Denise D'silva Sankhé's Profile

Kerala-Style Chicken (Nadan Khozi Curry)

chez_jbart@hotmail.com

Curry leaves - add a couple more if dried.

Your oil must have been less hot that required. Allow oil to get to smoking point. The seeds will pop - not open. Stand back as you add them.

Mirchi Salan (Curried Jalapeño Peppers)

Glad you liked it @grandfoodie

Spiced Shrimp and Eggplant Stir-Fry

Thank you @siliconvalleygeek :)

Kerala-Style Egg Gravy

@atandee yes the versions with boiled egg are more prevalent but give this one a go, the soft texture is delicious

Indian-Style Stir-Fried Spiced Carrots

@hat19 it's best to use unsweetened coconut. And I would recommended shreds but if flakes are what's available then that's ok too

Indian Spices 101: The Benefits of Frying Spices

@martin C well if your kitchen is well ventilated it shouldn't linger too long. We have airy windows in India and also fans which would probably explain why the smells don't stay in. You could try - and this in an old house remedy, placing prices of coal around the kitchen after the cooking. Of course, don't light them :)

Indian Spices 101: The Benefits of Frying Spices

@martin C well if your kitchen is well ventilated it shouldn't linger too long. We have airy windows in India and also fans which would probably explain why the smells don't stay in. You could try - and this in an old house remedy, placing prices of coal around the kitchen after the cooking. Of course, don't light them :)

Indian Spices 101: The Benefits of Frying Spices

@martin C well if your kitchen is well ventilated it shouldn't linger too long. We have airy windows in India and also fans which would probably explain why the smells don't stay in. You could try - and this in an old house remedy, placing prices of coal around the kitchen after the cooking. If course, don't light them :)

Beyond Curry: Quick Indian Cabbage Salad

@persimmon- that's actually something we would use in the salad. Also, you could try green tomato for that sharp, tangy edge.

Quick Indian Cabbage Salad

@CLcooks- Unsweetened dried coconut will impart a different flavour, which might overpower the subtle nature of the salad. I wouldn't recommend using it unless in very small quantities- like a few slivers or cut very fine.

Lamb or Chicken Biryani

@fridayO'Burnaby add it while you make the gravy, when you add the garam masala. And stir for a minute.

Lamb or Chicken Biryani

@Kentuckienne- you can put the potatoes in the assembling stage with the gravy layers.

Lamb or Chicken Biryani

@QueenAlli- yes it is the same as mace blades- difference in terminology I guess.

Lamb or Chicken Biryani

@hessadam- thanks. Well, about cooking the gravy and the rice- there are versions of biryani that do use that method. And it imparts a more robust flavour to the rice. ANd then there's this version that is also followed in some parts of the country.

Mangalorean Mutton Gravy

@prajakta - it's fresh coconut. Let me know how it turns out.

Crispy Indian-Style Simmered Goat Chops

@tamidon - yes you can slow cook them in advance and bread and fry them later from cold. You can do this a day or so in advance, if you anticipate being rushed for time.

Kerala-Style Chicken (Nadan Khozi Curry)

@smokinchestnut :) Thank you so much for the kind words... I'm flattered. I plan to make these recipes and more into my personal blog soon. Glad the dishes turned out well!

Kerala-Style Chicken (Nadan Khozi Curry)

@Price Edward and @ Crane_stance- I'm so glad you tried this dish. There is so much more to Indian food than the tomato based dishes. It's wonderful that it turned out nice!

Neer More (South Indian-Style Spiced Buttermilk)

@max - well I think you're better off air drying it. Or another great way to keep the leaves is to dry roast them when they're fresh and powder them. The powder can be stored in an airtight container in the fridge.
Though I must add that the roasted version has a different stronger, smoky flavour... Which is delicious too. We use this roasted version differently but it's a good substitute for the frozen ones.

Neer More (South Indian-Style Spiced Buttermilk)

Hi Max, you could also air/sun dry the curry leaves and store them in an air tight container in the fridge.

Beyond Curry: Bhakri (Indian Unleavened Rice Bread)

@les ah- yes Brown rice will work as wel.
@vimisha- well, in Maharashtra we make Bhakris out of rice flour. So maybe there's a slight difference in terminology. If you're familiar with Marathi, it's also called Tandlachi Bhakri.

Indian-Style Stir-Fried Spiced Carrots

I'm not quite sure how the ones you're referring to would be dried. But if they are air dried, simply use them as is. If they are toasted and dried, then use a smaller amount as these have a different flavour.

Steamed Indian Lentil and Rice Cakes (Idlis)

@Aaron Klemm- 1. You should ideally use white rice. 2. I'm guessing you will find these lentils at an Asian store. They need to be de-husked and will be white in color. 3. You can find a serving idea-green chutney in one of my other posts for chutney sandwiches. Just follow the same recipe and add a little more water to dilute its intensity.
@Tresamie- Sambar recipe coming up soon. Watch this space :)

Tamarind Fish Curry

@smokinchestnut- Thanks! You can use tamarind pulp. Just take 1/4 cup pulp and dilute it with 1+1/2 cups water.
@Mkindc- you can omit curry leaves. But the next time you come by them, do buy a fresh bunch and store them in an air tight container in the vegetable crisper. Eventually they will dry out and then you can pulse them in a coffee grinder and store the powder in the refrigerator and use as and when needed.

Pepper Poppadoms

Hi everybody, just keep the asafoetida in its original container or in an airtight container, glass jar. It keeps well for months on end.