Spicing up Indian dishes from home.(FoodPlus) From: Daily Herald (Arlington Heights, IL) | Date: June 28, 2000 | COPYRIGHT 2000 Paddock Publications. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group.Copyright information

Asafetida. Mango powder. Fresh coconut blended with mixed vegetables and seasoned with cinnamon, mustard, curry, chilies, garlic and ginger.

Today's Cook of the Week is not making tuna casserole. A native of India, Gira Ethindra arrived in America 10 months ago and wants to share a bit of her culture with two traditional recipes she learned as a young girl from her grandmother.

These are dishes designed to wake up sleepy taste buds. Vegetarians who are weary ...