Our Korma curry, representing the color of moonlight, is of Persian influence and is inspired by the Awadh region of India. It is a smooth and creamy masterpiece that infuses hints of star anise and cloves in a buttery coconut base to punctuate any meal. It is Rupen's Korma creamy almond coconut curry.
Our Korma Curry is ready to use straight out of the jar. Saute meat or vegetables, add curry, simmer for a few minutes, and your curry is done! One jar is sufficient for one lb of meat or vegetables.
I love pistachios, and it is my favorite nut. Making this eggless ice cream is not as difficult or exotic as one may think. Buy unsalted shelled pistachios, and use a good blender such as a Vitamix (did I ever tell you that I love my Vitamix?). You can substitute pistachios with walnuts (a bit bitter ice cream) or almonds. You can also use pistachio butter instead of pistachios (I would suggest 3/4 cup).
I have had many madeleines during my visits to France. Some were dunked in ganache, some were dusted with powdered sugar, and some were just plain and freshly baked. As I recently started baking, I found this recipe in Thomas Keller's Bouchon Bakery cookbook. Adding a twist to your regular madeleine, I found his Pistachio Madeleine recipe an Indianish recipe. I have made this recipe a few times, and I have made it with walnut butter (since I had some), so I play with various kinds of nut butters and see what you like. Pistachio nut butter is my absolute favorite. And since I did not have any at home, I made my own, and I don't think it was...
Persian and Indian trade saw the introduction of these Kermit the frog colored nutty pistachios into Indian cuisine. Korma is to braise meat in fat. You will usually find that Korma is either red curry color, or white, but in this unique dish, I make korma with pistachios and that gives it a unique green color. Found in recipe books dating 1700 AD, this is an old recipe. Ingredients Chicken Marinade: 1 lb boneless skinless chicken breasts, chopped in 2-inch cubes 1 Tablespoon garlic, minced 1 Tablespoon ginger, minced 1 Tablespoon jalapeno, minced 1/4 cup plain Greek yogurt 1 teaspoon of sea salt 4 Tablespoons ghee Pistachio Sauce: 1/2 cup white onion, roughly chopped 1/2 cup heavy whipping...
When Persia traded with India in 1700-1800 AD, this recipe became part of Indian cuisine. The influence of Persia can be seen in this recipe with the addition of almonds and pistachios, whereas spices and white basmati rice from India found a place in this delectable dish! Ingredients 1 Tablespoon ghee 1/2 cup grated carrots 1/4 teaspoon sea salt 1/4 cup slivered almonds 1/4 cup golden/green raisins 1/4 cup chopped pistachios 1 teaspoon granulated sugar 1/8th teaspoon ground star anise OR saffron 1 orange, zested and juiced 2 cups cooked white basmati rice 4 Tablespoons chopped cilantro Instructions In a non-stick pan over medium heat, melt ghee. Add carrots, sea salt, almonds, raisins, pistachios, sugar, and star anise. Saute...
