I'm not quite sure if this should be a side dish or a main course. I was a bit short on broccoli and made a 2/3 recipe (with all the spices). This made a sufficient main course for two. It tasted good though.

To make this, I made a 1/8 recipe of the Trinidadian Mixed Spices (amchar masala), and still have quite a bit left. Haven't found a clue so far (in the index or otherwise) for what I can do with this.

Tasty and pretty. A bit sweet because of the carrots, but a nice alternative to the raita recipe I usually use. A half recipe would probably serve three as an dinner accompaniment.

This is a recommended go-with for Sour Fennel-Flavored Eggplant . Can't says I really saw the relationship.

If you like the taste of tamarind this is delicious. If you're you don't, it will be less appealing.

A third recipe served two generously.

Very good. (I really like tamarind. :-) ) Easy and fairly quick.

- I made a full recipe, served over rice, and it will serve four. (Half in the freezer for another night.)
- The carrots need to be cut fairly small (narrow) to be done in the same time the other veggies are.

A yummy and satisfying dinner.

I'd give this a 4 for the food, but the instructions have a big omission, i.e., you sauté some onions and garlic and set it aside but are never told what to do with it! (I added them to the potatoes with the eggs.)

Easy to make, the most successful fritatta-like thing that I've made. Tasty and nice texture.

The recipe calls for a lot of fat (olive oil, olive oil and butter, or ghee), and I expect the amount for sautéing the onions could be cut by half, and the amount for cooking the kookoo could be cut by at least a third.

Can be eaten warm, room temp, or cold. Thin wedges would make a good starter. Eggs&potatoes could be a nice brunch dish also.

Excellent, if unexpected (to me), risotto. The two of us ate all of the risotto, advertised to serve 3-4. I meant to served a salad with it, but was feeling lazy and though it was full of veggies anyhow, so gave the salad a miss.

Dish from Pakistan.

Two of us ate all of this. And good it was. I didn't soak the eggplant piece as asked; it didn't seem to make a difference. Tasty stuff.

Served with the recommended go-with Chickpeas and Chana Dal Cooked Together in a Mint Sauce.

This dish was surprisingly bitter. We had trouble locating the source of this, but it seemed like while most of the eggplant in the dish was fine, some bits were nasty. I had bought two eggplants to make up the weight, thinking to use one and a half for this recipe and the rest for something later in the week. One of them, although it looked lovely on the outside, had a brown bit down through the middle from the stem-end. I discarded this, plus a bit extra, and sliced the rest. My guess is that even though I had discarded the part that looked bad and the rest looked fine, a nasty taste pervaded the entire eggplant. A dose of mango chutney mitigated this somewhat.

The recipe calls for 1/2 teaspoon cayenne. In the recipe prologue, Jaffrey says that the original recipe called for 2 teaspoons. Since we tend to like things hot, I used that amount. First bite, seconds of nothing, then wham! Good stuff! But only if you like it hot.

I poured the 1 tablespoon of oil for coating the eggplant slices into a little dish and used my fingers to anoint the slices. There was lots left here, so I used that plus just a dab more to finish the dish.

Two of us ate all of this dish, advertised as serving 3-4. Three maybe, four not, unless it were part of a larger meal.

I will try this again when eggplants are in season, since it seems like it should be a good meal. It's easy and fast, would make a fine one-dish (with rice) weeknight vegetarian dinner.

This is a super salad, a hit at home and a hit as potluck. Even my DH, who is not a zucchini fan, likes it.

Jaffrey suggests cutting the zukes into 1-1/4" segments. This seems too big to me, so I cut them about 1/2"-3/4". And, since European courgettes are typically bigger than American zucchini, I half or quarter them first. A tidy bite-size is the idea, I think.

It's important either to really undercook the zucchini bits or to cool them fairly quickly so they don't get too soggy. You want them to still have some crispness.

Better to start out with about half the prescribed dressing. It's easier to add more olive oil and lemon juice if you think it needs it than to take it out.