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    You are in: Home / Cookbooks / Incredible India
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    46 recipes in

    Incredible India

    Indian recipes that I have submitted to Zaar.
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    A nice spicy Indian chickpea recipe. I know, I know. The beans come from a can. Yeah, yeah. But I was so hungry, and I was in a hurry! Remember this little dish the next time you're short on time, too! To serve as a vegetarian main dish, increase the quantity. Reheats well, too.

    Recipe #25632

    9 Reviews |  By Sana

    I have had this recipe for some time now. I love this dal - it tastes soooo good. If you want to cut down on the calories, you can omit the cream - it will still taste very good.

    Recipe #195571

    This is a fab recipe from Bill Granger! Serve as an accompaniment to curries.

    Recipe #203296

    7 Reviews |  By Mirj

    I found this recipe on a site that was promoting an Asian-flavored Thanksgiving. Even though we don't really celebrate the holiday per se, we adore sweet potatoes and we love Indian cuisine, so why limit ourselves? The original recipe called for yams, but I subbed in the sweet potatoes. Feel free to re-sub the yams. I also adapted the recipe a bit to tailor it more to our family's tastes.

    Recipe #148080

    Creamy and rich, a delight to eat. A dish I fell in love with at a local restaurant and adapted a recipe to closely resemble theirs.

    Recipe #25348

    This was in response to a recipe request.

    Recipe #22545

    6 Reviews |  By Nisha

    One of the first things I cooked and turned out perfect, and one of the few things I can cook without ever going wrong. It's easy and yummy too! My mom's recipe.

    Recipe #95930

    These are more like pancakes, they are great with chutney! From South India.

    Recipe #125022

    I used to cook this in the oven before I had a crock-pot. For the oven: cook it in a covered dish for 1 1/2 to 2 hours at 300F or until the chicken is cooked and tender. Serve with rice and cooked or steamed vegetables. If you don't like to use the whole spices, substitute them with ground. The lemon and chilies are not authentic to this Jewish-Indian recipe.

    Recipe #47156

    Sambhar powder, a blend of spices and lentils, is used in South Indian Dals. It is possible to buy Sambhar Powder from an Indian Grocer, but things always taste better if you make them yourself from scatch! I haven't made this yet but, personally, I would cut down on the number of chillies!! The amount it makes is an educated guess. Adapted from a recipe by Madhur Jaffrey.

    Recipe #110487

    Yummy South Indian lentils and vegetables, a favourite Indian breakfast dish with idli (rice dumplings) or dosai (Indian pancakes). This recipe is not at all difficult - just assemble all the prepared ingredients before commencing to cook, and take one step at a time. I prefer to use freshly grated coconut, but unsweetened dried coconut is perfectly acceptable. Sambhar masala can be obtained from an Indian grocer, or make your own from recipe #110487 (much more fun!). I make this Sambhar with Toor dahl, and eat it with rice for the main meal of the day.

    Recipe #115127

    This dal, much prized by Puneri Brahmins in Maharashtra, is sweet and fragrantly spicy, with a slightly sour undertone. Kokum, one of the ingredients, is a local sour fruit which has been dried, and it gives southern Indian food a distinctive flavour. It is often available from Indian groceries, but tamarind paste is an acceptable substitute. Asafoetida is a gum resin prized as a condiment in India. It is also known variously as 'devil's dung' and 'food of the gods'! It has a strong sulphur smell prior to cooking, but thereafter has a pleasant aroma. Asafoetida is a useful antidote for flatulence, and is thus incorporated into many Indian lentil dishes! Goda Masala is a Maharashtrian spice blend. I have posted the recipe for it separately (see recipe #109909).

    Recipe #110187

    This is a spice blend originating from Maharashtra in India. Goda' means 'sweet' and in this recipe the sweetness comes from the coconut in the mixture. It is not readily available in shops, so I make a fairly small quantity and store it in an airtight container for up to 4 months. This is an adaptation of Monisha Bharadwaj's recipe, and is an ingredient in Puneri Dal (Yellow Lentils Pune-style) which I am posting separately.

    Recipe #109909

    Posted in response to a request. Channa dal, also called Bengal gram dal, is related to chickpeas, but is smaller and split. It has a sweet, nutty flavour, and a low glycemic index. Looking just like yellow split peas, it is the most popular dal in India. This recipe produces a mild-tasting dal, which goes beautifully with Lemon Rice with Dals #84304. Please only use fresh or frozen curry leaves, not dried :-)

    Recipe #120182

    This is a variation of Tarka Dahl, a North Indian dish of yellow lentils seasoned with garlic and spiced oil. Although this recipe contains a whole head of garlic, do not be concerned about the garlic being overpowering - it acquires a lovely mellow flavour when roasted. I find it quite delicious. In regard to spiciness, though, to my taste this recipe is quite mild - next time I will include the white inner flesh and seeds of the chili, but you can remove these if you prefer. Incidentally, if you ever take a mouthful of something that is overwhelmingly hot, don’t rush for water – the best remedy is milk, vinegar, or alcohol! Accompany this dish with rice or Indian bread, and a vegetable dish.

    Recipe #124316

    A very delicious dal to ring the changes. I tend to add less sugar than called for, but the degree of sweetness counteracting the tangy tamarind is a personal preference. Creamed coconut is sold in a firm block. Adapted from a recipe by Beverley Leblanc

    Recipe #140514

    I just love a steaming hot bowl of spicy, aromatic Indian Dahl. I served this with Anu's Tangy Lemon Rice with Peanuts, and chapattis. A delicious, nourishing meal. If you prefer not to use ghee or butter, substitute vegetable oil. Add the amount of chile powder as per your own taste - less or more is up to you. If you prefer, you can use Toor dahl or even split and hulled Moong dahl, instead of Masoor dahl.

    Recipe #63075

    This tasty lentil curry uses a mixture of four types of lentils. The original recipe specified equal quantities of brown and red lentils, yellow mung beans (moong dhal) and green split peas. As I did not have those on hand, I improvised and used toor dhal, urid dhal, moong dhal and channa dhal (Bengal gram dhal). The result was a 'moreish', satisfyingly 'meaty' lentil curry.

    Recipe #114253

    I ate pancakes similar to this in Sri Lanka for 'high tea'. They are also yummy as a dessert after an Indian or Sri Lankan meal. This really needs fresh coconut - I buy grated coconut from the freezer of my Indian grocer, and that works really well. If you are feeling decadent, accompany them with icecream!

    Recipe #115810

    Lightly spiced, Delhi-style potatoes. Serve as part of an Indian meal, as an accompaniment to Indian breads, or lightly mashed to fill chapatis before cooking. Adapted from a recipe by Charmaine Solomon.

    Recipe #77931

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