Indian food favourites made easy with our recipes for samosas, butter chicken, saag paneer and more.
In saucepan, bring milk and water to boil; remove from heat. Stir in tea mix; cover and steep for 5 minutes.
Strain into warmed mugs. Stir in sugar ...
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Cardamom, cloves, cinnamon and black peppercorns are the most common spices used to make the Indian beverage chai. For maximum flavour, slurp, don't sip. Adding sugar helps bring out the flavours.
From street vendors in India to chic cocktail hors d'oeuvres here, potato-filled pastries are fantastic. Whether fried or baked, they're best freshly made, but for convenience sake, you can freeze them.
In large bowl, stir together flour and salt. Add oil and stir until well blended. Gradually add enough of the water, stirring with fork, to make a fir...
Wrapping these flavourful Indian treats in spring roll wrappers makes them quick and easy. Serve with Coriander Chutney. A fine grater or rasp will give you the perfect texture for the garlic and gingerroot.
In large bowl, whisk together oil, vinegar, lime juice, garlic, mustard, cumin, salt and pepper. Stir in mint.
Add sliced tomatoes, onion and cucumber...
Watch how Canadian Living's Senior Food Specialist Alison Kent prepares this fragrant dish in our Test Kitchen video: Biryani-Inspired Vegetable Rice.
In large bowl, rinse rice with cold water; drain.
In large saucepan, heat butter over medium-high heat. Cook drained rice for 3 minutes. Add sto...
In saucepan, heat oil over medium heat; cook onion, garlic, cinnamon stick, cardamom pods and salt, stirring often, for 5 minutes or until onion is so...
Paneer, often used in Indian cooking, is fresh, unripened cheese made by curdling whole milk to separate the curds from the whey. If you can't find it, here's how easy it is to make your own.
Saag paneer literally means “spinach cheese.” This classic northern Indian dish has become so popular that it's sold here in the frozen food section, but, as always, homemade is best. You can use other fresh cheeses if paneer is unavailable; Mexican- or Spanish-style fresh cheese is especially good.
Rapini adds a pleasant touch of bitterness to this mildly spiced curry, which is best served with naan or basmati rice.
Rich cashew butter makes a special addition to this vegetarian curry dish.
If one-pot slow cooker chicken is a mainstay at your house, don't miss this recipe for potato lovers - Braised Chicken and Potatoes.
Cut chicken crosswise into strips. In large skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown chicken, in batches and adding more o...
Indian spice and soothing mint-yogurt dipping sauce make a delicious pairing.
Mild version: Use mild curry paste and omit jalape?epper in the Mint Dipping Sauce.
Serve with Vegetable Crudites - Crispy Oven Fries.
A squeeze of fresh lime juice just before serving brightens the flavour of this spicy chicken. Mango chutney is a fitting accompaniment.
Cut chicken crosswise into quarters.
In skillet, toast coriander and cumin over medium heat, stirring constantly, for 30 seconds or until fragrant. Tr...
With the tandoori spices and the ingredients for side dishes, the recipient will be ready to cook. If skinned chicken is used, the foil lining the pan should be greased.
This is a mildly spiced Indian classic in miniaturized form. Pappadams, an Indian cracker bread, are available as mini-size snacks from Shikar brand in Indian grocery stores and some supermarkets. They come in a variety of flavours (including our favourite, black pepper), and one container will have more than enough for this recipe. Or serve on toasted pita wedges, rice crackers or melba rounds.
The tikka marinade for grilled chicken is a combination of hot aromatic spices and cool yogurt.
Serve with: Basmati rice or flatbread and a side plate of sliced cucumber, and onion if desired, with a wedge of lemon or lime to refresh the palate and subdue the mild heat of the sauce. Bring the flavours of North India to your table with this chicken-and-vegetable dish. Garam masala is a ground spice mixture often used in Indian cuisine to add another layer of flavour. It is available in many supermarkets and all Indian grocery stores.
Garnish this stew with sprigs of coriander and serve with side dishes of plain yogurt, chutney, rice, cooked spinach and pappadams (spicy Indian wafers).
Re-create this rich, velvety, Indian restaurant favourite at home. Serve with pappadams. These crisp savoury crackers are available in supermarkets and South Asian grocery stores.
This richly flavoured classic northern Indian curry is for those who like the challenge of complex cooking methods. Be sure to use a heavy-bottomed pot because the nuts-and-yogurt mixture sticks and can burn if not constantly supervised and stirred.
Linda Meinhardt's kitchen is modelled after a philosophy of passion in cooking, using quality fresh ingredients for bold and innovative tastes. These qualities have made Meinhardt Fine Foods a gourmet — foodstuffs and takeout — counter destination of choice in the Vancouver area. Here is an example of the innovative and well-tuned flavours that characterize Meinhardt's kitchen. Lamb or beef, whichever you prefer, is treated to a fusion of Eastern and Western ingredients. If you want to freeze the curry for up to two weeks, omit the potatoes and add boiled potatoes to the curry when reheating.
Heat Rating: Hot An equal weight of lamb and sweet caramelized onions makes a deeply satisfying dish. Serve with blanched or sautéed Chinese broccoli or spinach and, of course, rice.
The pressures of making dinner after a busy workday and long commute leave little time in the evenings for Gail and Amber to spend together. These patties freeze well, so making them together on the weekend is a great way to share quality time and free up weeknights. To complete the meal, add a green salad and yogurt with fruit for dessert.
In large bowl, stir together ginger, garlic, jalape?oil, egg yolk, cornstarch, salt, turmeric and coriander; mix in beef until blended. Divide into 8 ...
In food processor, purée together coriander leaves, water, finger pepper, lemon juice and salt until smooth. (Make-ahead: Refrigerate in airtight c...
In small bowl, stir together ingredients.
For every 4 servings (1 lb/500 g boneless or 1-1/2 lb/750 g bone-in meat or poultry, or 1 lb/500 g fish), ru...
Garam masala is a mixture of ground toasted spices that is added to dishes, often near the end of cooking, as an extra layer of flavouring. The spices used vary from region to region — indeed from household to household — but generally include most or all of the spices here. Garam masala is available commercially, but it loses its flavour quickly. It is better to make small batches of it yourself to store in an airtight container.
Toasting the cumin and coriander seeds, the cinnamon and whole cloves — before blending them with the other spices in the mix — awakens their flavour and fragrance.
A simple blancmange-style pudding gets a burst of exotic flavour from nuts and spice to make it look and taste much more sophisticated than it really is. The green pattern of nuts on top truly dresses it up.
Gail is a lover of South Asian sweets, such as this traditional rice pudding called Firni that has a base of rice flour and accents of pistachios and rose water. Rose water is a delicate flavouring that is available at South Asian specialty stores.
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