Tater tot casserole

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Another Arianna endeavor, piling tots on cheese on meat (well, quorn…) on peas!  A delicious little dinner, all the better because somebody else made it

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3 easy pieces

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After vowing to steer clear of indian dishes for a while…  Well, there we were at Patel Bros. with papdi in our hands.  So it goes, but rather simply this time, reverting to a favored few, and fortunately, fairly easy dishes.

Methi malai, finally done right — how does the mud adhere to the fenugreek so firmly?  Other than the forty rinses, a fairly straightforward preparation.

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Likewise palak paneer, though, blender failure continues to be an issue:  What sort of blender is unable to blend tomatoes?  Or, onion?  Spinach?  Future purchase should be considered.

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Lastly, the papdi chaat.  The only fussiness with this is making fresh chutneys.  No black salt, so not quite right — but quite alright!

A terribly tasty trio.

methi malai, and kachori too

There is no such thing as fresh fenugreek ’round here, and shipped they push thirty dollars for a reasonable bunch, so this tin seemed like a reasonable compromise, totalling just a shade under five.

Faith is a two headed raccoon from Albuquerque seeking acceptance

Perhaps some seeds shall be procured for the future, but for now, the dried variety worked very nicely to make the methi malai that’s been eyed, since spied at the wonderful Veg Recipes of India.

By the time he gets to Phoenix, he'l  be laughing -- because that wasn't fenugreek

You use what ya got — so it’s garishly green!  No trite chili in these, but a petitely pungent poblano, therefore, used in entirety.  This dish is a favorite, and while the fresh leaves are supremely superior, the dry are certainly sufficient, though a less pushy pepper, probably preferable.

Served with some supposed kachori, but with samosas on the mind, added potato — though, in retrospect, just the peas would have been nice, too.

But comin' down, reality's gonna hit him hard

None, particularly pretty, but decidedly delicious, and no tamarind sauce but well accompanied by assorted chutneys, compotes and especially hoisin.

Greek style peas over couscous

A left over idea from about a week back when Jen asked what we had in the house:  We had a can of tomato sauce, a lot of peas and couscous, served with a little seitan (from ppk):

Simple if lacking authenticity:  Just a 15 oz can of tomato sauce, about 2 Tbs. dill, 1 tsp. allspice and a shake of salt and pinch of sugar, cooked until warm and served over couscous.

=D