MASALA TROUT WITH NUTS AND CURRANTS
Preheat oven to 350 degrees. Line a 9×13 inch pan with parchment, or use foil and spray with non-stick spray.…
SWORDFISH KABOBS
Rinse fish and pat dry. Cut into 1 inch cubes. Blend yogurt, GARAM MASALA INDIAN BLEND and salt in a…
NEW DELHI EGGPLANT STEW
2 medium eggplants 2 medium onions, sliced 1/4 inch thick 2 cloves garlic, minced 4 Tbsp oil, divided 1 1/2…
MADRAS VEGETABLE STEW
This hearty vegetarian stew has many ingredients, but is very easy to prepare and cooks in less than 30 minutes.…
DAL (Indian Lentils)
Dal is served as a traditional accompaniment to Indian meals or may be served over rice as a main dish.…
MEATLESS SHEIKH EL MAHSHI (Stuffed Eggplant Boats)
This is the vegetarian version of a very special dish that translates into “The Sheik of Stuffed Dishes.” Serve it…
RAITA (Indian Yogurt and Cucumber Sauce)
Raita is the cooling cucumber sauce that is served with hot dishes in Indian restaurants. Place the grated cucumber in…
RICH WHITE BEAN AND TOMATO SOUP
In a 4 quart pot, sauté celery, onion, garlic and GARAM MASALA INDIAN BLEND in olive oil until onion is…