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The cookbook author Madhur Jaffrey calls this "one of our most beloved family dishes, very much in the Hyderabadi style, where North Indian and South Indian seasonings are combined." Over the years, she has simplified the recipe "You can use the long, tender Japanese eggplants or the purple 'baby' Italian eggplants," she says, "or even the striated purple and white ones that are about the same size as the baby Italian ones Once cut, what you are aiming for are 1-inch chunks with as much skin on them as possible so they do not fall apart." Serve hot with rice and dal, or cold as a salad.
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Get Kabocha Squash and Shiitake Wontons with Pomegranate-Vinegar Syrup Recipe from Food Network
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Get Corn Masa Pockets with Classic Shredded Beef: Gorditas con Carne Deshebrada Recipe from Food Network
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Roast chicken marinated first in honey, sherry, cardamom, and pepper, then browned on the stovetop and baked to doneness in the oven.
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Browned ground beef, two pounds of canned or frozen mixed vegetables, and a large can of tomato/vegetable juice are combined in this recipe for a fast and easy soup.
Ingredients: beef, mixed vegetables
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Great with French toast or over ice cream.
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Adding chiles to a brine adds spicy flavor to traditional dill pickles.
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Delicious Coconut Shrimp Curry! Quick and EASY, this shrimp curry dish with coconut milk is perfect for a midweek meal. ONE pot and it takes only 30 minutes to make, and that's starting with frozen shrimp!
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The goat cheese may be plain or have herbs in it, whatever you prefer The only trick to this is the cheese must be melted immediately before serving You can...
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This fruitcake recipe is very easy to make through use of prepared mincemeat and mixed candied fruit for a quick Christmas-time classic.
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Bake or grill a meal in a packet with this easy teriyaki tuna steak with pineapple, fresh ginger, and mixed veggies.
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Kikkoman Tempura Batter Mix creates a crispy coating on this detectable fried chicken.