Lamb Madras by kathy gori

a lovely lamb dish slowly cooked in clay for a lazy lunch

KITCHEREE (RICE & LENTILS) by MARIA LOURDES V. LIPARDO-AYUB

Subscribe to my YouTube Channel (Lipardo's Global Kitchen) for more recipes and future raffle draws for giveaway prizes. I adopted this dish from the Indian cookery. It is a healthy and complete meal for the whole family. I made this recipe so simple, affordable, nutritious and delicious.

MY Rogan Josh by Amos Miller

A long-time favorite of mine, and very popular in the UK, is this exquisite dish from Kashmir, northern India. Meat-eater or vegetarian, your palate will sing the praises of Rogan Josh! I first enjoyed the dish in 1968, when a very good friend introduced me to it in New York city. I've been hooked ever since. Unlike the dishes…

Slow Cooked Bangla Beef In Clay by kathy gori

I cook 7 days a week. I cook because I love it. I cook because with my writing I work out of my house. There was one brief period when we decided to have an office at a studio. We were working at Warner Bros and they said, "you guys want an office?" so we said, "sure". Well, having an office meant actually having to put pants on…

Curry Goat by Peter Brown

I was watching a cookery program and the presenter was speaking to an old West Indian man and were discussing various dishes. He mentioned Curry Goat (not Goat curry) was a famous West Indian dish. It got me curious so researched it . There are many recipes but this is easy and very tasty.

Gatte Ki Sabzi Recipe by Hina Gujral

Gatte Ki Sabzi has its roots in the land of warriors, Rajasthan, where it is a popular vegetarian main course item for every household. Gatte refers to steamed or fried gram flour dumplings cooked in the tantalizing curry of yogurt and gram flour.

How to Make Leftover Chicken Biryani by Hina Gujral

Who doesn’t love a good, delicious homemade Chicken Biryani for lunch? Such recipes are a great way to restate the leftovers from the previous day sitting in the fridge. So I’m super happy to be bringing this leftover chicken biryani recipe to you. From scratch, quick and easy, and loaded with bursting real biryani like character.

Almond Chicken Curry by Niyaprakash

Easy to prepare , less spicy and very delicious

Paneer Makhani - Cooking Without Onion And Garlic by Hina Gujral

Paneer Makhani in taste is very much similar to Butter Chicken with rich and creamy gravy slightly on a sweet side, this time while cooking Paneer Makhani I decided to give it a twist by not using onion and garlic, I feel we should keep on challenging ourselves than only mind can come up with new ideas, and if I would have not…

Chicken Curry Recipe, How to Make Indian Chicken Curry by Hina Gujral

Every family has it’s own Chicken Curry Recipe. So does mine. It is rustic, spicy, flavorsome and insanely delicious. After all, it is a family recipe. This everyday chicken curry and the holiday, precisely Sunday have some old connection. The two are meant for each other.

Hariyali Murgh Dum Biryani with Murghi ka Salan and Kachumber. by Chetana Suvarna Ganatra

Murgh/Chicken biryani....dum pukht style, is one the most famous blend of spices, meat and rice...a rich culinary tradition of Awadhi cuisine from the Dastarkhwan (the dining spread) of Nizams and from the city of nazaqaats and tehzeeb, Lucknow,…

Chingri Maacher Kalia by PreeOccupied

Marathi Style Fish Curry by Padma Priya Manikam

This fish curry recipe was passed to me by mother in law. It is a method from Maharasthra a state in India that uses grated coconut as the main base. It is simple to make and best eaten the next day as the flavours absorb better (any left-over curries for the matter always tastes better the next day). I have modified the original…

Lamb Vindaloo by Peter Brown

Recipe from Henrie Geyser a fine chef A really flavoursome curry for a cool night .Use Lamb,Kid Goat or Mutton and eat with your hands picking up the meat with a Roti

Meat Ball Curry by Paul Anderson Lumen

Indian recipe.. Served with rice or Chapatis... Masala curry.. with meat balls... Something different... and tasty!