Bookmarks for 31st March 2012

These are my saved Pinboard links for 31st March 2012:

  • Chicken Dopiaza Recipe – Do you want Chicken Dopiaza with that unique British Indian Restaurant quality and taste? Then simply follow the instructions below for success every time…
  • Cauliflower Curry Recipe – Cauliflower & Broccoli make a good combination from ages. Generally it is cooked in a creamy white sauce or parmesan cheese. Here is an Indianised version of these vegetables – this is a quick way to enjoy these nourishing vegetables in a tasty way!
  • Gobi Manchurian, Cauliflower Fritters – Gobi Manchurian is a famous Indo-Chinese dish. They are Cauliflower Fritters in spicy Sauce. This dish can be either dry or wet based. Dry Gobi Manchurian can be served as starters or a wet one as a side dish for Rice. Here the fried Cauliflower Floret along with flavourful Sauce strikes a nice balance of sweet + tangy + spicy effect… Ummm yum yum!!!
  • Vegetable Cutlet, Vegetable Pattie, Patty, Veggie – Vegetable Cutlet is a spicy snack which is a blend of vegetables and some Indian spices. This is quite a flexible dish which can be eaten as an appetiser, side dish with the main course or even as a snack with Tea.
  • Mushroom Masala | Recipe for Mushroom Bhaji – Mushroom Masala is a spicy form of Mushrooms cooked in Tomato gravy with other spices. You can try this curry when your crisper is clean and empty or just left with minimal vegetables :-p…This can be served with Basmati Rice or any Indian bread.
  • Yellow Thai Curry | Recipe for Yellow Thai Curry – Yellow Thai Curry is a speciality of Thai Cuisine. Generally Thai cooking involves Coconut milk or cream which makes the gravy rich and creamier. This curry is made by boiling mixed veggies in Coconut milk and of course the Thai Curry paste. So if you are a big fan of Coco milk why not give it a try?
  • Vegetarian Three-Bean Chili | – Kidney, black and navy beans make this chili a hearty version of the classic, full of vegetables, savory spices and fresh cilantro, too. Serve with a sprinkling of regular or dairy-free shredded cheese over the top, if you like.
  • Basmati Rice and Pea Pilaf (Peas Pulao) | Serious Eats : Recipes – Almost every meal I remember fondly has had rice playing a significant role in it. Like most Indians, I have it every day. Sometimes three times a day. And in all this time, never once have I ever tired of it. The countless rice recipes in Indian cuisine and the various side-dishes that rice plays a perfect canvas to probably have something to do with it.
    Families usually buy rice by the sack full. A few hundred pounds to last the year. And a lot of care is taken to source the perfectly aged grain. The older it is, the better. The last few weeks have seen the cool winds recede and the heat making itself comfortable. Summer is here. Which means only one thing: The last harvest of fresh peas needs to find a way to my table before I have to settle for the frozen ones through the rest of the year.
    With plenty of rice at hand, I thought there's no better way to say farewell to these emerald morsels than with Mutter Pulao (rice cooked with peas). The subtle, fragrant spices coat the rice, and the peas add a wonderful sweet burst to the dish.
    It's a recipe full of nostalgia for me, because we'd eat it often as children. My brother and I would hastily pick out the succulent peas as soon as the pulao was served and each of us would vie for the bigger haul, when no one was looking.
    All sibling rivalry would be forgotten as soon as we started eating, of course. It's one of those dishes that make you too happy to snitch.
    So tonight, Peas Pulao it is. Yet another meal to reminisce.

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