I made the recipe exactly as written and we really enjoyed the result. Sure, a little soft, but we don't mind that at all. I'm afraid, though, the moistness might not work with freezing these, so I am going to add 1 T of cornstarch next time. I'll also try the recipe with blueberries when those are in season, and I'll used whole wheat flour, 1/2 the amount the next time and then the full amount after that...just because it might make for more fiber.

Reviewed On: Jun. 16, 2007

I sautéed the onion with 1/2 teaspoon of garam masala and 1/2 teaspoon of cumin, and used a couple cloves of crushed garlic instead of garlic powder.... sauteing that after the onions. Also stir-fried the tofu just a bit before adding to curry. I don't think any of these minor changes make the recipe any better, just more suited to my way of cooking. Loved the recipe, even though we cringed a bit at using creamed corn.

Reviewed On: Apr. 20, 2007

I don't know what self-rising flour is (novice cook) and since I buy chili in bulk at Whole Foods, I am not sure if it is New Mexico/California chili. But, I like the taste of what I got using regular flour and my no-name chili powder, although it could use a bit more spice... maybe the spices I have are not fresh enough. I'm using this for an enchilada casserole I'm making for Super Bowl dinner tonight and there will be plenty more spice added, so I'm not worried. I'll make this recipe again using proper ingredients to see if there is a difference.

Reviewed On: Feb. 4, 2007