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Showing 12 of 2,970 culinary formulas

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CuliNect Chef

Indian· intermediate· ⏰ 50m

Smoky Eggplant WITH GARLIC AND RED CHILES

A simple dish shattering the myth of turmeric as the omnipresent curry spice, served as an appetizer on crostini.

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CuliNect Chef

South Indian· intermediate· ⏰ 60m

Mashed Grilled Eggplant WITH TAMARIND AND CHILES

A vibrant, tart, nutty, spicy-hot and smoky curry with an almost pickle-like quality, served with rice.

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CuliNect Chef

South Indian· intermediate· ⏰ 45m

Eggplant WITH A TAMARIND-CHILE SAUCE

A Tamilian goshtu featuring eggplant in a tamarind-tart and chile-hot stew, with a chunky-smooth texture.

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CuliNect Chef

Indian· intermediate· ⏰ 45m

Bolly Cauli Aloo Gobhi

A popular North Indian potato and cauliflower curry, famously featured in the movie Bend It Like Beckham.

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CuliNect Chef

Indian· intermediate· ⏰ 30m

Easy Cauliflower and Peas WITH A CURRY LEAF SAUCE

A mellow curry appealing to beginners, using rice flour to temper the heat of the chiles in the spice blend.

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CuliNect Chef

Indian· intermediate· ⏰ 60m

Cauliflower and Potatoes IN A BLACKENED RED CHILE SAUCE

Fiery-hot curry where chiles are roasted until blackened, with milk solids toning down the heat for an enjoyable experience.

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CuliNect Chef

Indian· intermediate· ⏰ 50m

Cabbage and Potatoes WITH FENNEL AND CHILES

A mellow-tasting curry highlighting the citrusy taste of ground coriander against the mild-flavored cabbage.

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CuliNect Chef

Indian· intermediate· ⏰ 45m

Cabbage and Peas WITH ROASTED MUSTARD SEEDS & LENTILS

A curry using tight-headed green cabbage which is 90 percent water, so no added water is needed initially.

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CuliNect Chef

Indian· intermediate· ⏰ 30m

Bamboo Shoots WITH A SMOKY-TART GARLIC SAUCE

A curry featuring canned bamboo shoots stewed with smoky-tart kudampuli, garlic, and spices. Kudampuli is a dried fruit that provides a unique smoky flavor.

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CuliNect Chef

Indian· intermediate· ⏰ 60m

Red Amaranth and Spinach WITH A COCONUT-CHILE SAUCE

A deeply pink, velvety smooth curry featuring red amaranth and spinach, served with a tart coconut-chile sauce. The initial tartness of lime awakens the palate, followed by the silky smooth leaves and gentle burn of fiery chiles.

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CuliNect Chef

Indian· intermediate· ⏰ 45m

Stewed Red Amaranth Leaves

A simple vegetarian side dish featuring fresh red amaranth leaves stewed with roasted mustard seeds and peanuts, served with Sweet-Hot Yellow Split Peas and white rice.

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CuliNect Chef

Indian· intermediate· ⏰ 60m

Dal Dhoklis

Velvet-soft dumplings called dhoklis are easy to make, and when simmered in a pot of pureed pigeon peas, the resulting curry makes for a nutritionally complete meal in one spicy-hot, creamy-smooth, slightly sweet sauce.

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