Kerala Kitchen's namesake combo plate, with curry spooned over rice and scattered with hot pickles, is the perfect way to spend ten bucks in North Texas.
Going out for chaat isn't possible right now, so she turns the kitchen into a snack paradise.
Chaat masala makes almost everything better, from baked potatoes and grilled cheese to watermelon and salads.
She finally lifts her ban on the surprisingly popular saag feta dish, only to find that she was missing a key ingredient.
Chefs Todd Duplechan and Jessica Maher bring their Texas interpretation of Goan cuisine to the new Arrive East Austin Hotel.
The popular food writer has struck a chord with ’Indian-ish,’ which features easy recipes from her working mother.
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From Avner Samuel, chef owner of Avner’s, Dallas.
Chicken Tikka with Yellow Lentils and Crispy PappadumsYellow Lentils2 tablespoons each celery, onion, and bacon, finely chopped 1⁄2 ounce olive oil 5 cups (40 ounces) chicken stock 2 tablespoons curry powder 2 cups dried split yellow or pink lentils Kosher salt to tasteSauté celery, onion, and bacon in oil for
Indian-born cooking instructor Suneeta Vaswani has won Houstonians’ hearts with her authentic native cuisine. Her buffet for twelve can be made ahead and served at room temperature. Shrimp pulao and a spicy spinach sauté contrast nicely with a crunchy four-bean-and-potato salad and a cool cucumber-peanut relish. Mango lassis are sure
1/4 teaspoon whole peppercorns 1 teaspoon roughly chopped ginger root 1/2 tablespoon orange zest 1/4 teaspoon cardamom seeds 1 jalapeño, roughly chopped 2 tablespoons unsalted butter 1/2 cup brown sugar Juice of one orange and one lime 1 26-ounce jar mango slices (or 8 ripe mangoes, peeled and sliced) 8
3 cups grated fresh coconut (from about 5-inch-diameter coconut) or unsweetened packaged coconut 1 1/2 cups sugar 1 cup milk 1/4 cup peanut oil 25 green cardamoms, peeled and seeds crushed, or 1 1/2 teaspoons ground cardamom Mini-sized paper baking cupsIf using fresh coconut, break shell with hammer. Pry meat
4 large cucumbers 6 tablespoons chopped cilantro 3 tablespoons chopped fresh mint leaves 3 teaspoons sugar Juice of 2 lemons or limes 1 1/2 tablespoons peanut oil 1 teaspoon mustard seeds 3 or 4 serrano chiles (optional), seeded and slivered 1/2 cup raw peanuts, oven-roasted and coarsely chopped Salt,
4 tablespoons peanut oil 4 to 6 garlic cloves, minced 3 serrano chiles, minced 1 teaspoon cumin seed 2 small Japanese eggplants or 1 small purple eggplant; 2 medium red new potatoes; and 2 carrots – all cut into 1/2 -inch cubes 1 1/2 cups cauliflower florets, broken into 1/2
1 cup garbanzo beans 1 cup black-eyed peas 1 cup chana dal (split yellow peas may be substituted) 1 cup mung beans 5 medium red new potatoes 8 scallions (with some green), finely sliced 4 serrano chiles, seeded and minced 2 tablesppons chaat masala seasoning mix 6 tablespoons chopped
64 ounces plain lowfat yogurt 2 cans (28 ounces each) mango pulp 12 cups crushed iceWhip half of ingredients at a time in blender until frothy. Pour into glasses. Serves 10 To 12.From Savoring Summer, featured in Domain, May 1990
