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Indo - American
In my new role as housewife, I was eager to try out all sorts of recipes, both from India and the
country of my domicile, America. At first I was disheartened. While the former did not really
present any challenges, for obvious reasons, American cuisine was a different matter altogether. I
had almost no experience with grills and ovens, a serious shortcoming since the majorities of
magazine recipes called for baked dishes. The ingredients were mostly foreign to me, and I
would have to put together a long shopping list before my kitchen was suitably equipped (that is
exactly why I can sympathize with the American housewife who wishes to experiment with
Indian cuisine, the exotic spices listed in our recipes must seem equally daunting). It was then I
chanced upon some Creole dishes. The basic ingredients were the same as those used in any
Indian kitchen. Better still, I could cook over an open flame. Once I had tried out the following
formula for Shrimp Creole, I knew that I had succeeded.
Shrimp Creole
Ingredients:
1
6
1
1
1
2
lb. shrimps peeled and deveined
large cloves of garlic, sliced fine and 1 tsp. garlic powder
tsp. onion powder
lb. tomatoes (approximately 6 large tomatoes, diced)
tsp. salt and pepper or to taste
tbsp. oil
Cilantro/coriander leaves
Method:
Heat the oil in a small non-stick frying pan (or skillet), and fry the shrimps with garlic, tomatoes
and cilantro/coriander leaves, onion and garlic powders, salt and pepper, for fifteen minutes.
Broccoli Potato Curry
As I started shopping in American grocery stores, I was tempted by the sight of green broccoli. I
couldn't wait before I had cooked the green florets with Indian spices. I never regretted it.
Ingredients:
1
1
1
1
1
1
1
1
1
lb. broccoli florets
tsp. ginger paste
tsp. garlic paste
tsp. turmeric powder
tsp. chilli powder
tsp. cumin seeds
tomato, diced
potato, cooked and cubed
tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil
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Method:
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