I got this book on your recommendation and tried out a couple recipes already. I'm in love with Lemon-Roasted Asparagus. Thank you!
Great! I love the roasted asparagus too. Try the roasted french beans (green beans), oh my.... strong competition to the roasted asparagus. I make bhindi the same way, it is yummy - each time I sigh recalling how many times over the years I fought with the too-sticky or too "old" or too dry bhindi in the saucepan : ) That book was a great find courtesy @MalStrom and am hoping she will finally get around to recommending a book or two for salads (maybe in the Go The Salad Way thread)
@Rihana and @Amica: there's a newer edition of this book coming out soon- The Roasted Vegetable, Revised Edition: How to Roast Everything from Artichokes to Zucchini, for Big, Bold Flavors in Pasta, Pizza, Risotto, Side Dishes, Couscous, Salsa, Dips, Sandwiches, and Salads: Andrea Chesman: 9781558328686: Amazon.com: Books I'm waiting for a price drop before ordering.
always wondered how they make the tomatoes look fresh but thoughly cooked in those north indian subzis like bindi masala or capsicum subzi...i tried stir frying them separately and then adding to the finished bhindi masala or capsicum curry. any idea?
DO pudina rice.. very easy and tasty . even for kids too healthy.. Grind pudina(mint) and corriander, green chillies and ginger. In a wok, put oil and heat , add jeera, onions and then the green paste. After couple of minutes mix the cooked white rice.
I suggest you get a recipe book by Sanjeev Kapoor, quick, easy and tasty not too many ingredients. Why not blend some onion-ginger-garlic and keep it in a small jar in the fridge, puree tomatoes, keep boiled potatoes. So there is less work to do when you have to cook several dishes at once. The Maggie bhuna masala too is good. Give it a try.
The roasted asparagus, green beans, okra and artichokes rock. Did y'all modify any of the recipes for desi palates? If you did, please share. .
Easy Recipes for Convection Oven This thread has some ideas. I modify sometimes by adding amchur (mango powder). I skip some of the ingredients in that book because I don't have them. Now I have two staples: okra, cauliflower. For okra, I do it just like french beans (sea salt, pepper, olive oil), but slit them gently lengthwise in two places though they are cooked whole. Sometimes I add amchur powder. My funda is when the oven starts to beep that it is ready, I put in the tray with whatever powders I have added. Cauliflower - I add dhanya, zeera powders and turmeric to get some color sometimes. And occasionally, saute some chopped onions on stove top, so it becomes like a sabji.
