Basmati Rice Spiked with Chickpea Flour Dumplings

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 state-of-the-art exploration was this rice dish with chickpea flour dumplings. It's flawlessly balanced and you most effective want to serve up a vegetable dish for a simple meal this is though packed full of flavor. Only 1/2 of the dumplings are needed for the rice, however it is really worth making the complete batch due to the fact they may be exceedingly clean to make and that they freeze nicely. I observed in addition they made for a pleasant spicy snack, in addition to adding aptitude and texture to the rice, so the remainder in no way did make it into the freezer.

Other fancied up rice creations from Lisa's Kitchen:

Tomato, Olive and Avocado Rice

Yellow Rice with Toasted Cashews

Coconut Rice

On the top of the reading stack: The Fall by Albert Camus

Audio Accompaniment: Marsen Jules