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    You are in: Home / Cookbooks / Diners India Cookbook #2
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    15 recipes in

    Diners India Cookbook #2


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    This is based on a recipe from Marian Burros' cookbook, 20 Minute Menus.

    Recipe #284633

    This is based on a recipe from Jamie Oliver’s cookbook, Jamie’s Food Revolution. He says this is an easy homemade curry paste.

    Recipe #458198

    Based on a recipe from Linda Kearns’ cookbook, Eat To Beat Menopause. I serve this as either a light lunch or as a side salad to accompany my husband’s Tandoori Chicken.

    Recipe #460455

    From Easy Indian-style Cookery. Serve garnished with lemon wedges and cilantro. Cook time doesn’t include 6 hours marinating time. This is best prepared a day ahead. Store covered, in refrigerator. Freeze uncooked marinated chicken. Not suitable for the microwave.

    Recipe #482496

    Based on a recipe from the April 2004 issue of Saveur magazine, featuring an article on Madhur Jaffrey’s cookbook, Indian Passages. The intro to the recipe in the magazine says, “In testing this Sri Lankan recipe from author Jaffrey’s book, we found that the cooking time for the carrots may vary according to the variety and freshness of the vegetables.”

    Recipe #453796

    This is a great recipe based on one from Linda Fraser's cookbook, The Book of Curries & Indian Foods. Cook time doesn't include the 4 to 6 hours refrigeration time.

    Recipe #354458

    Based on a recipe from www.manjulaskitchen.com. My DH found this recipe after searching the Internet for crispy French fries to include a technique that makes them explode; this particular recipe piqued his interest and now these are my favorite homemade French fries! These aren’t DH’s favorites because they didn’t explode! He’s SOL, I guess! The site says they are great with cocktails or as an appetizer. Give DH another cocktail! Lol! You can also make them a few hours before serving; just heat the fries in oven at 350°F for seven to ten minutes before serving. Variations: 1) replace dry mint with dry fenugreek leaves; 2) feel free to experiment! For citric acid we used lemon juice although the next time (tomorrow I’m hearing from DH) we’ll use the Vitamin C powder (ascorbic acid) that I purchased for cooking. Story: when DH asked me the first time he made these what he could use for citric acid I immediately thought liquid, not knowing the batter required it in powder form – I was at my desk on food.com after all, sheesh. After showing him the powder form tonight, now he wants to try these again! Tomorrow! Okay, enough with our family drama, here’s the recipe….

    Recipe #451121

    A recipe I love based on one from the March 2007 issue of Bon Appetit magazine, in the Readers' Quick Recipes section, attributed to Nick Vidargas of Sacramento, California. The intro states, "This fresh and sophisticated dish would be a delicious vegetarian entree for two -- just add rice. Look for curry paste and coconut milk in the Asian foods section of the supermarket."

    Recipe #363605

    A fabulous recipe from Australia's Hot & Spicy Cooking book. My ex-husband and I fought over who'd get this grocery store purchased magazine-book! I haven't found a dud in this book yet! :)

    Recipe #354632

    A great recipe based on one from Michael Roberts book, What's For Dinner? Per the intro, "Mulligatawny, the soup of chicken, apples, and lentils, was almost a cliche in Continental restaurants a few years ago. Here chicken thighs cooked in the soup rather than the usual little bits of chicken added as garnish turn it into dinner. Serve hot bastmati or Texmati rice to spoon into the soup to give it even more texture and substance. A plate of sliced papaya and avocado with some lemon juice and walnut oil spooned over will complement the mulligatawny perfectly."

    Recipe #355789

    One of my favorite recipes from the Australian grocery cookbook-magazine, Hot & Spicy Cooking. Delicious! I serve this over hot cooked basmati or jasmine rice.

    Recipe #355525

    A very good Indian recipe based on one from Linda Fraser's, The Book of Curries & Indian Foods. I serve this with cooked basmati rice. NOTE: I included the recipe for HOT SPICE MIX because I didn't know the equivalent name for it; please do not add all of it to this dish! It only calls for 2 tablespoons.

    Recipe #356998

    Based on a recipe from Linda Fraser's book, The Book of Curries and Indian Foods. This is great served in pitas (I use recipe #187699) with shredded or torn lettuce and chopped tomato. Cook time doesn't include the 2 hours required to soak the lentils after picking through them.

    Recipe #353108

    A recipe based on one found in a Penzeys Spices catalog. I purchased some salt free Vindaloo seasoning from Penzey’s to go with our new low-sodium diet and because I couldn’t find any Vindaloo seasoning at any local grocers. Note: add the optional cayenne pepper for a fiery hot Vindaloo as served in beach front restaurants in India.

    Recipe #465769

    This is a classic flat bread of India. We have this almost every time we cook an Indian meal. This is based on a recipe from Madge Rosenberg's The Best Bread Machine Cookbook Ever -- Ethnic Breads .

    Recipe #270882


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