How to Cook Indian project - Dishes 20-21

 

Last week, I was a little disappointed with my mushy rice, so I wanted to try another rice dish.

Gajarachi pachadi (Maharashtrian-style carrot salad - page 71)

For this recipe, I didn’t make any changes other than cutting the green chilies in half.

Kheema pulao (a ground-lamb pilaf - pages 485-6)

I don’t have a ton of notes from this recipe. I made minor adjustments, using brown rice again, instead of white rice. I did double the amount of ground lamb, though, without doubling the rest of the recipe. I wanted more protein in my dish. Lastly, I made my usual change of cutting the number of green chilies in half.

 
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Disclaimer and Links: As I can’t just post the recipe from the book (I guess I don’t want to get in trouble over copyright) I am including links to similar recipes. That said, I didn’t make the linked recipes, so I can’t vouch for them. I’m only including them in case you want to make something similar, but don’t want to buy the book.

 
Pooja Mathurhowtocookindianproject, lamb, vegetables, rice