For last week's Weekend Cook and Tell Challenge we asked you to break out the spice grinder and cook up some curries to help debunk the myths revolving around Indian food. Here are some of our most inspired responses.
Having a South Indian husband has acclimated TheKitchenWitch to some pretty spicy curries. This Spicy Dhal with Tomatoes" was adapted from Curried Flavors by Maya Kaimal MacMillan and served with a cooling yogurt based raita.
Dcarl1 cooks Indian on a daily basis with South Indian vegetarian inspired dishes and Bengali fish curry but no prepackaged curry powder is ever involved. Indian cooking relies on various mixed masalas but never the Madras curry powder that was invented by the British.
hmw0029 had big plans to cook up an Indian feast but a messy and occupied kitchen left hmw0029 no choice but to order in. Unfortunately, the sag paneer wasn't nearly as tasty as the homemade version would have been.
ec_washington was thrilled about this week's Weekend Cook and Tell but sadly, an Indian market could not be found for the necessary supplies. Instead she made this Chicken Inspired by Curry, a crock pot concoction of drumsticks braised with garam masala and curry powder procured from an Ethiopian restaurant.
In an effort to eat less meat, helenex cooked up a bright, sharp, and healthy mushroom curry with fresh and dried mushrooms, a medley of Indian spices and fresh methi leaves, more commonly known as fenugreek.
An Indian friend taught zilli how to make a wonderful Northern Indian Butter Chicken recipe. With the help of this friend, zilli is able to put out an authentic Butter Chicken that has become a staple comfort dish.
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