Whenever I am looking for a snack that is not too fattening, I turn to these cucumber spears. We used to eat a simpler version as children, cucumber halves or quarters just sprinkled with lime juice and dusted with spices, but now I have started giving the dish a...
India is the second-largest producer of peanuts in the world, after China, and vegetarians make ample use of the protein-rich product by adding it to their meals, either cooking it along with vegetables and legumes (peanuts are a legume too, of course), or by adding...
Crisply fried okra is eaten all over India. I remember that in our family we cut the okra into thin rings, fried them until very crisp, then ate them with a sprinkling of salt, amchoor (sour green mango powder), and some chili powder. In Tamil Nadu, where crisp foods,...
This is a wonderful snack to nibble on, especially when enjoying favorite TV programs and films at home. You could serve it with Simple South Indian Tomato Sauce, plain old tomato ketchup, or nothing at all. It is good just by itself. SERVES 4 • 2 teaspoons lemon...
Wherever Indian snack sellers congregate, such as Chowpatty Beach in Bombay, you are likely to find some version of these bondas. Round in shape, with a chickpea flour skin on the outside and spicy crushed potatoes inside, they are served still hot and crisp from the...
These are best served piping hot with some Green Chutney and/or Simple Tamarind Chutney; dilute every tablespoon of the latter with a tablespoon of water. For more on Indian fritters in general, see the introduction to Onion Fritters. MAKES 12 MEDIUM-SIZED FRITTERS •...
It is Indian restaurants in the West, particularly Britain, that have popularized onion bhajias as a first course. That name comes from western India, where all varieties of fritters are called bhajias and eaten at teatime or as a snack with lots of hot chutney for...
I was in Rajahmundry, a town on the banks of the mighty Godavari River—the widest river I have ever seen—in Andhra Pradesh. It was lunchtime, and I was desperately hungry. Someone thought I should try a mess. That suggested a military setup, but it turned out to be...
PREP: 25 minutes BAKE: 8 minutes CHILL: 2 to 4 hours OVEN: 375°F MAKES 6 servings 1 8-ounce package (8) refrigerated crescent rolls 1 8-ounce package cream cheese, softened 1⁄3 cup mayonnaise or salad dressing 2 tablespoons thinly sliced green onion (1) 1⁄2 teaspoon...
PREP: 20 minutes MARINATE: 4 hours GRILL: 8 minutes MAKES 4 servings 2 8-ounce packages tempeh 1⁄2 teaspoon salt 1⁄2 teaspoon ground black pepper 1⁄4 cup olive oil 1⁄4 cup lime juice 1⁄4 cup reduced-sodium soy sauce 1⁄4 cup snipped fresh cilantro 2 teaspoons ground...
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