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    You are in: Home / Cookbooks / India: ZWT 2012
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    16 recipes in

    India: ZWT 2012

    Photo by Sandi (in CA)

    Displaying up to 20 pages of results. To see all results, or register.

    From lavenderfarms.net. Preparation time includes chilling time.

    Recipe #501429

    From jacobsfarm.com. There weren't enough russet potatoes on hand in our pantry and I went ahead and substituted a few Yukon Golds. The turmeric was my addition. I'm confident that with a few simple modifications, this salad could be served cold in summertime. Will test!

    Recipe #476710

    Printed in our local newspaper. It is imperative to use the *freshest* ingredients available. Personally I would prepare this salad only in summer when the vegetables are best quality. Note: the green onions I buy at the local farmers' market are organic thus "mutant" size (which means in this salad I would only use about half the amount.) So, you may have to adjust the amount of green onions used in this recipe. There's beauty in simplicity. Note: I've also added radishes, thinly sliced raw crook neck squash and various colors of bell peppers to the salad, as a suggestion.

    Recipe #207599

    The same recipe as my curried yam with mango soup, except this is a main dish (recipe #136750)- in other words not pureed. Serve over basmati rice, brown basmati rice or jasmine rice.

    Recipe #136762

    From www.ranchogordo.com. This recipes uses heirloom scarlet runner beans. Christmas limas or runner cannellini heirloom beans can be substituted instead if you wish. The cooked beans make excellent filling for burritos; perfect for brown bagging it to work-cheap and delicious!

    Recipe #176335

    Adapted from Laurel's Kitchen. Serve this with basmati rice and steamed vegetables and you have yourself a filling, nutritious meal. Unfortunately, for this particular recipe there isn't any room for substitution or omission of ingredients.

    Recipe #138210

    Chicken and almonds are another match made in Heaven-(St. Francis may disagree....) From our local newspaper, source unknown unfortunately. Use fresh ingredients. Good use of leftover chicken.

    Recipe #154218

    Roasting the curry powder brings out the flavor and depth of the spices. I wish I could tell you how hot this mix is, but my taste buds have been shot from years and years of spicy food consumption. All these spices you can buy in bulk which will save you a significant amount of money. It has been years since I bought curry powder at the grocery store!

    Recipe #162125

    From Vegetarian cookbook by Nava Atlas. I love her cookbooks. Recipe has only a few minor changes. Try this as a filling in pita pockets!

    Recipe #213724

    I was preparing an Indian-themed meal and this idea popped into my head to make an Indian flavored guacamole. Add the jalapeno only if it won't clash or compete with the other items on the menu and if you want additional heat.

    Recipe #164059

    Found this recipe while browsing the sunmaidraisin.com website;- with a little bit of fine tuning. Whole milk plain yogurt replaces some of the mayonnaise. Skip the coconut if you don't like it. It's good either way.

    Recipe #275350

    From The Bubba Gump Shrimp Cookbook. ..."And I have to tell you...Lieutenant Dan took to shrimpin' like one of them ducks in water."

    Recipe #136364

    I am certain this recipe has a more colorful name! Adjust the amount of spices according to taste, if desired. Great over basmati rice or whole wheat fettucini noodles. From All American Vegetarian Cookbook.

    Recipe #172529

    From veganfood.net. First things first: this is spicy! A little bit of rearranging on my part here and there. Requires a bit of preparation, but worth it. Boil the potatoes the evening before or first thing in the morning and use a cast iron skillet for the best results for blackening the potatoes.

    Recipe #170299

    A Vedic recipe (meetha kesari bhat) adapted from the cookbook The Best of Lord Krishna's Cuisine by Yamuna Devi. Although not considered Vedic, I add onion to the rice. Very sweet dish meant to be served to soothe the palate when eating more fiery Indian dishes. The sweetener jaggery or gur can be found in many Asian markets.

    Recipe #125149

    Adapted from Laurel's Kitchen vegetarian cookbook-the first vegetarian cookbook I ever bought. The original recipes uses brown rice cereal, which is equally good! I've made this many, many times for breakfast. My payasam I prefer on the thick side, so feel free to add more milk or less cereal. Comforting and delicious on a cold winter day.

    Recipe #159747


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