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Cuisine - East Indian
This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.

recipe image

This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.

 

This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.

 

recipe image

This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.

 

recipe image


 
Dal is the Hindi word for several of the legumes or beans that resemble lentils or split peas. In India they can be found both fresh and dried, but here we almost always find them dried. The bean used in this curry is called "toovar dal" and resembles a yellow split pea. Pulses or dried lentils are sometimes hard to digest. So cooks in India where they are staples, say to prepare them with ginger or turmeric to make them more digestible. This recipe contains both.

This recipe and others can be found in the following article:

Where Africa Meets India: Fiery Durban Curry

By Diana Armstrong 


Similar to empanadas, traditional samosas are conical shaped filled pastries that are a popular snack throughout the sub-continent. Although they are typically fried, I prefer the filling in a baked empanada pastry. Potatoes and peas are common ingredients in samosas and I like to add a little yogurt so the mixture isn’t too dry.
The area of Madras has one of the hottest cuisines in India, which is known for spicy food. In fact it is one of the biggest exporters of Indian spices. This very simple dish is a favorite there in the south where the use of coconut milk in curries is popular. The sweetness of the milk compliments the pungency of their curries. Egg curry is served at any time and is a great spicy addition to brunch or for a light supper. Serve Mottai Kolambu with white rice and an Indian relish or salad.
In Hindi the word garam means hot or heating and masala, a mixture of spices. The Hindu teachings about health refers to effects of spices in the body. Garam Masala is a mixture of those which create heat in the body--cinnamon, cloves, black pepper, and cardamom. Toasting the spices before grinding releases their essential oils. Masalas are prized for their aromatic qualities and are usually formulated for a specific use. This masala, however, is a basic blend that is used alone or with other seasonings. If used in cooking, they are best used towards the end of cooking period to get the full effect of their aroma. Garam Masala can also be sprinkled over a finished dish as a garnish.
This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.

recipe image
 

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