Serve this nontraditional interpretation of the popular Indian/Pakistani condiment with grilled or roasted chicken, pork, or lamb, or use it as a dip with thick homemade potato chips or raw vegetables.
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The perfect combination of drama, show, and pomp. This dish requires a little effort, but all it needs to go with it is a raita and perhaps a salad on the side. I like to use a few different types of mushroom for varying textures and flavors, and if the budget allows, to add a few wild mushrooms. If not, stick to shiitake, oyster, and large cremini mushrooms. The pastry is lovely on top but you can leave it off and finish the dish with saffron and some roasted cashews instead. The cream and tomato paste are there to balance the flavors of the sauce, so add to taste, and season the sauce well.
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This Indian-inspired fried okra recipe is seasoned with a blend of pungent spices, and then gets dipped into a cool, cucumber raita before eating. — Angela Carlos, Cook EditorThis recipe is courtesy of Troy MacLarty, Chef/Owner Bollywood Theater.
This recipe is not another boring vegetarian variation of a burger. Flavored with cumin, paprika, and mint, ground chickpeas are tossed with crunchy walnuts before they are seared to perfection. Topped with a cool and refreshing mint raita, these chickpea burgers could even satisfy the most carnivorous burger fan.
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