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Marinate (9) Chill (7) No Cook (7) Grill/Barbecue (5) Roast (4) Stir-Fry (4) Steam (3) Poach (2) Braise (1) Freeze (1) Topic Recipe (159) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Cuisine:Indian"; var omni_prop8 = "Cuisine:Indian"; var omni_pageName="saveur:"+omni_prop12; 10/13/2005 Corn Cooked in Milk with Chiles and Coconut This unexpected variation on creamed corn comes from the Indian state of Gujarat. Issue #68 10/05/2012 Saag Paneer (Spinach with Fresh Indian Cheese) It's not hard to love North Indian saag paneer—meltingly soft spinach strewn with chunks of mild paneer, or fresh cheese—especially when scooped up with hot flatbread. Issue #59 11/08/2007 Mixed Vegetables with Coconut and Tamarind These fragrant vegetables are a classic Kerala Hindu dish. Issue #45 11/08/2007 Green Gram Beans with Coconut Legumes, known collectively as dhal, are—along with rice—the staff of life in south India, providing protein in a vegetarian diet. Issue #45 11/08/2007 Fresh Green Beans with Coconut This vegetable dish from South India is a dry curry made with a single type of vegetable. Issue #45 11/08/2007 Cucumber with Black-Eyed Peas This flavorful dish from South India uses its beloved coconut three ways. Issue #45 11/08/2007 Rice-Flour Pancakes A Christian specialty, these pancakes are often served with nonvegetarian curries such as Coriander Chicken. Issue #45 11/08/2007 Coriander Chicken This recipe is typical of the kind of dish Christians will offer to Muslim and nonvegetarian Hindu friends and neighbors. Issue #45 11/08/2007 Beef Curry Kerala's Muslims make this hearty curry for Ramadan and other special occasions. Issue #45 11/08/2007 Noodle Pudding The milk-based pudding called payasam in India, can also be made with rice or legumes and is a mainstay at Kerala feasts. Issue #45 11/08/2007 Ghee Ghee is a nutty-tasting clarified butter commonly used in Indian cooking. Issue #45 03/08/2007 Mulligatawny Indian food expert Madhur Jaffrey shared with us this recipe for the classic "pepper-water" soup. Issue #32 03/06/2007 Chicken with Cilantro This Indian dish enhances the chicken with warm, exotic spices and fresh herbs. Issue #26 03/04/2002 Potatoes with Asafetida Author Paul Levy says that he and his wife have used this dish to introduce many dinner guests to asafetida and its unusual, trufflelike flavor. Issue #26 03/19/2002 Lentil Purée The many dals of India (this one, typical of the south, is from Samia Ahad, who teaches Indian cooking in New York) differ not only in the lentil used but in the tarka—literally, “seasoning with oil”. Issue #18 04/02/2002 Spinach with Chickpeas This spicy dish from cookbook writer Madhur Jaffrey uses seasonings typical of Punjab in northwest India. Issue #12 01/23/2007 Semolina with Vegetables An aromatic mixture of spices liven up this basic vegetable-and-grain dish from southern India. Issue #4 01/23/2007 Stir-Fried Cabbage and Carrots Flavorful and simple to prepare, this is a typical vegetable dish found in Indian households at lunchtime. Issue #4 01/23/2007 Munchable Peanut Salad Spicy, spicy, spicy—this Indian snack from Madras will awaken all your senses. Issue #4 01/23/2007 Potatoes with Mustard Seeds and Onions The cuisine of southern India uses aromatic spices to perk up even simple dishes like this one. Issue #4 « Previous 1. . . 4 5 6 7 8 Next »