French Lentil Salad
(This recipe was given to me by my friend Silvia, passed on from her friend Melinda . . . ) . . . Great for everyday eating or to take as a quick potluck dish. My comments are in blue. Ingredients: 1 quart water 1 …
Rachael's Varied Interests
Main Dishes
Ethiopian Delights
A couple weeks back, I noticed that they were selling Ethiopian bread at the Central Square 7-11. (Yes, at 7-11 — it’s Central Square, after all). I bought a large pack of fermented njira and set out to make some Ethiopian veggies to go with …
Rachael’s Falafel
In December ’07 my sister Natasha and I joined our brother Alex in Paris for a short visit. We stayed in Alex’s friends apartment in Porte de Montreuil and spent three days running around outside. One of our early stops was Le Marais, 4th arrondissement, …
Basic (Indian) Lentil Recipe
This is a basic lentil recipe that I wrote up for my friend Libby. This lentil is like a side dish–it should be soft, but not completely soupy, and can be eaten with rice or Indian bread. 1 cup dal (split mung, urad, muth, etc.) …
Vegetable Korma (includes vegan version)
Korma is a savory vegetable dish served in many Indian restaurants. I offer two versions here, one with heavy cream, and a vegan version using coconut milk. Korma gets it character and depth from the combination of fried spices and cream/coconut milk. The nice thing …
Thepla (Indian flat bread)
This recipe is adapted from an old New York Times Magazine recipe for Cabbage-Poblano flatbread and it’s essentially what my (Indian) mother-in-law makes and calls “Thepla”. Thepla (in its various forms) is an excellent savory bread that travels very well. Depending on what you put …
Green Soup
Photo: Rainbowl, by Splat Worldwide I make a lot of this green soup in the late summer, when greens are plentiful. It freezes extremely well, is nutritious and delicious (even for those who don’t claim to be lovers of dark green veggies) and can be …