Recipes from Indian cuisine

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Dish Name	Comments
A Traditional Indian Side Dish Submitted by Chef
Allo Bhoji Submitted by Chef
Bangin' Bart (eggplant, onion, and tomato casserole) Submitted by Chef	NOTES: * Indian eggplant, onion and tomato casserole -- This is an Indian dish, called Baigan Bartha in Hindi. We make it a lot and call it "Bangin' Bart." It is eggplant, onions and tomatoes, but not in the usual way. In this recipe, the vegetables are cooked to mush, with only a small amount of tomato, just enough to flavor it. Yield: serves 6-8. * I don't make this with any spices but salt and pepper. The genuine Indian version of the recipe adds various Indian spices; try about 1 t of fresh ginger, about 1/2 t of turmeric, about 1/2 t of cayenne, and about 1 t of garam masala for a more authentic Indian flavor.
Barbecued Skewers of Fish - Seekh Ki Machali Submitted by Chef
Basmati Rice Submitted by Chef
Beef Curry Submitted by Chef
Broiled Chicken Indienne Submitted by Chef
Chicken for Chickens (Murgi Survedar) Submitted by Chef	Shalini Devi Holkar
Chicken Kohlapuri (India) - Cic Submitted by Chef	_The Complete Indian Cookbook_ Mridula Baljekar, 1993.
Dopiaza (Meat and Onion Curry) Submitted by Chef	Recipe from Indian Restaurant Cookbook - Pat Chapman
East Indian Shrimp in a Tandoori Marinade Submitted by Chef
Gharam Masala Submitted by Chef
Indian Milk and Yoghurt Cheese Submitted by Chef
Jeera Chicken Submitted by Chef
Low Fat Lentil Chili Submitted by Chef
Mattar Paneer Submitted by Chef
Moghlai Chicken Submitted by Chef
Nan Bread Submitted by Chef
Rose Levy Bernbaum's Tandoori Marinade Submitted by Chef
Sindhi Chicken Submitted by Chef
Tandoori Marinade for Chicken Submitted by Chef
Yogurt Tandoori Marinade Submitted by Chef	Values for whole recipe: 229 Calories 953 kj. 9,7 g protein. 18 g carbohydrate of which 11,3 g sugar. 13,7 g fat of which 2 g saturates. 0,1 g sodium. no dietary fibre.

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