Maharaja Curry
This was superb!!! Thanks so much for this recipe. Out of necessity, I had to use 5 chicken thighs that I poached beforehand. Added a 15 oz. can of diced tomatoes and kept the thighs whole. Added the broth from the poached chicken as needed, and ... [... more]
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Sweet Tamarind Chutney
Stir the water into the pan with the spices along with the sugar and tamarind paste. Bring to a boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon. This should take ... [... more]
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Broken Thermostat Curry
I love this recipe! It's my new favorite! I will make it over and over again. I wouldn't call it "broken thermostat" because it's not too hot, but as the submitter said, it's "mildly spicy." I think I'll add more red pepper flakes ... [... more]
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Gobi Aloo (Indian Style Cauliflower With Potatoes)
A tasty and flavorful restaurant-quality dish. Don't listen to some of the other reviewers: some did things to make a sauce/gravy; this dish isn't supposed to have a gravy. (Look at the picture I submitted.) But the concerns about drying out the ... [... more]
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Minced Beef With Black-Eyed Beans
"This is a Pakistani dish. When ever my mother makes this dish there is none left. She does not like to be heavy handed with spices, which makes her cooking light, yet aromatic. We usually eat this dish with warm pita, raita (yogurt laced with a ... [... more]
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Vegetable Biryani
This turned out horribly. I followed the directions word for word. Here's my thoughts on where it went wrong: 1) Too much garam masala. This has to be some horrible mistype on amount. 2 Tbsp is just entirely too much. 2) Soaking the rice for 30 ... [... more]
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Chicken Shwarma
Shwarma is a middle eastern dish and this recipe though not traditional is very good. After the chicken is done saute sliced onion and green bell pepper in the clarified butter until onions change color to a light golden brown. Serve chicken with ... [... more]
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Cholay (Curried Chickpeas)
Heat the remaining oil in a skillet over medium heat. Blend in the coriander, cumin seeds, ginger, and garlic. Cook and stir for 15 to 20 seconds, until lightly browned. Mix in the turmeric. Stir the chopped onion into the skillet, and cook until ... [... more]
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Beef And Spinach Curry
Heat the ghee in a large saucepan over medium heat. Stir in the garlic and onion, and cook until softened, about 5 minutes. Add the serrano, and continue to cook for another 3 minutes. Season with the cloves, garam masala, coriander, chile ... [... more]
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Chicken Makhani (Indian Butter Chicken)
I am an Indian native looking for an Americanized version of this dish for a friend who is a little intimidated by Indian food. I gave this recipe a try, and it is almost there. First, I used fresh minced ginger and garlic, but had to triple the ... [... more]
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Salt Is Essential
The U.S. Food and Drug Administration recommends that we limit our salt intake to the equivalent of about 1 teaspoon (2,300 mg) of table salt per day. Though most Americans get much more than this, the recommended amount is still more than three ... [... more]
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Chiles
While the tongue-searing heat of chiles plays a starring role in Tex-Mex salads, Thai nam prik sauce, Szechuan dishes, Indian curries, Tunisian harissa, Spanish tapas and a variety of South American dishes, chiles also offer a rich store of ... [... more]
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