December 10, 2010

Add meat or vegetables of your choice to finished gravy and cook through for an easy Indian-style...

December 10, 2010

from Majumder,Times Books International, Times Centre, 1 New Industrial Road,

December 10, 2010

Many Indian cooks use a ghee substitute derived from vegetable oil; this is available from Asian...

December 10, 2010

We grind it up and have what we think is a good meat substitute for pasta sauces, tacos/burritos,...

December 10, 2010

Classic Biryani: Biryani is an authentic Indian dish that combines highly seasoned rice with meat...

December 10, 2010

The delicate sweet and sour flavor of this curry sauce comes from the pineapple. It is also...

December 10, 2010

Older, large eggplants might need to be salted and rinsed before cooking to remove bitterness and...

December 10, 2010

December 10, 2010

December 10, 2010

In this recipe, the vegetables are cooked to mush, with only a small amount of tomato - just...

December 10, 2010

VARIATION: In step 2, add to the marinade 1 or 2 slices fresh ginger root, minced; and 1 clove...

December 10, 2010

Butternut, buttercup, delicato, hokaido etc. all work well in this recipe. Mugi, Red or Genmai...

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