Rabia Profile - Allrecipes.com (10888851)

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Rabia


Rabia
 
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Member Since: Oct. 2006
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Recipe Reviews 8 reviews
Sweet and Nutty Moroccan Couscous
I did make some changes to start. As suggested by other reviewers, I added only three tablespoons of butter. I used vegan butter, and normally using vegan butter does not change the taste of my dishes drastically. In this dish, I think I could have used 5 tablespoons. In the end, I think I actually needed more cinnamon. My dish ended up a little on the bland side :( I tried adding some salt to make the flavors pop, but no such luck :( I had to add a half cup water near the end since it was so dry, so maybe that's what did it in. Next time I would only use a cup and a half of couscous.

0 users found this review helpful
Reviewed On: Sep. 11, 2007
Indian Hot Curried Mangos with Tofu
I tried this recipe twice. The first time I followed the recipe word for word , and I thought it was kind of bland. The second time I fried the tofu (after making sure it was fell drained) with the garlic and ginger. I also added asian noodles, red bell pepper, and onions. I used 4 tbs of curry, and maybe a half teaspoon of cayenne pepper. It was better but not fabulous. I think the mango pulp would be better in this recipe than sliced mango. Also, what exactly about this is Indian??

1 user found this review helpful
Reviewed On: Aug. 17, 2007
Moroccan Lentil Soup
I was a little unsure how this would turn out, but I was pleasantly surprised (especially after considering this is a totally vegan dish!). I did make some changes, though. I added one full cup of carrots and one full cup of celery. I used 1 tablespoon of the garam marsala and cumin, 1.5 tablespoons of ground cardamom, and a teaspoon of cayenne pepper. I added two veggie bouillon cubes to the water and a little bit of salt to the batches I pureed. This ended up very thick and hearty (almost a little meaty...my boyfriend commented that it made our apartment smell like chicken curry). Now I am not sure what Moroccan lentil soup is supposed to taste like, but this tasted a lot like Pakistani/Indian daal. Whichever...it was still very very tasty :-) For the people who did not end up with a great end product, I would check the quality of your spices. If they don't have a strong smell when adding them to the soup, they aren't going to have a strong taste either. For the people who said their cardamom was very expensice, try checking out a Pakistani/Indian grocery store. You can find all these spices in this recipe for less than $6.

2 users found this review helpful
Reviewed On: Jul. 10, 2007
 
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