I ate this curry on one of my trips to India and the flavor is amazing and really robust. If you like fresh cilantro and spicy food, this dish is for you. Its heavy use of cilantro gives it the name, Green Chicken and it is common in many regions.
Continue reading “Dhaniya Murgh – Green Chicken Curry”
I absolutely love this dish. I’d say it’s second only to my Kung Pao Tofu or my MoPo Tofu. It gives you everything you want from quality Sichuan food, salty, sour, sweet and spicy.
Continue reading “Sichuan Vegetarian Tofu Recipe: Quick and Flavorful”
This is a wonderful vegetarian/vegan curry dish. It can be very hot or not depending on how you manage the chilies. I like it hot, but with a sweet and sour aftertaste.
Continue reading “Cauliflower and Potato Curry- Aloo Gobi”
MaPo Tofu has always been a favorite dish of mine. It’s that perfect combination of sweet, sour and spicy that I love. This recipe is fairly authentic to how it’s made in the Sichuan region. You find many recipes, but I think this one is very good.
Continue reading “MaPo Tofu: Stir-Fry Tofu with Szechuan Flavors”
Based upon the fact that the entire batch was eaten in one evening, I would say this is a thumbs up. There are so many types of salsa, but I find salsa roja asada particularly good, because the ingredients are roasted prior to combining.
Continue reading “Traditional Mexican Salsa: Roasted for Flavor”
Thai curries usually use coconut milk as a base, and while some southern Indian curries also use coconut milk, Thai curries have unique curry paste blends. Thai curries come in different colors and each are unique as to their make up and as to which meats work well with each.
Continue reading “Exploring Thai Curries: Where Do I Start?”
This is so easy and you can make a fantastic chili paste that is healthy and free of any artificial ingredients. Most store bought brands have preservatives and chemicals. This one is just chili paste and nothing else.
Continue reading “Fiery Chili Garlic Paste Recipe from New Delhi”
When you look closely at the word jambalaya, you notice that it is actually three words. “Jambon”, from the French for ham, “ala”, as in the style of and “ya”, the West African word for rice. Shortened and pronounced as jambalaya.
Continue reading “Creole Jambalaya Recipe with Chicken and Sausage”
This versatile dipping sauce called Nam Pla Prik or sometimes Prik Nam Pla is perfect with any Thai meal and great on Thai style omelettes, rice and noodles dishes, spring rolls and Gai Yang (Thai BBQ Chicken).
Continue reading “Nam Pla Prik-Authentic Thai Dipping Sauce”
I absolutely love Indian food, as it has so many different spices and there are so many regional variations in the cuisine. This dish is prepared more in a southern style as it has coconut milk. Experiment with the level of heat, by reducing the number of chilies or by seeding them.
Continue reading “Easy Chicken Curry with Spices and Coconut Milk”