This is a simple, spicy braised tofu and cabbage dish flavored with curry and coconut milk. The tomato puree adds a balancing acidity and lightness. For even more bright flavor, stir in a teaspoon of lime juice and chopped cilantro or basil at the end.
Sheftalia is an oval shaped meat ball that is wrapped in caul fat. Caul fat is the membrane that surrounds the stomach and is transparent, fragile, and naturally fatty. When it is finally grilled or barbecued, all the fat melts away.
This recipe comes from Kopiaste, and is the featured recipe of Root Source Challenge: Pita.
The key to good pita is not overworking the dough, leaving plenty of time for rising, and getting your oven nice and hot. A pizza stone is required for this recipe, as are lots of clean kitchen towels.
Read more about this recipe at Cook&Eat.
The first thing you’ll need to make paratha is the right kind of flour. Often referred to as “duram atta,” it’s a combination of stone-ground wheat and regular flour that’s perfect for roti, chapatti and parathas. The brand I use is Golden Temple. Once you have the flour, you’re set.
Read more about this recipe at VeganYumYum.
This dish is usually served with long-grained steamed rice. You can also cook the lentils to a very soft stage in a pressure cooker to save time; it takes only 7 minutes.
Read more about this recipe at the Washington Post.
Salty, tangy feta mixed with parsley and mint perk up ground lamb in a Greek-inspired burger that may be too special for a bun. Make sure to use a red wine that you like to drink for the best flavor.
Sauteed Cauliflower With Mustard Seeds And Chiles
Sauteed Cauliflower With Mustard Seeds And Chiles
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
Vindaloos are classic Indian dishes, that actually originated from a Portugese dish "vinho de alho". This version isn't terribly spicy, though you could add more cayenne pepper to taste.
Broiled Chicken With An Indian Spice Rub
Broiled Chicken With An Indian Spice Rub
An intensely flavored spice rub - an Indian-inspired one in this case -- is a good way to wake up weeknight boneless skinless chicken breasts.The chicken broth isn't strictly necesseary, but it will help keep the chicken moist; a splash of water or wine would work fine in its place.
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
Though this could be the basis for an easy eggplant parmesan, fried eggplant is a great dish in its own right. Serve it up with some tomato sauce, drizzled with balsamic vinegar, or all alone and piping hot.
