Lassi is a cold, refreshing yogurt-based drink originating in Punjab. A lassi can be sweet, such as this mango lassi, or savory, with cumin and turmeric.
Read more about this recipe in The Take-Out Menu Cookbook.
Serve this Indian Chicken Makhani with naan (Indian flatbread) and basmati or jasmine rice. To make this dish vegetarian, substitute large cubes of panir cheese for the chicken.
Read more about this recipe at the Washington Post.
An Indian-style condiment that goes well with lamb, this simple onion raita is made with yogurt and chili powder is sharpened with lemon juice.
This recipe is part of Andrew Schloss's Sunday Dinners.
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.
Indian Pilaf With Curry And Cinnamon
Indian Pilaf With Curry And Cinnamon
Cooking rice with seasonings is no more complicated than cooking it with water. The warm and toasty flavors of this pilaf go well with a variety of main dishes. For some suggestions, check out the "goes with" tab to the left.
Raita is a common condiment to southeast asian cooking - the yogurt and cucumber can cool the palate after spicy dishes. Try it as a side to spicy foods, or as a dip for sliced vegetables.
I’m all for making things from scratch, but I haven’t yet got up the gumption to make my own curry paste. Instead, I use a jarred commercial paste that I can keep in the fridge for up to six months.
Read more about this recipe at VeganYumYum.
