This cool cucumber yogurt salad, known as raita, is used to offset some of the heat from spicier dishes.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
Balance the spicy flavor of the chickpeas with a cooling cucumber yogurt salad.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
Use this traditional Indian paste to make chef Jamie Oliver's Chicken Tikka Masala.Photo credit: David Loftus and Chris Terry
Author: Martha Stewart
These quick pickled carrots are used to make delicious Indian Spiced Lamb Wraps.
Author: Martha Stewart
This recipe has been adapted from "From Curries to Kebabs" by Madhur Jaffrey.
Author: Martha Stewart
This recipe for Indian yogurt marinade, adapted from "Martha Stewart's Cooking School," is used to make Pan-Fried Chicken Breasts.
Author: Martha Stewart
Use to make Junoon chef Vikas Khanna's Tellicherry Duck Breast.
Author: Martha Stewart
Sauteed with a blend of Indian spices, plain cauliflower becomes exotic.
Author: Martha Stewart
Be sure to use this garam masala recipe when making Suvir Saran's Spicy-Sweet Chicken Wings --both recipes are featured in "American Masala."
Author: Martha Stewart
Madhur Jaffrey, Martha's friend and the author of numerous Indian cookbooks, recommends chutneys to enhance and complement the flavors of soups, appetizers, and main courses.
Author: Martha Stewart
Author: Martha Stewart