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    You are in: Home / Cookbooks / morgainegeiser's Indian cookbook
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    15 recipes in

    morgainegeiser's Indian cookbook

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

    This soup is thick and rich! Filled with lots of sliced onions and dotted with sweet peas, it's visually appealing as well as delicious.

    Recipe #424870

    Chick peas, cultivated mainly in the northern regions of India, are often combined with a mixture of vegetables, creating interestind dishes. Simple and basic this dish has many variations. Spoon it over any hot, cooked grain such as rice, millet, or bulgur.

    Recipe #424884

    Lemons and lines are often used to flavor rice and wheat dishes in India. Here the tang of lemon is coupled with exquisitely-flavored pistachios, creating a subtle, yet flavorful dish. Dotted with plump raisins, this attractive dish makes a nice accompaniment to any entree.

    Recipe #424927

    Traditional Indian rice puddings are made with milk and cooked for a very long time until the milk has thickened. This is an instant version using silken tofu and the result is a thick, creamy, delightful dish that requires no cooking at all. If you can't find silken tofu, soft tofu will do.

    Recipe #484044

    These warm apples, cooked with raisins in a delicate orange cream sauce, make a cool, smooth ending to any spicy meal.

    Recipe #484118

    One of the specialities of the southern regions of India is cooked fruit mixed with yogurt. This versatile dish can be served as appetizer, a dessert, or a side dish, and although it is usually served warm, it is also quite good cold.

    Recipe #484119

    A speciality of the northwestern region on India, where wheat is a staple, this sweet dish is served as a dessert or a delicious breakfast treat. If apricots are not available, it can be made with any type of chopped, dried fruit. The leftovers can be served cold or reheated in the microwave.

    Recipe #484129

    This popular pudding from the northeastern region of India is usually made with chenna (a local cheese) and flavored with fragrant rose water. With a few substitutions this version is rich and satisfying and made from readily available ingredients.

    Recipe #484188

    This slightly sweet rice makes a delicious accompaniment to any Indian entree.

    Recipe #484302

    Brown rice is substituted for the more typically used basmati rice in this classic dish from southwestern India.

    Recipe #484303

    Wheat is as much a staple in Northern India as rice is in Southern India. This easy northern style pilaf has a mild, subtle flavor that makes it suitable, not only as a "go with everything" side dish, but also as a filling and nutritious breakfast.

    Recipe #484536

    In the southern regions of India vegetable salads are often made with finely chopped vegetables. Many of the salads often contain hot pepper, which really add a spark.

    Recipe #484537

    Take an ordinary package of green beans and turns it into an easy, elegant, side dish.

    Recipe #484539

    In this cool, light salad the sweetness of oranges mingles with the tang of lime and curry for a brillant change of pace. In India this would be served as a cooling side dish.

    Recipe #484541

    This sweet raita or yogurt salad, really adds a cool touch to a spicy meal.

    Recipe #484542

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