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Wednesday, November 3, 2010

Alumni, get enticed with spice

Today was a bad day to skip breakfast. That's because I'm reviewing a cookbook.

Not just any cookbook. It's Shubhra Ramineni's new Indian cookbook, Entice with Spice. And I was definitely enticed.

She's the wife of Emory alumnus
Naveen Ramineni 93C. Laura Riddle 79C and Mary Williams 82C hosted an alumni book launch party in Riddle's Houston, TX home on October 28. The event included an Indian cooking demonstration and a dinner party.

You can see pictures from the event here.

The banana in my stomach jumped around as I looked through each mouthwatering recipe in her book. Divided up into all the classic categories of Indian dishes, like breads and rice, lentils and soups, chicken, lamb, seafood and of course dessert, this book isn't missing a thing. She even included a vegetarian section that carnivores alike can enjoy.

And the best thing about it, Ramineni's recipes are made for fast-paced people, so you don't have to slave away all day for an authentic, homemade Indian meal.

Here are a few highlights...

1. The ever-popular chicken tikka masala: one of Ramineni's favorite dishes made with heavy cream and best served with breads or rice.

2. Here's an Indian dish you don't see every day: a healthy fresh lentil sprout salad made with sprouting lentils, tomatoes, onions, red peppers, cucumbers and cilantro.

3. Classic Indian bread: Ramineni's naan is made with yogurt and she offers kneading tips for the dough.

4. Another classic: samosas stuffed with potatoes and peas that can be made with Mexican white flour tortillas (she includes the from-scratch recipe for you adventurous chefs out there).

5. Lamb kebabs: good for cooking on the grill and served on a bed of rice with cumin and peas or with bread.

6. Roasted eggplant: under the vegetarian section cooked with onions and tomatoes and served with--you guess it--bread

7. And for desert, classic Indian ice cream called kulfi: made with whole green cardamom pods; it's not churned during the freezing process, so it turns out solid and dense, instead of soft and creamy like typical ice cream.

Now these are just a few teasers. For complete recipes, pick up her book at your local bookstore. I hope the EAA won't mind me borrowing this edition for a few days.

--Lindsey Bomnin 12C, communications assistant, EAA

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