Wednesday, December 15, 2010

Our Take on Indian Cuisine

Tonight we made a very yummy Indian inspired dinner.

The cooked chickpeas (from dry, and soaked overnight) were added to a hot pot of fried onions, cumin, bay leaf, black peppercorns, turmeric, and garlic.

The eggplant was started with oil, then zucchinis were added, followed by garlic and tomatoes.
Spices included ginger, garlic, hot chili flakes, turmeric and cumin.

Not quite as authentic tasting as when we go out to our favourite Indian restaurant, but nonetheless delicious. Full of wonderful flavours and aromas. This place still smells wonderful.

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