Indian – The Kitchen Tourist

Cauliflower & Carrots with Whole Spices

A beautiful aromatic dry curry with bright, fresh colors and flavors that go well with a wide variety of dishes.

Spinach & Potato Curry – Saag Aloo

A favorite veggie curry with surprisingly complex flavors for such simple ingredients.

Tomato Chicken Balti

A great end-of-summer dish with a rich sauce full of fresh tomatoes – it will only taste better if you happen to make it ahead or have leftovers!

Madras Sambal

This dish is creamy, flavorful, and colorful – a great fall comfort food. It’s easy to adapt with different vegetables and vary the spice level to match your taste. Plus it’s cheap!

Here’s the richest of the tea-flavored ice cream recipes I made for my Mad Hatter’s Birthday Party. I tried a cardamon flavored recipe last year – I definitely liked this better with the richness of the mixed spices and tea. The texture is so rich and creamy my sister described it as “buttery creamy.” As an infused custard, there are a few extra steps, but I think the flavor makes it worth it for a special occasion.

Ingredient Note: Rice

Rice, of course, is a primary staple in many areas of the world. It’s cheap, it’s healthy, and it’s easy to start cooking (especially with a $20 rice cooker from Target). Last winter I woke up one morning and decided to catalog my rice. In this post, I’ll go over some tips and tricks about different types of rice I’ve learned to appreciate in my exploration of different cuisines.

Quick & Easy Indian: Chana Masala

A deliciously tangy chickpea curry that’s easy to make with canned ingredients and tastes great hot or cold.

Indian Dinner – Stuffed Plantains

I normally associate plantains with Puerto Rican cooking, where they are served with most meals as tostones, fried twice to soften their starchyness and mashed flat the final time so they can be crispy all over and – if they’re at their best – smeared with a bit of mashed garlic, salty and crusty and…

Indian Dinner – Spinach Raita

Raita is a standard side dish designed to offset the spiciness of many Indian dishes. It can be made with fruit or vegetables, but the base is always yogurt. It’s like a savory version of the whipped topping & marshmallow “salads” you find in American church basement dinners – it’s creamy and light, but not…

Indian Dinner – Aubergine Mushroom Curry

One of my top favorite curries that’s got lots of rich veggies and tastes even better when made ahead – cooking the eggplant in the oven brings out a lot of flavor with little bother.