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    You are in: Home / Cookbooks / ZWT 8 - Jackie's Recipes from India
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    15 recipes in

    ZWT 8 - Jackie's Recipes from India


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    Mulligatawny - which means pepper water - is the name given to the classic East Indian soup that is a meal in intself. Although it starts with a basic chicken soup, its unique flavor comes from a mix of pungent spices. The traditional accompaniment is a bowl of rice pilaf. Most of the preparation is done the day before serving, with the finishing touches done on the day of serving. However, I did not calculate the overnight refrigeration in the time estimates.

    Recipe #482302

    Best served with rice, this is a great way to use leftover chicken. Also, offer condiments such as watermelon pickles, chutney, salted peanuts, coconut, and raisins.

    Recipe #482041

    A perfect Puri resembles a fragile bubble. Discard those which don't poof. These are wonderful served warm with curry.

    Recipe #482046

    This is best served over rice with condiments, such as coconut, chopped peanuts, raisins, and chutney offered.

    Recipe #482043

    This is a superior version of what Westerners usually refer to as tandoori chicken (which is silly, because anything cooked in a tandoor — a very hot clay oven — is necessarily tandoori), properly called chakundari chicken tikka.

    Recipe #482050

    This is actually a sweet-corn fritter (like many other things in India, it’s called a kebab). It’s true that you are not going to find fenugreek leaves or asafetida in too many supermarkets. It’s equally true that what is casually called corn fritters are properly named methi makai kebab, and “methi” means “fenugreek,” so you’d be making a mistake to leave it out. Omitting the asafetida — among the world’s most distinctive flavors — would also change the dish’s character for the worse. So make a special shopping trip and find these ingredients, which are sold in just about every market catering to a South Asian community.

    Recipe #482049

    This is a sour, fiery dish that is a wonderful change of pace.

    Recipe #482052

    This makes the perfect side dish for any curry dish.

    Recipe #482040

    Recipe #424539

    Start with rotisserie chicken, and your dinner is ready in minutes. (Sometimes it's not the entree that's tricky;it's the side dish. So make sure the rice is perfect.)

    Recipe #424538

    Indian food is known for its unique spices. Some of them are really hot, so to cool down the flavorings a bit, this traditional cucumber relish, called raita, is often served. It's usually made with grated cucumbers, but this way it's a bit easier - and still fresh and cooling.

    Recipe #481956

    Traditional Indian cuisine is very popular today - thank goodness it can also be made a lot easier today as well! Use any kind of ground meat that you like (since beef is not really traditional, but most popular in Western countries). You can even make these a day ahead and reheat them on a cookie sheet in a 300-degree oven for 12 to 15 minutes, or until hot.

    Recipe #481953

    The Indian dish, Tabbakh Ruhu, translates to "spirit of the cook". During the summer months, when zucchini is so plentiful, we're always looking for new ways to make it. Try this!

    Recipe #482037

    A tandoor is a hole dug in the ground surrounded by hot coals to create an oven. And one of the most well-known chicken dishes is one that was created in this type of Indian oven. Don't worry - you don't have to dig a hole in your backyard to make this version! Serve this with Raita. It's a cool way to take the edge off the hot pepper sauce in the chicken.

    Recipe #482030

    This traditional dessert is often pre[ared for Diwali, India's great Festival of Lights. Indians of all religions and sects join in 10 days of rejoicing and thanksgiving. For non-Indians, this dessert is a light, exotic twist from the usual rice pudding. Prep time does not include chilling time.

    Recipe #310499


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