Kofta refers to anything shaped like a ball, made either of meat or vegetables and fried, baked or broiled. It can be served dry or in a gravy. Meat koftas are traditionally fried in a skillet but I prefer to bake mine in the oven, it is so much easier. You can serve Kofta with […]
Fish Molee, also known as Moilee, is a beloved dish from Kerala in Southern India. This stew-like curry features a delicate blend of local Kerala spices, including cardamom, cloves, and peppercorns. Coconut milk, the key ingredient, adds a rich flavor that complements mild fish like catfish. Fish Molee is not only flavorful but also […]
Garbanzo beans, also known as Chhole, have gained popularity in Indian restaurants and homes alike. Palak Chhole is a delicious way to enjoy spinach, which takes on a creamy texture without the need for much cream. This is a delicious vegan alternative to Palak Paneer. The combination of spinach and beans served with rice or […]
The word “Shahi” translates to “royal,” and Shahi Lamb Curry is a dish worthy of that title—it’s a feast for a king! This luxurious curry is defined by its rich and creamy gravy, made with a perfect blend of tomato paste and cream that imparts a smooth, velvety texture. The balance of flavors is key […]
Many Indian curries rely on a core combination of spices: coriander, cumin, turmeric, and cayenne. These ingredients form the foundation of flavorful gravies and are staples in countless recipes. To simplify the cooking process and ensure consistent flavor, I’ve created a convenient spice mix that combines these essentials in the perfect proportions. I call it […]
Rogan Josh is a lamb or goat curry from Kashmir, very popular in Northern India. The meat is simmered slowly using Kashmiri chilies and ‘Ratan Jot’ to give the dish a deep red color. I use yogurt which caramelizes during the dry cooking add red paprika to get the rich color. I usually make Rogan Josh using […]
Growing up in Lucknow, I enjoyed eating the fresh water fish called ‘Rohu’, a fish of the Carp family. My favorite dish was my mom’s fried fish! It always turned out crispy because she used rice flour in the batter. I have tried using other batters but rice flour works the best. Since Carp is […]
There are several theories why a dish is called ‘Do Pyaza’. ‘Do’, (pronounced like the word ‘though’) means two in Hindi and ‘Pyaz’ means onion. One theory suggests that the weight of the onion is twice that of the meat; another that only two onions are used. The most practical theory is that the onions […]
I love the buttery, tangy, smoky flavor of Murg Makhani or Butter Chicken. It is popular with kids and adults alike and I receive many requests from my guests for this recipe. Fenugreek leaves deliver a very unique flavor to Butter Chicken; dried leaves are available all year round and fresh fenugreek is available during […]
Palak, meaning spinach in Hindi, pairs beautifully with Paneer, a type of homemade or farmer’s cheese. Palak Paneer is as beloved and well-known as chicken curry, making it a favorite among vegetarian enthusiasts. My Palak Paneer recipe is simple to prepare, whether you choose fresh or frozen spinach. You can make Paneer using my […]
