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In a large saucepan, heat 1 tablespoon of the coconut oil. Add the cumin, fennel and turmeric and cook over moderate heat, stirring constantly, until fragrant, about 1 minute.
A little tomato sauce and coconut milk give the broth a rich, silky texture. ... Red Lentil Soup with Saffron. ... sweet potatoes simmer in a quick coconut curry, resulting in a creamy, thick ...
Curried Lentil Soup With Dried Cherries and Cilantro. An assertively spiced soup of creamed lentils combines the sweetness of coconut milk with pungency of garlic, ginger, and curry powder, with ...
Red Lentil Soup with Saffron. ... Roasted Cauliflower & Potato Curry Soup. ... A little tomato sauce and coconut milk give the broth a rich, silky texture. Serve with a dollop of sour cream or ...
The basic feature of a Parsi lunch is rice, eaten with lentils or a curry. Curry is made with coconut and ras without, with curry usually being thicker than ras. Dinner would be a meat dish, often accompanied by potatoes or other vegetable curry. Kachumbar (a sharp onion-cucumber salad) accompanies most meals. Popular Parsi dishes include:
Beef, onions, spices, coconut, curry leaves: Non-vegetarian Kodubale: mixture rice flour, soji, shredded coconut, red chillies, cumin*, salt in the shape of a ring fried in oil: Vegetarian: Snack kolhapuri akkha masoor Dal whole Red lentil cooked in onion gravy with Massala: vegetarian Koottu: Vegetable, daal or lentil mixture boiled in water ...
Chicken cooked in coconut milk or cream with banana pith and lemongrass Inulukan: River crabs in taro leaves and coconut milk Junay: Rice steamed in coconut milk and wrapped in banana leaves with burnt coconut meat and various spices. Kalamay: A sticky sweet delicacy made of coconut milk, brown sugar, and ground glutinous rice Kinilaw sa gata
This potato curry recipe takes inspiration from both north and south Indian dishes, blending the aromatic spices common in the north, with a nod to thoran in the south with the addition of coconut ...