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Entries tagged with 'raghavan iyer'

Smoky Yellow Split Peas (Tamatar Chana Dal) from 'Indian Cooking Unfolded'

Cook the Book Kate Williams Post a comment

As Raghavan Iyer explains in his new cookbook, Indian Cooking Unfolded, dals are a cornerstone of Indian cuisine, especially when you're talking about vegetarian cooking. They're relatively easy to make, full of protein and fiber, and offer countless variations in spice and color. You could probably live off of dals for weeks and rarely get bored. More

Smoky Yellow Split Peas (Tamatar Chana Dal) from 'Indian Cooking Unfolded'

Serious Eats Kate Williams Post a comment

Yellow split peas get flavored with a blended paste of toasted spices, chiles, and tomato. Stirring in the paste towards the end of cooking allows the spices to retain their vibrancy. More

Dinner Tonight: Cinnamon-Flavored Black-Eyed Peas

Serious Eats Nick Kindelsperger 8 comments

"Each bite is layered and intense." Last time I ate black-eyed peas, I was nestled up to the bar at Ed Mitchell's barbecue joint, The Pit, in Raleigh, North Carolina. They looked familiar and comforting, swimming in a porky broth... More

Dinner Tonight: Cashew Chicken Curry with Cilantro Sauce

Serious Eats Nick Kindelsperger 2 comments

[Photograph: Nick Kindelsperger] Though I was excited to find a curry recipe that only required ten ingredients a couple weeks ago, this one—also in 660 Curries by Raghavan Iyer—happens to get by with only eight. Of course, garam masla isn't... More

Dinner Tonight: Eggplant Curry with Apples, Fennel, and Cumin

Serious Eats Nick Kindelsperger 3 comments

I'd cook up a lot more Indian dishes if they didn't involve so many freaking ingredients. Everything that makes the different regional cuisines of India so fascinating also makes them nearly impossible to fit into Dinner Tonight's format. So I... More

Cook the Book: Halved Eggs with Garlic, Curry Leaves, and Tamarind

Serious Eats Caroline Russock 1 comment

If you can think of an ingredient, chances are that there is a recipe that utilizes it in Raghavan Iyer's 660 Curries. I would have never thought to incorporate hard-cooked eggs into a curry recipe, but it makes perfect sense.... More

Cook the Book: Fresh-Squeezed Lime Juice with Soda and Pepper

Serious Eats Caroline Russock 2 comments

Photo from floodkoff on Flickr Lately I have found myself preoccupied with cocktails. Due to the heat, my kitchen has become more of an experimental bar than a place for making food. There's been a whole lot of infusing... More

Sautéed Spinach and Yogurt

Serious Eats Caroline Russock 2 comments

The following recipe is from the July 29 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! One of my favorite parts of an Indian meal is raita, the cooling yogurt-based condiment, usually... More

Cook the Book: Coconut Cabbage with Chiles and Green Peas

Serious Eats Caroline Russock 2 comments

The bulk of my food shopping gets done in two places: farmers' markets for produce, and fancy gourmet markets for the rest. I am content with the knowledge that the vast majority of the food that comes into my kitchen... More

Cook the Book: Chunky Potatoes with Golden Raisins

Serious Eats Caroline Russock 4 comments

The other night I was looking for a potato curry recipe for dinner. Let me tell you that deciding on one was no easy task with Raghavan Iyer's 660 Curries sitting in front of me. There are pages upon pages... More

Cook the Book: Stewed Beets with Beet Greens and Ginger

Serious Eats Caroline Russock 2 comments

©iStockPhoto/mdmiller There are a few reasons I've chosen this recipe for Stewed Beets with Beet Greens and Ginger from Raghavan Iyer's 660 Curries to kick off our week of curries. First, this recipe is the first dish I tried at... More

Cook the Book: '660 Curries' by Raghavan Iyer

The Serious Eats Team Closed

I have a lot of cookbooks—bookcases of them. While it's great to own a bazillion books, it's not the most practical thing if you are, say, moving somewhere. But in all my moves, the one thing I could never bear to part with was my cookbook collection; these books are my only possessions I feel are truly irreplaceable. Some were gifts or flea market finds, some are guides to cuisines that I developed a short-lived infatuation with and some are books that I reference again and again. I'm not sure if it has to do with the ease of finding recipes on the web or the fact that I've moved them so many times, but I have curtailed my cookbook-purchasing... More

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