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    JD in the Kitchen: Indian Appetizers & Chutneys
    JD in the Kitchen: Indian Appetizers & Chutneys
    JD in the Kitchen: Indian Appetizers & Chutneys
    Ebook150 pages28 minutes

    JD in the Kitchen: Indian Appetizers & Chutneys

    By Jasmine Daya

    ()

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    About this ebook

    Jasmine Daya is an experienced home cook who loves collaborating in the kitchen with her mother, Shan. In her first cookbook, Daya shares recipes for delicious Indian appetizers and chutneys with East African influences intended to inspire both novice and experienced chefs to experiment in the kitchen and ultimately bring their culinary creations to life. Daya’s delicious recipes include beef kebab, spicy crepes, fried mogo, bhajias, samosas and many more. Also included are flavourful chutneys that pair well with the various appetizers in this compilation of recipes. Daya’s recipes encourage cooks of all experience levels to create Indian appetizers and chutneys sure to please family members as well as party and dinner guests of all ages.
    LanguageEnglish
    PublisherLulu Publishing Services
    Release dateJun 9, 2018
    ISBN9781483484006
    JD in the Kitchen: Indian Appetizers & Chutneys

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      Book preview

      JD in the Kitchen - Jasmine Daya

      Daya

      Copyright © 2018 Jasmine Daya.

      All rights reserved. No part of this book may be reproduced, stored, or transmitted by any means—whether auditory, graphic, mechanical, or electronic—without written permission of the author, except in the case of brief excerpts used in critical articles and reviews. Unauthorized reproduction of any part of this work is illegal and is punishable by law.

      Interior Graphics/Art Credit: Inge Schoeman Photography

      This book is a work of non-fiction. Unless otherwise noted, the author and the publisher make no explicit guarantees as to the accuracy of the information contained in this book and in some cases, names of people and places have been altered to protect their privacy.

      ISBN: 978-1-4834-8402-0 (sc)

      ISBN: 978-1-4834-8401-3 (hc)

      ISBN: 978-1-4834-8400-6 (e)

      Library of Congress Control Number: 2018904821

      Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.

      Lulu Publishing Services rev. date: 5/23/2018

      Getting Started

      Many of my recipes list garlic puree, ginger puree, or green chili puree-terms that I have used to describe taking a fresh ingredient and adding the minimum amount of water necessary to puree the ingredient in a blender.

      Get in the kitchen and spice it up!

      xo Jasmine

      Image1.jpgImage3.jpgImage2.jpg

      Appetizers

      Image4.jpgImage5.jpg

      Arvi Bhajia

      35 minutes | 16 pieces

      A unique and aesthetically pleasing way to use beet leaves or collard greens, flavored with spice and a touch of coconut.

      Ingredients

      2 cups gram flour

      1/2 cup water

      1 teaspoon red chili powder, divided

      1 teaspoon salt

      1/4 teaspoon garlic puree

      16 collard green or beet leaves, each leaf washed and patted dry with a paper towel

      3 tablespoons canola oil

      30 lemon leaves

      1 teaspoon mustard seeds

      3 green chilies, thinly sliced lengthwise

      1 teaspoon sugar

      3 tablespoons lemon juice

      1/4 cup shredded sweetened coconut

      1/2 cup freshly chopped coriander

      Directions

      1. In a mixing bowl, combine the gram flour,

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