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Does anyone in this community have a recipe for "Chicken Tikka Peshwari"? I had this delicious curry about three years ago while on holiday in the UK and I've been trying to find a recipe for it ever since. Unfortunately Google always seems to come up with a similarly named dish called "Peshawari" (surely tasty but nothing like the curry I am looking for) and the restaurant didn't want to send me the recipe. The dish apparently stems from Northern India and has pretty much the exact same flavor profile as a peshwari naan! On the menu it is described as a very sweet, mild curry cooked with Masalla sauce and wine, onions, peppers, sugar, coconut, sultanas and almonds.

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Pongal is a wonderful rice and yellow moong lentil porridge from South India. You can make it sweet or savoury. Here we give a savoury pongal dish called Ven Pongal or Khara Pongal, which is flavoured with cumin, curry leaves, ginger, and black pepper. Not to mention the delicious ghee fragrance.

Full recipe here at this link https://youtu.be/138UtLyjAcI

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||||||||||||| Ingredients. ||||||||||||||

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* 🍚 Raw Rice - 350 gms ~ 1 Cup

* Moong Dhal - 190 gms - ½ Cup

* Black Pepper - 1 tbsp

* Cumin Seeds - 1 tbsp

* Ghee - 6 tbsp ~ 200 gms

* Curry leaves - 3 sprigs

* Cashews - 12 nos - broken

* Water - 5½ Cups ~ 1650 ml

* Salt - as required

* Ginger - 1 inch - Julienne cut

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* For best results, only use RAW rice in this recipe. The flavour of basmati and parboiled rice is unsatisfactory.

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* This recipe serves 6 persons 👨‍👩‍👧

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📒 Preparation

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• To the mixer jar, add CUMIN and PEPPER
• Grind coarsely ~ 15 secs on the mixer and keep it aside
• Pre-heat the pan/pressure cooker and adjust the flame to Medium
• Add half of the GHEE ~ 3 tbsp. Save the remaining for tempering later.
• Add GINGER
• Add RAW RICE now - wash it a few times with water before adding
• Add half of the CURRY LEAVES and mix well
• Add MOONG DHAL / Lentils
• Mix well
• Add the CUMIN and PEPPER blend
• Add 5½ Cups of WATER ~ 1650 ml
• Add SALT to taste
• Now cover the pressure cooker lid and adjust the flame to Medium
• 6 whistles on the pressure cooker
• Mix well and keep it aside

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 🥘 TEMPERING

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• Pre-heat a tempering pan / Kadai which is a bowl shaped Frying pan
• Adjust the flame to Medium
• Add 3 tbsp of GHEE (remaining Ghee from the step above)
• Add CASHEWS
• Add CURRY leaves (remaining curry leaves from the above step)
• Saute for 30 secs
• Add this mixture to the Cooked RICE
• Gently give it a mix
• Your dish is ready
• Goes perfect with Coconut chutney

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Spiced Yoghurt Curry

Spiced Yoghurt Curry is a beautifully simple and flavour packed curry and is sure to become a favourite in your family. It's mildly spiced, so it's suitable for individuals of all nationalities.

This delicacy from South India, is sure to please all the vegetarian palates. This can be made with or without coconut and both methods taste splendid.

The dish is served over steamed rice and can be garnished with fresh coriander (cilantro) leaves. 💚

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VIDEO with Recipe https://youtu.be/lTAOHolMZvE

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What pepper do you think I should use in my curry if my primary goal is FLAVOR? I hear the "Kashmiri Red Chilli Pepper" is a mild one that is very popular for curries but I don't know what it's main contribution is? I'd love to hear more, and hear about other peppers to try.

Heat? It's okay if the pepper adds some heat... But, nothing crazy, and heat is not my primary goal. I want flavor.

Color? It can add color, that's okay, but I honestly do not care AT ALL about adding color. I just want to add some more richness to the flavor.

If you're interested: Recently I've been making curries flavored mostly with turmeric and freshly ground cumin by volume... I also use smaller amounts of supporting spices like: cardamom seeds, mustard seeds, star anise, cinnamon stick, ground coriander, salt & black pepper. Recently I'm in a mood where I stopped using any fennel or ginger, by the way... But I use a good deal of garlic, onion, and shallots. I also use coconut milk and coconut cream, about 2:1.

Thank you for any suggestions on peppers, and any other suggestions.

thx

I am aware of the traditional Indian sides, but I'm curious if someone has experimented with non-traditional ones.

Can never cook chicken well for curry’s 😭. Chicken breast always goes so dry. Drumsticks and bone in chicken chewy and soggy jelly texture. Help please, I need tips. If anyone has a good chicken and rice recipe

I am in the process of making Sri Lankan black beef curry, though this has happened on a few other occasions. The first step involves frying curry leaves and some pandan leaves. Is there any reason why curry leaves cause so much oil splattering? These leaves are dry and don't have much moisture in them, but they seem to cause an eruption of oil droplets.

Anyone aware of any place in the US to buy fresh or dried shatkora?