Skip to main content

INVITATION: Make Curry and Drink a Lassi with #thebookclubcookbookCC

This post launches us into a year-long journey to explore - and cook from - The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp.*

This team of eleven bloggers takes turns selecting a recipe from the cookbook - reading the actual book is welcome, but completely optional - and during that month we cook and post our variations and adaptations. At the end of the month, the hostess posts a round-up of the recipes and gives away a copy of the book!

Judy, Vicki, and their publisher, Tarcher-Penguin, have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous.

Follow this project on social media with the hashtag #thebookclubcookbookCC. We'll be posting all of our creations to our Pinterest board. Here's the team, in alphabetical order with links to their homepages.

Cheese Curd In Paradise               
Life on Food       
The Pajama Chef              
The Spiffy Cookie             
Things I Make (for Dinner)           
Tortillas and Honey         

I'm the first hostess.... While there are eleven of us hosting this series, any blogger can join the fun! You're invited to make curry and drink a lassi! I've selected Interpreter of Maladies by Jhumpa Lahiri. **

How to Participate
1. Draw inspiration from the chosen recipe(s).
2. Blog about it! It doesn't have to be a lengthy post. Just share your dish.
3. Include a link back to the hosting blog (that's me!) - Culinary Adventures with Camilla - somewhere in your post. 
4. Include a link back to this invitation.
5. Your post must be current (during July 2015). And, of course,we don't mind if your post is linked to other events. The more, the merrier.
6. Email your entries to me at: constantmotioncamilla[at]gmail[dot]com and include: 
  • Your name
  • Your blog's name and URL
  • The name of your dish and the permalink to the specific post you're submitting
  • Attach a photo of any size (or just give me permission to"pull" one from your post)
  • Indicate #thebookclubcookbookCC in the subject line

Deadline for submission is: Monday, July 27th. Watch for the roundup to be posted shortly after this deadline...along with the winner of the cookbook.

This Month's Selection
Interpreter of Maladies by Jhumpa Lahiri (Houghton Mifflin, 1999), pg. 198 - The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp

Jhumpa Lahiri's Interpreter of Maladies is a compilation of nine short stories. The protagonists are all individuals whose identities straddle two cultures. Cultural assimilation and food are resonating themes. As a child of immigrant parents myself, I find myself drawn into these experiences.

This Month's Recipe(s)
When I mentioned to Judy which excerpt I had chosen, she cautioned me: "Oh boy. That's a tricky one. ...Have you tasted this dish? It's an acquired taste!" Duly warned, I have opted to post two recipes for your inspiration this month. Feel free to make either Mrs. Lahiri's Hard-Boiled Egg Curry in Mustard Sauce or the Mango Lassi or both. Or, if you're feeling creative, post your favorite Indian recipe! Also, feel free to adapt these recipes based on your tastes and preferences. I'd love to see how you personalize these dishes.

Mrs. Lahiri's Hard-Boiled Egg Curry in Mustard Sauce
reproduced with permission
  • 2 T whole mustard seed
  • 2 T corn oil
  • 9 hard-cooked eggs, cooled and peeled
  • 1 t turmeric
  • pinch of cayenne pepper
  • 1 t salt
  • mustard oil, optional

In a small bowl, soak the mustard seed in a little water to cover, about 20 minutes. Rinse the seeds in fresh water, then blend them with some of the water in a blender until thick, pale, and creamy. This will take a few minutes. Set aside.

Heat the oil in a skillet. Add the eggs and fry until reddish brown in color - don't move the eggs around too much, but do try to get an even color on all sides. Transfer the eggs to a paper towel-lined plate to absorb the excess oil.

Mix the turmeric and cayenne with a bit of water to make a paste. Add this to the remaining oil in the skillet. Return the eggs and cover them generously with the mustard paste.

Add salt and simmer, covered, over very low heat until all the oil rises to the top, and the sauce has reduced until it thickly coats the eggs but is not dry-looking. Remove to a serving dish and top the eggs with a drizzle of mustard oil, if desired. Serve with white rice.

Mango Lassi
reproduced with permission
developed by Shikha Kapoor for Masala Art
  • 3/4 C plain yogurt
  • 1-1/4 C cold water
  • 1 C prepared mango pulp
  • 1 T sugar
  • 8 ice cubes, crushed (approximately 3/4 C)
  • 1 t rosewater
  • crushed pistachios for garnish

In a blender, combine the yogurt, water, and mango pulp. Puree until smooth. Add the sugar and crushed ice cubes and blend again.

Add the rosewater and serve chilled in a tall glass with pistachios over the top, if desired.

Other Possibilities
If neither of those appeal to you, don't limit yourself to these two recipes. Other dishes that might interest you: samosas, masala dosas, dal, shahi paneer or an assortment of Indian breads. I know that I'm going to have a tough time deciding. I might just have to do an entire dinner to decide. My taste-testers won't argue with that decision.

And to kick-off the event, enter to win a copy of the cookbook so you can join us in future months, if you wish! 

One of our lucky readers - US and Canada only! - can enter to win a copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp, courtesy of Tarcher-PenguinGiveaway runs from July 1st till July 31st at 6 o'clock PM, Pacific time. Please see terms and conditions in the rafflecopter widget below. Many thanks to Tarcher Books. You may find Tarcher: on the web, on Facebook, on Twitter, and on Pinterest.

a Rafflecopter giveaway

*Disclosure: I received a complimentary copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp to use in this year-long project plus the opportunity to give a copy away. Opinions are my own. I received no further compensation for my post.

**I've included an affiliate link below for a copy of the anthology itself...if you would like to read that. If you are uncomfortable using the link, feel free to go to amazon and search "Interpreter of Maladies" on your own!


  1. This looks like so much fun, I'm in, and heading off to the kitchen to start cooking now.

  2. I can tell you have put in a lot of thought and effort for this "event" - I think it is going to be a lot of fun!!!
    BTW, the blog prompter asked me what I am reading this summer...I can't wait to get into "Plant Powered Families"!!

    1. I'll have to look that one up: Plant-Powered Families. Sounds like a good one.

  3. This sounds like so much fun. I wish I'd known about it sooner but I think I can pull it off by Monday.

    This summer I'm reading an ARC of "Tears of the Darkwater" by Corban Addison. It's due out later this fall and is amazing so far.

  4. This comment has been removed by a blog administrator.


Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce