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Articles 1 to 12 of 14:
Vegan Red Lentil Soup
Heat the oil in a large pot over medium heat, and cook the onion, ginger, garlic, and fenugreek until onion is tender. Mix the lentils, squash, and cilantro into the pot. Stir in the water, coconut milk, and tomato paste. Season with curry ... [... more]
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Exotic Indian Cabbage
Heat the oil in a large pot over medium-high heat. Sautee the ginger and serrano pepper for about one minute until soft. Season with caraway, cumin, fennel, mustard, fenugreek, turmeric, and asafoetida; cook until fragrant, about 20 to 30 ... [... more]
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Fijian Dhal Soup
In a medium size stock pot add 4 cups water, dhal peas, fenugreek seeds, mustard seeds and soak for about 1 hour. When softened, drain and rinse well. In a large stock pot, add 10 cups water and drained dhal pea mixture and bring to a boil. ... [... more]
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Four Seasons Chicken Curry
Heat the oil in a wok over medium heat, and cook the onion until lightly browned. Mix in garlic, ginger, cinnamon, bay leaves, brown sugar, coriander, fenugreek, cloves, cardamom, red pepper, and peppercorns. Cook and stir about 3 minutes. Place ... [... more]
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Indian Spiced Onions
In a medium bowl, stir onion and ketchup until onion is thinly and evenly coated. Mix in the lemon juice. Season with sugar, cilantro, fenugreek and chili powder, and mix thoroughly. Cover, and chill for 24 hours. This allows the lemon juice to ... [... more]
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Instant Tomato Chutney
In a microwave-safe dish, combine the tomatoes, mustard powder, turmeric, garlic, fenugreek, chilies, salt, oil and chili powder. Cook on high power for 3 minutes, or until tomatoes are hot and wilted. Remove the garlic cloves and dried chilies, ... [... more]
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Makhani Chicken (Indian Butter Chicken)
To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour. Drain yogurt in a cloth for 15 to 20 minutes. Place in a medium ... [... more]
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Saffron Mussel Bisque
Place saffron threads in a small bowl, and cover with 1 tablespoon boiling water. Set aside. Scrub mussels clean in several changes of fresh water and pull off beards. Discard any mussels that are cracked or do not close tightly when tapped. Put ... [... more]
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Spicy Dry Fried Curry Chicken
Clean, and cut chicken into 12 to 14 pieces. Place chicken in a large bowl, and season with turmeric powder, coriander powder, black pepper, chili powder, and salt. Cover bowl, and refrigerate for 1 hour. Heat oil in a large pan over medium heat. ... [... more]
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Cilantro Relish
Heat 1 teaspoon peanut oil in a small skillet over medium heat. Add fenugreek seeds, and fry for a few minutes until they darken slightly. Remove the seeds from the skillet and allow to cool. Place cilantro, cooled fenugreek seeds, dried chilies, ... [... more]
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Awadi Dahi Machili (Meat in Yogurt Gravy)
Place the ginger, garlic, turmeric, chili powder, and coriander in a blender; blend into a smooth paste. Heat the oil in a large skillet over medium heat. Cook the fenugreek seeds in the oil until fragrant, 2 to 3 minutes; stir in the paste; cook ... [... more]
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Pickled Lime Wedges (Achar Limau)
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Fry as many of the limes as will comfortably fit in the skillet until the skin changes to a light golden brown. Repeat with remaining oil and limes. Set aside to cool. Wipe ... [... more]
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