British-Indian top chef Asma Khan brings the heart of Indian cuisine home with her new cookbook. Three delicious recipes invite you on a culinary journey through India.

Place the tamarind paste, maple syrup ... Cut out the center rib of each collard-green leaf, dividing the leaf in half. Place 1 half-leaf on a cutting board with underside face up.

Reduce the heat to low and add the chicken, bamboo shoots, reserved coconut milk, lime leaves (or lemon zest), fish sauce, tamarind paste (or lemon juice) and the palm sugar (or brown sugar).

4. Add curry leaves and turn around, then the ground mixture and sauté till the fat separates. Add the tamarind paste, salt, turmeric, red pepper and mix well, and then add the baingans. 5. Turn ...

Mix tamarind and spices, add tamarind paste, rasam powder and salt. Sauté for minutes. Add water, pour in 1.5 to 2 cups of water and let it come to boil. Simmer the rasam, let it cook on simmer for ...

Add the pumpkin and toss well. Add the tamarind paste and jaggery. Cook for 3-4 minutes on high flame. 6. Add 1/2 cup water, cover the utensil and cook (on a low flame) till the pumpkin is soft and ...