To make this dish I prepared quinoa as if making rice: I used a ratio of 3 parts water to 1 part quinoa, brought the water to a boil, added the quinoa, put on a lid and turned the heat to low, let it cook for 15 minutes, then let it sit off the heat for an additional 5. Once the quinoa was cool, I added salt, then mixed in a chopped carrot, olive oil, a handful of finely chopped mint, and a handful of finely chopped parsley. The salad is seasoned with crema di balsamico and lemon juice.
Monthly Archives: March 2016
I served the spinach/bottle gourd dish with baigan ka bharta (eggplant and peas).
These are simple patties which hold their shape acceptably when made small enough. I served it with kale and potatoes mashed together with a little salt (stamppot).
I had no particular dish in mind when I made this.
- oil to fry
- 1 clove garlic
- 1/2 teaspoon cumin seeds
- 250 grams chickpeas, cooked and drained
- 5 mu-err mushrooms, soaked and drained
- salt to taste
Chop the mu-err mushrooms into very fine pieces. Mince the garlic and add it to the mushrooms.
Heat a small amount of oil in a pan. Add the cumin seeds and let them sputter. Turn down the heat to medium and add the mushroom and garlic to the pan. Cook for 10 minutes, stirring frequently.
Completely mash the chickpeas and stir in the cooked mushroom-garlic mixture. Add salt to taste.
Form small patties and on medium until lightly browned on each side and warm in the middle.
I tried making okra soup using the vegetarian variation (vegetable stock and no added meat), although I used broccoli instead of cauliflower as I already had some in the house.
The recipe is a bit confusing because it mentions onion twice and doesn’t mention the chilli at all. I included the chilli instead of onion as part of the paste, but went ahead and cooked the sliced onions along with the ginger-chilli paste so they would caramelize.