Recipe Guide

Indian Green Chicken Korma Recipe only This is a very unknown recipe in the western world and when I fist read about in a book by  Camellia Panjabi when working in Bangkok I had to cook it. Well I was addicted and cook this often now. It is an Indian Muslim dish which is called a 'rizzala curry' and originates from only two cities in India, Calcutta and Bhopal and it seems to only be cooked in the homes of Muslim aristocracy. This dish has a very refreshing herb taste and I am sure you will enjoy it. Remember that the quality of the produce you put into the dish will reflect on the final outcome.  INGREDIENTS 1/2 cup raw, unsalted cashew nuts 6 tablespoons oil 4 medium brown onions, chopped 2 large handfuls fresh coriander leaves 1/2 cup fresh mint leaves 4 green chilies 2 bay leaves 6 green cardamoms 3.5 cm piece of cinnamon 2.5 cm piece fresh peeled ginger, finely chopped 4 garlic cloves, chopped 750 g chicken breast fillet, cut into big pieces 2 teaspoons ground coriander p...

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...