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    You are in: Home / Cookbooks / Indian
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    When time is of the essence and you need to impress someone, this quick and easy recipe is the one to get the job done.

    Recipe #358480

    An absolute must as an accompaniment to curry or wonderful as a starter for an Indian meal. Onion Bhajis are tasty little onion balls bound together with lightly spiced and fragrant chickpea flour batter. Serve these with coriander chutney or cucumber raita. You will ALWAYS be offered these on any British Indian restaurant menu; they also make great snacks if served with salad and assorted chutneys and spicy dips. You can lighten these up a little bit by frying them, and then allowing them to drain over a wire rack before reheating them in a medium to hot oven for about 3 to 5 minutes.

    Recipe #288345

    This dish is the result of the fusion of Persian and Hindu influences during the Murghi (Mogul) Empire period in India.This recipe is popular among the Parsi community in India. Time listed does not include marinating time. Made for a Tag Game. Kind of a sweet and spicy flavor which I truly love!!

    Recipe #358571

    This is a kind of soup or stew with pumpkin. It has a very nice flavor. Not the "main stream" Indian dishes you would find in a restaurant; more like something you'd find in the home of a friend from India.

    Recipe #265497

    I know there are several samosa recipes out there, but our family just loves these. They are totally worth the time it takes to make them. From The Moosewood Cookbook. Number of servings is approximate - it's plenty for 4 or 5 people. Note: I find I often have more filling than pastry, but I have also found that the filling freezes fine if you want to save it for another batch - or you can just mix up some more dough and eat it all! I've used leftover piecrust in a pinch and just thrown them in the oven to brown rather than frying and they came out just fine.

    Recipe #199318

    Wonderful on a cold snowy night served with homemade cornbread with maple butter and fried potatoes.

    Recipe #16662

    From the "Young Times" magazine- submitted by Insiya Z. Mukadam, and she's just 10 years old! She's Chef of the Week at 10, when I was 10, all I knew to do was EAT EAT EAT! Haha:)

    Recipe #50462

    From "Delicious Dips" by Diane Morgan.

    Recipe #205130

    This is a fabulous Madhur Jaffrey recipe...

    Recipe #215545

    Submitted for RSC #9.

    Recipe #211587

    An original South African recipe, which not only looks and tastes wonderful, but the aroma will convince your guests that you are a star. It is easy to pre-prepare, bake just before serving time. Allow about 150 –200 g filleted fish per person if served as a main course. From the Amarula Cream website-hoping I can pull together the ingredients over here to try this one myself!!! ****Note - original recipe called for 1,25kg of fish - and I attempted to convert it online- hope I didn't mess it up too badly!! Also, not all of the ingredients were allowed or found on Zaar, so please read side notes on recipe for EXACT spices, etc for authentic recipe. ;) Courtesy Amarula website

    Recipe #220648

    I love having this soup at my favorite Indian restaurant(s) on 6th Street in NYC!

    Recipe #88719

    My MOST FAVOURITE style of chana masala! This one's often requested by my near and dear ones. I serve this with "My FAVOURITE - Plain but Delicious Homemade Bhatooras{recipe number 36616). Absolutely love this recipe!

    Recipe #36606

    You can also substitute bottle-gourd (lauki) for the bellpepper in this recipe if you prefer-it goes wonderfully well.

    Recipe #83985

    Indian dish of rice and chicken. From the Food & Wine website, slightly altered.

    Recipe #161604

    Rich and delicious! Adapted from the Veggie Table.

    Recipe #161283

    Easy to make baked version of the delicious filled Indian sandwiches. Vegetarian, mild and so simple. Make it spicier if you wish by adding more curry powder or a bit of cayenne. I adapted this from a Pillsbury bake-off winning recipe. Great snack, appetizer, or main dish! Serve with this yummy honey sauce!

    Recipe #26958

    My friend Jigna who is from Gujarati taught me this tasty recipe.. I hope you enjoy this as I did... Goes well with rice...

    Recipe #163507

    Tomorrow, the 14th of Jan'2002, is Makar Sankranti, the festival of kites. It is celebrated with much vigor and excitement by all age groups in India. It's a day we all Indians look forward to all through the year. On this day, food is made using "sesame seeds(til)" as the major ingredient. This is the most common til sweet served on this wonderful day. Happy Makar Sankranti to ev

    Recipe #17408

    2 Reviews |  By Anu

    This is my mom's recipe for authentic South Indian Jaggery pudding. 'Vellam' is the Tamil word for 'jaggery', while 'payasam' is Tamil for 'pudding'. Jaggery is tan coloured, unrefined sugar, made from the sap of palm trees or sugar cane, and is much more flavourful than granulated sugar. It's often sold in solid cakes, but it should crumble when you squeeze it. Look for it in Indian markets. In this recipe, preferably don't substitute the jaggery with anything else, since the pudding gets most of it's flavour from the jaggery. I've tried this only with jaggery, so I don't know how it would turn out with substitutes. For more information on jaggery, use this link:

    Recipe #24246

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