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Indian

  • Bharwan Tandoori Aloo

    Bharwan Tandoori Aloo

    Chef Shaju Zacharia has a distinguished career as Executive Chef for more than 20 years. He has worked with top hotel chains such as the Taj Group and Jaypee Hotels. He is also Vice President of the Indian Culinary Forum, India’s association of Professional chefs.

  • Dried Fruit Pulao

    Dried Fruit Pulao

    Gourmet specialist Karen Anand is food consultant, writer, chef and businesswoman all rolled into one. With several books and three successful food shows under her belt, she has also been awarded the prestigious Food & Spirit Award by the French Government.

  • Palak Kababs

    Palak Kababs

    Chef Shaju Zacharia has a distinguished career as Executive Chef for more than 20 years. He has worked with top hotel chains such as the Taj Group and Jaypee Hotels. He is also Vice President of the Indian Culinary Forum, India’s association of Professional chefs.

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Bharwan Tandoori Aloo

Chef Shaju Zacharia has a distinguished career as Executive Chef for more than 20 years. He has worked with top hotel chains such as the Taj Group and Jaypee Hotels. He is also Vice President of the Indian Culinary Forum, India’s association of Professional chefs.

Prep Time  30 mins Cook Time  30 mins Serves  6-8 Rating  

Chicken Breasts with Curried Fruit

A sauce of lightly curried fruit adds elegance to chicken breasts, yet it's so quick and easy it will become an everyday favorite.

Prep Time  10 minutes Cook Time  15 minutes Serves  4 Rating  

Chicken Curry with Dried Plums

Serve chicken curry over rice, with a variety of condiments, such as peanuts, coconut and chutney, that diners can add to their own taste.

Prep Time  15 minutes Cook Time  30 minutes Serves  4 Rating  

Curried Dried Plum Dip

Dried plums, curry powder and chutney blended with cream cheese make an Indian-inspired dip. Serve with crisp pappadums instead of crackers to carry out the theme.

Prep Time  15 minutes Cook Time  5 minutes Serves  14 Rating  

Dried Fruit Pulao

Gourmet specialist Karen Anand is food consultant, writer, chef and businesswoman all rolled into one. With several books and three successful food shows under her belt, she has also been awarded the prestigious Food & Spirit Award by the French Government.

Prep Time  45 minutes Cook Time  20 minutes Serves  4-6 Rating  

Palak Kababs

Chef Shaju Zacharia has a distinguished career as Executive Chef for more than 20 years. He has worked with top hotel chains such as the Taj Group and Jaypee Hotels. He is also Vice President of the Indian Culinary Forum, India’s association of Professional chefs.

Prep Time  20 mins Cook Time  30 mins Serves  6-8 Rating  
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