This is a delicious and easy-to-make dish from South Asia. From what I’ve learned online, it originated in the Khyber Pakhtunkhwa province of northern Pakistan. As with many foods, recipes travel along with people, so alternative versions became rooted in India, as well. The dish gets is name form the karahi, a heavy wok-like cooking…
Saffron Chicken Korma
Oh, this is so delicious! It’s definitely different than Aziz Ansari’s Mom’s Chicken Korma, but just as good. The reality is that if you don’t have saffron, the dish will still turn out just fine. Ground turmeric is a common substitute for saffron, so if you don’t have any, just add 0.25t more turmeric to…
Mango Pudding
This is such a simple, yet delicious dessert. It’s actually the perfect end to Thai- or Indian-style dinner. Make sure to use large, ripe mangos, and to make this vegan, just use agar agar powder (made from seaweed) instead of gelatin. It’s about a one-to-one ratio agar agar to gelatine. This recipe makes enough for…
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