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Recipe
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Submitted by Administrator
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A spicy dish based on coconut milk, chillies and spices, the flavors of this curry will be familiar to those who have experienced Sri Lankan and South Indian food.
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Read more... [How to prepare Sri Lanka Prawn Curry ? Recipe]
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Recipe
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Submitted by Administrator
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Each country has its own special method of cooking rice. In North India, the most prized rice is basmati, a fragrant, long-grain rice that is cooked on its own (namkin chawal), or with lentils (kitchri), or in spicy stock (yakhni pilau). It is always cooked by the absorption method. If basmati rice is not available, use any long-grain rice.
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Read more... [How to cook Ghee Rice ? Recipe]
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Recipe
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Submitted by Administrator
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Featuring the same main ingredient as the recipe for dhal, but the result is sufficiently different and worth a try so you can decide which is your favorite. Instead of water, coconut milk is the cooking medium. The flavors are different because distinctively flavored ingredients are added to the frying onions and cooked along with the lentils.
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Read more... [How to prepare Sri Lanka-style Lentils ? Recipe]
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Recipe
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Submitted by Administrator
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This is a cross between a curry and a pickle, and high in acidity. Cook it in a non-reactive pan. In India this would be an earthenware pot, but enamel or heavy stainless steel would be a suitable substitute.
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Read more... [How to prepare Goan Pork Vindaloo ? Recipe]
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Recipe
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Submitted by Administrator
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Remove the skin and any excess fat from the lamb. With the point of a small knife make deep slits all over the lamb. To make the Marinade, crush the garlic with salt to form a smooth paste. Combine with the ginger, ground spices and lemon juice. Rub the marinade over the lamb and press some into each slit. Put the lamb in a deep bowl.
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Read more... [How to prepare Roast Leg of Lamb Kashmiri Style [Raan] ? Recipe]
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Recipe
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Submitted by Administrator
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One of my favorite Indian dishes, since there is so much flavors in every bite. Minced lamb is combined with onion, garlic, ginger, chillies and fresh coriander or mint, formed into koftas (balls), browned and simmered in a spicy gravy that echoes similar flavors.
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Read more... [How to cook Kofta Curry ? Recipe]
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Recipe
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Submitted by Administrator
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Here we have the traditional recipe, which is fairly labour intensive if you make it from start to finish. A much easier modern way to achieve the same result is to make the Korma Paste beforehand and store it in the refrigerator in a clean glass jar, or to use my Charmaine Solomon's Korma Curry Paste. You save so much preparation time that this recipe becomes easy Lamb Korma. The details of this alternative method appear on page 99. Once it is cooked, this dish improves with keeping (in the refrigerator), and o is ideal for preparing ahead. It is delicious in its own right, sprinkled with fresh coriander leaves just before serving. It is also the savoury lamb for Biriyani.
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Read more... [Recipe for cooking Lamb Korma ?]
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Recipe
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Submitted by Administrator
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For this dish, you are supposed to first prepare tandoori chicken and make sure there is enough left over for this equally popular chicken cooked in a saffron scented creamy sauce. This is a simple method and just as good.
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Read more... [How to prepare Butter Chicken [Murgh Makhani] ?]
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Recipe
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Submitted by Administrator
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Simple to prepare and with such superb flavor, this is one of my favorite chicken dishes. It is typical of North Indian cooking. Be sure you purchase the saffron from a reputable supplier, since there are many yellow powders and bright orange strands labeled saffron which are not. Some cooks soak the saffron strands in hot milk or hot water and add them whole, but I think the method I have described below diffuses the flavor more evenly.
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Read more... [How to prepare Saffron Chicken ? Recipe]
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Recipe
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Submitted by Administrator
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In Indian restaurants the chicken comes out bright orange-red. No artificial coloring is used in my recipe.
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Read more... [How to cook Tandoori-style Chicken ? Recipe]
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