Recently Veggie Friendly has been featuring the foods of India, with pictures that have been making my mouth water. KPounder, the writer, you may remember from a previous mention of her website, is an Australian woman on a world tour in the happy company of her husband. I’ve been following her Indian food adventures for the past week, and Sunday, with a day available for cooking, I just had to pull out my Madhur Jaffrey cookbook and see what new tastes I could find. Though I have another Indian cookbook or two and there are plenty of recipes now on blogs online, still the shortest way to get guaranteed good food is to try something from Madhur Jaffrey’s Home Cookery. I haven’t tried everything in there yet, but I’ve tried enough to know that every recipe is going to be delicious, and she’s put enough thought into them to make the preparation foolproof. Good enough for me.
I chose two dishes to eat with my cooked orga
Chop the washed spinach crosswise into about 1/2 inch (1.25 cm) pieces
Wash and slice individual florettes of a small head of broccoli into about 1/2 inch ( 1.25 cm) slices
http://www.towingavehicle.com 9
http://www.tumewarnercable.com
Put the oil into a large frying pan on to heat and put in the onions. Stir and fry for about 3 minutes until they are brown. Add the chopped spinach, chopped chilis, ginger, salt and sugar. Stir and cook the spinach for about 5 minutes until wilted. Add the water and simmer. Cover and turn the heat to low and cook about 8 minutes. Uncover and add the broccoli, re-cover and cook a further few minutes or until the broccoli becomes bright green and is tender. The liquid should be almost boiled away, but if it becomes too dry when you add the broccoli you can add a small drizzle of water (a few tablespoons). Sprinkle the gar masala on top and mix through. Taste and adjust the seasoning. (Add more salt and pepper as necessary.)
nic brown rice. Mughlai Saag, Spinach with Onions (and broccoli) and a version of the English Teacher’s Vegetable Curry (adapted from a chicken curry) which was one of the first recipes I ever . I like it because it’s delicious and it uses whole spices, which take much less time to make than if I have to grind them. Better for when it’s already past supper time and you want to eat. I’m calling this version featuring eggplant, fresh tomatoes, cardom and root vegetables, Bollywood Curry in honour of those lively dancers.