the appetizer:

Though vegetarian dishes featuring rice and a variety of beans dominate Indian cuisine, India's cooking has also been influenced by traders such as the Arabs and Chinese, and invaders such as the Persians, Mongols, Turks, British and Portuguese. North Indian food features more dairy and pulses, while South Indian cooking includes more rice, curries, and fruits like coconut.

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Bean Salad (Rajma-Chana Salad)

1-1/2 c. canned chick peas, drained
1-1/2 c. canned black-eyed peas, drained
1-1/2 c. canned red kidney beans, drained
1 clove garlic, minced
1 T olive oil
1/2 c. finely chopped green onions
2 T finely chopped cilantro
1 jalapeno, diced
1/4 t ground cumin
1/2 t salt
Black pepper
3 T fresh lemon juice

Place the beans in a large bowl. Add the garlic, olive oil, green onions, cilantro, jalapeno, cumin, salt, and lemon juice. Add pepper to taste. Stir gently. Serve at room temperature.



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This page modified January 2007