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    You are in: Home / Cookbooks / Passage to India
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    19 recipes in

    Passage to India

    Photo courtesy of Varsha.

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

    Moosewood restaurant and adapted just a little. Try the sauce with other vegetables: broccoli, zucchini, asparagus, romanesco, beets, etc. EASY! The sauce was really good spooned over some leftover brown rice, too.

    Recipe #504240

    6 Reviews |  By I'mPat

    From Cook Smart Vegetarian, looks good and saving here till I can get to try. Sounds great for diabetics as it uses sweet potatoe. Wikepedia describe panch phoron as equal amounts of fenugreek, nigella seeds, mustard seeds, fennel and cumin.

    Recipe #336995

    Adapted from shadybrookfarms.com.

    Recipe #221553

    An Indian candy-like sweet. The jaggery lends a unique carmel flavor. I use grated, desiccated coconut. Found this recipe on the internet.

    Recipe #153140

    A recipe for garam masala posted for the Zaar World Tour 2.

    Recipe #176687

    Goes well with curried dishes.

    Recipe #54607

    From today's Weekend magazine! This raita is good for health and a great summer treat thats packed with alot of nutrients that come from radish and lots of calcium that comes from the yogurt.

    Recipe #57431

    5 Reviews |  By Sue Lau

    This has a more savory type of flavor than sweet, which is more common in garam masalas.

    Recipe #82644

    Great aloo gobi recipe from the film Bend It Like Beckham

    Recipe #84324

    An Indian dish adopted by the Brits during their occupation. I love this combination of tart and spicy. Try basmati or jasmine rice for a nice change.

    Recipe #53961

    Wonderful recipe, not difficult to make and good either hot or cold. We love it and serve with all different cusines not just Indian.

    Recipe #118054

    28 Reviews |  By Rita~

    A very fragrant Indian side dish! I just love the cardamom! Ghee can be bought in any supermaket if you want check out my recipe to make it. Check out this thread http://www.recipezaar.com/bb/viewtopic.zsp?t=226770 on step x step pictures to make this.

    Recipe #55617

    Curried deviled eggs with extra spark for a more authentic Indian flavor. Garam masala is an Indian spice mixture available in many supermarkets and at Indian markets. You can also make your own such as with recipe #82644. This can be made 4 hours ahead. Cover and refrigerate.

    Recipe #159054

    2 Reviews |  By MajKaj

    My wife came up with this recipe to use up leftover rice.

    Recipe #173003

    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

    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

    DJ makes this oft-requested soup for her book club. Easily adaptable for vegetarians by replacing the chicken broth with veggie broth and the cooked chicken with sauteed firm tofu. Good way to use up leftover chicken! To cut down on the fat content, use lower fat milk or soy milk. Source unknown.

    Recipe #150072

    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 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


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