on Deb Perelman’s blog, Smitten Kitchen.
This is a strange transition month. Circumstances have rendered me homeless for exactly the month of August, and I’ve been relegated to a sort of frontier living. I have at my disposal one knife, one skillet and once saucepan, so everything I cook for the days ahead have to be worked out with this limited set of implements and utensils.
Cherries are now in season here in Bombay (and possibly other parts of the country too). I’ve never been a big fan of Indian cherries as they always seem to cook in a bland way and lose flavour and colour. This season however, has seen the plumpest, darkest cherries ever.
Once in a month or so, I buy a whole chicken and stock it. Stocking is one of those processes that is wildly efficient — it uses the entire chicken (some even use the head and feet) and a lot of vegetables without any fancy preparatory techniques or special skills. The flavour they contribute to anything you make with it …
I love seafood and amongst the easiest and least messiest sea-foody things to cook are prawns. So it goes without saying that this was my go-to prawn curry dish and I make it almost every time I have a seafood craving. The recipe is quite a versatile one; this also works with squid.