This chicken has the taste of ground coriander seeds and the different but complementary flavour of fresh coriander.
Set out bowls of chopped fresh coriander and ground cumin for guests to dip kabobs.
Fresh cilantro also goes by the name of fresh coriander. The combination of the fresh leaves and the dried seeds of this plant fives the lamb a slightly citrusy, herbal taste. Serve the lamb with mashed potatoes and steamed green beans.
Even meat lovers won't miss the meat in these aromatic veggie burgers. Rice and lentils combine to make a complete protein, and the coriander yogurt is a refreshing topping. Try using basmati rice for a true South Asian flavour.
Couscous makes an ideal weeknight side dish because of its quick cooking time. Using whole wheat couscous gives a healthy boost of fibre.
There are two tricks for grilling wings. The first is to remove the wing tip, because it always burns before the rest of the wing cooks. The second is to keep the wings stable using this nifty way of running two parallel skewers through each wing.
These burgers, fragrant with South Asian spices, are inspired by patties that are traditionally fried and served with naan (Indian flatbread). They are just as good, if not better, grilled and tucked into a hamburger bun.
From our book and video, Fast-Fix 5 Ingredient Cooking (Robert Rose Inc., 1997), here is a delicious vegetarian burger. Experiment with various toppings: diced avocado, shredded romaine lettuce, or Monterey Jack or fontina cheese. Mild or medium salsa is plenty hot, especially when salsa is not just a condiment but the central ingredient.
