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    164 Recipes

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    Lovely with curries, particularly sea-food, this rice dish from Tamil Nadu is seasoned with lightly roasted coconut, cilantro, curry leaves, dried red chillies, and mustard seeds. It also contains a small amount of chana dal and urad dal, which, when roasted, provide a nutty taste and texture. If you cannot obtain fresh coconut, soak 1 1/4 cups of unsweetened, desiccated coconut in warm water (to barely cover) for 1 hour then drain and squeeze dry.

    Recipe #123776

    This magnificent rare beef salad is perfect for summer entertaining. Adapted from a recipe by Kate Lamont.

    Recipe #123740

    This is absolutely wonderful with Rare Beef Salad #123740. Please use the best quality olive oil mayonnaise you can find. The roasted garlic should yield 2 tablespoons.

    Recipe #123739

    Potatoes are one of my favourite vegetables. This dish is deliciously spicy.

    Recipe #123735

    Aromatic and delicious, with the fresh and lively flavour of cilantro, balanced by the creamy sweetness of grated coconut. Feel free to substitute vegetables of your choice. Cauliflower, winter squash, red bell pepper and aubergine all work well. We are lucky to have a neighbour with a 'drumstick' tree, so I included some of this in mine. Yum! Serve with rice, and other curry dishes if you wish. Adapted from a recipe by Chandra Padmanabhan.

    Recipe #123481

    This delicious, spicy-yet-fragrant, Thai-style coconut milk soup is flavored with Tom Yam paste, ginger, lemon grass, lime and a hint of chilli, and served with shrimp 'pot-sticker' dumplings. Tom Yam paste is available from most supermarkets - the better the quality, the better the soup will be. I prefer to pan-fry the dumplings as directed below, but if you wish, you can steam the dumplings in an oiled double boiler or a bamboo steamer basket for 8 - 10 minutes. Note: Please do not confuse the shallots in this recipe with green onions or scallions.

    Recipe #122616

    Bruschetta derives from the Italian 'bruscare' meaning "to roast over coals”. At its most authentic, Italian country-style bread is toasted over coals, rubbed with garlic and seasoned while hot with sea salt and fruity, virgin, cold-pressed olive oil. More commonly in English-speaking countries, the toasted garlic bread is topped with tomatoes and summery herbs. This version, without tomato, is a little different and is perfect for a casual lunch for 2 people, or as an appetiser for 4 people.

    Recipe #121684

    The nutty flavour and firm texture of chickpeas make them a fantastic alternative to meat in this delicious and satisfying dish. The aromatic, fresh tasting dill teams beautifully with the sour cream, and, to me, is an essential ingredient in this recipe. Thanks to my special friend Anna, for sharing it with me.

    Recipe #121683

    Luscious, fresh, vine-ripened tomatoes, capture the essence of summer in this flavorsome soup. I serve this with a variation of garlic bread - instead of garlic butter, spread the the bread with mint pistachio pesto, and bake as for garlic bread. Yum! Tomato soup adapted from a recipe by Mark Jensen.

    Recipe #121402

    With just 5 ingredients, this is both easy and delicious for dessert or afternoon tea (who says it has to be healthy??). Looking to use up the egg yolks? Try Secret's "Crab Cakes from Joe's Crab Shack" recipe #20036.

    Recipe #120385

    Posted in response to a request. Channa dal, also called Bengal gram dal, is related to chickpeas, but is smaller and split. It has a sweet, nutty flavour, and a low glycemic index. Looking just like yellow split peas, it is the most popular dal in India. This recipe produces a mild-tasting dal, which goes beautifully with Lemon Rice with Dals #84304. Please only use fresh or frozen curry leaves, not dried :-)

    Recipe #120182

    Bhaji are side dishes, usually mildly spiced and without sauce, and are served as accompaniments to a main course curry. Although most bhajees consist of vegetables, this delectable recipe combines creamy cashew nuts and freshly grated coconut, and is wonderful with Kerala Lamb Curry #103607, or with dhal, Tangy Lemon Rice with Peanuts #17933 and parathas. You should be able to obtain reasonably priced, raw cashew nuts from your Indian grocer. It is preferable to use fresh coconut for this dish rather than dried - I am able to obtain fresh, grated coconut, from the freezer of my grocer. Preparation time does not include soaking the cashew nuts. Any left-over Goan five-spice mix can be used in place of garam masala in other recipes. A Madhur Jaffrey recipe.

    Recipe #117627

    This ginger chutney is typical of Kerala, where it is mostly served for special occasions. Use it to accompany any curry meal. If you can't find fresh coconut, don't worry - just soak 1 1/2 tablespoons of unsweetened desiccated coconut in enough warm water to barely cover it, for an hour, and then proceed with the recipe.

    Recipe #116586

    An 'adults only' version of a wonderful dessert.

    Recipe #115852

    This is special enough for a dinner party. I sometimes use a more tender cut of meat, such as a fillet of beef or sirloin, and instead of covering tightly, as at step 9, I roast the meat along with the gravy in an uncovered roasting dish for less time. Your choice.

    Recipe #115851

    Samosas that are a little different. These savory morsels are perfect for pre-dinner appetizers or as a side dish with an Indian buffet. Serve them with your favorite mint chutney - there are several recipes already on Zaar. If you wish, the samosa filling may be made one day ahead, then chilled and kept covered in the refrigerator. From Gourmet Magazine.

    Recipe #115850

    This wonderful salmon dish with its sweet and tangy sauce and lively fresh salad is suitable for special occasions. From a recipe by Bill Granger, one of Australia's top chefs.

    Recipe #115839

    I ate pancakes similar to this in Sri Lanka for 'high tea'. They are also yummy as a dessert after an Indian or Sri Lankan meal. This really needs fresh coconut - I buy grated coconut from the freezer of my Indian grocer, and that works really well. If you are feeling decadent, accompany them with icecream!

    Recipe #115810

    This creamy rice pudding is yummy, very easy to prepare and extremely versatile. It can be served warm, cool or chilled. By adding the seeds of 8-12 green cardamom pods in step 4, and substituting rose or kewra essence for the almond essence (and entirely omitting the Amaretto) it takes on the flavor of Kheer, that wonderful Indian rice dessert. I use basmati or jasmine rice and grind it in my coffee grinder. Time does not include chilling.

    Recipe #115721

    This exotic recipe is a delicious blend of Indian and Portuguese cuisine, and combines several of my favorite foods, including ginger, mint, coconut, cashew nuts and orange juice. I think this recipe would also work well with boneless chicken thighs. Please note that the tablespoons in this recipe measure 20ml (one America tablespoon plus one tespoon).

    Recipe #115556

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