Classic Pad Thai is a very simple noodle dish, cooked with eggs, prawns, beansprouts and tofu. You can also add a variety of vegetables, making the dish even healthier. I like to do it by the seasons- broccoli in the winter and green beans in the summer.
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This traditional south Indian side dish is known as Poondu Kolumbu in the south or Lahsooni Kari in the north, which simply means “garlic curry.” The pungent flavor of garlic is well complemented by the spices and tangy tamarind and tomatoes. Do not be put off by the quantity of garlic, although you might not
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This condiment complements crispy Indian snacks, breads, pancakes, grilled fish or chicken dishes perfectly. If you cannot find fresh coconut, use either unsweetened desiccated or shredded dried coconut that has been soaked in warm water to soften. I love to eat this with split pea fritters but it goes well with anything fried
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There is nothing like freshly made, tangy, spiced chutney to accompany crispy snacks, breads, curries and rice dishes. Made with peanuts, garlic and tamarind, this chutney has a good sharp clean flavor. Serve this as a spread with Spicy Lamb Burgers or alongside warm Basmati Rice with Whole Spices
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The flavor of this paste is something I grew up, and it’s one of my favorite flavors. This masala paste is frequently used to marinate fish and is used when preparing bone-in coconut chicken curry with fresh curry leaves or a south Indian lamb stew. To make this masala, the spices and dried red chilies
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