A hearty, aromatic and spicy Indian beef stew that can be enjoyed year round. This dish will tantalize your taste buds with its combination of herbs and spices.
This Indian Egg Bhurji is packed with crisp vegetables and eggs, coupled with flavorful Indian spices. Think of it as scrambled eggs taken to a entirely new level – add in a couple roti or naan bread and you’re set for a family meal.
This is how to make authentic Indian Chicken Curry, with perfectly steamed rice and a spicy curry sauce that will send your taste buds for a spin. It is one of my all-time favourite chicken curry recipe and it’s so simple to make.
A twist to a classic recipe. Thick gravy like roux that’s sweet with a spicy kick to boot. Simple steamed rice makes the perfect pairing. This curry differs from Indian curries but the taste even had my family asking for seconds, thirds & fourths until you have to whip up another batch good thing it takes about 30 minutes to make.
This dish may not be Indian I became addicted to it at an early age of course then I purchased my roux mixture instead of making it at home. My first attempt at this was when the brand I used to purchased switched their recipe. After a few failures and science experiments, came up with a simple recipe that could be made on the spot at home and fast.
As with all our recipes the amount of herbs and spices can be altered. You can even add in other ingredients I’d recommend experimenting yourself, add in some smoked tofu or green peppers. Just take a peek through your fridge or pantry.
Vegetable Japanese Curry