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I am assuming you are referring to Biryani, I have never heard of Breyani before. It's basically a one pot dish with meat and rice. You can use lamb or chicken to make the dish. Here is a rough recipe and it's nothing to be scared about although I will say that to make a perfect biryani...

I use canola oil to temper the dal, you can use any neutral oil you like. You can also use a light olive oil. There is no after taste because the spices are pretty strong. Hope that helps.

pakoras are like small fritters so you drop them either in the oil with a tbsspoon or I like to wash my hands clean and use them to pick up a little dough and drop them in the hot oil.

It has been a while I have been on this site so I thought I'd share a recipe that I just made that some of you may enjoy especially if you like Indian food. It's homey and comfy and a whole meal. You can make several components ahead of time and freeze them and then viola incorporate them last...

You can use it to make Pakodas (Indian style chick pea flour fritters). I just recently made that for some company and they were gone in no time and the hint of bananas made the taste so pleasent and surprisingly unexpected. 2 cups of chick pea flour 2 tbsp of semolina 1 tsp of grated...

Tea Sandwiches: You can make cucumber, dill, cream cheese or tomato mozarella or for vegan a roasted veggie with a pesto sauce. You can be creative with bread I like to make a little potato balls. They can be made ahead of time and then fried and frozen. They reheat in the oven and are...

Here is how I make mine. It comes out great. You do need proper spices to make any dal and yes it's homestyle all the way: Masoor dal - Red or Black whatever you like 4 cloves of garlic finely chopped 1/4 stick of ginger finely chopped 1 green chili finely chopped whole cumin seeds Bunch of...

Yep I make stuffed Karela as well but only if I get the small one. I follow the same method to get the bitterness out of it. I like to stuff mine with either seasoned mashed potatoes or seasoned ground meat. Both taste awesome, Karela is one my favorite veggies.

Its actually quite easy. You peel and slice the bittergourd and then add a nice amount of salt to it and leave it for an hour. After and hour, you take handfuls and squeeze the water out of it (salt helps release the bitter juices). Once you squeeze all the water out you can cook it. I...

My suggestion would be not to disguise veggies. My younger son was super picky, still is and likes few and far in between veggies. Actually he would eat junk and survive on it if I let him. Try to incorporate veggies in ways that he can eat them and enjoy them. So pasta is a good thing to...

Indian food uses a lot of yogurt and another nice way to flavor it up for salads is by adding any pureed herbs - grind cilantro, garlic, lime juice and jalapeno and make a paste. Add it to thick yogurt (middle eastern or greek), adjust salt and viola you have a dressing. You can also use mint...

Maple syrup and fenugreek have nothing in common. Fenugreek is a super pungent and extremely bitter spice. I would not substitute maple syrup for fenugreek. You can leave fenugreek out, it's not needed in every Indian recipe if you can't find it. Although if you live any where close to a...

My recipe is definitely not a cut and paste from a magazine but I would not say it's authentic either. I like to experiment and since my husband loves Shwarma I make this at times for him and its actually very good. Lamb, Beef or Chicken - I like to use cuts that are boneless and then I...

I guess it's all about what your taste buds are used to. For me cardamom and cilantro are staples in my kitchen. I can't cook Indian food without these two key ingredients. I don't find cardamom weird in cheesecake. I use it in bread puddings, panna cotta (try making it with saffron and...

Summer Rolls (Shrimp, Chicken, Vegetarian) Sushi Rolls (Crab and Avacado or anything else you like) Beef tips and blue cheese puffs (Cook the beef tips slightly and then suff it in a little puff pastry pillow with some crumbled blue cheese and bake) Mini eggrolls You said no to kebabs, but I...

You should be able to make the halwa with soy or hemp milk. I think if you use saffron and cardamom it should mask any taste of the milk. In addition, you can use ricotta to finish it off. Here is how you use ricotta in carrot halwa. First cook down ricotta with some milk powder and...

It sounds like you need a quick turn around time. There are so many things you can make that are healthy and different. You got so many ideas already and I am sure you can use some of them. Here are a few more: I had shared a recipe on Allrecipes for a thai noodle salad that could work for...

I am not sure what caused the bitterness (could be an imbalance in the ingredients - soy sauce, cilantro, coconut milk, avacados - seem like a pretty mish mush of stuff to be honest). I agree with the others that try it as is and then experiment by adding things to it. Also I make a...

I have always deep fried using a an almost rounded pan (like an Indian Kadai). I don't own a fryer and actually the one I got as a gift by Waring I just returned back to Crate and Barrel. To me it's easier to fry in a kadai. It's been done for generations and yes just use a little caution...

Thanks for the recipe. I will try it. Can you let me know if you chop the peaches up or leave them in slices once you drain them out of the canned liquid.

How about a chilled fruit soup. You can make it with lychees, bluberries(if you like to stick with the blue and white color scheme). There are so many recipes out there. It's elegant and should match your theme. You can garnish it with fresh fruit slices, zest, chocolate grating, mint, edible...

You break the cinnamon stick with your hands into small peices, add it to the other whole spices and toast it in a dry skillet. You then grind it in a coffee grinder and it is perfectly powdered. You can't just zap it once and expect cinnamon to be powdered, you go at it a few times.

In every cuisine there is the traditional way of doing things and then the not so tradiitional. The recipe you posted is not really authentic - tomatoes, shredded coconut (we use it as garnish on our dishes, not in cooking, it's mostly fresh coconut that we ground into a paste or coconut...

I have an anodized Futura pressure cooker and it works well. I have heard that the Anodized stuff does not last for very long especially if you use it day in and day out. I have used mine less than a dozen times because I have another heavy duty SEB pressure cooker. Overall it's easy to...

Brun Uusto Cheese. Only Whole Foods carries it. You put it in a fry pan, toast it, cut it and serve it. Like a cheese pizza without the crust. My kids love it and I also love their fig preserve.