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    You are in: Home / Cookbooks / Indian
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    10 recipes in

    Indian


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    From his "Happy Days with the Naked Chef" cookbook, this variation is with fish. Easy to make, though I had to search for some of the ingredients.

    Recipe #470684

    Delicious marinated shrimp that works as an appetizer or a main course dish. From Madhur Jaffrey's "Indian Cooking" cookbook, a fave of mine.

    Recipe #469652

    Recipe #465802

    This is from Madhur Jaffrey's "Indian Cooking" cookbook.

    Recipe #465801

    From Madhur Jaffrey's "Indian Cooking" cookbook. Lovely with Indian food, or with grilled chicken for some oomph.

    Recipe #465796

    This recipe comes from Jacki Passmore's All Asian Cookbook, published in 1978. The curry is hot, as it should be, but has amazing depths of flavour. I've tried ready made pastes and numerous Indian restaurant offerings and nothing comes close to it, although my sons recently holidayed in Fiji and discovered a similar version in an Indian restaurant - one son told me that he had found the second best Vindaloo. Must have been good - they went to that restaurant 2 nights in a row, and they only had 4 nights there. I use a coffee grinder to grind the spices.

    Recipe #232702

    From Indian Regional Classics by Julie Sahni. This is the most aromatic and fragrant of all Indian spice blends. Used throughout North India in all types of dishes — from appetizers and soups to yogurt salad and main courses — this blend is indispensable to Moghul and North Indian cooking. It is widely available, but the homemade version is more fragrant and, of course, fresher.

    Recipe #465780

    This is an authentic recipe for Tandoori chicken.

    Recipe #465779

    This recipe is a lot of work, but is definitely worth it. Chopping everything in advance makes it go smoother. Ghee is butter that has been slowly melted so that the milk solids and golden liquid have been separated. Vegetable oil can be used but ghee gives a more authentic taste

    Recipe #463570

    Raita is an Indian salad, refreshing and low in calories. Two or three spoonfuls make an ample serving. I found this recipe in the Beltane Papers magazine.

    Recipe #10398


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