Kofta is the term for meatballs in India and Middle Eastern countries. The variations are endless, as they are served in curry sauces, coconut milk, tahini, or alone with some raita. The meat used is typically lamb and if at all possible have it ground fresh by your butcher. Even if you are not a lamb lover, you’ll be flummoxed by the unique flavor it imparts in this dish. The sauce is finished with ground cashews, becoming the thickening agent…
There it is at a small, tucked away restaurant in Coconut Grove, FL called Bombay Darbar where the Aloo Gobi is something to write home about. Well for that matter, everything on the menu. I got the basic recipe from one of their chefs and it is one of the best Aloo Gobi renditions I’ve had. It’s an unbelievably busy locale and the wait can run up to two hours, but if you are anywhere near Coconut Grove and are…
The sweet, spicy and sour crunch of the cauliflower pairs brilliantly well with grilled pork chops, fish or chicken, pulled pork sandwiches, and it is an elevated side for ribs, hamburgers and sandwiches. ½ cauliflower – cut into even size florets 1 TBSP Madras curry powder 2 garlic cloves – peeled and smashed 1 large shallot – cut in fourths 4-5 slices of fresh ginger cut into slices 2 Cardamon pods ¼ cup of sugar ½ TBSP whole red…
Tikka Masala is one of the most popular dishes in Indian and Pakistani cuisine. It is served at almost every restaurant and the variety of selection is large. Tikka Masala is offered with Chicken, fish, prawns, lamb or paneer (Indian cheese). Whatever your selection, typically, the main ingredient is marinated in spices and yogurt, then baked in a tandoor oven and served with a spiced sauce. For the chicken marinade 1 LB of deboned and skinless chicken thighs…
Chana masala, chickpeas cooked in a sauce fragrant with spices, is a staple thought the whole of India and Pakistan. It’s presented in Indian restaurants around the globe and a diurnal staple in every Indian household. There are many variations but this is a solid recipe and topping them with the Aloo Tikki – Indian potato pancakes – makes for a successful and delightful fusion. In my Hummus recipe, I commented it’s always better to boil the chickpeas from…
This is one of the many acclaimed Singaporean recipes listed in cookbooks and websites that named the 50 best local recipes in commemoration of Singapore’s 50th birthday, celebrated August 2nd, 2015. Singapore became independent when it pulled away from Malaysia in 1965. If you are not a fan of lamb because of its gamey flavor, this is the dish for you. Yes, you heard right. The ingredients in which the lamb cooks are deeply infused into the meat, removing most…
This is a dish that comes from the West Coast of India where seafood is abundant. It is not too spicy but it has wonderful, tangy flavors. Use king prawns or tiger shrimp – the freshest and largest available are the ideal choice here. This makes for a light lunch or an appetizer, but you can augment the quantities for a substantial dinner. 3 jumbo shrimp – peeled and deveined – tails left on 2 TBSP vegetable oil 3…
“Toto, we are not in Kansas anymore!” No matter where you are in the world, the intoxicating flavors of India will be sure to find you, because undoubtedly, Indian food is the most intriguing and exotic cuisine on the planet. Not only is it pulsating with tongue-tingling originality, but the many consumers of this magnificent cuisine don’t have to be Indian natives to enjoy it! Indian Cuisine is divided into Northern and Southern. Northern Indian is typically the most…