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    15 Recipes

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    Last night I was hunting for the perfect recipe for a traditional Keralite(south-Indian)beef stew and I just could'nt find a "perfect" one anywhere on Zaar or on the food blogs I usually depend on...By the end of it all, I had read through sooo many versions of this recipe, this is what I finally created...DH(whoz very picky about authenticity) gave it two thumbs up!!! Traditionally it is served with Appams but it goes very well with regular white bread too..... [You may substitute beef with lamb/chicken as per preferance]

    Recipe #371870

    I originally found this recipe in a Indian cookbook by Shehzad Hussain but this version has a few modifications to suit my family's tastes. It serves as a quick and light dinner/snack. For a truly Indian twist,you can substitute tzatziki sauce with freshly prepared Cucumber Raita.

    Recipe #345007

    Found this amazingly simple recipe in a weekly magazine and just had to share it!

    Recipe #331156

    I found this recipe in a "Khaleej Times" magazine. These make yummy starters and are a personal favourite!

    Recipe #286283

    More commonly known as puli-inji... puli = tamarind & inji = ginger. This traditional Keralite spicy-tangy relish is a part of every festive meal. It can be stored for quite a long time in an air-tight container.

    Recipe #270035

    This is a very traditional South-Indian preparation of beef...a slightly spicy dry side-dish. The flavour is more authentic when it is prepared using coconut oil instead of regular vegetable oil.Extremely simple,it tastes great when paired with pulao or even pita bread & hummus.

    Recipe #270028

    Found this recipe in Shehzad Husain's Healthy Indian Cooking....delicious with any savoury meal. Note: This relish stays good for up to a week in the refrigerator, but do not add yogurt until just before you serve it.

    Recipe #269951

    Got it from DM...Love this for the spicy,nutty flavour...great with thin crispy dosas! Try it out...

    Recipe #260310

    This is a variation of the regular gobi (cauliflower) Manchurian available in most Indian "Chinese" restaurants. I must warn you that this is a rather spicy dish, so do temper down the spice levels as per your taste. The reason why I prefer this version is that the cauliflower florets are not deep-fried in a thick batter. This can be enjoyed as a starter or makes a great dry dish when paired with egg/veggie-fried rice!

    Recipe #259805

    This is an extremely simple recipe I found from Nirmal Khanna's collections. Delicious with toast squares, chips or wafers.. They make a great spread for grilling too.

    Recipe #258409

    This makes a great dessert for Diwali, an Indian festival. I found this recipe in an old paper clipping but saved it up because its so yummy and almost everyone loves custard!

    Recipe #258313

    This is a traditional Keralite (South-Indian) preparation. My hubby loves the authentic flavour and since its a really simple dish-its one of my fav recipes. It might get a little spicy, so do adjust the recipe according to taste.

    Recipe #255708

    This one is from an old newspaper clipping...with of course a few personal variations.

    Recipe #254541

    I found this recipe in my mama's recipe book for all those special vegetarian friends we love to bake for....the best bit about it is you need very basic ingredients!

    Recipe #254240

    This Indian sweet is a very common favourite, especially among kids. The term "barfi" denotes a sweet which is typically made of milk, condensed and solidifies on cooling. A number of variations can be made using different essences/extracts to add your own personal touch.

    Recipe #254166

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