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Rajma (Kidney Bean Curry)

Reviewed: Jan. 6, 2013
My first time with this recipe. Admittedly I had to ad-lib with the spices as I didn't have everything on hand, but the fake-up was fragrant and tasty; the house still smelled wonderful next morning. The squash I threw in soaked up the flavour nicely--but the beans did not, though they were soft enough to eat. I also wondered at the quantity of water asked for, but used it anyhow for safety's sake (pressure cooking newbie). The result was a lot of spicy "soup", so I served the rajma in bowls over rice, which soaked up the yummy water very nicely. Maybe the extra-water and bland-bean issues would be resolved if I could cook at 15lb pressure instead of the maximum 13lb that my cooker allows, or if next time I just cook the recipe for a bit longer than stated.
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Holly's Hummus

Reviewed: Aug. 1, 2012
Ridiculously easy to make, even if you don't have a food processor. I managed with a potato masher to mash the peas, and a hand-mixer for the rest. I'm sure a spoon would have sufficed. I feel that it needs more lemon juice, can't have too much lemon juice, and instead of adding salt I poured in some kalamata olive brine for moisture, salt, and flavour. The beauty of this recipe is that it's so easy to modify to taste. I'm tempted to sit here spooning it out of the tub, unaccompanied!
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