J
Julie Sahni
Food writer
Recipes
Free online
Arroz Frito Portuguesa (Fried Rice)
Julie Sahni · NYT Cooking
At first glance, the fried rice of Macao looks like the ordinary Chinese variety. But Macanese cooks flavor it with the saffron, tomatoes and olive oil of Portugal. The rich amalgam of flavors can be traced to the travels of the spice traders during the late-15th and early-16th centuries.
Serves 4
Free online
Camaroes Recheados (Stuffed Prawns)
Julie Sahni · NYT Cooking
Serves 6
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Caril De Galinha (Chicken Curry)
Julie Sahni · NYT Cooking
Serves 4
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Cranberry-Pistachio Chutney With Figs
Julie Sahni · NYT Cooking
Serves 3
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Dhanshak (Parsi Cornish Hens Braised In Spiced Pumpkin-Lentil Puree)
Julie Sahni · NYT Cooking
Serves 6
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Gajar Halwa (Glazed Carrot Fudge)
Julie Sahni · NYT Cooking
Serves 6
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Lai Thao (Roast Pork)
Julie Sahni · NYT Cooking
Serves 6
Free online
Lulas Fritas (Squid Puffs)
Julie Sahni · NYT Cooking
Serves 4
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Masala Vangi (Eggplant Slices Smothered With Coconut-Spice Paste)
Julie Sahni · NYT Cooking
Serves 4
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Narial Jheenga (Bombay Coconut Shrimps)
Julie Sahni · NYT Cooking
Serves 2
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Sada Chawal (Plain Cooked Basmati Rice)
Julie Sahni · NYT Cooking
Serves 4
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Tandoori Cauliflower
Julie Sahni · NYT Cooking
Serves 4
Free online
Tandoori Shrimp
Julie Sahni · NYT Cooking
Serves 6
Free online
Tandoori Squab (Or Quail)
Julie Sahni · NYT Cooking
Serves 4