I have had too many late nights out in Bombay to count. We used to spend at least one week a year there at Christmas, mostly with friends from London who have roots there and a kicking social life. After a long night out we used to go to a kebab place called Bade Miyan, which roughly translates as “the elder gentleman“ or “head honcho”. To us, it meant succulent kebabs of all types, plain or in breads. This went on until my friend’s mother found out we were eating there and told us we could get kidney failure! I have no idea why… but we did stop going soon after. Those days have gone, but my love of street food remains. This baida roti is fairly easy to make at home and hits the spot after a night out. A tasty, tasty meal. You can make it with minced chicken or Quorn instead, but you will need to cook the onions until golden first, then add the ginger and garlic, then the rest of the ingredients and cook until done.—Anjum Anand, author of I Love India
Known as a Malaysian breakfast staple, roti canai (pronounced “rho-tee chan-ai”), or flying bread, is a flaky griddled flatbread typically enjoyed alongside a hot cup of teh tarik, (pulled tea). Roti canai is traditionally made with a mixture of white flour, water, and clarified butter (or ghee) and a secret touch of a little condensed milk. It is best eaten when dipped in freshly made potato coconut curry, or for a sweet variation, combined with Nutella. Recipe courtesy of Malaysian Food Ambassador, chef Christina Arokiasamy.
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This is the authentic recipe used by the Mamak (Indians) in Malaysia. The recipes that have margarine or eggs and milk are not the ones they use in those Indian food stalls. Incredibly easy — must-try!This recipe is courtesy of food.com
Rogan Josh is an authentic recipe from the beautiful paradise on earth called Kashmir. Kashmiri food is rich and infused with exotic spices…just like the place itself. The name Rogan Josh means a dark red curry traditionally made with mutton or ghosth as we call it in India, which is lamb meat.
Rogan is an ingredient that adds the red color to the gravy. However the version we make at home makes use of red Kashmiri chilli paste or powder. This gives the curry a dense red color.I am not too sure about the word Josh here, but its generic meaning is punch so I am assuming it means a curry with a punch and lots of spice.
I am sure there are lots of ways to make this curry but I haven’t found any Vegetarian versions. It is important that you have all these ingredients especially asafoetida and mustard to get the real flavour.
I made a "not so traditional" version of chicken tikka masala. But, then again I am not sure if there is anything that qualifies as a "traditional Indian tikka masala." In fact, chicken tikka masala was not even born in India.
Rumor has it that years back in the 1960s, a British gentleman stepped into an Indian restaurant and returned his order of chicken tikka, complaining that it was undercooked. Tired of his customer's rants, the chef opened a can of tomato soup, threw in some cream and cooked the tikka in the sauce. Ironically, the dish became so popular in England that in 2001, it was declared England's national dish.
Some Indian critics claim that it was born in the early 1500s when Babar, a Mughal emperor sick of choking on the bones of his tandoori chicken, asked his Punjabi cooks to remove all the bones. Cooks terrified of the angry emperor chopped off all the bones before throwing the chicken into the tandoor (clay oven). They cooked the chicken in spices and served it to the emperor.
Whatever be the story, I know that it is one of the most popular Indian dishes and the kind of chicken tikka masala a restaurant serves determines the quality of a restaurant and a chef in my book. This is a quicker and simpler version from a busy mom to some Indian food lovers and I have a feeling that you are going to like it!
This layered Indian flatbread is delicious and so easy to make that you’ll find yourself going back to this recipe over and over again. It has a rich flavor thanks to the ghee (a type of clarified butter that is popular in Indian cuisine). Once you learn to make this pan-fried bread, take it to the next level by serving it with your favorite chutney.Recipe reprinted with permission from India: The Cookbook (c) Pushpesh Pant, courtesy of Phaidon.
Deliciousness all the way, right down to the last morsel of mutton..and that final spoonful of gravy stuck to the bottom of the bowl. I would lick it all .. if I was a bowl licking kind of girl!Its slow cooked for a long time..almost 2 hrs till the mutton is fragrant, tender and succulent (not pressure cooked), intensely flavorful and tangy from the garlic. PS: Did I mention everything good begins by chopping up some good ol' garlic?Its easy and brilliant at the sametime. A must make when you need to wow guests or simply start a Sunday tradition of your own.