Crab Masala Fry is a fragrant medley of spices and aromatics. Its spicy punch is set off deliciously by the sweet crab meat.
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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.
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.
The Masala Omelette is different from regular omelets in that it incorporates spices and a generous amount of vegetables into the egg mixture.
The secret to our Chicken Tikka Masala is a salty yogurt-based marinade followed by intense charring on a hot grill. We purposely undercook our chicken so it can simmer in a creamy spiced tomato and cream sauce before serving. When done right, the sauce should be a multifaceted affair; a balanced blend of intense spice flavors with a gingery kick rounded off by the richness of cream and butter, with a splash of freshness and acid from tomatoes and citrus. As you bite into a chunk of chicken, the smokey char should work its way though to the forefront, to be slowly replaced by a new layer of spicing, this time intensified by its time on the grill. The chicken chunks should be juicy, moist, and tender.
I've had so many boring versions of channa masala I was little flabbergasted when I came across a version that was delicately spiced, fragrant, and worthy of the spotlight. I was up on Devon Avenue in Chicago at Uru-Swati, an...