If you want to try something new, then this recipe for Chicken Curry with Greens and Garam Masala is one you'll want to keep in mind! Perfect for a night in or as the main dish for a casual party with friends, this recipe is one you'll want to make again and again.This northern Indian dish is traditionally made with fenugreek greens but I like it with chopped fresh cilantro too, and cilantro is certainly easier to find. It is usually finished with 1/4 cup heavy cream. I dont add the creamthe yogurt makes a creamy sauce on its own. But if youd like the extra richness, stir the cream in at the end and return the sauce to a simmer before serving. Serve with Mushrooms in a Coriander-Scented White Sauce, Plain Basmati Rice, and toasted pita bread.
With its cayenne pepper, cheese, mushrooms, and spices, one thing is certain. This recipe for Tamarind-Glazed Meat Loaf isn't your mom's meat loaf! If you want to try a gourmet twist on the beloved classic, then this easy dinner recipe is for you. With its bold use of seasonings and hearty portions of ground beef in every serving, this recipe is bound to be one that you'll make again and again. If you're looking for dessert ideas, then consider the author's recipe for Fig Flan.
This isn't a traditional recipe, but something Panditji, my familys Brahman chef, and I came up with when I was ten years old. Originall...
This is my favorite rasam. The broth is made with water in which legumes (I use yellow split peas) have been cooked, and it has a very li...
This dish comes from the famous Mogul city of Oudh, which, like Lucknow and Delhi, is the home of a lively and successful fusion of Mogul...
This is a dish a friend of mine first prepared for a party in Bombay. My friends ate them inside buns that weren’t very different from th...
This is an adaptation of a traditional Bora Muslim recipe that I learned from my friend Mustafa, a Bora from Bombay who lives just around...
This is one of the first Indian dishes I made when I came to the United States. It tasted good, and was easy to make with ingredients fro...
I love the dense, meaty texture of mushrooms; as a vegetarian, I don’t get to eat many foods with such a satisfying chew. This recipe has...
The Mogul emperor Akbar; who ruled India from 1556 to 1605, wrote about this very old and famous rice dish in his memoirs. For Indians, h...
Chapatis, a kind of plain, griddle-cooked flatbread, are comfort food to the Indian soul and one of the few foods that you’ll find, with ...
You may be familiar with saag paneer, a standard in Indian restaurants in America. This dish is made with peas instead of spinach and the...
This is one way that I make cauliflower when I’m cooking for intimate parties at home. I’ve combined spices that are commonly used in Ben...
This is the way I make rice for most everyday meals at home. It’s not quite as elegant-tasting as rice pilaf, but it’s the simplest way I...
This is my adaptation of a famous Parsi dish. At first, the lovely spices in the stew taste subtle and familiar. Then, as you keep eating...
In this recipe, I play the role of a well-trained French home cook or, for that matter, any savvy home cook. I use the leftover cooked sp...
This tempering oil, with fresh aromatics as well as dried spices, gives the lentils a deeper, more complex flavor. I like using small hot...
These dumplings are from the Maharashtra state in India, where people love very spicy foods. Though they are often eaten for breakfast, I...
This recipe came about after Charlie discovered a wonderfully delicious bottle of fig jam in our pantry. It was a bitter winter morning a...
This recipe comes from Elie Nasr, whom I met through eGullet, a food Web site and chat group. Elie sent me his Lebanese mother’s recipe f...
Thousands of years ago, garlic was considered an aphrodisiac and wasn’t used in cooking-even today, observant Vaishnav Hindus don’t use g...
A quick use for leftover turkey, this meal can be prepared in less than 15 minutes and is great served with corn bread, over an English m...
Garam masala is the Indian equivalent of French herbes de Provence or Chinese five-spice powder. The recipe changes from region to region...
My friends Renee and Carl Behnke are consummate hosts and gourmands, and fried chicken is one of their favorite dishes to offer a hungry ...
Each region of the western coast of India has its own favorite shrimp curry. With no two cooks-even those who live on the same block-ever...
Technically, the salmon in this dish isn’t braised-but thickness and richness of the sauce reminds me of the kind of intense, thick sauce...
Haleem is favored by northern India’s Muslim community, but you can find it nearly everywhere, from restaurants to street vendors who off...
Made with absolutely no oil or mayonnaise, this tangy-spicy-crunchy-herby slaw will jolt your taste buds with its spice. It’s fantastic s...
Sambhaar is a spice blend that is the southern Indian equivalent to Garam Masala, a spice blend used often in northern India. The nutty f...
Raquel's husband, Matt, eats this chutney like it’s going out of style. Sometimes I have to remind him that it’s a condiment and not a si...
