courtesy of ‘MichaelTRuhl’
It’s easy to be intimidated by the prospect of cooking Indian food. Will it turn out right? Will my kitchen smell like curry for days? Am I better off ordering from a restaurant in town that actually knows what they’re doing? But take my word for it: making Indian food, really good Indian food, doesn’t have to be that hard. Save your pennies on having someone else make you chicken tikka masala; you can do this.
After the jump you’ll find Kaz Kazmi’s recipe for pakoras, a traditional Indian fried vegetable fritter. They’re flavorful and spicy and taste so good that before you know it the entire batch you made will be gone.
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‘aloo gobi (cauliflower and potato)’
courtesy of ‘Geoff604’
The other weekend, my boyfriend and I found ourselves eating Indian food, a cuisine neither of us had tasted in a while. Needless to say, the meal was a HUGE success leaving both of us craving for more. To satisfy our hunger I ventured into kitchen to try my cooking skills within the Indian cuisine realm and tackle DC 100 list item Aloo Gobi.
First and foremost was finding a cookbook to guide me in this foreign and often times complicated and time-consuming cuisine. Film actress Madhur Jaffrey has authored numerous cookbooks focusing on Indian food, great buys if you’re interested in exploring the cuisine, so at my uncle’s recommendation I turned to the book Madhur Jaffrey Indian Cookery for her recipes and guidance. Continue reading →