A Vegetarian Classic
This can be made with Ghee or Unsalted Butter. And you can use frozen Peas. An Indian Vegetarian dish.
Cabbage and Green Peas गोभी और मटर Continue reading
A Goan Dish
A Nice Appetizer
This dish, typical of the former Portugues enclave of Goa, makes a nice appetizer. Black Pepper and Curry Leaves are key here. Continue reading
Beef Sate Malay Style
Fragrant Notes from Fennel, Cumin, Coconut
In this Malaysian Sate we have a nice mixture of aromatics, including Fennel, Cumin, Coconut Milk, and Cilantro.
1 ½ pound boneless Beef Steak
2 teaspoons ground Turmeric
2 teaspoons ground Cumin Continue reading
A Mughal Style Dish
Yogurt in a Clay Oven
The name Tandoori refers to a clay oven in which meats –and sometimes seafood and breads — are roasted over live coals. The blend of spices Continue reading
Indo-Japanese Fusion Dish
There are so many ways to make Chicken Curry. This version was adapted from a Japanese acquaintance who was interested in South Asian spices and food preparation and researched cooking techniques of South Asia, adapting them to the Japanese kitchen. Continue reading
A Nepalese Classic
Limes and Garam Masala Essential
Saag Panir साग पनीर is a dish made from soft Panir cheese and Spinach or other greens in the cuisines of Northern India and Nepal.
Recipe adapted from Mrs. Ratna Sarat, head of the Yak and Yeti Hotel, Kathmandu. This recipe makes enought for six to eight servings and takes about 20 minutes to prepare and anther 20 minutes cooking time. Continue reading
An Indian Dish
Another Affinity with Eggplant
Bitter Melon teams up with Eggplant in another attractive dish, this time from India, confirming the affinity between Bitter Melons and Eggplants, as in the Philippine Bitter Melon Salad, which matches them up, although in a different way.
Bitter Melon Braised with Eggplant Continue reading
Fish Curry From Bananas
Halva From Meat
“It is possible to eat what you believe to be a fish curry only to learn it was made from unripe bananas, or to taste a sweet halva and find it was made not of fruit or vegetables but meat.” — Attia Hosain and Sita Pasricha
An Ancient People and Cuisine: The Indian civilization is one of the oldest and most important in Continue reading