The names of these side dishes were told to me in the local language, Malayalam, and the cooking instructor didn’t know how to translate them. They’re basically: cabbage with coconut, beetroot without coconut and okra (aka – bhindi, aka- lady’s fingers) without coconut. I’m sure they have fancy restaurant menu names, but I couldn’t figure Read Post
Kerala Kitchen: Tomato Curry Recipe
So begins our adventure into South Indian dishes. The cuisine is much different in the south. Coconut and coconut oil are often found on the ingredient list, and fish is a favorite of the south as well (sadly, I have no fish recipes to share). These dishes are surprisingly quick and easy to make, and Read Post
Indian Recipe: Mixed Vegetables + Gravy
This is the final North Indian recipe. It sounds so easy to make that I had to reread my notes a few times. This mixed vegetable dish can be served with rice or scooped up with chapati. As with the rest of the recipes I’ve posted and will post, this one is vegetarian. If you’d Read Post
Indian Recipe: Butter Paneer
Here we have a double helping of recipes: Butter Paneer and Chapati (each serves 4). While Neena, our Indian chef and teacher, showed us how to make the butter paneer, it hit me how unhealthy Indian cooking is (no, it didn’t hit me when we were deep frying samosas). There’s so much oil and frying Read Post
Indian Recipe: Samosas and Cilantro Chutney
Here is a samosa and cilantro chutney recipe. This should make about 8-11 samosas, though you might want to double the chutney recipe if you’re an avid dipper. Indians don’t really use too many exact measurements; so when I say things like “add water one cup at a time,” just use your best judgment based Read Post
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