Let’s Cook Indian!
Pulao, pilau, or pilaf Goan-style mildly spiced rice is a pulao, defined by Wikipedia as a “rice dish . . . cooked in stock, adding spices, and other ingredients.” Interestingly, In the U.S., we call a pulao a pilaf, and in Britain, it is called a pilau. Regardless of...
Red beef curry is fragrant with warming spices, piquant from a bit of vinegar, rich and oh, so flavorful. Instructions for Instant Pot, slower cooker, and stove included!
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This Indian beloved chicken and rice dish is redolent of the spices of Goa. There are steps to follow but do it in two stages if you prefer. But Goan chicken biryani is so worth it!
Click the heading or picture above to view the actual book online. Flip through the pages, zoom in, and take a look!
This tempting pickle is so quick and easy that even a pickle first-timer will have a captivating side to brighten up any meal. This recipe works even if you can’t find a green mango too!
Perfectly balanced spices make this masala chai a recipe to keep handy. Tea can comfort you, tucked into many corners of the day. Learn to make the perfect cup of chai.
Curry leaves add a mysterious aroma and flavor to Indian dals and stews, meats and vegetable masalas, pickles, and pakoras. Grow your own curry leaf plant!
Treat yourself to summer’s end indulgences. Ice cream, sloppy joe’s, salad, and more. All touched with the vibrant flavors of India.