I cannot get enough of this creamy raita with Lemon and Saffron Chicken Kebabs —and hot Whole-Wheat Griddle Breads ,,my idea of the perfect lunch. Avocados often tend to be hard and not always ripe when you buy them in the supermarket. You may have to buy them a few days before you need them
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This creation is inspired by the south Indian flavors of curry leaves and mustard seeds. I often serve this as a dip with flatbread (pages 134–139), chips or crisped pappadum (page 55). It also goes well with Masala Lamb Chops (page 121) or Crunchy Potato and Corn Croquettes (page 52). It can be made in
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This creation is inspired by the south Indian flavors of curry leaves and mustard seeds. I often serve this as a dip with flatbreads (pages 134–139), chips or crisped pappadum (page 55). It also goes well with Masala Lamb Chops (page 121) or Crunchy Potato and Corn Croquettes (page 52). It can be made in
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Garam masala, literally “hot spice,” is the most popular spice blend used in Indian cooking. It is the basic essence of Indian cooking. There are as many versions of garam masala as there are chefs. This recipe is what I use very often in my kitchen. It is important that the spices are blended fresh
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Making your own fresh spice blends and pastes makes a world of difference in your cooking. This is an aromatic blend that I created inspired by aromatic Indian spices and the western grilling rubs. This blend is ideal for marinating steak, fish or chicken. This can be used as a dry rub or can be
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This spice mix is ideal for mildly spiced dishes. I like to use it for a quick meal of grilled fish fillets or chicken breasts. I also use it for finishing sauces and stews.
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