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Recipe (159)
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05/10/2013
Fenugreek greens, a Sindhi favorite, are the centerpiece of this hearty stew.
Issue #156
04/14/2013
The recipe for this festive rice dish garnished with dates, potatoes, and onions is from Sindhi cook Kamla Sabhani.
Issue #156
04/14/2013
Skinless chicken drumsticks are traditionally used in this creamy stewed dish, but cubed boneless thighs also work well.
Issue #156
04/14/2013
These crispy potato appetizers get a wonderfully tart flavor from dried mango powder.
Issue #156
04/14/2013
This rich dish features chickpea-flour dumplings, a Sindhi specialty.
Issue #156
04/14/2013
These creamy pancakes soaked in cardamom syrup and sprinkled with pistachios make an ethereal dessert.
Issue #156
01/23/2013
The beans in this classic Punjabi dish can be cooked without a pressure cooker, but allow for an extra hour of cooking time. Serve with flatbread or rice.
Issue #153
12/13/2012
In South India, this spicy, fragrant soup is often served at the end of a meal. It is eaten, too, to soften the effects of fevers and colds.
Issue #152
01/18/2013
This tangy, spicy curry from Goa, India, has roots in vinh d'alho, a stew brought to the region by Portuguese colonists. Now an Indian restaurant staple, it comes in countless variations—some fiery, some mild—from the subcontinent to the British Isles.
Issue #150
11/01/2012
Chicken korma is a beloved Indian recipe that came from the Moghuls (the Muslim rulers of much of India from the 16th to 19th centuries).
Issue #150
09/12/2012
This full-flavored chai has plenty of kick, thanks to the addition of black pepper, ginger, and cinnamon, and plenty of other warming spices.
Issue #150
09/11/2012
Use the ripest, sweetest, smoothest mangos you can find, such as Champagne or Haitian varieties, to make this yogurt-enriched Indian fruit shake. The sweet-tart drink makes a fine breakfast smoothie, or cooling accompaniment to spicy meals.
Issue #150
09/11/2012
This traditional cardamom-scented Indian rice pudding owes its particular richness to the inclusion of whole milk, which has been reduced by half during the cooking process to produce a thick, creamy base.
Issue #150
09/09/2012
Making Indian samosas, triangular fried pastries filled with peas and potatoes, is nothing like crafting delicate French pastry.
Issue #150
09/05/2012
Chana Masala is a simple chickpea stew with many variations, eaten by a multitude of people across India. This recipe comes from author Suketu Mehta, who wrote about the dish for our 150th issue.
Issue #150
09/04/2012
The Indian antecedent to my favorite soup, mulligatawny, likely was a thin, spicy lentil broth. The British thickened it, added meat, but, thankfully, kept the glorious Indian spices.
Issue #150
09/04/2012
A stew made from chana dal (yellow split peas), sambar is a spicy medium for vegetables from miniature eggplants to okra to pearl onions.
Issue #150
09/04/2012
Order a curry in many Indian restaurants, and Major Grey's comes alongside it; in an English pub, a dollop might complement cheddar cheese. However it's served, this Anglo-Indian condiment is scrumptiously sweet and tangy.
Issue #150
12/19/2011
Thinner and chewier than paratha or naan, these earthy Indian flatbreads are made with whole durum wheat flour.
Issue #144
11/10/2011
Caramelized onions, infused with cardamom, fennel, and cumin, form the basis for this classic Indian curry, made here with lamb and small, flat cipolline onions, and topped with crispy fried onions.
Issue #142
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