Madhur Jaffrey's World Vegetarian by Jaffrey, Madhur -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Other Books by This Author Dedication Acknowledgments Contents Introduction Dried Beans, Dried Peas, Lentils, and Nuts

Azuki (Aduki/Adzuki) Beans

Stir-Fried Azuki Beans with Green Pepper from Yunnan Azuki and Whole Mung Beans, Crushed and Sautéed

Black Beans

Refried Beans Black Beans “Charros” Black Beans with Rice or “Spotted Rooster”

Black-Eyed Peas

Black-Eyed Pea Fritters Black-Eyed Peas with Herbs Black-Eyed Peas with Corn and Dill Black-Eyed Peas with Swiss Chard Black-Eyed Peas with Trinidadian Seasonings Black-Eyed Peas with Watercress Black-Eyed Pea Pancakes Black-Eyed Pea Sprouts with Garlic and Thyme

Chickpeas (Garbanzos), Chana Dal, and Chickpea Flour

Whole Grain or “Bead” Hummus Middle Eastern Stew of Chickpeas, Potatoes, and Carrots Chickpea Stew with Six Vegetables Cypriot Chickpea Stew with Spinach Chickpeas Cooked in a Moghlai-Style Chickpea and Potato Curry, Caribbean Style Chickpeas and Chana Dal Cooked Together in a Mint Sauce Vegetable Stew with Chickpea Flour Sauce Basic Recipe for Plain Chickpea Flour Pancakes Chickpea Flour Pancakes with Tomato and Onion Basic Recipe for Plain Chickpea Flour Pizza Chickpea Flour “French Fries” Chickpea Flour “French Fries,” the Indian Way

Fava Beans, Dried

Fava Bean Puree Stir-Fried Fava Bean Sprouts

Kidney Beans (Red, Large)

Spicy Punjabi Red Kidney Bean Stew Red Kidney Beans for Jamaican “Peas and Rice” Nigerian Red Kidney Bean Stew with a Peanut Sauce Red Kidney Bean Casserole

Kidney Beans, White, and Other White Beans (Including Lima Beans)

Baked Lima Beans or Large White Beans White Beans with Rosemary Aromatic Cuban White Bean and Pumpkin Stew Cypriot Lima Bean Stew Baked Beans with Nigerian Seasonings

Lentils, Green, Brown, and Red

Basic Red Lentils Lentils with Onion and Garlic Lentils Topped with Gingery Spinach and Yogurt Lentils with Rice Lentils in a Sauce Tex-Mex Vegetarian Chili Lentils Topped with Garlic Mushrooms Stir-Fried Lentil Sprouts with Ginger Stir-Fried Lentil Sprouts with Mustard Seeds and Chiles Red Lentils with Cumin and Scallion “Dry” Red Lentils Red Lentils Hyderabadi Red Lentils with Zucchini Anatolian Red Lentil Stew with Wheat Berries and Chickpeas

Mung Beans

Basic Recipe for Cooked Hulled and Split Mung Beans Hulled and Split Mung Beans with Browned Onion Hulled and Split Mung Beans with Cumin and Asafetida Hulled and Split Mung Beans with Spinach “Dry” Hulled and Split Mung Beans with Browned Garlic and Onions Unhulled and Split Mung Beans with Greens Mung Bean Pancakes Fritters Made with Hulled and Split Mung Beans Mung Bean Dumplings in a Spicy Tomato Sauce Sweet-and-Sour Mung Bean Sprouts Mung Bean Thread Salad Mung Bean Sprouts Stir-Fried with Ginger

Pigeon Peas (Toovar Dal, Arhar Dal)

Basic Recipe for Hulled and Split Pigeon Peas (Arhar or Toovar Dal) Sweet-and-Sour Toovar Dal Toovar Dal with Sliced Shallots and Carrots

Pinto Beans

Tex-Mex Pinto Bean Stew with Ancho Chiles

Soybeans

Soybeans with Brown Sugar Spicy Soybean Patties with Mint Bean Curd with Asparagus and Chinese Mushrooms Ginger-Garlic Bean Curd Bean Curd with Tomatoes and Cilantro Cold Bean Curd Salad Bean Curd with Hot Sauce Bean Curd with Mushrooms Bean Curd with Black Bean Sauce Bean Curd Vegeburgers Vegeburgers in Brown Mushroom Sauce Pressed Bean Curd Braised with Five Flavorings Pressed Bean Curd Stir-Fried with Hot Peppers Fried Spiced Tempeh Sweet-and-Sour Tempeh with Peanuts

Split Peas

Moroccan Yellow Split Pea Puree Yellow Split Peas with Thyme and Cumin

Urad Beans (Ma, Urad Dal)

Basic Recipe for Hulled and Split Urad Beans Split Urad Beans in the Delhi Style Split Urad Beans Cooked in the Lucknow Style Whole Urad Beans Cooked in the Punjabi Style

Cashew Nuts

Quick Cashews Zapped in the Microwave Cashews in a Mediterranean Tomato Sauce Cashews in a Green Spice Paste Indian-Style Cashew and Green Pea Bhaji

Peanuts

Boiled Peanuts, Indonesian Style Peanuts Boiled with Five Flavorings Chinese “Pickled” Peanuts

Vegetables

Artichokes

Artichokes Stewed with Potatoes Artichoke Hearts with Wine and Coriander Seeds Artichokes with Peas Fried Artichokes

Asparagus

Basic Asparagus, My Way Cold Asparagus with a Chinese Dressing Cold Asparagus with a Korean Dressing Asparagus with Pine Nuts Asparagus with Romesco Sauce Asparagus Stir-Fried with Ginger and Red Pepper

Beets

Grated Beets with Shallots Boiled Beets and Beet Greens with a Horseradish Dressing Pureed Beet Salad Beets with Mint and Yogurt Beet and Mushroom Curry

Belgian Endive

Browned Belgian Endives Cooked in Their Own Juices

Broccoli

Broccoli with Walnut Sauce Broccoli with Spinach Broccoli Stir-Fried with Ginger and Garlic Broccoli with Potatoes

Cabbage

Sweet-and-Sour Cabbage Cabbage with Rice and Currants Stir-Fried Green Cabbage with Spicy Red Paste Curried Red Cabbage with Cranberry Juice Cabbage with Garlic and Shallots South Indian Cabbage Stir-Fried Celery Cabbage with a Gingery Milk Sauce

Carrots

Quick Glazed Carrots with Ginger Carrots, Mushrooms, and Onions à la Grecque Sautéed, Lightly Sweetened Carrots with Herbs Stir-Fried Carrots and Ginger with Mustard Seeds Village-Style Carrots with Potatoes and Peas Carrots with Fresh Fenugreek or Fresh Cilantro Persian-Style Carrots with Dried Apricots

Cauliflower

Cauliflower Stir-Fried with Ginger and Cilantro Cauliflower with Ginger and Cream Punjabi-Style Cauliflower and Potatoes with Ginger Cauliflower and Green Beans in a Red Chile Dressing Cauliflower Fritters

Celery

Celery Gratin with Fennel and Black Pepper Celery Stir-Fried with Snow Peas

Chinese Chives

Stir-Fried Chinese Chives

Corn

Grilled Sweet Corn Corn with Ginger Corn Cooked in Yogurt Corn with Cauliflower Spicy Corn with Sesame Seeds and Tomatoes

Daikon (White Radishes)

Stewed or “Red-Cooked” Daikon

Eggplants

Cold Eggplants with a Soy Sauce Dressing Cold Eggplants with Spicy Chinese Peanut Dressing Poached Eggplants with a Korean Hot Sauce Creamed Eggplant Smoked Eggplant Stuffed Baby Eggplants Stir-Fried Eggplants with Tomato and Parmesan Cheese Eggplant and Tomato “Choka” Eggplants and Shiitake Mushrooms Cooked in a Japanese Sauce Hot and Spicy Sichuan-Style Eggplants Sri Lankan Eggplant Curry Eggplants with Spicy Shallot-Tomato Sauce Buttery Soft Slices of Deep-Fried Eggplant with Garlic Deep-Fried Eggplant Slices Eggplant with Minty Tomato Sauce and Yogurt Sweet-and-Sour Eggplants Sour Fennel-Flavored Eggplant Spicy Eggplant Stew with Potatoes, Mushrooms, and Chickpeas Sri Lankan Eggplant “Pickle”

Fava Beans

Fresh Fava Beans Sautéed with Garlic and Thyme Stir-Fried Fava Beans with Ginger

Fiddlehead Ferns Green Beans

Green Beans with Cumin and Fennel Green Bean Salad Stir-Fried Dry Green Beans with Tien Jing Preserved Vegetable Green Beans with Garlic and Preserved Lemon Green Beans with Mushrooms Green Beans with Browned Shallots Bengali-Style Green Beans Green Bean and Potato Curry Long Beans with Fermented Black Beans Curried Long Beans

Greens

Stir-Fried Beet Greens with Ginger and Green Chiles Baby Bok Choy with Chinese Mushrooms Broccoli Rabe with Garlic Broccoli Rabe Served on a Bed of Fava Beans Broccoli Rabe Sautéed with Mustard Seeds Collard Greens with Browned Onions Collard Greens with Asafetida Summer Kale with Leek Black Tuscan Kale (Cavolo Nero) with Raisins Kohlrabi Greens Cooked with Garlic Stir-Fried Snow Pea Shoots Sri Lankan Greens Sautéed Spinach with Dill and Onion Spinach with Sorrel Spinach with Rice Spinach with Tomato Spanish-Style Spinach with Chickpeas Spinach with Browned Onions Spinach Bhaji Young Swiss Chard with Sesame Seeds Swiss Chard with Tomatoes and Chickpeas Greek Mixed Greens Stir-Fried “Foreign Vegetable,” i.e., Watercress

Jerusalem Artichokes

Roasted Jerusalem Artichokes Jerusalem Artichokes with Cumin and Shallots

Kohlrabi

Sautéed Kohlrabi Stir-Fried Kohlrabi Spicy Kohlrabi with Corn Spicy Kohlrabi Stew with Tomatoes

Leeks

Leeks with Rice

Mushrooms

Mushrooms with Sesame Seeds Simple Stir-Fried Mushrooms Three Kinds of Mushrooms Portobello Mushrooms Stuffed with Bean Curd Mushrooms with Coriander and Cumin Mushrooms with Wine and Coriander Seeds Mushroom and Potato Stew Spanish-Style Grilled Portobello Mushrooms Stir-Fried Fresh Shiitake Mushrooms

Okra

Okra with Potatoes Okra Cooked in an Australian Manner Fried Okra with Fresh Curry or Basil Leaves Okra with Tomatoes Fried Okra with Onions Batter-Fried Okra

Peas

Peas with Ginger and Sesame Oil Peas and Mushrooms in a Green Curry Sauce Green Peas with Coconut and Cilantro Sugar Snap Peas with Dried Mint Sugar Snap Peas with Cumin and Thyme Stir-Fried Snow Peas with Scallions

Peppers and Chiles

Stir-Fried Hot Peppers with Ginger and Garlic Roasted Red Bell Peppers with Mustard Seeds Red Peppers Stuffed with Herbed Rice in the Persian Manner Red Peppers Stuffed with Feta Cheese Mexican Poblano Peppers with Cheese

Potatoes and Sweet Potatoes

Stir-Fried Sweet-and-Sour Potato Shreds Peruvian Potatoes in the Huancayo Style Gujarati-Style Hot Sweet-and-Sour Potatoes Potatoes Cooked with Fennel Seeds Potato Cooked in a Punjabi Village Style Moroccan Potato Stew with Turmeric Crisp Potato Cake with Herbs Baked Potatoes, the Greek Way Spicy Hash Brown Potatoes Mexican Potato Cake Crumbled Potatoes with Peas Basic Mashed Potatoes Potato Patties Sweet Potatoes with Raisins and Cinnamon Sri Lankan Sweet Potatoes with Cardamom and Chiles

Pumpkins and Winter Squashes

Butternut Squash with Sage Pumpkin or Hubbard Squash Cooked with Bengali Seasonings Pumpkin Cooked in the Delhi Style Trinidadian Pumpkin Pumpkin Fritters Savory Greek Pumpkin Pie

Summer Squashes

Simple “Grilled” Zucchini Spanish-Style Grilled Zucchini Puree of Zucchini Crisp Zucchini Fritters Bitter Melons Stuffed with Onions and Pomegranate Seeds

Tomatoes

Tomato “Choka” Tomato Sambal Sliced Tomatoes in a Tomato Sauce Tomatoes Stuffed with Lentils and Rice Oven-Dried Tomatoes

Turnips

Turnips Braised with Soy Sauce and Sugar Turnips with Yogurt and Tomato

Mixed Vegetables

A Delicious Puree of Mixed Vegetables Moroccan Casserole of Vegetables Escalivada (Salad of Broiled and Roasted Vegetables) Persian Sweet-and-Sour “Ratatouille” of Fruit and Vegetables Mixed Grilled Vegetables, Indian Style

Savory Fruit Dishes

Yogurt with Plantain and Mango Yogurt with Mango and Coconut Trinidadian Mango Curry Malaysian Pineapple Curried with Cinnamon and Star Anise Sautéed Yellow Plantain

Grains

Barley

Barley with Spinach and Shallots Barley Stew Japanese Rice with Sesame Seeds, Nori, Mushrooms, and Pressed Barley

Buckwheat

Plain Whole Buckwheat Stir-Fried Buckwheat Buckwheat Pancakes Cold Buckwheat Noodles

Corn

Cornmeal and Okra Mold Grits with Mushrooms Green Posole Indonesian Corn, Rice, and Vegetable Stew The Classical Method of Cooking Polenta Polenta Cooked in the Oven Soft Polenta Mixed with Cheese and Butter Polenta with Asparagus Polenta with Broccoli Rabe Polenta with a Mushroom and Potato Stew Polenta with Tex-Mex Chili Soft Polenta Draped over Cheese Polenta Lasagna Corn Tortillas Corn Tortillas Stuffed with Cheese Quesadilla with Cheese Quesadilla with Mushrooms Crisply Fried Tortillas Flat Indian Corn Breads Corn Bread with Sesame Seeds Ecuador-Style Corn Muffins

Millet

Plain Millet Millet with Cumin, Browned Onions, and Green Beans Millet with Sesame Seeds, Carrot, and Chard Millet Flatbreads

Oats and Oat Flour

Granola Oat Flatbreads Oat Bread with Sesame Seeds Quinoa with Mushroom and Mustard Seeds Quinoa with Tomato and Thyme Quinoa with Corn and Potatoes

Rice

Plain Basmati Rice Plain Long-Grain Rice Plain Brown Rice Plain “Forbidden” Black Rice Bhutanese Red Rice Plain Japanese Rice Steamed Plain Glutinous Rice Spicy Brown Rice with Sprouted Spelt Parsi Rice with Cloves and Cinnamon Lemon Rice Saffron-Orange Rice South Indian Coconut Rice Rice with Spinach Persian Pilaf with Lime and Green Beans Persian Pilaf with a Potato Crust Persian Pilaf with Fresh Green Herbs Persian Rice with Currants Emerald Fried Rice Spicy Brown Rice with Green Beans and Fresh Herbs Green Rice with Stuffed Poblano Chiles Swiss Chard Leaves Stuffed with Sweet-and-Sour Rice Rice with Yogurt and Apple Rice with Yogurt and Fresh Pomegranate Seeds Mexican-Style Rice Casserole with Corn, Sour Cream, and Cheese Azuki Beans and Rice with Sesame Salt Delicious “Risotto” of Rice and Split Peas Simple “Risotto” of Rice and Split Peas Black-Eyed Peas and Rice with Pumpkin Palestinian Rice with Lentils and Browned Onions Risotto with Peas Risotto with Dried Porcini Mushrooms Risotto with Tomato and Eggplant Risotto with Spinach, Golden Raisins, and Pine Nuts Greek Pumpkin Risotto Made in a Pressure Cooker Savory Korean Pancakes with Peppers and Mushrooms Vietnamese Pancakes Indian Rice Flour Pancakes Rice Noodles with Cauliflower

Wheat and Spelt Wheat

Tomatoes Stuffed with Wheat Berries Spelt Berries with Walnuts and Currants Winter Squash Stuffed with Spelt Berries Tabbouleh, a Salad of Bulgur and Parsley Tabbouleh, a Salad Made with Bulgur and Arugula Bulgur Wheat with Lentils Bulgur Wheat with Red Pepper Paste Bulgur Pilaf with Peas and Carrots Bulgur Risotto with Pumpkin Moroccan Flatbread with Yeast Whole Wheat Tandoori Breads Naan Kandahari Naan Cheese Pizza Pizza with Oven-Dried Tomatoes, Cheese, and Rosemary Turkish Ridged Bread Punjabi Village-Style Flat Whole Wheat Flaky Breads Flaky Flatbreads Stuffed with Cauliflower Flaky Potato Flatbreads Moroccan Layered Bread Indian Griddle Flatbreads Wheat Tortillas Sri Lankan Flatbreads with Coconut Trinidadian “Roti” or Flatbread Trinidadian Roti Stuffed with Split Peas Sindhi Flatbreads with Black Pepper Sweet Sindhi Flatbreads Seasoned Sindhi Flatbreads Sweet Puffed Breads Pepper Bake Fry Bake or Float Doubles Everyday Moroccan Bread Semolina Bread with Coconut and Pistachios Whole Wheat Bread with Sprouted Wheat, Sunflower Seeds, and Rolled Oats Whole Wheat Bread with Walnuts and Mint Scallion Cakes Stuffed Chinese Pancakes Greek Semolina Pancakes South Indian Pancakes with Onion and Tomato Soft Spongy Pancakes Pasta in a Split Pea Sauce Pan-Fried Noodles “Javanese” Noodles Chinese Noodles Sautéed with Vegetables Spaghetti with Fresh Tomatoes and Lemon Peel Penne or Fusilli with Fresh Tomatoes Penne with Zucchini and Basil Fettuccine (or Tagliatelle) with Ricotta, Spinach, and Pine Nuts Penne with Artichokes and Peas Fettuccine with a Mushroom Ragout Boiled Vegetable Dumplings Semolina “Risotto” (Uppama) with Cabbage and Peas Semolina “Risotto” (Uppama) with Cashews and Green Beans Semolina “Risotto” (Uppama) with Peanuts and Cilantro Semolina “Risotto” (Uppama) with Potato and Rosemary Instant (or Quick-Cooking) Couscous Plain Whole Wheat Couscous Plain Toasted Whole Wheat Couscous Whole Wheat Couscous with Sesame Seeds and Raisins Whole Wheat Couscous with Cumin and Cauliflower Traditional Moroccan Couscous Chickpeas, Pumpkin, and Raisins with Couscous Speckled Green Couscous with Red Potato Sauce Israeli Couscous with Asparagus and Fresh Mushrooms Mock Lamb Curry Mock Minced Chicken

Wild Rice

Plain Wild Rice Wild Rice with Brown Rice Wild Rice Sautéed with Corn, Mushrooms, and Asparagus Wild Rice Stew with Pearl Onions, Lentils, and Green Beans

Dairy

Eggs

Soy Sauce Eggs with Rosemary Sri Lankan White Egg Curry Tea Eggs Hard-Boiled Eggs in a Tomato-Cream Sauce Egg Curry, Goan Style Eggs in a Mulligatawny Sauce Poached Eggs Served in a Korean Manner Persian Eggs Poached in a Tomato Sauce Poached Eggs over Artichoke Hearts with a White Sauce Poached Eggs on Japanese Noodles Western Fried Eggs Mexican Fried Eggs Scrambled Eggs, the Western Way Indian Scrambled Eggs with Onion and Tomatoes Scrambled Eggs with Scallions and Mushrooms Indian-Style Stir-Fried Eggs Scrambled Eggs with Cauliflower Japanese/Korean-Style Scrambled Eggs with Bean Curd Egg Whites with Peas French Omelet French Omelets with Fillings Japanese/Korean-Style Omelet with Sesame Seeds and Bean Curd Soft Japanese Omelet and Bean Curd over Rice Masala Omelet Spanish Egg and Potato Cake Persian Egg Pie with Herbs Persian Egg and Potato Cake Frittata with Swiss Chard Tuscan Zucchini Pie Indian “French” Toast American “French” Toast

Yogurt

Basic Recipe for Homemade Yogurt Yogurt Made with Thickened Milk “Pickled” Yogurt Carrot “Raita” Yogurt with Herbs Onion and Mint “Raita” Yogurt with Spinach and Cloves Gujarati Cucumber “Raita” Yogurt with Tomatoes and Basil Yogurt with Celery and Pistachios Yogurt with Eggplant and Walnuts Yogurt with Green Mango Chayote with a South Indian Yogurt Sauce Yogurt with Banana in the South Indian Style Yogurt with Walnuts and Raisins Yogurt Cheese Yogurt Cheese with Zahtar and Olive Oil Sweet Yogurt Cheese with Bananas Soft Yogurt Cheese with Cucumber Soft Yogurt Cheese with Feta Spiced Yogurt Cheese with Olives and Gherkins Yogurt Cheese with Red Pepper Paste

Homemade Cheeses

Homemade Indian Cheese Homemade White Latin American Cheese Homemade Italian Mascarpone Homemade Syrian Cheese Delicate Stir-Fry of Soft Cheese Curds and Vegetables Homemade Indian Cheese Served with a “Salsa” Homemade Indian Cheese with Tomatoes Homemade Indian Cheese Cooked in the Style of Scrambled Eggs Homemade Indian Cheese with Spinach Crispy, Spicy Slices of Homemade Indian Cheese Syrian Cheese with Olives Syrian Cheese with Cucumber and Sesame Seeds Syrian Cheese with Tomatoes

Soups, Salads, and Drinks

Stocks

Vegetable Stock Konbu Stock Dried Mushroom Stock

Soups

Cold Almond Soup Cold Avocado and Buttermilk Soup Cold Pomegranate Soup Cold Wakame Seaweed Soup Cold Yogurt Soup with Chickpeas and Celery Cold Yogurt Soup in the South Indian Style Indian Almond and Cashew Nut Soup Indonesian Corn Soup Kallaloo Red Pepper Soup Spanish Potato, Chard, and Bean Soup Mexican Potato Soup Simple Pumpkin Soup Tomato Soup with Lemongrass Madras Curried Tomato Soup Vegetable Mulligatawny Soup Sichuan Vegetable Soup and Bean Curd Trinidadian Black-Eyed Pea Soup Costa Rican Black Bean Soup Chickpea and Escarole Soup Rosemary-Flavored Chickpea and Spinach Soup Curried Red Lentil Soup Simple Red Lentil Soup Red Lentil Soup with Mustard Seeds and Curry Leaves Mixed Bean Soup Trinidadian Split Pea Soup Miso Soup with Bean Curd and Spinach Miso Soup with Pumpkin and Onion Miso Soup with Shiitake Mushrooms and Egg Strands Fireman’s Soup Skinned Wheat Berry Soup with Ginger and Cilantro Sweet Almond Soup Sweet “Green Pea” Soup

Salads and Saladlike Dishes

Artichoke Heart and Fresh Fava Bean Salad Guacamole Salad of White Beans and Peppers Bean Curd Salad or Spread Tomato-Flavored Bean Curd Spread or Salad Cabbage Salad with Oregano Cabbage Salad with Mustard Seeds Moroccan Cabbage and Orange Salad Carrot and Cilantro Salad South Indian Carrot and Ginger Relish Thai “Pickled” Carrot Salad Moroccan Carrot Salad with Orange Juice Soft Cheese Salad with Tomato and Basil Topped with Asparagus Greek Eggplant Salad Spicy Corn Salad Fennel and Orange Salad Figs with Mustard Seeds and Curry Leaves Thai Fruit and Vegetable Salad Malaysian Mixed Fruit and Vegetable Salad with Sweet Soy and Peanut Dressing Fresh Herbs with Bread Kohlrabi, Carrot, and Daikon Salad Kohlrabi Salad Ethiopian Lentil Salad with Crushed Mustard Seeds Greek-Style Lentil Salad Green Lettuce with a Korean Dressing Green Salad with a Bean Curd “Mayonnaise” Onion Salad Green Pepper and Cucumber Salad North African Green and Red Pepper Salad Moroccan Green Pepper Salad Seasoned Radishes Radish Salad Radish Salad with Orange Juice Ukrainian Radish Salad Moroccan Tomato Salad Simple Syrian Tomato Salad Simple Palestinian Salad Green Turnip Salad Turnip Salad Spelt Berry Salad with Red Pepper Paste Salad of Whole Wheat Berries Zucchini and Feta Cheese Salad Turkish Vegetable Salad with Red Pepper Dressing Chinese Mixed Vegetable Salad

Drinks

Almond Milk Cooling Cucumber and Mint “Drink” An Ancient Indian Drink with Ginger and Cardamom Ginger Fruit Punch Sour Cherry Syrup Persian Rhubarb Syrup Fresh Lime Syrup Fresh Lime and Ginger Syrup Irani Minty Lemonade Moroccan Milk and Apple Drink Milk and Yogurt Drink Kashmiri Tea Lemongrass Tea Moroccan Mint Tea Spicy Indian Tea Tomato and Cucumber Drink Vinegar Syrup Watermelon Juice Punjabi Yogurt Drink Sweet Mango Lassi Sweet Banana Lassi Madras-Style Spicy Yogurt Drink

Sauces and Added Flavorings

Sauces, Fresh Chutneys, and Condiments

Ethiopian Aromatic Butter Afghani Sour Cherry Chutney Kashmiri Sour Cherry and Walnut Chutney Delhi-Style Cilantro and Mint Chutney Coconut Chips Coconut Milk Sauce Coconut Sambol Coconut and Cilantro Chutney Crunchy Sichuan Garlic Relish Spanish-Style Garlic and Parsley-Flavored Olive Oil Fresh Ginger and Green Chile Relish Crisply Fried Onions or Shallots in the Persian Style Indonesian Peanut Sauce Pecan-Chile Sauce Classic Romesco Sauce Simple Romesco Sauce Trinidadian Pepper Sauce Moroccan Chile-Garlic Paste Red Pepper Paste Ethiopian Hot Sauce Caribbean Seasoning Sauce Korean Soy Dipping Sauce Spicy Soy Korean Sauce Japanese Soy Dipping Sauce Chinese Soy Sauce Salad Dressing Plain Tamarind Chutney Tamarind-Yogurt Chutney Green Tomatillo Salsa Simple Tomato Sauce Moroccan-Style Fresh Tomato Sauce Tomato Sauce with Mushrooms Sambal with Roasted Tomatoes, Shallots, and Chiles South Indian Tomato Relish Tomato and Onion Relish Simple Red Salsa Cooked Tomato Salsa Walnut Sauce Circassian Sauce—A Walnut and Bread Sauce

Preserved Pickles and Chutneys

Instant Korean Cabbage Pickle Carrots Pickled with Mustard Seeds Pickled Garlic Cloves Daikon Pickle Salted Lemons, Moroccan Style Simple Lemon Pickle Sweet-and-Sour Lemon Chutney Sweet Gujarati Lemon Pickle South Indian Lemon Pickle Mango Chutney Simple South Indian Mango Pickle Mango and Ginger Chutney Rajasthani Mango Pickle with Fennel Seeds Bombay-Style Green Mango Pickle Delhi-Style Peach Chutney Sweet Tomato Preserve with Almonds Mixed Sour Pickles Indian Style Punjabi-Style Sweet-and-Sour Mixed Vegetable Pickle

Spice Mixtures

Sesame Salt Roasted Sichuan Pepper and Salt Zahtar An Indian Salt Mixture Sesame Seed Seasoning Trinidadian Mixed Spices Persian Spice Mix Sri Lankan Raw Curry Powder My Curry Powder Sambar Powder

Equipment, Glossary, and Resources

Glossary Resources

Index

A B C D E F G H I J K L M N O P Q R S T U V W Y Z

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