 | Cardamom, cinnamon and of course curry go into this heavily seasoned, classic Indian dish. You'll love the aroma that fills up your kitchen. | 6717 | |
| A traditional Indian dish like a vegetable fritter or a hush puppy. | 417 | |
| This crockpot recipe for pudding is made with cornmeal, molasses, and sugar of course. | 2669 | |
 | Special Mother's Day Entry My mother has always been a fabulous cook. At a time when most girls left high school to get married, she went on to do her B.A. in Home Science with distinction. That was in 1955. She then devoted a year to learn International Cuisine at Nazareth Convent, Mangalore South India. | 1068 | |
| A traditional Indian dish called Ras-Malai.
| 2827 | |
| This is my grandma's delicious recipe! | 446 | |
| Try this unique meal the next time you want Indian food. | 359 | |
 | One of my favorite dishes in Indian cuisine, this is made with spinach and paneer, a mild Indian cheese. | 1329 | |
| This is an East Indian dish that's truly marvelous. Serve with steaming hot rice and a green vegetable of your choice with chutney as a condiment. | 2317 | |
| This classic Indian dish has a healthy dose of spice. Its red coloring and incredible aroma are the results of paprika, cumin and coriander. | 4957 | |
| An interesting blend of tastes with ingredients like pistachios and eggplant
| 429 | |
 | Serve as a relish with naan, papadam, and other Indian breads or with tandoori dishes. | 819 | |
| Bring some Indian curry flavor into your home with this pressure-cooker recipe.
| 644 | |
| This is a fantastic and very simple way of making Indian bread. | 4517 | |
 | Special Mother's Day Entry Growing up in the small town of Mangalore in the state of Karnataka, South India was indeed a culinary adventure. Mangalore was once the stronghold of the Portuguese and German missionaries and a wonderful blend of all kinds of cuisine and culture which we children took great advantage of. Every household boasted a few chickens and numerous fruit trees. | 277 | |
 | A family favorite, this recipe can be made with any kind of meat. However chicken was frequently used as my aunt kept chickens and had no compulsions in slaughtering them. It was also very easy to make and ready in a jiffy. The women in my immediate family were great cooks. | 768 | |
 | Special Mother's Day Entry I was 13 years old when my uncle got married. Since it was the last wedding in the family there was a lot of excitement in the air. Kith and kin congregated from all over India and my grandparent's house in Kundapur South India was brimming with guests. | 209 | |
| Wolfgang Puck
Last week, I shared one of my favorite recipes for a classic northern Indian-style chicken stew — just one of many variations on what we in the West call “curry.” And since writing that column, I’ve kept thinking about a question all chefs ask virtually every day: What would I serve on the side?
Click here for Wolfgang Puck's full introduction. | 378 | |
| Wolfgang Puck Once you’ve tried the curry, I encourage you to start experimenting with the spice blends. Add more or fewer chilies if you want it hotter or milder, for example, or a few more peppercorns if you like their pungent bite. Feel free to play with the other stew ingredients as well. Adding some canned coconut milk to the broth will produce a milder, creamier flavor. Or sauté some sliced apples along with the onions for results that might just be reminiscent of the first curries I used to cook — but a whole lot more authentic! Click here for Wolfgang Puck's full introduction. | 376 | |
| Vindaloo is the hottest of curries.
| 338 | |