kaye16's Reviews
3 recipe(s) reviewed. Showing 1 to 3Sort by: Title 
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A Taste of India
By Madhur Jaffrey
MacMillan Publishing Company - 1988
Cauliflower, Peas. and Potatoes : page 114
A very tasty side dish. I used chou romanesco rather than plain cauliflower (of which there was none in the shops). The result was probably slightly more colorful than it would have been.
It's relatively quick to assemble the ingredients, and the dish gets started with minimal work. Once it's going, the veggies steam relatively unattended for 15min or so, making this a good dish when there are other things needing last-minute attention.
Definitely a do-again.
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Main or side, that is a question. With yogurt and gram flour, it must be high in protein, so makes a nice vegetarian main. But it's suggested as a kind of side, served with lamb kebabs. Although I'm not really sure that "side" is a concept applied to an Indian meal.
I made a half recipe (of 6 servings) as a vegetarian main, thinking we'd have enough extra for tomorrow's lunch. It was awfully good and we were feeling piggy, so we ate the last bit without rice to go under it. Strangely, the sauce in this bit seemed to both of us to have more flavor than when it was initially served. Maybe it liked the wait?
Even though I made a half recipe, I used all the spices, and would do that again. But I skipped a halving gear when it got to the dumplings, so ended up making all of those. Which was a lot, but neither of us complained. (Needs two or three batches to fry them all.)
I mixed the dumplings in the food processor rather than vigorously beating for 10 minutes. I'd already thought about this when I noticed that Sahni, in a similar recipe in Classic Indian Cooking gave a procedure using the food processor. It worked fine. Sahni also has you adding a bit of ground coriander to the dumpling mix, which might be a nice addition.
Because you can make both the sauce (karhi) and the dumplings ahead of time and reheat together before serving, this could make a nice company dish.
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Potatoes and Peas in a Yoghurt Sauce : page 68
I'm a little puzzled by this dish. It was tasty enough, but very soupy. Twelve ounces of potatoes and a cup of peas were swimming in 2/3 cup water plus 1-1/4 cups yoghurt plus another 1-1/4 cups water. (It is typical of the way recipes are written in Jaffrey's books that water is added in the instructions, but it's not listed in the ingredients. I find this rather annoying.) Of course the besan thickened the sauce a bit, but there was still much more sauce than I expected.
This was a good side dish (in an American-style Indian meal), and I expect it would make a nice vegetarian main course, served over rice.
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