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The Graduate Student's Guide to Indian Recipes

6.3 Masaledar Sem (Spicy Green Beans) :::::::::::::: 27
6.4 Vegetable Kurma ::::::::::::::::::::::::: 29
6.5 Vegetable Curry ::::::::::::::::::::::::: 30
6.6 Green Pepper Curry ::::::::::::::::::::::: 30
6.7 Dry Potatoes (Sookha Aloo) ::::::::::::::::::: 31
6.8 Okra (Bhindi) ::::::::::::::::::::::::::: 32
6.9 Paneer (Cheese) ::::::::::::::::::::::::: 33
6.10 Mattar Paneer (Peas & Cheese) ::::::::::::::::: 34
6.11 Navrathna Kurma :::::::::::::::::::::::: 34
6.12 Cauli￿ower and Potatoes (Aloo Gobi) ::::::::::::: 35
6.13 Curried eggplant (Bhartha) ::::::::::::::::::: 36
6.14 Curried Mushrooms ::::::::::::::::::::::: 37
7.1 Sambhar :::::::::::::::::::::::::::::: 39
7.2 Masur Dal (Lentils) ::::::::::::::::::::::: 40
7.3 Mah Ki Dal (Whole Black Beans) :::::::::::::::: 41
7.4 Red Kidney Beans (Rajma) ::::::::::::::::::: 42
7.5 Curried Garbanzo Beans ::::::::::::::::::::: 42
8.1 Chicken Pullao :::::::::::::::::::::::::: 45
8.2 South Indian Pullav (Rice) ::::::::::::::::::: 46
8.3 Vegetable Pullav2 :::::::::::::::::::::::: 48
8.4 Sa￿ron Rice (Kesar Chawal) ::::::::::::::::::: 49
8.5 Navrattan Pullao (Nine-Jeweled Rice) ::::::::::::: 50
9.1 Prawn (Shrimp) Curry :::::::::::::::::::::: 53
9.2 Coriander Fish (Bharia Machli) ::::::::::::::::: 54
10.1 Mughlai Chicken with Almonds ::::::::::::::::: 57
10.2 Malai Chicken ::::::::::::::::::::::::::: 58
10.3 Chicken Curry North Indian Style ::::::::::::::: 59
10.4 Chicken Curry (Murga) ::::::::::::::::::::: 61
10.5 Tandoori Chicken ::::::::::::::::::::::::: 62
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