A Michelin-starred chicken bhuna recipe (bhuna murgh) from Tamarind's head chef, this is Indian comfort food at its best.
A food blog about creative, simple and delicious recipes to spice up your kitchen.
Succulent pieces of spicy chicken cooked with freshly chopped onions and peppers, drizzled with a tangy cilantro mint chutney, and rolled in soft flaky parathas
Schweinebraten is a cornerstone of German cuisine, renowned for its crispy skin and succulent meat. Picture a Sunday feast, where the air is filled with the tantalizing aroma of slow-roasting pork, promising a symphony of flavors with every bite.
An informative guide to homemade scallion pancakes, a layered Chinese flatbread loved for its super crispy, flaky texture and oniony, aromatic taste.
Authentic north indian, one pot palak chicken curry with seared, boneless chicken morsels in a luscious aromatic, spiced spinach gravy.
Vegetable Pakora Recipe with Kale - Vegetarian Vegetable Pakora features hearty, healthy kale and is a perfect gluten-free homemade fried snack. Enjoy with our easy recipes for Indian Green Chutney and Raita Yogurt Sauce!
'Next Level Chef' contestant and food writer Mehreen Karim explains how to make pakora out of essentially any vegetable or protein.
En lækker og nem opskrift på indiske kødboller i en smagfuld indisk sauce. Server med kogte ris og du har hurtig og anderledes aftensmad.
The current pandemic had put a temporary stop to a few challenges and that included the AtoZ Challenge, that is hosted by Vidya and Jolly. After posting this recipe for the letter “M”, the tough times came through and taking into account the lock-down back home and non-availability of ingredients, the post for the […]
Cool and refreshing Cucumber Raita, a perfect side dish for any spicy Indian meal.
Today for the alphabet I, I am taking you to Iraq for to taste an authentic cookie made during Eid. Iraq, officially the Republic of Iraq, is a western Asian country. Its capital is Baghdad. …
Get ready for some food you've probably never heard of (ok, some you will have heard of).
Looking for easy,healthy vegetable Indian Raita recipes to make as a side dish for pulao,biryani.My collection of 10+ Indian yogurt dips
Foe yong hai zoals bij de Chinees, maar dan zelfgemaakt en met extra veel groenten. Een heerlijk gerecht dat je in 30 minuten maakt, bekijk hier het recept.
Vindaloo is a Portuguese-influenced Goan dish made by cooking meat with spices and vinegar. Learn to make Authentic Goan Chicken Vindaloo Curry in a traditional way using my easy recipe.
Chicken Chitarnee, an Indian Jewish Curry, is an onion and tomato based curry spiced up with a very few Indian spices and lots of lemon juice and vinegar.
Alive with heat, spice, and mesmerizing flavor, Bangladeshi food is one of Asia’s most underrated yet wondrous cuisines.
I feel very strongly that you should use the moister brown meat, from the thigh, for this, but if you prefer breast meat, and it's a common preference, that's your choice. I can't pretend to understand it though. There is a long list of ingredients below — and I am not going to pretend this is the sort of food you can bang out in a moment. One ease-making factor to be borne in mind: not only can it be made in advance, it needs to be; only after a day or two in the fridge does it have the full depth and resonance of flavour. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
A tangy South Indian Vindaloo pork curry with vinegar, only 3 simple spices, coconut milk and fall-apart tender pork. Easy, delicious recipe.
Wees gewaarschuwd. Deze pittige Indische kip met seroendeng en komkommer in zuur is niet geschikt voor watjes. Pittig is in dit geval ook echt pittig!
Feeling “hot-hot-hot”? Spice up dinner with this easy low carb side. Fried green cabbage gets cozy with Thai red curry in a wok near you. Everyone at your table will celebrate this match!
Buttery and flaky, this paratha recipe is made up of tender inner layers and crisp outer ones.
Naan is a popular Indian flatbread, and this vegan naan is just as good if not better than Indian restaurant naan. It's fluffy and pillowy, soft and chewy yet crisp and flaky in some spots. It melts in your mouth and is the perfect bread for scooping up delicious Indian curries. Plus, it requires just a handful of simple ingredients.
Dehli born cookbook author Madhur Jaffrey is regarded by many as a world authority on Indian food. Famed both for her bestselling Indian cookbooks and respected acting career, Madhur Jaffrey's recipes have inspired me for years — many of them so familiar to me that they've become a part of my standard culinary repertoire. This regal Rajasthani recipe for Shahi Murg, or Royal Chicken, is from Madhur Jaffrey's cookbook, Quick & Easy Indian Cooking. Madhur Jaffrey With more than 70,000 copies sold since it was originally published in 1996, this bestselling cookbook features a tantalizing array of over 70 delicious recipes that can be prepared in 30 minutes or less, with dishes like Lamb Vindaloo and Red Lentil Tarka Daal to Gingery Cauliflower Soup, Onion Fritters and of course Madhur's silken Royal Chicken Cooked in Yogurt. Quick & Easy Indian Cooking by Madhur Jaffrey In 2006 she published her memoir of childhood, Climbing the Mango Trees. Part biography, part food memoir, this wonderful book contains black and white family photographs and tells of Madhur Jaffrey’s childhood in India around the time of Partition, and shares many stories of the wonderful foods the family enjoyed. Many anecdotes in the book centre on the smells and flavours that take Jaffrey back to her childhood, such as the tart but spicy flavour of unripe mango, eaten straight from the tree and dipped in salt, pepper, red chillies or roasted cumin. Part biography, part food memoir, Climbing the Mango Trees, by Madhur Jaffrey At the back of the book are 32 treasured family recipes such as Potatoes with Tomatoes, Lamb with Spinach, Maya’s Meat with Potatoes, Bimla’s Chicken Curry, Everyday Cauliflower, Carrots with Fenugreek Greens, Savoury Biscuits Studded with Cumin Seeds and Fresh Limeade. A wonderful book, this memoir is both an enormously appealing account of an unusual childhood and a testament to the power of food to prompt memory, vividly bringing to life a lost time and place. Ironically, Jaffrey didn't cook at all as a child growing up in Delhi and only became interested when she moved to London as a young woman, studying to become a classically trained actress at the Royal Academy of Dramatic Art. She first won acclaim playing a diva-esque Bollywood star in the 1965 Merchant Ivory movie Shakespeare Wallah. In the film, Jaffrey played Manjula, who was a beautiful, haughty and glamorous movie queen. Merchant Ivory's 1965 'Shakespeare Wallah' featuring Madhur Jaffrey, who plays an arrogant Indian movie queen to perfection It was at this time that homesick for her mother's home cooking, Jaffrey began a sort of culinary correspondence, writing letters to her mother in Delhi asking for cooking advice, and receiving recipes in return. In 1966, the New York Times ran a story by Craig Claiborne, called 'Indian Actress is a Star in the Kitchen Too.' The piece discussed Jaffrey's work as both cook and food writer, achievements that she'd never expected. "I've had trouble taking it seriously," she says. "But I consider both of them to be my professions now. One was the one I sought and studied for, and the other dropped from heaven." And thank goodness it did, for in 1966, Jaffrey got a book contract to publish her first cookbook, An Invitation to Indian Cooking, and has never looked back. Madhur's Royal Chicken with Yogurt Serves 8 Recipe courtesy of Madhur Jaffrey 2 1/2 cups plain Greek yoghurt (use full fat yogurt as low fat will curdle) 2 tsp salt 2 tsp freshly ground black pepper, or to taste 2 tsp ground cumin 2 tsp ground coriander 1/2 tsp chilli powder, or to taste 1/2 cup finely chopped cilantro 3 lb chicken, cut into serving portions, or just breasts and/or thighs 1/2 cup vegetable oil 16 cardamom pods 12 cloves 1 4-inch cinnamon stick 6 bay leaves 5 tbsp blanched, slivered almonds 5 tbsp sultanas basmati rice, optional as accompaniment Put the yoghurt into a bowl and beat it lightly until it is smooth and creamy. Add 1/2 teaspoon of salt, some black pepper, cumin, coriander, chilli powder and cilantro. Mix and set aside. Salt and pepper the chicken pieces on both sides using the remaining salt. Pour the oil in a wide non-stick pan and set over medium–high heat. When hot, put in the cardamom pods, cloves, cinnamon stick and bay leaves. Stir once and then add some of the chicken pieces, but only as many as the pan will hold easily in a single layer. Brown on both sides and remove to a large bowl and repeat with the remaining chicken pieces. Put the almonds and sultanas into the same hot oil, and stir quickly. The almonds should turn golden and the sultanas should plump up, which will happen very fast. Now return the chicken and its accumulated juices to the pan. Stir in the seasoned yoghurt and bring to a simmer. Cover, turn the heat to low and simmer gently for 20 minutes, stirring once or twice during this time. Remove the cover, turn the heat up a bit and reduce the sauce until it becomes thick and just clings to the chicken pieces, turning the chicken pieces over gently as you do this. Remove the cardamom pods, whole cloves, cinnamon stick and bay leaves before serving. Ladle the Royal Chicken into a large bowl and garnish with the almonds, sultanas and some some sprigs of cilantro and serve with Basmati Rice.
Het recept voor heerlijke foe yong hai zoals bij de Chinees.
Even better than pancakes and bacon.
Tender-crisp cabbage, stir-fried in a ripping hot wok with garlic and fish sauce.
The Hoppers cookbook is finally here.
Nadiya Hussain's ultimate chicken korma recipe features tender chicken in a curry sauce packed with fragrant cinnamon, cardamom, bay leaves and plenty of ginger.
This Spicy Szechuan Wontons recipe is take on the wildly popular street dish that is found in the Sichuan province. It's spicy & flavorful.
Indian restaurant Dishoom’s gunpowder potatoes make a simple side with outstanding results. Serve as part of an Indian-inspired feast.
