Recipe Guide

Sri Lankan Pepper Beef Curry Recipe only This Sri Lankan pepper beef curry is full of flavor and color. One known as Ceylon, Sri Lankan cuisine has been influence by many different nation that traded there in the past- The Dutch, English, Portuguese, Arabs, Malays, Moors, and Indians. This famous spice island is a melting pot of fantastic curries, fresh vegetables, and seafood, and of course black tea. INGREDIENTS 1 tablespoon black peppercorns 2 tablespoons coriander seeds 2 teaspoons cumin seeds 1 teaspoon fennel seeds 2 tablespoons ghee, or vegetable oil 1. 5 kg stewing beef (shin is best), cut into 5 cm cubes 2 medium brown onions, finely chopped 5 garlic cloves, finely chopped 1 tablespoon finely grated peeled ginger 10 curry leaves 2 long fresh red chilies, chopped 1 fresh, lemongrass stalk, white part only, finely chopped 1 teaspoon ground turmeric 400 ml coconut milk 2 tablespoons fresh lime juice 125 ml coconut cream Coriander leaves to garnish Lemon wedges to serve METHOD 1. ...

Pakistani Slow Cooked Lamb with Lentils Recipe only This Pakistani slow cooked lamb and lentils dish is rich in tradition. The cuisine is similar to that of Northern India with lots of influence from the Middle East and the Far Eastern regions. The cuisine changes from region to region with in Pakistan, like that of India. INGREDIENTS 1/2 cup cracked wheat (burghul) 1/2 cup urad dal (small split black beans) 1/2 cup mutter dal (yellow split peas) 1 kg lamb chops (Chump) 10 fresh garlic cloves, finely chopped 2 cm piece fresh, peeled ginger, finely chopped 2 tablespoons ghee (clarified butter) 1/4 teaspoon saffron threads 1 tablespoon ground coriander 1 tablespoon ground cumin 1 tablespoon chaat masala 1 tablespoon chili powder 1 teaspoon ground turmeric 1/2 cup fresh coriander leaves, chopped 1/2 cup fresh mint leaves, chopped 1 fresh long green chili, sliced 1 fresh lemon cut into wedges 1/2 cup fried onions METHOD 1. In a large bowl add the lentils (all three) in fill with cold water...

Indian Watermelon Curry Recipe only This Indian watermelon curry is fantastic in the hot summer months. This dish dates back to when food was hard to come by and they had to make what they could from what they (Rajasthan) had. The flavor should be sweet, sour and a little hot. INGREDIENTS 1/4 of a large fresh watermelon 1 teaspoon hot chili powder 1/4 teaspoon ground turmeric powder 1/2 teaspoon coriander powder 3/4 teaspoon fresh garlic puree 1/4 teaspoon salt 2 tablespoons oil 1/4 teaspoon cumin seeds sugar to taste 3 teaspoons fresh lime juice METHOD 1. Place the watermelon on a hard surface and cut out the quarter piece, remove all the seeds. Peel off the skin and cut into 4 cm cubes. Now blend 1 cup of the fresh cut watermelon to make juice.Add to the juice the chili, turmeric, and coriander powders, garlic and salt. 2. In a medium saucepan or wok heat the oil and when hot add the cumin seeds and then in 25 seconds add the watermelon juice. Now turn down the heat and simmer for ab...

Indian Madras Fish Curry Recipe only In Asia fish is incorporated with ingredients like vinegar and lime juice to hide the fishy smell as this recipe does. This is a true home recipe from Madras. The flavors are amazing and try to use fresh coconut and taste the difference. INGREDIENTS 800 g fish cutlets or fillets, skinned juice of 1 fresh lime 2 teaspoons cider vinegar salt to taste 225 g fresh grated coconut meat 3.5 cm piece fresh peeled ginger 6 large fresh garlic cloves 450 g fresh ripe tomatoes, chopped 6 teaspoons poppy seeds, crushed 1 1/2 teaspoons tamarind pulp 65 ml cooking oil 1/4 teaspoon mustard seeds 350 g brown onions, chopped 20 curry leaves 1 teaspoon coriander powder 1/2 teaspoon turmeric powder 2 teaspoons chili powder 1/4 teaspoon fenugreek seeds and 3/4 teaspoon  cumin seeds pounded together METHOD 1. Marinate the fish with the lime juice, vinegar and a little salt for 30 minutes. 2. Put the grated coconut into a blender or food processor with the ginger, gar...

Indian Palak Paneer Recipe only This luscious spinach and cheese dish comes from northern India, the home of paneer, a fresh cows-milk cheese similar to ricotta. It's sold near the feta and huloumi in supermarkets; either of these two cheeses can replace paneer here, but the results won't be the same. INGREDIENTS 1 tablespoon vegetable oil 1 teaspoon cumin seeds 1 teaspoon fenugreek seeds 2 teaspoons garam masala 1 large brown onion, chopped finely 1 garlic clove, crushed 1 tablespoon lemon juice 500 g spinach, trimmed, chopped coarsely 3/4 cup (180ml) cream 2- 100 g packets paneer cheese, cut into 2 cm pieces METHOD 1. Heat oil in a large frying pan; cook spices, onion and garlic, stirring, until onion softens. 2. Add juice and half of the spinach; cook, stirring, until spinach wilts. Add remaining spinach; cook, stirring until wilted. 3. Blend or process spinach mixture until smooth; return to the pan. stir in the cream. Add paneer; cook over low heat, uncovered, stirring occ...

Nepalese Meatball Curry Recipe only Nepalese food, heavily influenced by the neighboring countries of India and Tibet, uses mostly lamb in its cooking because, like its neighbor to the south, the country's predominant religion id Hindu, which holds the cow sacred. INGREDIENTS 2 tablespoons vegetable oil 1 small white onion, chopped finely 3 garlic cloves, crushed 5 cm piece fresh ginger, grated 750 g lamb mince 1 egg 1 egg yolk 1 fresh long red chili, chopped finely 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/4 cup coarsely chopped fresh coriander 2 tablespoons stale breadcrumbs 1/4 cup (60 ml) fresh lemon juice CURRY SAUCE 1 tablespoon vegetable oil 1 medium white onion, chopped finely 1 garlic clove, crushed 3 cm piece fresh ginger, grated 1 tablespoon coarsely chopped coriander root and stem mixture 2 teaspoons ground cumin 1 teaspoon ground fenugreek 1 teaspoon yellow mustard seeds 1 teaspoon ground turmeric 2- 400 ml cans crushed tomatoes 1 cup (250 ml) beef stock M...