RECIPE ARCHIVE
- Talaybadi
- Dill And Lemon Rice
- Mustard Steamed Shrimp
- Sindhi spinach - Sai Bhaji
- Almond and pistachio brittle
- kerala chicken stew - koshi ishtu
- Flattened Chicken With Pepper And Pomegranate
- Pakoras - Vegetable Fritters
- Mustard Steamed Shrimp
- Sauteed Spinach & Vegetables
- Lamb Kofta Curry
- Pumpkin Potato Curry
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BEET AND ORANGE RAITA WITH WALNUTS
½ teaspoon cumin seeds
2 cups plain non-fat yogurt
I large potato, cooked, peeled and cubed
1 medium orange, peeled and sectioned
1 medium beet, peeled and cubed
¼ cup chopped walnuts or pecans
Salt and freshly ground pepper to taste
MEMBER OF
Hello Suneeta!!!
I wanted to write and say how much I enjoyed your curry workshop last night at In Good Taste in Portland. It was FANTASTIC!! I have a much richer understanding of Indian spices, regional differences and cooking techniquies. I am very excited to try more dishes at home. The historical information added a real richness to the class.I would love a class on a traditional Indian meal start to finish.
Thank you very much.
Sincerely,
Lisa Thum (former Houston resident)