Prawn Curry with Darkened Cinnamon
An˘duru kurun˘du saman˘ga issan kariy
Indian cheese, known as paneer or chenna, is a delicacy that all Indians- particularly northerners-love. Its use in the preparation of savory dishes is limited, but the few dishes created with it are absolute masterpieces. The most popular, without doubt, is Matar Paneer--moist pieces of sautéed cheese with sweet green peas wrapped in a luscious red sauce bursting with the fragrance of spices and fresh coriander leaves. Matar Paneer, a classic North Indian dish, is popular with vegetarians and nonvegetarians alike. The flavor and texture of the paneer are of prime importance here. The cheese should be sweet and fresh-smelling; it should feel firm to the touch but not hard; it should be moist but not wet; and finally, its texture should be close and compact, not porous. (If the paneer is dry and too solid, the cheese pieces will taste hard and rubbery, and the sauce will not penetrate the paneer, leaving it with a bland taste. If the paneer is too wet and loose-textured, it will not hold its shape, but will fall apart while it is being fried, disintegrating into the oil.)
This velvety carrot pudding thickened with sweetened condensed milk and paneer, an Indian cow's milk cheese similar to farmer cheese, is subtly spiced with cardamom and garnished with pistachios. It's wintertime comfort food in Punjab where frigid temperatures are no match for this warm dessert that is traditionally made from red Punjabi carrots, which are only available in the winter photo. In spite of its simplicity, this sweet feels celebratory and is often served at Indian temple festivals and during the winter holiday of Diwali, the festival of lights. Diyas, traditional clay oil lamps, light the homes of millions of Indian families during Diwali, and although it's a Hindu festival, it's enjoyed by people from all denominations
Kati rolls began, the story goes, on the streets of Calcutta (now known as Kolkata), where Kahaani takes place. Meat kebabs were wrapped in flatbread and sold as an easy, portable meal. Kati means “stick” and refers to the skewer on which the kebabs were cooked. Since then, kati rolls have evolved beyond kebabs to encompass hand-held wraps with any number of fillings - India’s version of the burrito.
This light fish curry is almost a stew, but unlike many southern dishes that are fiery hot, it’s quite mild. Traditionally eaten with “appams” or fermented rice pancakes,
I love it best with plain boiled rice with a dash of lemon juice squeezed on top.
I use full-fat canned coconut milk as the reduced-fat one does not give this curry the creaminess it needs.
Ginger and garlic are often used together in Indian cooking. To buy ginger that is fresh, ensure the skin is firm, shiny, and pale brown in color. This thin skin can be easily scraped off with a teaspoon.
This super-quick recipe makes a great midweek meal served simply with raita. But don’t hesitate to include it as part of a feast or barbecue spread either!
This is half way between a dahl and a curry, where a few tins of regular sweetcorn are transformed into something fragrant and special by the help of the spices from the back of your cupboard. I’ve suggested using a stick blender to give your corn a nice creamy texture, but if you don’t have one, don’t worry, just mash some of the corn by hand using a potato masher instead.
This version of eggy bread comes from Kolkata, where street vendors set up their street food stalls on Park Street and Fairlie Place in the business district at noon each day, collectively they will feed the hundreds of workers who pour out of their offices in search of tasty nourishing foods—this simple snack is filling and super delicious.
The first time I had nachos, the combination of flavors, textures, and colors reminded me of chaat, which are crispy, crunchy, saucy snacks beloved in India. I instantly fell in love, and knew I wanted to create a dish that blended the two together. I included a recipe to make your own papdi chips, but you can buy them, along with many of the other ingredients, at Indian markets. The tamarind chutney adds a flavor that almost mimics barbecue sauce.