May 19, 2008 in Uncategorized
Doc Foodie asked me what my signature dish was. Honey and balsamic vegetables, definitely.
Blogged in February,
here it is again. This time with cumin seeds, a bit of cinnamon, a
cardamom pod, tons of garlic, ground dhana-jeeru and butter. Dollops of
honey and liberal dousings of balsamic vinegar are what gives these
vegetables their personality. I like playing around with different
spice and herb combinations, and am never disappointed with the result.
For this version, I used carrots, pumpkins and baby marrows. Those
were helped along with about a cup of water. Once these began to cook
midway, I tossed in the mushrooms and peppers.