Last weekend I received some really sad news. A friend of mine, Sue, passed away after a battle with cancer. I was very shocked and found myself reminiscing over some of the delicious recipes that she shared. Tonight, in honour of her memory, I made her dhansak (vegetarian) and brown rice recipes. Sue herself was from the Parsi community, so I feel that these are particularly apt recipes to remember her by.
Here is a picture of the dhansak, generously garnished with fresh coriander. [Whilst we're talking pictures, I must apologise for mine tonight - it seems there was a smear on my camera lens!] The only adjustments I made to Sue's recipe was to use a tad more tamarind and sugar to get the right sweet and sour taste. You can find the recipe for the dhansak here.
Here is a picture of the brown rice, with a beautiful topping of browned onions (though they were not quite browned enough!). The only adjustment I made to this was a tiny bit more sugar. You can find the recipe for the brown rice here. I noticed whilst following the recipe that it doesn't say to add the rice! I added the rice after the spices had fried for a bit, gave it a stir in the aromatic onion-spice-oil and then added the water and sugar. Incidentally, I used basmati rice and gave it the usual wash-soak for fifteen minutes-drain for ten minutes treatment.
On the side I made a quick kachumbar. Chopped onion (red and white), tomato, cucumber and fresh coriander was dressed with lemon juice, roasted and ground cumin, roasted and ground black peppercorns, chilli powder and salt. Refreshing and delicious.
The table looked fabulous.
As did everyone's plates. Everything was delicious and I will definitely be making both recipes again. Thank you Sue, for everything.
Here is a picture of the dhansak, generously garnished with fresh coriander. [Whilst we're talking pictures, I must apologise for mine tonight - it seems there was a smear on my camera lens!] The only adjustments I made to Sue's recipe was to use a tad more tamarind and sugar to get the right sweet and sour taste. You can find the recipe for the dhansak here.
Here is a picture of the brown rice, with a beautiful topping of browned onions (though they were not quite browned enough!). The only adjustment I made to this was a tiny bit more sugar. You can find the recipe for the brown rice here. I noticed whilst following the recipe that it doesn't say to add the rice! I added the rice after the spices had fried for a bit, gave it a stir in the aromatic onion-spice-oil and then added the water and sugar. Incidentally, I used basmati rice and gave it the usual wash-soak for fifteen minutes-drain for ten minutes treatment.
On the side I made a quick kachumbar. Chopped onion (red and white), tomato, cucumber and fresh coriander was dressed with lemon juice, roasted and ground cumin, roasted and ground black peppercorns, chilli powder and salt. Refreshing and delicious.
The table looked fabulous.
As did everyone's plates. Everything was delicious and I will definitely be making both recipes again. Thank you Sue, for everything.
Really liked your blog. I was browsing http://forums.egullet.org and got your blog link. you doing a great job. I am also very fond of cooking. would definitely like to follow your blog.
ReplyDeleteThanks for dropping by, I am glad you like my blog! Things are a bit slow at the moment because I have exams at the moment and I am also working on a book so I am very busy!
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