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NISH KITCHEN
Cauliflower steak. Give your favorite steak a vegetarian twist with this delicious steak recipe. Insanely delicious and incredibly flavorful, cauliflower slices are sprinkled with spices and baked to perfection. Serve with avocado hollandaise or your favorite sauce to create the ultimate vegan meal!BEEF VINDALOO
In sauté mode, heat oil, and sauté onion. Add garlic and sauté for 1 minute. Add ground turmeric, chili powder, tomatoes, tomato paste and vinegar. Sauté for 2-3 minutes or until tomatoes turn mushy. Add marinated beef and sugar. Add water. Season withINDIAN BEEF CURRY
Cook for 1 hour or until beef is tender. (To cook in a pressure cooker, place diced beef, sliced onions, garlic, ginger, ground turmeric, ground coriander, garam masala, red chili powder and coconut slices (if using) in a pressure cooker. Season with salt. Stir to combine. Cook, covered, until 5-6 whistles. EASY INDIAN CURRY PASTE Place coriander seeds, cumin seeds, fennel seeds and dried red chilies in a frying pan over low heat. Cook, stirring constantly, for about 2-3 minutes or until the seeds turn golden and aromatic. Remove from heat. Allow to cool completely.Transfer cooked spices to a food processor. Grind to a fine powder. LAMB BHUNA - RESTAURANT STYLE Stir to combine. Stir fry lamb over high heat for about 10 minutes. When lamb starts to brown, add tomato paste (tomato purée) and stir fry for 5 minutes. Pour in 1 cup water. Stir to combine. Cook, covered, over medium-low heat for about 30-35 minutes or until tender.BEEF COCONUT CURRY
Fry beef 4-5 minutes (in batches if required), or until browned. Remove from pan. Set aside. Reduce heat to medium-high. Add 1 tablespoon oil to the pan. Add bay leaves and cinnamon stick. Saute, stirring, for one minute. Add onions and curry leaves. Sauté, stirring occasionally, forINDIAN PORK CURRY
Place pork, sliced onions, garlic, ginger, ground turmeric, ground coriander, garam masala, red chili powder and coconut slices (if using) in a pressure cooker. Toss to coat pork in the ground spices. Season with salt. Cover the pressure cooker, and cook for about 5-6 whistles. Alternatively, you can cook pork over the stove top.MALAI KULFI
Instructions. Place cream, evaporated milk, condensed milk and sugar in a large bowl. Using an electric mixer (or in a blender), beat for 3 minutes or until the ingredients are well combined. Add ground cardamom and saffron. Beat until combined. Pour the mixture into popsicle molds (iceblock molds). Freeze for at least 4 hours or untilset.
NO BAKE GULAB JAMUN CHEESECAKE Cheesecake layer: Sprinkle gelatin powder over boiling water in a heatproof jug. Stir until gelatin is dissolved. Set aside to cool. Meanwhile, using an electric mixer, beat cream cheese and 1/2 cup sugar until light and fluffy. Fold in cooled gelatin mixture. Add ground cardamom and rose water. Fold in gently. SWEET POTATO AND CHICKPEA CURRY NIGELLA LAWSON ARCHIVES Sweet potato chickpea curry – Delicious, healthy chickpeas and sweet potatoes in a curry is the perfect side dish for your lunch anddinner.
NISH KITCHEN
Cauliflower steak. Give your favorite steak a vegetarian twist with this delicious steak recipe. Insanely delicious and incredibly flavorful, cauliflower slices are sprinkled with spices and baked to perfection. Serve with avocado hollandaise or your favorite sauce to create the ultimate vegan meal!BEEF VINDALOO
In sauté mode, heat oil, and sauté onion. Add garlic and sauté for 1 minute. Add ground turmeric, chili powder, tomatoes, tomato paste and vinegar. Sauté for 2-3 minutes or until tomatoes turn mushy. Add marinated beef and sugar. Add water. Season withINDIAN BEEF CURRY
Cook for 1 hour or until beef is tender. (To cook in a pressure cooker, place diced beef, sliced onions, garlic, ginger, ground turmeric, ground coriander, garam masala, red chili powder and coconut slices (if using) in a pressure cooker. Season with salt. Stir to combine. Cook, covered, until 5-6 whistles. EASY INDIAN CURRY PASTE Place coriander seeds, cumin seeds, fennel seeds and dried red chilies in a frying pan over low heat. Cook, stirring constantly, for about 2-3 minutes or until the seeds turn golden and aromatic. Remove from heat. Allow to cool completely.Transfer cooked spices to a food processor. Grind to a fine powder. LAMB BHUNA - RESTAURANT STYLE Stir to combine. Stir fry lamb over high heat for about 10 minutes. When lamb starts to brown, add tomato paste (tomato purée) and stir fry for 5 minutes. Pour in 1 cup water. Stir to combine. Cook, covered, over medium-low heat for about 30-35 minutes or until tender.BEEF COCONUT CURRY
Fry beef 4-5 minutes (in batches if required), or until browned. Remove from pan. Set aside. Reduce heat to medium-high. Add 1 tablespoon oil to the pan. Add bay leaves and cinnamon stick. Saute, stirring, for one minute. Add onions and curry leaves. Sauté, stirring occasionally, forINDIAN PORK CURRY
Place pork, sliced onions, garlic, ginger, ground turmeric, ground coriander, garam masala, red chili powder and coconut slices (if using) in a pressure cooker. Toss to coat pork in the ground spices. Season with salt. Cover the pressure cooker, and cook for about 5-6 whistles. Alternatively, you can cook pork over the stove top.MALAI KULFI
Instructions. Place cream, evaporated milk, condensed milk and sugar in a large bowl. Using an electric mixer (or in a blender), beat for 3 minutes or until the ingredients are well combined. Add ground cardamom and saffron. Beat until combined. Pour the mixture into popsicle molds (iceblock molds). Freeze for at least 4 hours or untilset.
NO BAKE GULAB JAMUN CHEESECAKE Cheesecake layer: Sprinkle gelatin powder over boiling water in a heatproof jug. Stir until gelatin is dissolved. Set aside to cool. Meanwhile, using an electric mixer, beat cream cheese and 1/2 cup sugar until light and fluffy. Fold in cooled gelatin mixture. Add ground cardamom and rose water. Fold in gently. SWEET POTATO AND CHICKPEA CURRY NIGELLA LAWSON ARCHIVES Sweet potato chickpea curry – Delicious, healthy chickpeas and sweet potatoes in a curry is the perfect side dish for your lunch anddinner.
BUTTER CHICKEN BURGER Butter chicken sauce: Heat oil in a frying pan over medium-high heat. Add onions. Sauté, stirring occasionally, for 2-3 minutes or until the onions are soft and translucent. Add garlic, ginger, ground cumin, garam masala and red chili powder. Sauté, stirring, for 2 minutes or AUTHENTIC CHICKEN TIKKA MASALA RECIPE| VIDEO Bring to a boil, reduce heat and simmer for 2-3 minutes. Add lemon juice and cream. Add in enough water to make a thick sauce. Season with salt. Simmer, stirring occasionally, for 3-4 minutes. Add more water if needed. Add garam masala and coriander (cilantro) leaves. Heat through. Stir in the grilled chicken. VEGETABLE FRIED RICE Drain. Cook according to packet instructions. (I cooked rice in boiling water for 6-10 minutes). Drain. Set aside. Meanwhile heat oil in a wok or large frying pan over high heat. Add garlic and sauté for 1 minute or until aromatic. Add vegetables. Stir fry for 3-4 minutesor until tender.
KORMA PASTE
Place cumin seeds and coriander seeds in a frying pan over low heat. Roast, stirring constantly, for 2 minutes or until slightly browned. Remove from heat. Leave to cool completely. Transfer to a food processor. Add turmeric powder, garam masala, red chili powder, garlic, ginger, tomato paste, desiccated coconut, cashew nuts, oil andcoriander
INDIAN LAMB SHANK CURRY Add curry paste, and sauté, stirring, for 2 minutes or until aromatic. Add tomato paste, and cook, stirring, for another 2 minutes.Pour in chicken stock. Stir to combine. Bring to a boil. Simmer for 4 minutes. Pour this sauce into the slow cooker. Add onions and chopped coriander (cilantro) leaves.Cover with lid. HOMEMADE TANDOORI PASTE 3-4 tsp paprika. 1 tsp garlic paste. 1 tsp ginger paste. 2-3 tbsp yogurt. Juice of one medium-sized lemon. 1 tsp dried fenugreek leaves (kasuri methi) 2 tbsp oil. Salt to EASY CHICKPEA BURGERS Place chickpeas in a bowl, and mash lightly. Add breadcrumbs, onions, garlic, egg, ground cumin, ground coriander, red chili powder and mint or coriander (cilantro) leaves. Season with salt and pepper. Mix. Using your hands, shape the mixture into 4 thick patties. Heat oil in a pan over medium-high heat.KERALA DUCK ROAST
Marinate in the refrigerator for about 30 minutes or until duck is cooked through and water dries. (Alternatively, transfer the mixture to a pressure cooker and cook for about 4-5 whistles) Meanwhile, heat oil for deep frying over medium-high heat. Fry duck in batches until BOMBAY ROAST POTATOES Peel, wash, and cut the potatoes into big cubes. Keep them aside. Heat oil in a heavy bottomed pan, and splutter mustard and cumin seeds. Add garam masala and fry for a few seconds. Throw in potatoes and mix well. Transfer the potatoes to the oven straightaway, and bake for15-20 minutes.
SEMIYA PAYASAM (KHEER) Simmer for 2-3 minutes or until vermicelli starts to cook. Continue stirring occasionally. Add sugar. Simmer for another 2-3 minutes or until vermicelli is cooked. Add ground cardamom, and let the pudding heat through. Garnish with raisins and cashew nuts. Serve payasam warm or chilled. As payasam cools down, it will become more thick. Consumer Privacy Information We and our advertising partners collect personal information (such as the cookies stored on your browser, the advertising identifier on your mobile device, or the IP address of your device) when you visit our site. We, and our partners, use this information to tailor and deliver ads to you on our site, or to help tailor ads to you when you visit others' sites. To tailor ads that may be more relevant to you, we and/or our partners may share the information we collect with thirdparties.
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INDIAN PORK CURRY
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FRESH PEACH SALSA | VIDEO Fresh peach salsa. Make vibrant and healthy salsa with seasonal peaches. Combined with red onions, tomatoes, mint leaves, green chilies and a splash of lemon juice, it makes a great accompaniment to grilled fish, chicken and meat.…
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BULLET NAAN | VIDEO
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SUMAC CHICKEN | MUSSAKHAN | VIDEO Sumac chicken. Looking for a super simple yet flavorful dinner idea for busy weeknights? Why not try this sumac spiced chicken topped with caramelized onions , parsley and flaked almonds? The perfect dinner that’ll appeal to just about everyone.…
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