Yakhni in Indian cooking is similar to a western stock and is used as a basis for many dishes. The stock can be made with almost any type of meat…
Browsing Cuisine: Indian
Red Onion Raita
For an extra tangy raita, stir in 1 tbsp lemon juice.
Spicy Potato Salad
This tasty salad is quick to prepare, and makes a satisfying accompaniment to grilled or barbecued meat or fish.
Rice with Dill and Spicy Beans
Saffron may seem expensive, however you only need a little to add flavour and colour to a variety of savoury and sweet dishes. And, as long as it is kept…
Cheese Blintzes (Israel)
Fruit such as stoned cherries, segments of mandarin or small slices of peach may be added to the cheese filling.
Chicken cooked with minced lamb and kidney in a tomato gravy
Brown onion paste – Fry sliced onions on medium heat till brown. Drain the excess oil and allow to cool. Process until pulped (using very little water, if required). Refrigerate…
Bengali chicken stew
Panch phoran – Mix equal quantities of fenugreek seeds (methi dana), cumin (jeera) seeds, aniseed (saunf), mustard seeds (rai), and onion seeds (kalonji). Store in any airtight jar and use…