From The Indian Grocery Store Demystified, by Linda Bladholm (2000), via Epicurious. 1 medium cucumber1 teaspoon cumin seeds2 cups plain, whole-milk yogurt1 clove garlic, peeled and minced2 tablespoons fresh coriander or mint leaves, choppedcayenne or paprika to … [Read more...]
Kharda – Green-Chile Relish
From How to Cook Indian, by Sanjeev Kapoor (2011). Kharda is the first food I have ever made that was almost too hot for Dan. It was the perfect chutney for our traditional Curry Nite. 1 tablespoon vegetable oil1 teaspoon cumin seeds20 green chiles, stemmed and roughly … [Read more...]
Lemon Butter for Shrimp
What could be easier than Lemon Butter? You just add lemon juice to melted butter, right? Not so fast. It turns out that getting the proportions of butter and lemon right, plus the saltiness, is not as easy as you might think. Our family enjoys Lemon Butter with Shrimp Boiled … [Read more...]
Cocktail Sauce for Shrimp
Back in the olden days of the 1950's, Shrimp Cocktail meant a festive event featuring peeled deveined cold boiled shrimp with cocktail sauce. Our shrimp are prepared less compulsively nowadays, but I still love cocktail sauce, the more horseradish the better. Here is a recipe … [Read more...]
Homemade Yogurt – Instant Pot
My fascination with fermentation led to making yogurt at home. I am not going to claim that homemade yogurt is far more delicious than storebought, but we do control the ingredients and processing. We used the Dash Greek Yogurt Maker with great success for a couple of … [Read more...]
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