Raji Cuisine: Indian Flavors, French Passion by Raji Jallepalli and Judith Choate

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  • Chicken with coconut milk, lemongrass, and ginger

    • ashallen on October 27, 2020

      This recipe contains a generous amount (1 tbsp) of black cumin seed (not nigella seed, but rather the black cumin that looks a bit like caraway seed) which I generally like but found to be heavier than I prefer in this dish. I did halve the chicken quantity specified in the recipe - perhaps I would have liked the flavor better had I used the full amount. Potatoes were nicely tender and did a great job absorbing and holding the flavors from the dish. The recipe specifies using cooked potatoes - I simply microwaved them and left the skins on - worked well. Easy dish to make.

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  • ISBN 10 0060192224
  • ISBN 13 9780060192228
  • Published Mar 01 2000
  • Format Hardcover
  • Page Count 232
  • Language English
  • Countries United States
  • Publisher William Morrow Cookbooks
  • Imprint William Morrow Cookbooks

Publishers Text

Called A Major Player in the Indian Story in the United States, (New York Times), chef Raji Jallepalli has prepared the last two White House inaugural diners. Guaranteed to dazzle any palate, this book boldly combines the precisely balanced flavors of French cooking with the profound bouquets of Indian Cooking. Across the country, Indian fusion cooking is taking hold and Jallepalli is at the forefront. With a handful of Indian spices, cooks can recreate such sublime and simple dishes as Carrot-Saffron Soup, Trout with Ginger-Fennel Vinaigrette, Savory Spinach Gratin and Power Chocolate Souffle.

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