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.
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).
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.
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.
Remove the skin and any excess fat from the lamb. With the point of a small knife make deep slits all over the lamb.
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.
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.
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.
Simple to prepare and with such superb flavor, this is one of my favorite chicken dishes. It is typical of North Indian cooking.
In Indian restaurants the chicken comes out bright orange-red. No artificial coloring is used in my recipe.
If clams are not available, use mussels. Discard any mussels that are not tightly closed when purchased, and any that do not open during cooking.
Fillets of fish are coated with green chutney and wrapped in banana leaves before cooking. Served in the banana leaf parcel, it is featured at Parsi weddings and is an impressive way to serve fish at a dinner party.
Beat the eggs until well mixed. Stir in the milk, salt and pepper. Heat the ghee or butter in a large frying pan and cook the spring onions, chillies and ginger until soft.
Learn the most perfect recipe for cooking delicious Chutneys, Sambals and Raitas.
Heat the ghee or oil in a saucepan and on gentle heat fry the garlic, ginger and half the chopped onions until the onion is soft.
Soak the chickpeas overnight in enough cold water to cover. Drain, rinse and put the chickpeas with just enough water to cover in a pressure cooker or heavy saucepan.