Mark P

Nice and straightforward recipe. The onions turned out very mellow and could easily be eaten straight. This is more of a side dish than a way to get potent onions to use a topping on something. I cooked them for 30 minutes.

A bit plain. Restaurants do it better. Nevertheless, the taste and texture was fine with used a carrier for slowly-flavored Indian dishes. Following other reviewers' suggestions, I used regular whole wheat flour, skipped the oil, and used 1 cup of water.

A decent, fresh-looking dip/spread (not really much like a hummus). Though spicy, it's a little plain. Not as addictive as hummus can and ought to be. I added some of the chickpea liquid to get it to blend.

Exactly what coconut macaroons should be and so easy (though messy) to make. BTW, this recipe made 19 macaroons for me, not the dozen claimed. They baked for the full 15 minutes. Also, I had to push each ball together in the ice cream scoop and once on the baking sheet in order for them to stay together. I was mostly successful. Maybe next time I'll take another reviewer's advice and refrigerate the dough before molding and baking. A final note: I mixed the condensed milk and vanilla together before adding the mixture to the coconut.

An acceptable, respectable zucchini bread recipe. Forgiving. (When I cooked it, I made the many changes I usually do (oil substitutes, whole wheat flour, etc.) and it turned at fine.) Sweeter than I'd like; next time I'd substantially cut down on the sugar.

Decent at first; the leftovers were better/good. There were too few kidney beans compared to other stuff in the recipe -- it doesn't look anything like rajmah I've had in restaurants. Once I understood that the dish was not what I think of as rajmah, I appreciated it. I think the recipe was underspiced: I needed to add more spices at the end, probably ending up doubling the amount of spices. (Incidentally, the spices I added at the end were in ground form). On the other hand, judging by how much my apartment smelled of spices the next few days, perhaps my complaint about the lack of spicing could simply be from getting used to them from standing by the stove for too long. Also, the taste ended up oddly interestingly sweet. The cilantro garnish didn't do much. The timing of the recipe is surprising. The recipe says to "saute until almost dry." Maybe my tomatoes were unusually juicy, but that took me 45 minutes of simmering. Later the recipe suggested adding water if necessary. I didn't bother. Also, the onions took ten minutes to become translucent. By the way, it takes a few inches of ginger root to make two tablespoons of minced ginger. Incidentally, I used a non-stick skillet and so only used one tablespoon of oil. Also, I skipped the optional powdered pepper.