Tag Archives: indian cuisine
This recipe gave me an excuse to sprout some mung beans. As usual I did not follow the recipe faithfully, opting to use frozen grated coconut over rehydrated dry coconut. I also used a mix of purple and orange carrots to add additional color.
This was more work than the carrot mustardseed salad I’ve made in the past, and in my opinion the other salad is nicer. This one isn’t bad, but it wasn’t special enough to justify the effort.
This recipe brings my favourite ridge gourd and fenugreek leaf together.
I used a sweetheart cabbage in this cabbage fried rice, which I consider one of the nicer ways to eat cabbage.
This curry is made with tamarind and sesame seeds. It is not my favourite aubergine/eggplant dish.
In this curry, sweet peppers are cooked with onion and a bit of coconut.