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Cuisine - East Indian

Chef Sundeep Bhagat from Lucknow, La Porte’s specialist in vegetarian cuisine, created this marvelous recipe for chile lovers that combines the fresh pods with coconuts and other nuts.

The Moghlai dishes, popular across India, but particularly in Delhi and the neighboring Uttar Pradesh, owe their ancestry to sixteenth and seventeenth century Moghul rulers, Akbar and Shehjehan, who were connoisseurs of music, literature, architecture, and food. Unlike their immediate ancestors, who invaded India, and who were too busy consolidating their empire to pay much attention to cuisine, Akbar and Shehjehan recruited the best chefs in northern India, and encouraged them to create dishes that carried the influence of the ingredients of central Asia and India. Note: This recipe requires advance preparation.
This rich, spicy-sweet chicken dish from northwestern India has distinct Moghul influences. "Dilruba" means "sweetheart." The Moghuls controlled most of India from 1526 until 1839, leaving behind some of India's most famous architecture, including the Taj Mahal. The Moghul emperors loved to eat, and twenty-course meals were common in the royal courts. Not surprisingly, Moghul rule had a greater influence on Punjabi cuisine that that of any other conqueror.
My youngest daughter recently visited Tibet and Nepal. She came back with this recipe that I’ve modified a bit. Traditionally, Sukuti is prepared with a dried meat, almost like a jerky. This recipe could also be prepared with beef or buffalo although beef is never eaten in Nepal. This recipe requires advanced preparation to allow the meat to marinate.

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.

 

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These are some of the easiest Indian snacks to make. You can use any vegetable you like, but we recommend the softer vegetables such as peppers, eggplant, onions, and thinly sliced potatoes.

This recipe, along with other sizzling holiday snacks, can be found in the article

Sizzling Snacks for Holiday Entertaining by Dave DeWitt

Pakoras

This roast chicken recipe with pizzazz is practically a meal in one.

The word chutney comes from the Sanskrit word chatni, and in India, refers to relishes that are used to accent other dishes. They can be sweet, sour, hot, or mild. This is a hot and sweet version.  Serve with curries or other Indian foods.

From the article "Perfectly Pungent Peaches" by Dave DeWitt here.

 

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