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Recipe Reviews 7 reviews
Springtime Citrus Cooler
Three words...Simple, subtle, sublime... This is wonderful! I bought rose water and wanted to try different recipes with it. The only thing I did differently was to substitute artificial sweetener for the sugar. It's light, but not too watery. It doesn't taste like Earl Grey, yet it doesn't taste like orange either. You'll just *have* to try it! The rose water is so fragrant and really adds to it. Thank you for this great recipe!

4 users found this review helpful
Reviewed On: Apr. 30, 2010
Cucumber Raita
This was a nice cool counterpart to the Chicken Jalfrezi from this site. I used a peeler to remove the cucumber skin and cut thin slices down to the seeds as another poster suggested, then chopped the slices. It worked great! I had plain yogurt and drained it overnight to make it the thicker Greek style. I doubled the sugar to offset the tanginess of the yogurt and added a teaspoon of cumin (which I really like) to make the flavor more complex. I gave it half a day for the flavors to meld, then added the cucumbers, so it wouldn't be too watery. After eating, some was left over and the next day the cucumbers had released some liquid. This was easily fixed with a few stirs though. Overall, the flavor was good. I found it was best paired with the Chicken Jalfrezi. Would be great to cool some of the spicier Indian dishes. Thank you!

1 user found this review helpful
Reviewed On: Apr. 3, 2010
Chicken Jalfrezi
This was sooo flavorful. The spices accented each other nicely and it was not too spicy (hot). Loved it! I grated the onion in the food processor to save on the tears. Skipped the salt since this calls for canned items that contain plenty of salt already. For protein, I already had half a roasted chicken in the fridge, so I pulled the meat from that and added a can of drained chickpeas to round it out. The garbanzos went in at the first stage where it calls for chicken. The chicken I added at the end, so it wouldn't dry out. Since too much turmeric can taste bitter to me that was halved. I replaced the other half of the turmeric with curry powder. By the end of the second stage, so much of the liquid had evaporated that a 1/2 cup of chicken broth was needed. Ghee was really easy to make from scratch using unsalted butter (and much less expensive). The difference between clarified butter and ghee is in the slow cooking that brings out the nutty flavor. Try it, it's worth it! Chicken Jalfrezi was wonderful with the naan and cucumber raita from this site and basmati rice. Make extra, because it's even BETTER the next day for lunch! I may try it next time with green beans added as another poster suggested just to increase my vegi intake. Thanks!

0 users found this review helpful
Reviewed On: Apr. 3, 2010
 
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