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his blend of spices typifies Moroccan seasoning, and transforms the dish’s simple ingredients into a complex offering. This dish can be made two ways, one that centers solely on the chickpeas, and one that incorporates vegetables to add more substance. Both versions are considered a side dish, but when served with couscous or rice they become a main course….
Ali’s Spinach Curry (Tarka Saag)
From the cookbook, Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World, “The Baghdadis of Calcutta used spinach with more frequency than did their non-Jewish neighbors. Indian Jews, however, did adopt their neighbors’ love of spices, which found their way into the cuisine, as exemplified by this dish. A tarka is a mixture of hot ghee or oil and spices. The essential oils in the spices are fat solvents, and the heat contributes to the release of flavors. This dish is commonly accompanied with rice.”…
Aloo Gobi (Mom’s Cauliflower Curry)
Quick, tasty and hot tomato-y cauliflower dish. Serve with rice. We also serve with cucumber raita and a little pita bread on the side….
Dal Maharani
This is as close a recipe as I can find to Bombay House’s Dal dish I love so much! Urad (Urid) dal can be bought at an Indian Grocer. I always make this as a compliment to a vegetable dish….
Vegetable Masala
Masala means a spicy mixture. Vegetable masala is a mixture of vegetables like potatoes, carrots, peas and beans cooked with onions & tomatoes adding spices like garam masala powder, ginger and garlic powder. Serve with basmati rice.
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