Indian Recipes Better Than Takeout. Drop that takeout menu making homemade Indian food isnt just about getting dinner on the tableits about exploring one of the worlds most exciting cuisines. As a whole, Indian cuisine is spice forward and colorfulsome of our favorite spicy recipes come from the subcontinentwhich is why its so well loved all over the world, from the United Kingdom, which formerly colonized the country, to South Africa, which is home to a large population of Indian expats. But Indian cuisine, like its culture, is hardly a monolithic entity there are over 1. The north of the country relies more on wheat, while the south of the country uses rice. On the coasts, find incredible fish dishes, oft laced with coconut milk. A world unto its own, Indian cuisine is one worth getting to know. From Indian mains to the desserts, here are the essential Indian recipes to make today. Our version of the classic is lighter, fresher, and brighter than what youll get at most restaurants. Get the recipe for Chicken Tikka Masala Bunny chow, a hollowed out bread bowl with a spicy, meaty curried filling, is as delightfully messy as it sounds. You can eat every last morsel of this version from Hollywood Bets in Durban, including the curry soaked bread from the bottom and sides. Get the recipe for Mutton Bunny Chow Unlike some other staple Indian breads, which are unleavened and crafted from durum wheat flour, or atta, fluffy naan is made with all purpose flour and yeast. Traditionally, the dough is slapped against the chimney wall of a clay tandoor oven and baked over wood fires, but its also perfect for cooking on the stovetop. Get the recipe for Indian Leavened Flatbread Naan Goa, located on the west coast of India, has a regional cuisine known for seafood and coconut milk. But theres another ingredient in the Goan pantry that calls back to its Portuguese colonial roots vinegar. Thats what gives the slight tang to this easy, not too spicy fish stew. Like many curries, the flavor improves the next day, so I suggest making the base for the sauce the night before, even freezing it, and reheating it when youre ready for dinner. Once the sauce is simmering, cooking the fish and getting dinner on the table takes just a few minutes. Get the recipe for Goan Cod Curry In early spring, green, unripe mangoes are a featured ingredient in the daily menu at Raja Sulaiman Khans home in Lucknow, India. Here, amchoordried green mangoadds sour pungency to creamy lentils. Get the recipe for Red Lentils with Green Mango Malika Masoor Dal These flavorful mashed potatoes are spiced with mustard seeds, fresh curry leaves, turmeric, and ginger, and mixed with peas. Madhur Jaffrey Recipes Vegetarian' title='Madhur Jaffrey Recipes Vegetarian' />Get the recipe for Aloo Masala South Indian Potatoes Characteristic of the regions curries, this intensely spicy one from chef Kevin Joseph of Durbans The Oyster Box hotel gets its heat not from chiles, but pastes made of fresh garlic, ginger, and onions, plus lots of curry powder. Though not cooked long, the sauce is rich and thick thanks to heaps of ground spices and unsweetened coconut cream. Get the recipe for Chicken and Prawn Curry In Goa, a tiny, palm fringed state on the western coast of India, seafood is central to the cuisine. Beloved regional specialty sembharachi kodi, or shrimp in a coconut curry, is prepared a number of ways, but always with the freshest local shellfish simmered in a rich, chile spiked coconut sauce. Get the recipe for Goan Shrimp Curry Sembharachi Kodi For these simple bite size confections from Bengal, milk is turned into homemade paneer cheese and then combined with sugar and cardamom to yield a dense, fudge like treat. Find out key information about, including tips on storage and preparation, and browse the BBCs archive of recipes. Vibrant with spices and savory sauces, fresh vegetables, tofu, and beans, Asian dishes are a vegetarians dream. Dive into these recipes inspired by Chinese, Japanese. Browse the BBCs archive of recipes by Madhur Jaffrey. Get the recipe for Bengali Milk Sweets Sandesh Chickpea flour acts as a stabilizer, preventing yogurt from curdling in this aromatic soup. Get the recipe for Curried Yogurt Stew Kadhi This creamy dish from Toronto based Indian cookbook author Smita Chandra makes a phenomenal spread, with oven baked naan bread on the side. Its made with the fresh Indian cheese called paneer, peas, and whole peeled tomatoes, along with plenty of tangy fresh fenugreek greens, and its spiced lavishly with turmeric, coriander, garam masala, and more. If you cant find fenugreek greens, kale, Swiss chard, or another green can be substituted. In a salute to the vegetariancookbook pioneers who have guided a generationand the young masters who are legends in the makingFW asked five of the worlds top. For years, fans of cookbook author Madhur Jaffrey have complained to her that Indian cooking seems too complicated. As a result, Ms. Jaffrey decided to. But it sure can feel like it when you first go vegetarian especially if you live in a place where, when you tell people you dont eat meat, they ask, But you. Find our top 8 picks for the best Asian cookbooks of the past 25 years. RecipeSource is the new home of SOAR The Searchable Online Archive of Recipes and your source for recipes on the Internet. Responses to How to Make Tofu Really Freaking Delicious Tofu 101. Get the recipe for Creamy Fenugreek and Spinach with Cheese Methi Malai Paneer Carved out of ten former districts of Andhra Pradesh, Telangan officially became Indias 2. June 2. 01. 4. For this eponymous dish from Telangana home cook Padma Reddy, the skin is removed from the chicken to allow the flavors of the marinadecoconut, lime, garlic, ginger, cardamom, mace and moreto penetrate. Get the recipe for Telangana Style Curried Chicken Stew The word vindaloo is a garbled pronunciation of the popular Portuguese dish carne de vinha dalhos meat marinated in wine vinegar and garlic, which made its way to India in the 1. Portuguese explorers. In Goa the dish was tweaked, incorporating chiles, tamarind, black pepper, cinnamon, and cardamom. When it was exported to England, it became another hot curry, losing its vinegar tang and spice complexity, but this version stays close to the Goan original. Get the recipe for Goan Pork Vindaloo Any firm fish, including snapper, trout, or salmon, will work in this green mango infused south Indian curry, named for the Keralan coastal city of Thalassery and flavored with coconut, ginger, curry leaves, and turmeric. Get the recipe for Thalassery Style Fish Curry Thalassert Meen Curry Studded with chopped nuts and flavored with aromatic cardamom and rose water, this sweet Indian pudding is made from a blend of nutty ghee, milk, cream, sugar, and grated carrot. Its equally good served either hot or cold. Get the recipe for Punjabi Style Carrot Pudding Gajar ka Halwa A hint of rosewater adds sweet, floral aroma to this moist, dense semolina cake, packed with four types of coconut. Pork Chops With Vinegar Peppers. Refrigerating overnight gives the semolina time to soak up the sweet coconut liquid, resulting in a softer, more tender crumb. Get the recipe for Goan Coconut Cake Baath When writer VK Sreelesh visits his in laws house in the south Indian state of Kerala, papaya thoran is almost always on the table. Thoran is usually a dried dish that is mixed and eaten with rice its ingredients can range from cabbage to beans to carrots to beets. For this papaya version, minced green papaya is first steamed and then mixed with robust coconut and chile paste, and spiced with cumin seeds, garlic, and turmeric. Get the recipe for Papaya Thoran Keralan Style Fried Green Papaya This tangy, spicy curry from Goa, India, has roots in vinh dalho, a stew brought to the region by Portuguese colonists. Now an Indian restaurant staple, it comes in countless variationssome fiery, some mildfrom the subcontinent to the British Isles. Get the recipe for Chicken Vindaloo This creamy yogurt based chutney is made with cilantro, lime, and fresh green chiles. Get the recipe for Cilantro Yogurt Chutney Cookbook author Madhur Jaffrey describes sambar as a split pea stew which is varied daily with the addition of, say, caramelized shallots or tomatoes or okra or aubergine eggplant poached in tamarind juice. What we discovered in our test kitchen is that any combination of vegetables, such as yams, zucchini, or eggplant, can be added to this aromatic south Indian stew. Get the recipe for South Indian Vegetable Stew Sambar Daikona type of large white radish with a peppery, earthy flavorhas long been a staple of Indian cooking. In this simple vegetarian curry dish from cookbook author Smita Chandra, daikon is enhanced with an aromatic blend of coriander, cumin, turmeric, and other spices. Get the recipe for Smita Chandras Daikon Curry Dill adds a fresh flavor to this Maharashtrian style dal.