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A Daughter's Culinary Journey: April 2011

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A Daughter's Culinary Journey. Saturday, April 23, 2011. Chicken tikka masala was actually developed in a restaurant in England, not India, as a solution for using leftover grilled chicken. Please note that in order to make chicken tikka masala, you must make chicken tikka. For measurements and the list of ingredients for the recipe, please refer to Entertaining From an Ethnic Indian Kitchen. Is roasting in the oven, gather and chop all the ingredients for the curry. Is hot, add bay leaf and cardamom pods.

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A Daughter's Culinary Journey: July 2011

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A Daughter's Culinary Journey. Thursday, July 21, 2011. Matar" means peas and "paneer" means cheese. Alternately, you can substitute the paneer with potatoes in this recipe to give you Aloo Matar ("aloo" meaning potatoes, as you may have guessed.). Recipe provided courtesy of Entertaining From an Ethnic Indian Kitchen. 8226; 12 ounces fried paneer pieces. 8226; 2 tablespoons vegetable oil. 8226; 1 cup finely chopped onions. 8226; 1 tablespoon. 8226; 1 tablespoon coriander powder. 8226; 1 teaspoon cayenne.

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A Daughter's Culinary Journey: January 2012

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A Daughter's Culinary Journey. Saturday, January 14, 2012. You can't see the shrimp in this picture, but it's in there. This soup is my ultimate comfort food on gloomy days. For measurements and the list of ingredients for the recipe, please refer to Entertaining From an Ethnic Indian Kitchen. Peel and de-vein the shrimp. Save the shells for the stock. While the stock is being made, refrigerate the shrimp to be used in the soup. Once the stock is done, proceed with making the soup. For more recipes, tabl...

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A Daughter's Culinary Journey: Mushroom Pulao

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A Daughter's Culinary Journey. Sunday, May 22, 2011. I've realized that mushrooms can be quite polarizing: either you love them or you hate them. Here's a recipe for all my fellow mushroom-lovers out there! For measurements and the list of ingredients for the recipe, please refer to. Entertaining From an Ethnic Indian Kitchen. Wipe mushrooms with a damp paper towel to clean and slice them. Cut the onion and chilies. It is important not to wash mushrooms in water to avoid absorbing too much moisture.

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A Daughter's Culinary Journey: Vegetable and Paneer Kabobs

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A Daughter's Culinary Journey. Monday, June 20, 2011. Vegetable and Paneer Kabobs. In honor of Father's Day, my family had the first of what is sure to be many barbeques for the summer. It's always great to have a tasty vegetarian option at barbeques.something other than plain old salad or coleslaw. I present to you my contribution to our family barbeque: vegetable and paneer kabobs. For measurements and the list of ingredients for the recipe, please refer to Entertaining From an Ethnic Indian Kitchen.

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A Daughter's Culinary Journey: February 2011

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A Daughter's Culinary Journey. Sunday, February 27, 2011. Nimmakaya Pulihora (Lemon Rice). This is one of my favorite recipes. When the recipe was originally developed in India, lemons were used (hence the name "lemon rice"). However, this recipe uses limes because the tartness of limes balances the spicy chilies and ginger. Recipe provided courtesy of. Entertaining From an Ethnic Indian Kitchen. One recipe plain rice. 1/3 cup vegetable oil. 2-3 dry whole red chilies such as chile de arbol. When the red ...

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A Daughter's Culinary Journey: Moghul Egg Korma

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A Daughter's Culinary Journey. Thursday, May 19, 2011. This mouth-watering recipe (one of my favorites) turned out to be a lot easier than I thought it would be. Of all the curries I've made so far, Moghul Egg Korma has been the first curry where I didn't make any mistakes the first time around! Just make sure you get all the ingredients together first because it is a time-sensitive recipe. It's also a great way to use up your eggs! Chop the onion, boil the eggs, and make the almond paste. 2 Keep the egg...

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A Daughter's Culinary Journey: Carrot Salad

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A Daughter's Culinary Journey. Saturday, May 7, 2011. This refreshing salad is popularly known as cachumbar in the state of Maharastra. It is a feast to the eyes as well as to the palate. Recipe provided courtesy of. Entertaining From an Ethnic Indian Kitchen. 1/3 cup mung dal. 2 cups grated carrots. 1/3 cup coarsely grated fresh coconut. 1/3 cup grated raw mango (optional). 2 dry whole red chilies such as chile de arbol. 1 teaspoon black mustard seeds. 1-2 tablespoons lime juice. 1/2 cup cilantro leaves.

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Entertaining From an Ethnic Indian Kitchen: Glacier Gardens at Juneau, Alaska

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Entertaining From an Ethnic Indian Kitchen. Sunday, October 3, 2010. Glacier Gardens at Juneau, Alaska. Wherever I go, I like to visit local gardens and nurseries. to learn a thing or two from the professionals. My Alaska trip was no exception. Flower towers are made from an inverted tree trunk like this. Hanging baskets in this garden are nothing like I have ever seen. Next year's project is to emulate something like this. We went on a trolley to the top of the hill. At my website komalinunna.com. Great...