Kali's Table - Authentic Indian Cuisine Made Easy
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"My new pig out food is Indian food. I eat it like three times a week. It's so good!"
- Jennifer Love Hewitt, Actress

"Indian vegetarian... I not only love it... it makes me feel healthy when I eat it"
- David Cross, Sr. Consultant,
  Agora Publishing

Recipes Side Dishes & Accompaniments

Kali's Cumin Vegetable Rice

  • 1 and 1/2 cups Basmati rice
  • 2 Tbsp oil
  • 2 tsp cumin seeds
  • 1 T garlic, chopped
  • 1 tsp coarsely ground black pepper
  • 1 tsp cardamom seed
  • 1/2 tsp salt or to taste
  • 1/2 cup carrots, chopped (fresh or frozen)
  • 1/2 cup red pepper, chopped
  • 1/2 cup peas

Preparation:

Rinse rice in 3 - 4 changes of water, drain, add 2 cups of water, set aside. Heat oil in a large frying pan, add spices and crackle (sizzle) 1 minute being careful not to burn. Add vegetables, rice and water, cover and bring to boil. Reduce heat and simmer for 10 minutes. Serves 4.


Mango Lassi

  • 1 cup plain yogurt
  • 2 cups preserved mango or 2 fresh mangos, peeled and chopped
  • 1 cup milk
  • 1/2 cup crushed ice
  • 1 Tbsp sugar

Preparation:

Blend all ingredients in a blender and serve immediately. Serves 4.

Tip: Mango preserved in glass jars tastes fresher than mango preserved in tins.


Easy Raita

  • 2 cups plain yogurt
  • 1 cucumber, peeled, seeded and chopped
  • 1 large tomato, chopped
  • Salt and pepper to taste
  • 1/4 tsp paprika
  • 1 Tbsp chopped mint leaves for garnish

Preparation:

Mix together first 4 ingredients. Sprinkle paprika and chopped mint leaves over the surface for garnish. Served chilled.

Tip: If fresh mint leaves are unavailable, substitute with dry mint herbal tea. Be certain the only ingredient is mint. Use 1 tsp of dry mint in place of 1 Tbsp fresh mint.