Yesterday I bought Madhur Jaffrey's wonderful book, World Vegetarian: More Than 650 Meatless Recipes from Around the Globe and tonight tried my first recipe. Oh my God, it was divine! I made her "Cauliflower and Potatoes with Ginger, Punjabi Style" (page 163). I had a gorgeous head of organic cauliflower and shopped today for potatoes, fresh ginger, and ground turmeric, coriander, and cayenne. I had cumin in the pantry already. It took awhile to prepare but was well worth the effort. I will serve this to company. I had some chickpeas as my protein, a big green salad, and a rice side dish with sauteed gourmet mushrooms and the bottom portion of a leek, sliced thin, all seasoned with some Bragg's and a spoonful of tahini. An amazing meal. My husband grilled a salmon fillet for himself and shared these dishes with me. He agreed the Jaffrey recipe was wonderful. The other he wasn't that thrilled with. But that was my quick little concoction. The bonus: I have leftovers to take back to the city to enjoy this week, and the wonderful book awaiting me when I come back Friday to try more delightful dishes.
1 comment:
I tried a recipe from this book with Cabbage, Currants, Dill and Rice, a sort of "easy" stuffed cabbage, as it was billed. First of all, the process was so complex that I gave up making it as written. She said to sautee the fresh veggies and add the spices, etc, then stir in the raw rice and then add a lot of water, put a dinner plate over it all, then a lid and let it cook for a long time. This would have meant hours at the stove and a 9:30 pm dinner! No way. So I stirred in some cooked brown rice with just a little water and let it simmer, and it was watery and not good. What a disappointment.
Post a Comment