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    You are in: Home / Cookbooks / Indian food to try
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    16 recipes in

    Indian food to try

    The recipes suggested over in this thread: http://www.recipezaar.com/bb/viewtopic.zsp?t=164405, as well as a couple I found by following my nose.

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

    I ran a search on Recipezaar and found that there is not even a single Kulcha recipe. I was really surprised because Kulcha's are very famous and once you eat one, you'll want to eat them all!! So, here is one basic and simple Kulcha recipe. Happy Eating!

    Recipe #16274

    5 Reviews |  By Anu

    This is THE most basic recipe for Indian rotis or chappatis (sometimes called phulkas). While it is a 2-ingredient recipe, mastering the art of making the 'perfect roti' takes some practice, but the results are well worth your while! Rotis are so versatile that they can used as 'bread'... use them with just about anything! For the uninitiated, they are sort of like Mexican fat-free tortillas! (Prep. time includes resting time for the dough)

    Recipe #19446

    This is from the Food column by Anjali Vellody, Weekend.

    Recipe #97326

    A Southern Indian (Goa) inspired dish. Vindaloo usually means the hottest curry one could imagine.

    Recipe #92346

    This recipe makes wonderful, spicy, roasted squash. It comes from the 'delicious' magazine (november 2004) and appeared together with a very simple roasted ginger chicken. The chicken was a little bit lacking in taste, so I decided not to post it before having the recipe adapted. The squash was lovely, though. I chopped the leftovers and mixed it together with some pan-fried red pepper, chopped flat-leaf parsley, a little bit of olive oil, and lemon juice into couscous which I had cold for lunch. Yummy!

    Recipe #145020

    A nice side dish to Indian meals. The green pepper goes really well with the courgettes. You may think that a pepper of another colour would look nicer, but as I said, the two green vegetables work well together. I've made this twice so far and will make it again. You will get the asafetida from Indian stores, but I left it out when I cooked this the first time and it still turned out lovely. Recipe source is Maduhur Jaffrey's wonderful 'The Ultimate Curry Bible'.

    Recipe #146424

    This is a simple yet delightfully tasty curry. It is refreshing in the fact that nothing spoils the wonderful taste of potatoes. It is often served with other curried or spicy meat dishes or vegetarian.

    Recipe #163118

    This tasty chicken needs less preparation than most other Indian chicken dishes I know. There won't be a sauce, therefore I suggest you serve this with a flavoured rice rather than with plain. Together with your favourite raita, this makes a lovely meal. Recipe source is the 'Good Food' magazine November 05. Marinating time of at least 30 minutes and up to 24 hours is not included in the preparation time. Enjoy!

    Recipe #147892

    This dish was brought to Goa by the Portuguese and soon became a popular Goan dish often served during special occasions. Historically this Pork dish is cooked with plenty of wine vinegar and garlic, however it soon received the Goanese treatment adding plentiful amounts of spice and chilli. It is a little bit of work, but I think it's worth it.

    Recipe #6574

    This raita is a lovely change from the more common cucumber raita. Madhur Jaffrey, the recipe author, writes in Eastern Vegetarian Cooking that she can eat it by the spoonful, all by herself. It can also be served warm, however, I've only tried it cold. Madhur Jaffrey calls this dish yogurt with courgettes, but I think it is a dish that we usually refer to as raita.

    Recipe #167991

    3 Reviews |  By Bergy

    This sauce is wonderful with any East Indian meal. If you have lovely hot curry it helps put out the fire. You may also substitute an apple or a peach for the mango

    Recipe #9827

    A great summer dish. I just could not eat Indian cuisine without a Raita.

    Recipe #29442

    This recipe by Madhur Jaffrey from her cookbook 'An Invitation to Indian Cooking' is North India's most popular dal, and it's eaten with equal relish by toothless toddlers, husky farmers, and effete urban snobs. You can use white urad dal, the salmnon-colored masoor dal, and the large arhar or tovar dal as well. The roasted whole cumin seeds added at the end gives this dish a nice touch. Serve with plain rice and a vegetable for a simple meal. Most meat and chicken dishes go well with this dal.

    Recipe #153501

    A rich flavored curry-easy to make and not expensive. Can be thrown together at the last minute, a favorite also with vegetarians.

    Recipe #153915

    A great lentil recipe, to accompany curries, a wonderful blend of spices that is a great addition as a side dish to any Indian Curry. Made by memory after having watched the cook make this many times when I was a child. Serves 4-6

    Recipe #153866

    These are easy to make and taste just wonderful! Prep time does not include 2 hours that you will need to set the dough aside. I cook these one at a time which will add up to about 60-80 mins total for cooking time!

    Recipe #60449


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