It was always a given, my mother’s biryani was the absolute best! She painstakingly prepared this highly seasoned layered rice dish on special occasions and often, just because she knew we loved it so much, we got to enjoy her … Continue reading Hyderabadi Dum Prawn Biryani
If there’s one dish guaranteed to be on any Indian restaurant menu, it would have to be Chicken Tikka Masala. This popular dish would also be a great way to introduce Indian cuisine to your palate if you have not … Continue reading Chicken Tikka Masala
After 4 years, the blog gets a facelift. A nip and tuck so to speak 🙂 Today’s post features my favorite Indian dish. Read further to learn more. There are various methods and procedures when cooking biryanis. What is biryani … Continue reading Seafood Hyderabadi Dum Biryani
When it comes to various ethnic cuisines, aromatic and flavorful Indian cuisine is unparalleled, but then you might say I’m biased, which of course I am. 🙂 I believe Indian food is now being appreciated in America, much later than other countries have embraced that particular cuisine. I recall when we first moved to Delaware, there was nary a spice store in sight, and definitely no restaurants unless we drove to Philly. So much has changed since the early 70’s or 80’s. Indian cuisine is enjoyed by many now and definitely up there with the other Asian cuisines. As a blogger, I notice many non-Indian blogs that encompass this cuisine in their repertoire.
If you were to ask me what my favorite Indian dish is, it would have to be Biryani. This special one pot dish is a layered rice dish of the Indian subcontinent and it can include any types of meat, fish or vegetables. India offers so many culinary wonders but most will agree that when it comes to biryanis, Indians unanimously love indulging in this mouth-watering dish. From start to finish, biryanis can be pretty time consuming, so mostly it is served up on special occasions. Marinated in yogurt and a blend of different spices is key to making this dish moist and beyond flavorful. On this particular day, there was absolutely no special occasion, just my tastebuds hankering for a good biryani. So here it is. Don’t let the long list of ingredients put you off. Since there’s just my husband and myself, we were able to feast on the leftovers for weeks as I had portioned off meals and stored in the freezer.
After trying this popular Indian potato curry in a creamy and delicious spiced yogurt gravy, I wondered why I had never tried preparing this dish at home….well that’s not until last week. It is known to be popular in the Kashmiri region. Knowing how much my husband loves potatoes, I knew this would be a treat for his taste buds. The authentic way of cooking Dum Aloo is to cook it under pressure. The edges are sealed with a dough to ensure that no steam escapes, but naturally I took a short cut 🙂
A roast leg of lamb with all the trimmings for our Easter lunch did not go to waste 2 weeks ago. I decided to reuse the leftovers to make Bert’s favorite Indian dish, Rogan Josh. It is a spicy, and succulent slow-cooked lamb curry. Indulgent, and flavorful, with a spiciness that transforms into a rich and thickened sauce, this lamb curry would be a great dish to entertain with; I know I’ve had rave reviews from guests and have passed on this recipe many times over. The recipe is taken from Madhur Jaffrey’s Indian Cooking cookbook. Madhur Jaffrey is one of the world’s leading authorities on Indian cuisine. Born in Delhi, she gained distinction as an actress in England and hosted the popular BBC television series on which the book is based.
In keeping with the heart healthy theme for the month of February, here is another example of what I serve on the dinner table at least once or twice a week. An all vegetarian meal incorporating Indian spices and flavors. We enjoy all types of cuisines from around the world, but I’ll have to say we’re both partial to Indian cuisine. I try to add fish to our weekly menu too. There’s nothing quite like a fresh catch grilled, pan fried or barbecued.
What could be more rewarding than having a meal cooking away in your crock pot (slow cooker) when you’ve had a busy day? Do you love Indian cuisine, but don’t have the time to make it from scratch? The crock pot method makes it all happen in one big pot, melding the flavors and spices and cooks it to perfection. Imagine the aroma as you walk in. You’ll know that warm, comforting feeling, it’s as if your kitchen is beckoning you in to a dish that you didn’t have to slave over.
I’ve used a slow cooker for many soups and stews but it was only recently that I discovered that cooking curry in a crock pot, was not only feasible, but it makes clean up a cinch! I did my happy dance when I first discovered it, as there’s nothing quite as heartening as an irresistible curry when the weather turns.
Cooking all alone in your kitchen day in and day out can seem like drudgery, especially if you aren’t particularly interested in the culinary arts. But when you invite a few friends over and turn it into a party, suddenly cooking becomes a lot more cheery. A cooking party is a great excuse to host a get together, and this is exactly what we did a couple weeks ago. When one of the gals decided on an “Indian-themed Nite” we put on our thinking caps and came up with a menu in a few short days. Colby was kind enough to host this wonderful get-together at her Philadelphia home with Sallie, Amy and my husband 🙂 Isn’t it just dandy when you are able to cook together with friends, fueled of course by glasses of vino, music and dancing? Cooking with friends requires a sense of humor and a relaxed demeanor, we definitely had that going for us. It’s the perfect occasion to enjoy the fun of entertaining from prepping to clean up, and everything in between.
As promised, here is another curry that will warm you up from head to toe. We are finally going to experience our first substantial snowfall of this season, (which is projected to be a blizzard), so what better way than to celebrate with a couple of hearty and robust curries. The paneer dish (Indian cheese) below was replicated from Naina’s Blog “Spice in the City”. Take a peek around her blog, it is simply amazing with an array of recipes all strikingly showcased. I especially liked the creaminess of this dish derived from the ground cashews with a dollop of sour cream. I made a few adjustments to her recipe, but if you’d like her full recipe, click here.
During the winter months I can cook any amount of curries in my kitchen and feel completely satiated. Not so in the summer time; the thought of cooking an Indian meal is far from my mind when the weather turns hot and humid. I’d have to say though that Indian/Goan cuisine has probably got to be one of my favorite (biased of course) although I do cook a variety of other cuisines too. There is nothing more satisfying and comforting than a plate of curry and rice or rotis during the winter. Today I’m presenting Keema (a dry ground beef curry) and a Lemon Saffron Rice. I served it with a raita (cucumber yogurt salad), not pictured. Keema is also popular as a breakfast dish with rotis, it is also used to fill samosas and for biryani. It is usually cooked until dry.