Main Plates (Page 12)

The Main Plate recipes listed here include Western-style entrées, standalone meals, and substantial dishes of the sort served at the banquet table

Tindora Masala

Tindora Masala Recipe

I recently published an introductory post on Tindora, or the Ivy-Gourd. Here, this interesting ingredient is used in a stir-fried dish that is imports the spirit of India in the flavor palate, but uses a Kung Pao style cookery technique from China.

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Chicken with Peppers and Cashews

Chicken with Peppers and Cashews

Chicken with Peppers and Cashews

This recipe for Chicken with Peppers and Cashews is very much the sort of thing that might get served as Kung Pao Chicken in many Westernized Chinese restaurants. It has, after all, nuts (albeit cashews rather than peanuts) and chili heat in a sweet and tangy sauce. For all that, it actually bears little resemblance to the classic Chinese Kung Pao style, but it is still very tasty nevertheless.

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Sarawak Curry of Lamb

Sarawak Curry of Lamb

Sarawak Curry with Lamb Recipe

The Lamb Curry you see pictured above features my home-made Malaysian style Sambal Belacan as a curry paste, and, given the spirit of the dish, I have named it after Sarawak, which is a state in Malaysia. I don’t know if they actually cook anything like this there but obviously they are going to have to start now…

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Chicken Haldi

Chicken Haldi

Chicken Haldi Recipe

The ‘Haldi’, in the name ‘Chicken Haldi’, is the Hindi word for Turmeric. The spices used in this baked Chicken dish are moderately complex, but they are dominated by the sweet, slightly pungent flavor of the bright yellow, dried Turmeric powder, along with the warm, maple-like notes of Kasoori Methi, or dried Fenugreek Leaf.

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