Crêpes with Sweet Coconut Cardamom Filling(Patishapta)

Posted on 03. Thu, 2011 by grace in Asian Snacks, Holi, Indian, Sweets

By Soma Rathore, ecurry.com

This east Indian Crêpe is special – reminds me of the Bengali New Year or Poila Boishak, which usually is celebrated during the month of April. The winter and the early spring times are usually the times that these used to be cooked up at home along with many other sweets. Traditionally the patishapta is not exactly served as a dessert; it is more like an anytime snack kind of recipe.

Saffron Mussel Stew

Posted on 03. Sun, 2011 by grace in Fast Asian Recipe, Indian, Seafood

By Monica Bhide, Author, Modern Spice,Inspired Indian Flavors for the Contemporary Kitchen

This is a super simple dish to make, perfect for a fall evening when the weather is getting cold and you feel like something warm and spicy to comfort and soothe you. Buy a nice loaf of crusty bread to mop up this curry.

Lamb Kebabs

Posted on 03. Thu, 2011 by grace in Indian, Meat

For these kebabs, small chunks of lamb are skewered on bamboo sticks and baked in an oven. When the weather is pleasant, you can cook these lamb kebabs on an outdoor grill. In this recipe, I use boneless leg of lamb, but if you prefer goat meat, which is more common in India, you may use that instead.

Chicken Tikka Masala

Posted on 03. Thu, 2011 by grace in Indian, Poultry

This is a two-part recipe: first you need to make the chicken tikka (small pieces of chicken) following the recipe for Chicken Kebabs, then you make the masala—a spiced tomato and onion base that is mixed with heavy cream to give an indulgent taste. You can save preparation and cooking time by cooking the kebabs a day in advance. Because of the heavy cream, try to resist making this dish too frequently for your own good!

Celebrating Holi

Posted on 02. Tue, 2011 by admin in Holi, Indian

The Indian celebration to usher in the springtime is Holi, the “Festival of Colors.” This year, the holiday is celebrated on March 1, 2010. The photo above is for Saffron and Mango Cannoli (Pichkari) by my good friend, Monica Bhide who writes for The Washington Post and her own site at A Life of Spice. Monica is also a cookbook author of Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen. You can find Monica’s list of Holi recipes at “Bright Tastes And Colors Of India’s Spring: Holi” on NPR including: Dahi Aloo Curry Saffron Rice (Kesari Chawwal) Saffron and Mango Cannoli (Pichkari) Chef Seth’s Kanji

Lamb Vindaloo Curry

Posted on 01. Sat, 2011 by grace in Indian, Meat

Recipe courtesy of Shubhra Ramineni, Entice with Spice

Vindaloo is a spicy dish that is common in homes in the western Indian state of Goa. The origins of this dish and its name come from Portugal. In the sixteenth century, when the Portugese came to Goa, they brought pork preserved in vinegar and garlic (vin meaning vinegar, and aloo, from the Portugese word alho for garlic) for their long journey. Today, this dish is made with meats such as pork, lamb, chicken and shrimp, but lamb seems to be a common favorite.

Yogurt Korma Paste

Posted on 01. Fri, 2011 by grace in Asian Barbecue, Condiments, Indian

By Alex Skaria, The Asian Barbecue Book: From Teriyaki to Tandoori.

Korma is a preparation of food, either meat or vegetables, that is typical in the northern part of India. his aromatic stand-alone paste uses classic korma ingredients but has been thickened to the right consistency for the grill. The paste should be applied for marinating and then wiped off before placing the food onto the grill. Shortly before the meat is done you should apply the paste to give it a rich creamy crust.

Orange Yogurt Marinade

Posted on 01. Fri, 2011 by grace in Condiments, Indian

By Alex Skaria, The Asian Barbecue Book: From Teriyaki to Tandoori.

This marinade is mild and perfumed with orange and saffron. It goes well with chicken, or other poultry, and lamb. The yogurt helps to tenderize the meat.

Chicken Curry in a Hurry

Posted on 01. Fri, 2011 by grace in Fast Asian Recipe, Indian, Poultry

By Hari Nayak, My Indian Kitchen

This recipe is for anyone who has ever wanted to make Indian food but thought it was too complicated and too time-consuming. This delicious chicken curry is on the table in 20 minutes, but still uses fresh ingredients for an authentic taste.

Tandoori Turkey

Posted on 11. Wed, 2010 by grace in Holidays, Indian, Meat, Thanksgiving

By Heather Carlucci-Rodriguez, Executive Pastry Chef, Print Restaurant

For Heather, the previous owner of Lassi in NYC, Thanksgiving is a day full of heritage turkeys marinated in yogurt and spices. The turkeys are available for purchase for your own Thanksgiving. Just contact Heather at heather@printrestaurant.com.