a

Menu

    Side Dishes
    Pressed cucumber-sour cream salad

    Pressed cucumber-sour cream salad

    Serves 6 to 8 • 3½ lbs. cucumbers • 1 tbsp. salt, and more to taste • ½ cup sour cream • 2 Tbs. lemon juice • 1 tsp. sugar 1. Peel the cucumbers, cut them in half lengthwise, remove any large seeds, and slice the cucumbers as thinly as possible. Toss the slices with...

    read more
    Zucchini soufflé

    Zucchini soufflé

    Serves 4 to 6 • 1 lb. fresh zucchini • 1 small yellow onion • 5 Tbs. butter • ¾ tsp. salt, and more to taste • ¼ to ½ tsp. dried basil, crushed • fresh-ground black pepper to taste • 3 Tbs. flour • 1⅓ cups warm milk • 6 egg yolks • 2 Tbs. grated Parmesan cheese • 7...

    read more
    Broccoli-walnut soufflé

    Broccoli-walnut soufflé

    Serves 5 to 6 • 4 Tbs. butter • 4 Tbs. flour • 1½ cups hot milk • 5 egg yolks • 1½ cups chopped cooked broccoli • ½ cup finely chopped or sliced walnuts • 3 Tbs. minced onion • 2 Tbs. grated Parmesan cheese • ½ tsp. salt • fresh-ground pepper to taste • 7 egg whites •...

    read more
    Avocado-ranch-dressing

    Avocado-ranch-dressing

    It makes about 1½ cups. Don’t make this dressing more than a couple of hours in advance, and use it on a fairly simple tossed green salad: for instance, romaine and butter lettuce with some thin-sliced bell pepper and a bit of sliced red onion. • 1 medium-sized ripe...

    read more
    Taratour sauce

    Taratour sauce

    It makes about 2 cups Serve this with hot, quartered pita bread or use in preparing Hommos bi Tahini and Baba Ghanouj. • 1 cup tahini (sesame seed paste) • 3 large cloves garlic, crushed or finely minced • ½ cup fresh lemon juice • 1 tsp. salt • ½ cup cold water 1....

    read more
    Dumplings for soup

    Dumplings for soup

    It makes 6 to 8 servings These dumplings are good with any broth, and they are a must with creamed fresh pea soup. • 6 Tbs. soft butter • 2 eggs • 1½ cups flour • ⅓ cup milk • ½ tsp. salt • ⅛ tsp. nutmeg • ⅛ tsp. cayenne pepper 1. Cream the butter in a deep bowl and...

    read more
    STIR FRIED SPINACH ANDHRA STYLE PALAKO

    STIR FRIED SPINACH ANDHRA STYLE PALAKO

    In Andhra, the term “vepadu” refers to dishes that are either stir-fried or deep-fried until they are crisp (see this page for vepadus and more on Andhra meals). In the south, this delicious spicy spinach is generally served on the side, along with rice, thin dals,...

    read more
    SPINACH WITH DILL DAKHINI SAAG

    SPINACH WITH DILL DAKHINI SAAG

    A simple but very flavorful spinach dish from the royal palaces of Hyderabad. Serve it at meals with either breads or pilafs, along with a dal, such as Hyderabadi “sour” dal. At the Falaknuma Palace Hotel, where I first ate this, the spinach had been blended into a...

    read more
    GOAN POTATOES BATATA BHAJI

    GOAN POTATOES BATATA BHAJI

    This dish, from a Hindu Goan restaurant in Bombay, tastes best if made with waxy potatoes. It is generally eaten with rice or rice breads, but can also be rolled up in a chapati, along with some chopped tomatoes and cucumber, and eaten as a snack or for lunch. Urad...

    read more
    POTATOES IN A MARWARI STYLE ALOO SABZI

    POTATOES IN A MARWARI STYLE ALOO SABZI

    Marwaris are a highly successful business community that originated in Marwar, in the deserts of Rajasthan. Many left their hometowns to create large businesses elsewhere in India. They are completely vegetarian, with a distinct and much-admired cuisine. Vinita has...

    read more