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Showing: A Fragrant, Spicy Rice - Crispy Vegetable Pakoras

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A Fragrant, Spicy Rice

Submitted by: Julia

Living In: Montreal, Quebec, Canada

This recipe is a family favourite. It has wonderful textures; the softness of the rice combined with the crunchy almonds ... it's heaven! The spices can be altered to your tastes... I generally add quite a lot.

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Aloo Gobi

Submitted by: LUNACITY

Home Town: Regina, Saskatchewan, Canada

Living In: Tucson, Arizona, USA

Traditional Indian dish made of spiced cauliflower and potatoes. This dish is steamed and then fried in oil making it intentionally dry and somewhat crispy.

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Aloo Matar

Submitted by: Vaijayanti Tamhankar

Potatoes and peas are cooked in a tomato sauce with Indian seasonings.

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Alu Baigan

Submitted by: BlackAshes

Home Town: Brampton, Ontario, Canada

Living In: Calgary, Alberta, Canada

Alu Baigan is a West Indian curry made with potato and eggplant which is served with roti or rice and kadhri. You can improvise with the ingredients if you are missing some; it tastes great even with just a few spices and hot pepper! I like my eggplant to be completely mushy.

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Basic Indian Curry with Paneer

Submitted by: MELLY28

This is a wonderful Indian curry made with paneer cheese and frozen peas. Using the base recipe, you can make several variations of this delicious comfort food. Garnish with cilantro and serve over Indian curry rice. If the paneer cheese can't be found, potatoes or chicken can be used.

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Beef and Spinach Curry

Submitted by: jane Gibraltar

Beef, spinach, tomatoes, and coconut milk are simmered together with a variety of spices, creating a wonderful curry.

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Biriyani

Submitted by: NICOL ZAHRA

One of the most well-known Indian-Pakistani dishes made. A spicy chicken and rice dish.

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Broken Thermostat Curry

Submitted by: Meryl Shark

This flavorful, vegetarian curry is made with carrot, yam, red potatoes, tomatoes, and cauliflower.

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Bunjal Chicken

Submitted by: Sheneiza Lookman

Steamed chicken is blanketed in a garlic-tomato-curry sauce flavored with garam masala, a fusion of Indian spices noted for its warming qualities. Traditionally eaten with rice or Indian bread.

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Butter Chickpea Curry

Submitted by: Sushi0306

A delicious, creamy chickpea and potato curry, full of flavor and so simple. Serve over a bed of rice.

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Chai Cake for Bread Machines

Submitted by: vadener

This yeasted snack bread combines chai mix flavors along with frozen raspberries, walnuts, rye flour, and caraway seed for a unique combination.

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Chef John's Tandoori Chicken

Submitted by: Chef John

Living In: San Francisco, California, USA

In this simple recipe, chicken is marinated in yogurt and the spice mixture tandoori masala, then grilled over hot coals to produce the complex flavors of Tandoori chicken.

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Chicken Curry II

Submitted by: Teresa Smith

A potent chicken and potato curry, sublime over jasmine rice.

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Chicken Fry

Submitted by: Kha nel

Hotly spiced, this golden Indian chicken saute is ready to serve in minutes.

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Chicken Jalfarezi

Submitted by: Wajiha Khan

This is a popular Pakistani dish. This is a quick and tasty way to use leftover roast chicken. The sauce can also be used for any cooked poultry, lamb, or beef.

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Chicken Korma II

Submitted by: Trina

Home Town: San Diego, California, USA

Living In: Pearland, Texas, USA

In this mild Northern Indian dish, chicken is simmered in a creamy fragrant sauce with onion, garlic, ginger and cashews. Serve over basmati or sticky rice.

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Chicken Makhani (Indian Butter Chicken)

Submitted by: MITCHMAN21

Chicken Makhani is one of my favorite Indian dishes. It is a full flavored dish that complements the chicken well. It can be made as mild or spicy as you wish by adjusting the cayenne.

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Chicken Shwarma

Submitted by: KATHY S

Home Town: Springboro, Ohio, USA

Skinless, boneless chicken pieces sprinkled with garam masala and sauteed in clarified butter. Stupendous Shwarma!

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Cholay (Curried Chickpeas)

Submitted by: SHAMMI EDWARDS

This is a very flavourful recipe from North India, usually eaten with fried bread like bhatura or puri. I like to serve it over rice for a very filling meal. You can also try it as a quick snack over toasted bread. This recipe is much quicker to make if you use precooked canned beans, but I like to think that the authentic flavour comes from doing it the hard way!

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