December 10, 2010

Many Indian cooks use a ghee substitute derived from vegetable oil; this is available from Asian...

December 10, 2010

Ma La Tang is a hot and spicy dish from China.

December 10, 2010

1 cup peanuts or toasted almonds is great additions; add just before serving. Can also sprinkle...

December 10, 2010

Classic Biryani: Biryani is an authentic Indian dish that combines highly seasoned rice with meat...

December 10, 2010

For a change, serve the glutinous rice flour balls with chilled fruit cocktail. Kuih are...

December 10, 2010

The delicate sweet and sour flavor of this curry sauce comes from the pineapple. It is also...

December 10, 2010

A traditional Japanese hot tofu dish. You can also try making this with dashi sauce. You just...

December 10, 2010

Serve with chutney as a dip if you wish. This recipe uses either spring roll wrapper or egg roll...

December 10, 2010

Because of the large proportion of sesame oil, this is a rich oil. A little goes a long way. A...

December 10, 2010

December 10, 2010

Note: to freeze tofu, place in plastic bag, seal, and freeze for a minimum of 48 hours before...

December 10, 2010

December 10, 2010

VARIATION: In step 2, add to the marinade 1 or 2 slices fresh ginger root, minced; and 1 clove...

December 10, 2010

December 10, 2010

Note: To obtain white radish juice, grate the radish, then squeeze through a loosely woven cotton...

December 10, 2010

from Majumder,Times Books International, Times Centre, 1 New Industrial Road,

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