Cooking for yourself, Sharing your favourites!!
Rogan josh (British English [ˌrəʊɡən ˈdʒəʊʃ], American English [ˌroʊɡən ˈdʒoʊʃ]), also written ROGHAN JOSH or ROGHAN GHOSHT, is an aromatic LAMB or GOAT meat dish of Persian or Kashmiri origin, which is one of the signature recipes of Kashmiri cuisine. (Kashmir is the northernmost geographical region of the Indian subcontinent.) A number of origins of […]
Qormah, or korma, are creamy curries often thickened with nuts or nut purees. There are many different kinds of qormah, and qormah lawand is an Afghani version with chunks of CHICKEN or LAMB in a onion gravy flavored with sweet spices. RECIPE: Ingredients: 1/2 cup Cashews or almonds 3 to 4 cloves of garlic, minced 2 tbsp […]
Qormah or Korma comes from the Urdu word ḳormā, which means to “braise”. This dish is cooked with meat (Lamb, Veal or Chicken) and nadroo (LOTUS ROOT) in onion and yogurt gravy. As with other braised dishes like Rogan Josh, it is characteristic of Moghul cuisine, which was first introduced to Northern India by the […]
Qormah e Alou-Bokhara wa Dalnakhod Lamb or Chicken QORMAH, cooked with yogurt, sour plums, lentils, and spices. RECIPE: Ingredients 1 Tbsp ginger garlic paste 1 Big onion chopped 1 Cup yogurt 500 gr Lamb, or Chicken, Cut into chunks 3 Tbsp chana dal (Lentil) 2 Tomatoes chopped 2 Green mirchi’s (Green chili) 2 Tsp red […]
Lamb Korma [kor-mah] Popular in India and Pakistan, KORMA is a spicy curried dish of mutton, lamb or chicken, usually with the addition of onions and sometimes other vegetables. RECIPE: (For 4 servings) Ingredients: 500 g lamb 4 tablespoons yogurt 3 onions, chopped 6 cloves garlic, chopped 1 inch ginger, chopped 3 tablespoons ghee or […]
Chicken Korma is a mild, aromatic and creamy curry dish that originates from ancient Mughlai cuisine. Often served at weddings or special occasions, its wonderful flavor comes from blending a number of spices with a mix of almonds and yogurt. RECIPE: Ingredients 2 tbsp (30 ml) butter or Ghee 1 tbsp (15 ml) vegetable oil […]
Chicken curry Javanese style or Kare Ayam Jawa. Indonesia is a big country with varied dishes from each of the thousands of islands scattered in the archipelago. It seems that it will take you more than a lifetime to learn everything there is to learn about this country’s cuisine. KARE is not the same as […]
Malaysian chicken curry or Kari Ayam, is a dish made out of chicken usually the bony parts like ribs, wings, thighs and legs marinated in a spice blend of chillies, ginger, garlic, lemongrass, shallots, belachan and candlenuts cooked with coconut milk together with potatoes served with steamed rice or roti canai. RECIPE: Ingredients: 1 chicken […]
Vietnamese chicken curry or Cà ri gà is a popular Vietnamese curry made with chicken, sweet potatoes (or potatoes, taro), and some vegetables as carrots, peas, … in a coconut curry gravy. It is also served with rice, rice noodle (bún tươi) or bánh mì (Vietnamese baguette) and lime wedges/juice, chili salt and Vietnamese basil. Cà ri gà is […]
In Sri Lankan fish curry, green chili and coconut milk are used to give a creamy or milkfish taste. Any fish type can be used for the same recipe. RECIPE: Ingredients: (for 3-4 servings) 8 – 10 Small Fish (or any other fish enough for 3-4 people) ½ medium sized onion sliced 2-3 green chilies […]