Even More 5/50

No grease fire is going to derail my Indian cuisine kick. I didn't really mean to start off my cookbook exploration by focusing so heavily on one book, but I got carried away meal planning last week. Plus, 5 Spices, 50 Dishes has proven to be so user-friendly, and has yielded such tremendously delicious results that it's been hard to put it down. In fact, the super quick and easy recipes have been for breakfast most times.

I most recently made three lovely dishes.

Sweet Potato with Ginger and Lemon

Sautéed Beets with Mustard and Lemon Juice

Corn with Mustard Seeds

I really like the whole five spices shtick because everything goes with everything. I have used more mustard seeds in the past two weeks than I have in my entire life, and they're awesome every time.

One thing I learned in making the sweet potatoes is that Ruta Kahate knows what she's talking about, and that I don't need to reduce the spices or the salt. Usually I do that when using Indian food books, but she really hit the sweet spot for an American who likes spicy enough to break a head sweat, but not spicy enough to cry.

Now I haven't strayed from the vegetables section - I haven't even crept in daals, which is weird for me, but I'd say the book is worth it already. I still want to make some of the non-vegan dishes (obviously altered to be acceptable), and will get to it, but I also want to jump into some of my other books.

I still have a few recipes to make, since I've already bought the groceries, so for now, I'll just keep eating these spicy, tasty veggie dishes and telling you how great they are.