Friday, October 3, 2014

Chana masaledar

Eastside Road, October 3, 2014—
THE RECIPE IS FROM Madhur Jaffrey, by way of our reclusive friend in Corvallis, a man I respect for his moderation, enthusiasm, scholarship, intelligence, and generosity. It's a one-dish meal involving cumin seeds, chopped onion, cinnamon, nutmeg, cloves, coriander, garlic, and ginger, added in turn to hot oil; then chickpeas, salt, cayenne, and lemon juice; served as you see with sliced raw onion and tomato wedges. It is both substantial and delicious.
Trebbiano d'Abruzzo

I SEE I FORGOT to mention last night's dinner, taken al fresco down at the neighbors' house. We had sausages grilled over wood, roasted butternut squash, peppers a la grècque, with olives before and salad afterward, a perfect supper for a balmy night…

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