Saturday, September 16, 2006

Jheenga Pakode with Tamatar Cutney

indian shrimp cocktail, basically


shrimp maranading overnigh

DISH 47 and 48
INDIAN DISH #3 and 4

Recipes from Classic Indian Cooking by Julie Sahni


The thing about Indian food is that most of it takes a very long time to make. Most of the recipes I've come across call for long periods of marinading, letting thing rest for 20 minutes to a few hours, a few different methods of cooking. . . .

I was planning on making this for friends who were coming over on Thursday, but it wasn't done until Friday.

Indian Cooking is just like that.

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