As has been the case for many years, when I am looking for inspiration I often turn to 660 Curries by Raghavan Iyer. All of the essentials of Indian cooking are covered in this book and there are some wonderful fusion-stye dishes included too, as Mr. Iyer grew up in India but has lived in the US for over 20 years — you get the best of both worlds. It truly is a masterpiece and well suited for both those who are new to Indian cuisine and experienced cooks alike. The book is not vegetarian, but there are loads of recipes for vegetarians and vegans.
My latest exploration was this rice dish with chickpea flour dumplings. It's perfectly balanced and you only need to serve up a vegetable dish for a simple meal that is nonetheless packed full of flavor. Only half of the dumplings are needed for the rice, but it's worth making the whole batch because they are relatively easy to make and they freeze well. I found they also made for a nice spicy snack, in addition to adding flair and texture to the rice, so the remainder never did make it into the freezer.
|Basmati Rice Spiked with Chickpea Flour Dumplings|
|Recipe by Lisa Turner|
Adapted from 660 Curries
Published on January 29, 2013
Simple fragrant yellow rice cooked with moist and spicy chickpea flour dumplings
I'm sharing this with Deena who hosts a monthly Fabulous Fusion Food Challenge. I am also submitting this to Ricki's Wellness Weekend.
Other fancied up rice creations from Lisa's Kitchen:
Tomato, Olive and Avocado Rice
Yellow Rice with Toasted Cashews
On the top of the reading stack: The Fall by Albert Camus
Audio Accompaniment: Marsen Jules