You know that strange - and mouthwatering - maple syrup aroma that wafts through Manhattan every so often? That's fenugreek being processed at a food-manufacturing plant in New Jersey! If you're not familiar with this spice, it's well worth your effort to seek some out and give it a try. Do you cook with fenugreek?
We've been in the mood for Indian all week, so this weekend we've got curry on the menu. The long list of spices for many Indian recipes can seem intimidating, but really, Indian cooking is all about using what you have and being creative. Fun times! What are your favorite Indian dishes to make at home?
Q: I am fairly new to Indian cuisine but I recently tried something called Malai Kofta. I loved it! The sauce was like velvet, with loads of heavy cream.
I researched this recipe online only to be faced with recipes using tomatoes. The dish I had definitely did not include tomatoes. I think the main ingredient must have been pistachios. The sauce was very light green in color, very creamy, and was served with the koftas and sprinkle of nuts on top.
Any ideas for better web research, or does anyone have a recipe to something similar?
We're new to curries and taking it in baby steps. We developed this quicker, weeknight curry using several of our favorite recipes. It uses a lot of ingredients and spices that we already have in our pantry and the result is a fragrant, very satisfying Indian stew for a chilly winter evening - or any other night!
Earlier this week, we highlighted one of the latest additions to our spice cupboard, anardana, or dried pomegranate seeds. Experimenting with the souring ingredient led to this recipe for warmly spiced chickpeas with a touch of sweet tartness. Served with grains or tossed in a salad, they make a zestful and wholesome vegetarian meal.
If you've ever cooked Indian or other Southeast Asian recipes, you've probably seen "curry leaves" listed in the ingredients. These unique leaves have a distinctive fragrance and add that special something to a dish that one can't get from any other ingredient, so don't omit it just because you feel it's unfamiliar or impossible to find. I'll explain what they are and where to find them.
Perhaps you've seen this vegetable at Asian grocery stores or at farmer's markets. These long bundles of green (or purple!) pods are usually gathered together with a rubber band. Usually called Chinese long beans, they also go by asparagus bean or snake bean.
I absolutely adore chutney. It offers sweet, sour and heat in one delicious dollop. Classically served with Indian food as a condiment, chutney can also harmonize with other dishes as I discovered last weekend when I served it on a tomato tart as a first course. Read on for recipe and pictures.
These were labeled "bay leaves" at our local Indian market, but we knew they weren't exactly the same as the standard bay laurel leaves in our spice cupboard. The intensely sweet cinnamon aroma convinced us to take a bag home. But what were they?