Are you ready for some major flavor? This spicy tomato rice entree has a very high spice quotient, and it isn’t for all palates, but many of my South Asian friends love it.
Chilis, chili powder and mustard seeds all combine to produce an intense but very satisfying (and rewarding) dish. I recommend serving this one with a side of yogurt to balance some of its heat.
When I make this I decrease the intensity of the flavor by cutting out the chili powder (I’m not as adventurous when it comes to super spicy entrees!), but for the more daring among you, all the ingredients combine for a very tasty meal. If you love spicy Indian food, this is a dream come true!
Awarded “Best Vegetarian Book in the World 2006 by the prestigious Gourmand awards, this cookbook features more than 60 traditional vegetarian recipes. The book is divided into sections based on the different types of foods, along with explanations of the various spices used, and sprinkled along the way with the tips from Pedatha, the master chef herself. Check it out!
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