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Chicken vindaloo is a spicy curry dish. It was originally a Portuguese dish of spicy pork, but you can add any meat you wish.
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This traditional Indian dish was suggested to me by my friend from Mumbai. It is creamy and full of flavor and should be served over some kind of carb (rice, potatoes, naan) to absorb and dissimulate the spice. It can be easily done in a vegetarian version by substituting the chicken with potatoes, broccoli, spinach and/or paneer. I garnish it with cilantro leaves and grated cheese.
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Layers of vanilla wafers soaked in coffee-infused syrup, creamy cheesecake filling, and a finishing touch of whipped topping and cocoa—this tiramisu cheesecake combines simplicity and sophistication in every bite.
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These healthy muffins are a real treat for breakfast, lunch or a coffee break. The avocado adds an extra-special touch. They are delicious served warm from the oven, and they also freeze well. The muffins would be a nice touch for breakfast on St. Patrick’s Day. —Joan Hallford, North Richland Hills, Texas
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Ada (adai) is a dosa (crêpe) usually served at breakfast. It is made with a mixture of lentils and rice and is quite filling. One usually eats ada with podi (south Indian spicy chutney powder) and mango pickle (avakkai). Since the batter is made with raw lentils, it gets fermented easily. It will keep in the refrigerator for 1 or 2 days maximum.
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Indian coconut chutney to be served with dosa and idli (steamed rice and lentil cakes).
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All the delicious flavors you can't resist in a cinnamon roll are packed into this way-easier-to-make cinnamon roll bread recipe. We usually make this quick bread without a glaze, but you can easily add a glazed topping to take it to the next level.
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This chutney has a sweet and sour taste and goes particularly well with samosas and mint raita. Make it at least 2 weeks in advance for enhanced flavor or 1 day before serving.
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I love the sweet orange marmalade paired with the zip of a jalapeno in this sweet-sour glaze.
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Enjoy your Sunday brunch with a Kerala-style chicken stew. This mildly spiced, creamy stew can be paired with appam, bread, or chapatis. Alternatively, you can have it with rice.
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This is the traditional Goan version of masala chicken. It can be either fried or grilled on the BBQ.
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Chewy and sweet, oatmeal cranberry cookies balance tart cranberries and zesty orange with indulgent white chocolate for an anytime treat.
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This is a popular dish in Kerala, South India. It's made during the festivals and is an extremely nutritious and tasty preparation rich in antioxidants and vitamins. What's vital to the dish, however, is the process of frying the coconut in the end to season the dish. This imparts a unique flavor and aroma to this curry.
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Popular South Indian breakfast dish prepared mainly with rice and lentils. Ideal dish for any time of the day. Can be served with spicy chutney and vatral-kozhambu (spicy and sour sauce).
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Gather 'round the tree on Christmas Eve and feast on these adorable reindeer cookies. They couldn't be easier to decorate, and if you listen closely, you might hear reindeer hooves on the roof!
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This is a delicious South Indian chutney traditionally served with idlis or dosa, the famous Indian rice pancake.
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Kulfi is best described as Indian-style ice cream. However, unlike ice cream, kulfi is not churned. This is a fantastic summer dessert. This is a quick and easy version of kulfi. I almost never make kulfi the old way any more.
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Baked pasta meets oven-ready pizza in our pizza casserole that provides a delicious dinner for tonight and an effortless freezer meal for later. We'll show you step-by-step how to make this freezer-friendly casserole recipe.
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A traditional Indian sweet made easy with my Western fudge-making adaptations! No boiling water and sugar or use of a candy thermometer in this recipe!
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