INDIAN RECIPES

Category posts:
INDIAN STYLE RICE (0095)
by Tyra
19/11/2016
If you don't have whole cardamom pods or stick cinnamon, add a pinch of each ground in with the cumin in step 4. Read more...
EASY COCONUT SHRIMP CURRY (0094)
by Tyra
19/11/2016
To thaw frozen shrimp, place shrimp in a large bowl, cover with cold, lightly salted water. Add a couple ice cubes. Let sit for 15 minutes until defrosted.
This is a basic recipe. Please feel free to dress it up. Add chopped celery or bell pepper to the onions and/or fresh ginger or diced tomatoes. Experiment with the curry spices you are using.
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CUCUMBER MINT RAITA (0093)
by Tyra
19/11/2016
If you are using English cucumbers, which are more mild and thin-skinned than the regular cucumbers we get in America, you do not need to peel them.
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CAULIFLOWER CHICKPEA CURRY (0092)
by Tyra
19/11/2016
For those of you who simply cannot tolerate cilantro, I would recommend thinly slicing some kale and adding that to the curry as it cooks, or toss with fresh chives or thinly sliced onion greens. It won't be the same, but the greens will help brighten the dish. Read more...
BASIL CHICKEN IN COCONUT CURRY SAUCE (0091)
by Tyra
19/11/2016
We use chicken thigh meat because of the deeper flavor, but you can use chicken breast meat if you prefer. This is a mild curry. You can increase the heat with more cayenne. Please note that jalapeños vary greatly in heat.  Check the spiciness of your jalapeños and adjust the recipe to taste.
Note that what we usually buy labelled "curry powder" is just a spice mix, made up of various spices, like those in the following ingredients, including a good portion of turmeric, which gives the curry powder its yellow color. Feel free to experiment a little with the spices listed here to get the taste you like the best.
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