Madhur Jaffrey's Spice Kitchen: Fifty Recipes Introducing Indian Spices and Aromatic Seeds

Displaying results 1 to 14.
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Recipe Title	Page	Reviews
Soothing cauliflower soup with coriander (Gobi ka shorva)	28	1
Tangy green beans with ajwain and ginger (chatpatee sem)	38	2
Carrots with raisins, ajwain, and mint (Pudina gajar)	41	1
Browned cabbage with fennel and onions (Bhuni band gobi)	42	1
Spicy, Sour Potatoes with Cumin and Amchoor (khatte zeera aloo)	50	1
Tomatoes cooked with Bengali spices (Bangali timatar)	56	1
Zucchini in a yogurt dressing (Dahi may zucchini)	58	2
Chickpeas with Ginger and Cumin (Dhabay Kay Chanay)	62	1
Yellow rice with potato and cumin (Peelay chaaval)	64	1
Rice and peas with garam masala (Matar aur sooay ka pullao)	65	1
Shrimp in a creamy aromatic sauce (Bhagari jhinga)	72	1
Salmon poached with spinach and Bengali five-spice mixture (Panchporan vali macchi)	77	1
Delectable pork in a mustard spice mix (Boti gosht)	88	1
Cucumber wedges with roasted cumin-coriander powder (Kheeray ke tukray)	106	1

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