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Entries tagged with 'indian'

Pork Meatball Vindaloo With Pearl Couscous

Serious Eats Jennifer Olvera 5 comments

This vindaloo is made with pork meatballs, an array of peppers, juicy tomatoes, and a finishing sprinkle of cilantro. Serve it with pearl couscous, which stands up nicely to the bold sauce. More

Easy Butter Paneer With Spinach

Serious Eats Max Falkowitz 16 comments

Paneer makhani, or butter paneer, is a staple in America's Indian restaurants for a reason: it's hard to beat chunks of fresh cheese in a creamy, buttery tomato sauce. It's also drop-dead simple to make at home. More

Anglo-Indian Coconut Clam Stew

Serious Eats Denise D'silva Sankhe Post a comment

Clams are a great way to get into seafood stews and curries if you aren't quite ready to take the plunge into fish, and this stew, made with chilies, ginger, turmeric, tomatoes, and coconut, is a particularly good way to enjoy them. More

Quick Indian Cabbage Salad

Serious Eats Denise D'silva Sankhe 4 comments

This salad of crisp cabbage, carrots, and coconut is one of those Indian dishes that takes minimal effort, doesn't involve a whole range of spices, and is ready in minutes. Dressed in an infused oil, it's the perfect side dish for a meal of rice and chicken. More

Crab Masala Fry

Serious Eats Denise D'silva Sankhe Post a comment

Crab Masala Fry is a fragrant medley of spices and aromatics. Its spicy punch is set off deliciously by the sweet crab meat. More

Spiced Indian Yogurt (Chaas)

Serious Eats Denise D'silva Sankhe 2 comments

Chaas or Indian buttermilk is a mild drink that uses spices which are known for their digestive properties. It's a must-have after an indulgent meal and takes all of five minutes to rustle up. More

Lamb or Chicken Biryani

Serious Eats Denise D'silva Sankhe 9 comments

The aroma of a good biryani is intoxicating as it cooks away slowly. Meat, spices and the fragrant Basmati rice make it a hearty, robust, all-in-one meal. More

Easy Spiced Basmati Pilaf

Serious Eats Denise D'silva Sankhe 1 comment

A mix of fennel seeds, cinnamon, and dry bay leaf perfumes this basmati rice pilaf, releasing a comforting, delicious aroma that lingers long after the dish is done. And even though the recipe itself is simple and quick, its elegance and complex flavor profile impresses my guests without fail. More

Easy Pressure Cooker Chicken and Chickpea Masala

Serious Eats J. Kenji López-Alt 63 comments

With the help of a pressure cooker, you can heave tender, gently spiced chicken that tastes like it's been simmering all day in a creamy sauce flavored with ginger, garlic, and cumin. Chickpeas and spinach make this a complete meal. More

Crispy Indian-Style Simmered Goat Chops

Serious Eats Denise D'silva Sankhe 3 comments

This particular dish is Anglo-Indian in origin. It envelops the tender braised meat (your choice of goat or lamb chops) in fresh breadcrumbs that turn crisp and crunchy as soon as they touch the sizzling hot pan. More

Chicken and Rice With Almonds and Dried Cherries

Serious Eats Nick Kindelsperger 4 comments

Originally, this chicken and rice dish, with its mix of cinnamon and almonds, reminded me of Morocco, which isn't such a bad place to be. But then I realized that the spices are just as comfortable in India. In the end, I decided that as long it tasted good I would let the dish remain a bit ambiguous. More

Neer More (South Indian-Style Spiced Buttermilk)

Serious Eats Max Falkowitz 3 comments

A slightly spicy, grassy palate cleanser popular in South India for its cooling properties, this drink is just the thing to get you back on your feet after a heavy meal. More

Pork Sorpotel (Goan Pork Offal Stew)

Serious Eats Denise D'silva Sankhe Closed

If you like pork and offal, there's no looking back from this dish. Pork Sorpotel is a tangy, spicy preparation that tastes even better the next day. More

Kerala-Style Chicken (Nadan Khozi Curry)

Serious Eats Denise D'silva Sankhe 5 comments

Nadan Khozi is an aromatic chicken dish from Kerala, in southern India. Lightly roasted spices are blended together and gently simmered in coconut milk to give this dish a delicate smoky flavor. More

Bhakri (Indian Unleavened Rice Bread)

Serious Eats Denise D'silva Sankhe 1 comment

Where there's a curry, there's usually a rice or roti preparation that's used to soak in or scoop up the flavorful sauce; in India's rice belt, bread made out of rice flour is common. Because it's unleavened, it can be made in just a matter of minutes—a few ingredients kneaded together, a little heat, and it's done. Bhakri, or rice bread, is rustic food at its best. More

Poha Chivda (Indian Flattened Rice Snack)

Serious Eats Denise D'silva Sankhe 3 comments

Easy to make and easier to eat, this flattened rice snack is an Indian pantry staple. It's light and packed with flavor, making it a great, wholesome substitute for chips and dips. More

Squid Masala

Serious Eats Denise D'silva Sankhe Post a comment

This hot and fragrant masala is easy to make and a wonderfully unique preparation of squid. More

Kerala Shrimp Moilee (Curried Shrimp and Coconut Soup)

Serious Eats Denise D'silva Sankhe 5 comments

Mild from the natural sweetness of the coconut milk and aromatic from the whole spices used, the Moilee is a delicate introduction to the distinctive flavors of the coastal Indian state of Kerala. More

South Indian Lime Rice

Serious Eats Denise D'silva Sankhe 3 comments

If you have leftover white rice, this is one delicious make-over you can give it in a jiffy. The sourness of the lime is subdued by the fragrant oil, giving you a savoury rice that is easy to impress with. More

Fiery Indian Shrimp Curry

Serious Eats Jennifer Olvera 6 comments

Fiery Indian-style shrimp curry, made with a heady blend of spices, is served atop white rice and garnished with cilantro. More

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