They’re more on the order of weekday work- horses. And they are unexpectedly slime-free (the secret is to keep the okra, cutting board, and knife perfectly dry during prep).Ī few recipes - citrusy cabbage, chickpea curry, cauliflower and peas - were overshadowed by the rest. Quartered lengthwise for slenderness and gilded with a chickpea flour batter, the okra is great with store-bought tamarind-date chutney, though go ahead and reach for the ketchup. The outer shell is made of steamed cabbage, while the inner shell is made of cheese crisps. And they’re all packed in a taco shell, or shells, I should say. These include taco-seasoned ground beef, cheddar cheese, and tomatoes. Toasted coconut makes the sweetness of fresh corn in a salad sing, while crispy okra fries are the sort of food you can’t stop eating. This Low Carb Crunchwrap Supreme is sure to satisfy your cravings. A green bean dish provided a “Finally!” moment, the vegetable exploding with the flavors of lime, mustard, nutmeg, and almonds. Turmeric hash browns are thrillingly crisp on the outside from a long, well-guarded sojourn in cast iron. The smallest gestures ignite Iyer’s sides, giving each a star turn. They outshone the sweet-scented pilaf (bay, cinnamon, cloves) I made as an accompaniment, but to be fair, I think they would have outshone just about anything. These are lightly shellacked, rather than sauced, with an intoxicating blend of tamarind, cumin, and maple. Grilled baby back ribs are probably the last thing you’d expect from an Indian cookbook, but I swear they are the best I’ve ever had (and I have eaten a lot of ribs).
0 Comments
Leave a Reply. |