A Winter Staple!
- flour
- Guiness Stout
- beef chuck cut into cubes
- beef stock
- tomato paste
- salt
- peppper
- egg
Introduced to India by Portuguese settlers, this spicy stew can also be made with pork, beef or lamb. Serve over steamed basmati rice.
Spice meter: 3/5
- yellow mustard seeds
- ground cloves
- ground cardamom
- curry powder
- ground cumin
- chopped fresh ginger
- white wine vinegar
- olive oil
- chopped onions
- diced tomatoes in juice
- cinnamon stick
- chopped fresh cilantro
- soy sauce
- teriyaki sauce
- mayonaise
- rice vinegar
this is crazy super delicious. and easy, too!
- light brown sugar
- olive oil
- water
- soy sauce
This is a staple dish in India where I grew up, and something you could cook any time of the year since it doesn’t need too many ingredients. It’s just as tasty as the more complicated versions that you can find in recipe books. I eat this with roti, brown rice, or make it more watery for a tasty soup. The advantage to having this outside India is that you don’t have to watch out for the occasional small stone mixed in with the lentils :)
- nigella
- ground turmeric
- cumin seeds
- bay leaf
- garlic
- ghee or oil
- red lentils
- salt and freshly ground black pepper
- sea salt and freshly ground black pepper
- extra virgin olive oil
- ripe red or yellow tomatoes
- lemons
- 200g/7oz feta cheese
Vegetarian
- teasons salt to taste
- pomegranate molasses
- olive oil
- 500g baby or large aubergines
- cinnamon
- allspice
- freshly ground black pepper
- water
- mint and feta to sprinkle over
- chopped fresh cilantro
- mung bean sprouts
- eggs
- chopped scallions
- rice vinegar
- honey
- fettuccine-width rice stick noodles
- peanut oil
- tamarind paste
This dish can be made with as many, or as few, varieties of mushrooms as are available.
- 300g somen noodles
- 2T grated fresh ginger
- 100ml mirin
- 3T fish sauce