33
results
Narrow Results
You've Selected:
Fry
Indian
Source
Saveur (23)
Aayi's Recipes (1)
Boston (1)
How to Cook Everything (1)
Lunch in a Box (1)
Difficulty
Easy (18)
Medium (9)
Hard (2)
Main Ingredient
Vegetables (15)
Potato (8)
Bread (4)
Beans (3)
Fish (3)
Course
Side Dish (12)
Main Course (10)
Appetizers (7)
Breakfast/Brunch (3)
Bread (2)
Season
Fall (8)
Spring (8)
Summer (5)
Winter (5)
Occasion
Thanksgiving (1)
Technique
Fry (33)
Saute (5)
Marinate (2)
Bake (1)
Poach (1)
Topic
Recipe (33)

Advertisement
04/15/2013
Tuk (Sindhi Twice-fried Potatoes)
These crispy potato appetizers get a wonderfully tart flavor from dried mango powder.
Issue #156
04/15/2013
Dharan Ji Kadhi (Chickpea-flour Dumplings in Spiced Tomato Sauce)
This rich dish features chickpea-flour dumplings, a Sindhi specialty.
Issue #156
09/09/2012
Aloo Samose (Indian Spiced Potato Pastries)
Making Indian samosas, triangular fried pastries filled with peas and potatoes, is nothing like crafting delicate French pastry.
Issue #150
12/19/2011
Chapati (Indian Flatbread)
Thinner and chewier than paratha or naan, these earthy Indian flatbreads are made with whole durum wheat flour.
Issue #144
08/15/2011
Salmon in Bengali Mustard Sauce
This Bengali dish is adapted from At Home With Madhur Jaffrey (Knopf, 2010). Serve with cooked white rice.
Issue #140
02/25/2013
Vada Pav (Potato Fritter Sandwich)
A staple of Mumbai street stalls, these aromatic fried potato-fritter sandwiches are slathered with coriander and tamarind chutneys and served on a buttered, toasted roll.
Issue #137
02/16/2011
Potato Dumplings with Tamarind Chutney (Samosas)
These savory snacks are terrific paired with sweet and tart tamarind chutney.
Issue #130
11/11/2009
Batter-Fried Peppers and Bananas
This appealing, spicy-sweet snack is made with chickpea flour.
Issue #125
09/13/2008
Chickpea Masala Sandwich
A legacy of the East Indian indentured workers, doubles consist of two pieces of savory flatbread filled with spiced, stewed chickpeas.
Issue #114
12/19/2007
Indian-Chinese Sweet and Spicy Fried Cauliflower
This dish is a spicy trip through India by way of China.
Issue #108
01/17/2008
Dal, Rice, and Vegetable Porridge
This rice and dal porridge is the inspiration for the Anglo-Indian breakfast dish called kedgeree.
Issue #95
12/15/2005
Crisp-Fried Wafers
Indian cooking authority and saveur consulting editor Madhur Jaffrey shared with us this recipe for poori's smaller cousin.
Issue #79
12/12/2005
Taro in Onion Sauce
Taro is a dense, starchy tuber common in northern India and can be found in Indian grocery stores under its Hindi name, arvi.
Issue #78
12/12/2005
Saffron Chicken
This dish is traditionally cooked in the dum manner, which involves lining the rim of the pot with a rope of flour dough and pressing a flat lid on top to make a tight seal.
Issue #78
12/12/2005
'Melt-in-the-Mouth' Kid Goat Kebabs
Some Lucknow cooks add tiny amounts of mitha ittr, a sweet perfume, and lazzat-e-taam, a local spice mix, to the kebabs; neither is available here but we still find this recipe delicious.
Issue #78
12/06/2005
Vermicelli Pilaf
This recipe is based on one in Indian Cooking for Pleasure by Premilla Lal (Hamlyn, 1970).
Issue #77
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
Rice-Flour Pancakes
A Christian specialty, these pancakes are often served with nonvegetarian curries such as Coriander Chicken.
Issue #45
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
01/23/2007
Semolina with Vegetables
An aromatic mixture of spices liven up this basic vegetable-and-grain dish from southern India.
Issue #4
« Previous 1 2 Next »