Chicken curry is an obvious choice when assembling an Indian menu: it is often fairly simple, the subtle flavors of the poultry take Indian spice well, and it's generally a crowd pleaser. But obvious doesn't have to mean dull or predictable. In fact, chicken curry is a good place to show off carefully layered spices and a rich, voluptuous sauce. Raghavan Iyer's version in Indian Cooking Unfolded is just the ticket.
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This toasted coconut and chile spice blend from Raghavan Iyer's new cookbook, Indian Cooking Unfolded, is a wonderful way to jazz up a pan of sautéed corn—the nuttiness of the coconut tones down the sweetness of the kernels, the dried chiles add intensity, and the citrus notes of the coriander seeds brighten the richness of the coconut.
In Indian Cooking Unfolded, Iyer offers seven Indian-esque salad recipes that blend Western-style raw greens with robust Indian spice. This beet salad is a perfect example of Indian-American fusion, with heat from ginger balanced by grassy cilantro and candy-sweet golden raisins.
My only experience eating poppadums has been in Indian restaurants with a couple of chutneys alongside. The crackers have always seemed ethereally light and magically crisp. I never would have thought to serve them at home, or even knew the first thing about preparing them. This dead-simple appetizer recipe from Raghavan Iyer's new cookbook, Indian Cooking Unfolded, takes away that mystique and serves the crackers with an Indian twist on a couple of dips.
Delicately poached eggs covered in a delicious fennel and curry leaf gravy, this is the egg dish you should have in your repertoire for a quick dinner.
Wonderful smokey bacon and chunks of tender beef are bathed in Indian spices in this unique dish.
This gorgeous, bright red stir-fry is a wonderful way to savor the flavor of the beet. It's mildly spiced and the coconut adds a lovely textural contrast.