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Monday, 5 March 2012

Cooking with Madhur

Madhur Jaffery's World Vegetarian is another favourite cookbook. Her recipes are hearty as well as healthy.

Tonight's mini feast featured one of the stews in the book. 

But first, the guests enjoyed a simple appetizer - home made guacamole and home made cottage cheese & chilli dip.

Well, both had lots of chilli in it, which was a good prelude to the very mellow stew.

Stew making was a journey. First, a couple dozen pearl onions were pealed and fried whole in 2 Tbs olive oil.

A cup of lentils and 4 cups of vegetable stock were added and all simmered for 35 minutes or so.

At this point, two chopped carrots, two chopped zucchinis and 15 chopped green beans were added to the mix and simmered for another 10 minutes.

The pot begins to look like a piece of art.

At the end, you add one cup of cooked wild rice and two diced tomatoes, heat through, sprinkle with parsley and serve.

And with 2 Tbs olive oil, it's completely fat free, fiber enhanced dish.

My guest brought dessert, but needed to do a tough sales job to convince me it's lent-friendly.

"The yogurt is fat free so cannot be described as creamy and you mix it with maple syrup and honey and it is not white anymore".

Thank you, I indulged. 

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