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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.…
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SWORDFISH KABOBS
Rinse fish and pat dry. Cut into 1 inch cubes. Blend yogurt, GARAM MASALA INDIAN BLEND and salt in a…
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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…
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MADRAS VEGETABLE STEW
This hearty vegetarian stew has many ingredients, but is very easy to prepare and cooks in less than 30 minutes.…
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DAL (Indian Lentils)
Dal is served as a traditional accompaniment to Indian meals or may be served over rice as a main dish.…
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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…
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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…
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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…