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pfeiffer family: the indian cookbook
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home » mild

mild

Recipes that have few, if any, spices.

a bowl of fig, almond and lettuce salad

almond, lettuce and fig salad

A fig salad with some subtle spice from the chaat masala, and flavour and texture from almonds. An amazing, yet simple salad, anjeer ki salat could become one of your favourites, just as it was for my grandmother.

a bowl of butter chicken with rice

butter chicken

This is the original Mughal butter chicken. Murgh makhani is not a curry, like restaurants serve, but is pieces of grilled or baked chicken coated in a sauce.

a serving bowl of northern style chicken korma

chicken korma – lucknavi style

This chicken korma, or murgh kurma is the definitive Mughal recipe - a mildly spiced, delicate and elegant dish.

a serving dish of roasted cauliflower florets

roasted cauliflower

Phulkopir roast is a Bengali family recipe for roasted cauliflower and on high rotation in my Grandmother's kitchen. It is of those simple vegetarian dishes that features the main ingredient.

a serving bowl of mixed vegetable korma

vegetable korma

Vegetable korma is aromatic, flavourful vegetarian dish from the kitchens of the Mughal emperor Akbar. This dish, shahi navratan korma, is an exemplar of Mughlai cuisine.

contents

  • essays
  • general
  • ingredients
  • menus
  • recipes
    • accompaniments
    • baking
    • basics
    • breads
    • breakfasts
    • desserts
    • drinks
    • eggs
    • fish and seafood
    • meat and poultry
    • rice, pulao and biryani
    • salads
    • snacks
    • soups
    • starters
    • vegetarian
  • techniques
© 2015-2023 Keith Pfeiffer
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