includes eighty-two recipes contributed by current and former members of the Princeton University Press staff. In 115 pages, it draws on the best culinary inspiration of our extended publishing community, their families, and their friends.
We marry the cultures of cooking and publishing a level deeper by tying the names of many of our favorite dishes to titles of our favorite books and, in some cases, names from the Press’s glorious past. And so we have “The Barrington Atlas of of Greek and Roman Chicken,” the “Copywriters’ Crutch Casserole,” and “Scribner’s Scrumptious Stuffed-Shell Tacos,” to go along with many other distinctive PUP offerings. While the Press-specific epithets may be mysterious to some readers, we trust the quality of the recipes and the liveliness of their presentation will compensate for any confusion.
Each Tuesday, PUP wants to share a recipe from our book for our blog readers to try. Tasty Tuesday is somewhat of a departure from our everyday content. We believe that cooking and cookbooks are a legitimate part of scholarly activity. Scholars like to eat, and many do not eat well enough. “Mens sana in corpore sano,” we always say. We hope the recipes in this book will nourish thought.
|TODAY’S TASTY TUESDAY RECIPE:
Goddess of Transcendental Anger’s
Hot ’n’ Spicy Mango Curry by Meera Vaidyanathan
Peel, pit, and cut the mangoes into 1” pieces. Put the mangoes in a medium-sized pan and add 1 cup of water. Cover and stew for 8–10 minutes over medium-low heat, stirring occasionally. Add the turmeric, cayenne pepper, and salt. Stir well. (If you prefer a sweeter curry or if the mangoes are more tart than sweet, add the brown sugar.)
Place coconut, green chillies, and cumin seeds in a blender, and add up to 1 cup water. Blend to make a fine paste.
When the mangoes are cooked, mash them to a pulp. Add the coconut paste. Mix. Cover and simmer over medium heat, stirring occasionally, until the mixture becomes thick, about 10–15 minutes.
Then fold in the yogurt and continue cooking, still stirring, until just warmed through. Do not let the mixture come to the boil.
Remove from the heat and put aside. Check for seasoning.
Heat oil in a small saucepan over a medium-high heat. When hot, add mustard seeds. When the mustard seeds begin to pop (a matter of a few seconds), add the chillies, fenugreek seeds, and curry leaves. Stir-fry for a few seconds more, until the chillies darken (but do not allow to blacken). Quickly add the contents of the small pan to the mangoes. Stir to mix.
Serves 4–6. Serve with rice or rotis.