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Select one or more ingredients that should be included in recipe saltWaterturmeric powderGarlic pasteGinger pastelemon juicesugaroilgroundcoriander seeds, groundcardamom powdercumin seeds, groundAll Purpose Flourtomato ketchupgranulated sugarchili pastenutmeg powdercardamom seeds, groundcumin seedscardamom seedsoil for frying.mint pastecinnamon powderclove powderonionfennel seeds, groundcoriander seedsoil for deep fryingonion, choppedchili, choppedfennel seedsfi nely choppedvanilla extractfresh milkunsalted butterfennel powderchoppedcumin, groundwarm waterwhole wheat flourbaking powdernutmeg, groundcoriander powdercumincoconut creameggtomatoonion, finely choppedoil for the batterblack mustard seedspoppy seedsbrown sugarbesan (chickpea fl our)black pepper powdergreen or red chili pastechopped bell pepperfresh cilantro leavesground meat of your choicebreadcrumbsplain yogurtoil for the doughfried onionsfi nely chopped bell peppersemolina (cream of wheat)golden raisinsground cardamom seedsliquefi ed with one cup of waterfinely chopped bell pepperevaporated milkcoconut milkground cumin seedscanned tomato sauce(boiledpotatoeshot waterchopped fi nelychopped onionwhole wheat fl ourfresh cilantro leaves, crushedonion, chopped fi nelyavailable in Indian Stores)crushedactiveactive, dry yeastfl our for rollingdry yeastpartially ground fennel seedsfenugreek leaves dryoil (divided use)coconut fl akeswholeflour (for rolling)bicarbonate of sodafinely choppedsaffroncoarsely ground almondsevaporated milk with vitamin Dlong bananas to get the best resultsground corriander seedswater (divided use)medium sizeeggsflour for rolling the doughnutmegtomato, liquefied with 1 cup of waterred or green chili pastecumin powderpeeled and mashed)onions, choppedfresh cilantro leaves, choppedcumin seeds, partially groundAll Purpose Flour with one tbs water to paste the rollsgreen bell pepper, choppedpeeledred chili powderpreferably a week oldbunch of fresh cilantro leavesonion, chopped finelycilantro leaves, choppedcrushed cilantrograted goor (Indian Jaggery)corn oilcardamom seeds, ground (divided use)tomato saucehot oilbell pepper choppedor any fi sh of your choiceMeatblack pepper, groundfi nely chopped green bell pepperonion, fi nely choppedblack pepperdry coriander, groundturmericcilantro pastemedium size, boiled, peeled and mashedground chili, or red chili powder - mix and keep asidefi sh fi lletsshreddedcilantro leavesjowar fl our (sorghum fl our, available in Indian Stores)butter or any soft spread of your choicefresh fenugreek leaves, crushedoil, for frying the dhebrasfresh fenugreek leavesjowar fl our (sorghum fl ourfor frying the dhebrasgreen appleraw mangostick, wholedried apricots, cut into small piecescoconut cream, diluted with half cup warm waterdiluted with half cup warm waterunsalted butter softenedfull baking powder Pinch of bicarbonate of sodared food colorgoor (Indian Jaggery)dark brown sugaroil (for dough)unsalted butter (melted)poppy seeds (for dough)poppy seeds for sprinkling over the cookies on both sidesgreen chili paste (or as per your taste)tomato sauce or pastefi nely cut bell peppercilantro leaves, shreddedtomato sauce (canned)peeled and cut into bite size cubes and fried. Keep aside.Basmati Rice (Soak for two hours before cooking)stick (optional)fi nely cut green chili(12 oz each) evaporated milk (with vitamin D)granulated sugar (more or less, as per your preference)crushed cardamom seedsfood color (red)crushed almonds and pistachio nuts (for garnish)fresh spinachof fresh cilantro leavesmaize meal, white or yellowcream of rice or rice fl ourcoconut cream, slightly warmmilkwhole (optionalcrushed almonds For the syrup:light brown sugarground nutmegonionsliquefi edfish fillets, or any fish of your choiceany previously cooked pinto beanspigeon peaskidney beans or green beans (If using canned productsdiscard the salty liquid by rinsing in cold water)chilifresh tomatowhole fi sh of your choice or you may use fi lletschilli pastecooked beans of your choiceground chillicoconut cream dilutedwith waterdried apricotscut into small piecesstickslightly warmmaize mealwhite or yellowliquefi ed with 1 cup waterwhole fish of your choice or you may use fi lletstomato, liquefied with 1 cup waterliquefied with 1 cup waterwhole fish of your choice or you may use filletsgranulated sugar (more or lessas per your preference)onions, finely choppedfinely cut bell peppertomato, liquefiedfinely cut green chilifull baking powderfinely chopped green bell pepperfresh cilantro leaves, chopped finelychopped finelyyellow food colorAgar Agar strands cut into small pieces.pepperfi nely ground edible gum(12 fl ozs)corn or canola oilrose essence or vanilla extractchopped and cleaneddry fenugreek seedscracked wheat, soaked two hours before cookingshort grain rice, soaked two hours before cookingchanna daal, soaked two hours before cookingrolled oatssalt for each of the four grainsboneless meat or chicken, cut into 1” cubesbell pepper fi nely choppedfresh mint leaves, crushedground fennel seedsbutter softenedcardamom, groundfl our for rolling the doughsweet coconut flakescrushed pistachiospoppoy seedscardamomboneless meat or chickencut into 1” cubeschanna daalsoaked two hours before cookingcracked wheatfresh mint leavesplus a handful for sprinklingshort grain riceliquefi ed with 1 cup of waterbell pepper finely chopped(boiled, peeled and mashed)(or 1/2 tsp citric acid)cilantro paste (fresh)1 tspoil (for batter)cabbage, shreddedgreen or red bell pepper, choppedcooked carrots, choppedcooked green beans, choppedskinned, grilled, baked, or roasted, and cut into one inch stripsfor frying the rollsroll wraps, 8 x 8 squareblack eye dry peas, whole or splitblack eye dry peas, whole or splitsplit moong lentils, dry, green colorchilies, choppedcilantro leaves, cleanedcoriander seeds, ground A handful of fenugreek leaves, fresh or drywater to grind the lentilsbajri fl our (millet flour, available in Indian Stores)bajri fl our (millet flourfish fillets, skinless and bonelesspotatoes, boiled, peeled, and mashedfresh cilantro pastecumin seeds, ground (for divided use)lemon juice (for divided use)salt (for divided use)green chili paste, (for divided use)plain breadcrumbsOil for frying the cutletsground (for divided use)fish filletsskinless and bonelessgreen chili paste(for divided use)and mashedfresh yucalean ground meat of your choicebesan fl our (chickpea fl our)corn oil for deep frying(level) saltbunch of fresh cilantro leaves, plus one cup waterslices of brown bread, preferably a week oldfine breadcrumbswater for coatingminced meat of your choicechili finely choppedfinely chopped green onionsfinely chopped fresh cilantro leavespepper, groundgreen or red chili paste (optional)finely chopped onionwater for the paste to seal the fillingwraps, (8”x8” 25 pieces) to be cut into 3 strips eachwraps(8”x8” 25 pieces) to be cut into 3 strips eachfresh cilantro leaves, cleaned and shredded finelyonions, chopped finelyfresh or dry fenugreek leaveschillies, chopped finelygreen bell pepper, chopped finelyoil, for frying the pakoraswith 2 tbs waterdry corianderground chilior red chili powder - mix and keep asideground black pepperpartially ground cumin seedsajma seeds (also called ajwain or omum) - optionalred chili powder (optional)hot oil for the doughboiling wateroil for frying the poorisshredded cabbagepotato, peeled, and chopped finelygreen onions, choppedchili chopped, or to tastefresh cilantro, choppedcorngreen peaschili paste, or to tastecorriander seeds, grounddry fenugreek leaves (kasuri methi)oil to cook the vegetableswater (or more if needed)wrappers (available in Asian markets)water to paste the samosascarrots, peeled and finely choppedgreen beans, finely choppedcarrotspeeled and fi nely choppedor to tastecorriander seedsfresh cilantrogreen beansgreen onionspotatoand chopped finelyplus one cup waterslices of brown bread(4 big carrots) cut in strips (julienned) and washed in salt watertomato pastelemoncanola oilred onion sliced and saltedchili pepper choppedtomato deseeded and sliced very thinapple cider vinegar handful of fresh cilantro washed and roughly choppedbunch fresh mintcloves garlicgreen chili pepperfresh lemon juicedplain yoghurtsalt handful of finely chopped cilantropeeled and shredded (optional)liquefi ed with half a cup of waterpastepeeled, cut into half inch cubes and fried separatelyoil for greasing the oven dishcorn cobs, husks and threads removed and halved to make 8 pieces, then boiled in plenty of water, with half a teaspoon salt added. Whilst the corn cobs are cooking, prepare the sauce with the below intomato, liquefi ed with one cup of waterchopped bell pepper, green or redchopped, seeds removedcoconut cream, diluted with one cup watershells removed, and kept wholeboiled, peeled and cut into 4 pieces eachchopped cilantrodiluted with half cup of waterchopped bell pepper, any colortomato, liquefied with one cup of waterbrown sugar (optional)fenugreek dried leavesavailable in Indian & Pakistani grocery storesevaporated milk, with vitamin D, warmcrushed cardamoms, mixed with the fresh milkcrushed almonds (divided use)partially ground dry fennel seedspowdered edible gum,(available in Indian Stores)finely chopped golden raisinsfinely crushed almondspoppy seeds for garnishghee or any spread of your choice for kneading the doughghee or any spread of your choice for spreading over the cooked rotiflour for rolling the rotispiece of fresh yuca (approximately 10 inches length)garbanzo beans (approximately16 ozs)potatoes, peeled and cut intocubesgreen apple, peeled and cut into small piecesleaves, cleaned and choppedfennel seeds,groundliquefi ed (blend with two cups of water)tamarind chutney or lemon juiceExtra flour forAny lean, ground meat of your choicegreen chili, finely choppedhot chili pastecrushed cilantro leavescooked mixed vegetables or cooked lentilsfinely chopped onion 2 cups oil for fryingskinned chicken of your choicecleaned and choppedchopped green or red bell pepperthick coconut cream, diluted with half a cup of water (or more if needed)potatoes, boiled, peeled and cubedboiled eggs, for garnishtomato, liquefied with one cup waterMedium chickentomato sauce (8oz)cinnamon powder (optional)potatoes,peeled, washed and cut into bite-size piecesrice, preferably short graingranulated sugar (This quantity can be reduced or increased as per your taste.)evaporated milk (12 oz.)crushed almondscrushed almonds for garnishflour for rolling and pastingsweet coconut fl akesfinely chopped or crushed almondspartially crushed dry fennel seedsevaporated milk, heated with a few strands of saffronlong ripe bananascoconut cream, diluted with one cup of watermixed vegetables (green peas, corn, grated carrots, finely cut beans)mustard seeds, blackhot sauce (optional)besan (chickpea flour)full ginger pastefull garlic pastecilantro, crushedfenugreek leaves, fresh or drycitric acidwarm oil for the batterEno Fruit Saltor lemon juiceany colorAfinely ground white edible gumalmonds, ground coarselydry fennel seeds, partially groundA handful of cilantro leavescoconut cream diluted with half a cup of waterfish fillets, skinned and cleaned 4x2”bunch fresh cilantrogreen or red chilies, choppedground cuminground dry coriander seedstamarind pasteliquefied with one cup of wateroil for greasing the cooking panWater to steam the dhokrasoda bicarbonateplantswashed and cut into slices or slit and kept wholesliced and fried separately (optional)

Flavors of India & Africa

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