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What passes as a spice farm in Kerala, India, looks like a wild forest. A closer look reveals that the tree bark is made of cinnamon, curling vines sprout peppercorns and mace-coated nutmeg hangs from trees. This week’s recipes highlight spices, from Chef Suvir Saran’s popular Mangalore Fried Shrimp to grilled chicken with housemade masala served at Cisco Systems in San Jose, Calif. For more ideas, search our Recipe Database.
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Mangalore Fried Shrimp
Before Chef Suvir Saran adds turmeric-and-lemon-marinated shrimp to the pan, he fries mustard seeds until they pop and stirs in a handful of curry leaves. The results are a simple, savory shrimp dish to serve as an appetizer or alongside rice or salad for a main course. ... Mangalore Fried Shrimp
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The Pavilion’s Curry Chicken
At Dartmouth College, General Manager Robert Lester received guidance from a student when creating this popular coconut chicken curry, flavored with garam masala, cardamom and ginger. To meld the spices together, Lester braises the chicken for two hours before serving. ... The Pavilion’s Curry Chicken
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Greek Cinnamon Chicken
Barry Schneider, executive chef at University of Southern California, admits that students still love their pizza. But with growing interest in international flavors, campus menus span the globe from Thailand to Greece. This Mediterranean-inspired recipe is easy to execute in large quantities. ... Greek Cinnamon Chicken
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Paneer Cake
Paneer, a fresh Indian cheese, is a great vegetarian protein source. At Junnoon in Palo Alto, Calif., Chef Kirti Pant forms a mixture of paneer, boiled potato, cumin, chili powder, garam masala, ginger and jalapeno into cakes, batters them in chickpea flour and panko, then fries them to order. ... Paneer Cake
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