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Comments on: cooking indian https://www.wordsend.org/2004/03/25/cooking-indian/ searching for the ineffable Fri, 26 Mar 2004 00:10:42 +0000 hourly 1 https://wordpress.org/?v=7.1 By: Francois Lachance https://www.wordsend.org/2004/03/25/cooking-indian/comment-page-1/#comment-176 Tue, 30 Nov -0001 00:00:00 +0000 /?p=332#comment-176 And what do you call it? — the rice, dal, vegetable dish? and the title of the equine Roland text?

Curious as ever

f.

]]> By: vika https://www.wordsend.org/2004/03/25/cooking-indian/comment-page-1/#comment-177 Tue, 30 Nov -0001 00:00:00 +0000 /?p=332#comment-177 Rice and mung dal khichari with cauliflower and peas. We got it from The Art of Indian Vegetarian Cooking by Yamuna Devi. We eat meat and fish too, but this book is pretty great for good Indian. Just, whatever you do, if you ever follow her directions, take both the amount of water added and the cooking time with a large grain of salt. If either seems wildly excessive, it probably is.

]]> By: vika https://www.wordsend.org/2004/03/25/cooking-indian/comment-page-1/#comment-178 Tue, 30 Nov -0001 00:00:00 +0000 /?p=332#comment-178 Oh, silly me! Equine Roland: Robert Leighton’s “Sir Peter’s Cure.” It’s a creeeepy and vaguely amusing poem.

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