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    Home » Recipes

    Make-Ahead Recipes

    Indian food lends itself to making dishes ahead. Especially meat or poultry curries even benefit from an overnight rest in the refrigerator. The added time allows the spices to mix and mingle and mellow together for an even better dish. Besides curries, bread can be frozen and heated just when needed. Examples are an easy yeasted naan recipe or one of my favorite curries, coconut lamb curry (Madras-style).

    Easy Lamb Vindaloo served on a bed of steamed basmati rice with a wedge of lemon

    Easy Lamb Vindaloo at Home

    Chicken Tikka Tacos served up with wedges of lime

    Irresistible Tandoori Chicken Tikka Tacos in the Oven

    Biryani Masala Powder ground and surrounded with the whole spices used

    Quick & Easy Biryani Masala Powder 

    Air Fryer Turkey Burgers served in a bun with a slice of red onion, tomato, ketchup and and mayo

    Juicy Air Fryer Turkey Burgers with Indian Masala

    Mango mousse served in pretty jars garnished with mint and small cubes of mango

    Light & Airy Mango Mousse

    Turkey burgers served on a bun with spicy potato chips, tomato, coleslaw and special sauce.

    Juicy Indian Spiced Turkey Burgers on the Grill or Stove

    Indian Red Cabbage Salad served with a slice of lime, a small fresh chili, and extra peanuts on the side.

    Quick & Easy Indian-Style Red Cabbage Salad with Coconut

    Tandoori masala powder on a bed of the individual spices.

    Easy Tandoori Masala Powder & Paste From Scratch

    Served with buttered, toasted buns, a wedge of lemon, and a flurry of cilantro.

    Easy and Comforting  Beef Keema Curry (Indian Ground Beef)

    A pork masala served in a beautiful red dutch oven. Rich with spices and chilies, this is the curry of your dreams.

    Rich and Tangy Pork Vindaloo

    Served on a bed of fluffy basmati rice, garnished with fresh cilantro leaves.

    Coconut Lamb Curry (Madras Curry)

    10 ingredient Madras chicken curry served in a white bowl with some cilantro

    Yummy 10-Ingredient Recipe for Chicken Madras Curry

    The finished Curried Ground Turkey Shepherd’s Pie in a enameled cast-iron skillet with a sprinkle of chopped parsley

    Healthy & Comforting Curried Ground Turkey Shepherd’s Pie

    Served with a dusting of cilantro and small slices of fresh orange chilies on a bed of rice.

    Creamy Kerala-Style Chicken Curry

    Shahi chicken korma served on a bed of rice and garnished with cilantro.

    Rich & Aromatic Shahi Chicken Korma (Mughlai Murgh)

    A spice tin filled with spice powder with whole spices keeping it company.

    Goan Spice Mix Recipe (Garam Masala)

    Kerala-style beef curry served in a blue-green bowl with a flurry of curry leaves.

    Kerala Beef Curry with Coconut Milk

    Skinless, boneless tandoori chicken thighs on a bed of bell peppers with a side of turmeric yellow rice.

    Easy Grilled Boneless Tandoori Chicken Thighs

    Mango fruit custard served in small jars garnished with chopped pistachios and saffron.

    6-Ingredient Indian Mango Custard

    Mango liqueur served up in a sweet little liqueur glass and slice of lime.

    Easy Homemade Mango Liqueur Recipe

    Red beef curry served on a bed of basmati rice with fresh chillies and a flutter of fresh cilantro leaves.

     Easy, Rich Indian Beef Curry Goan-Style

    A chicken and white bean chili (stew) garnished with tortilla chips, yogurt, chopped scallions, shredded cheese and a flurry of cilantro leaves.

    Chili Soup Masala Indian-Style

    Served in a scalloped white bowl, garnished with yogurt and a flurry of chopped cilantro.

    Indian Spiced Tomato Soup

    Served burger sized in a soft bun smeared with green chutney, topped with a slice of tomato and chopped red onion.Indian-Spiced Kabab Recipe ~ Served burger sized in a soft fluffy bun smeared with green chutney, topped with a slice of tomato and chopped red onion.

    Indian-Spiced Kabab Recipe

    Two slider sided buns opened to show off their fluffy interiors.

    Homemade Potato Roll Recipe

    Made into cute little sliders topped with a slaw, pickled red onions, and a drizzle of red and green chutneys.

    Easy Goan Sausage (Chorizo) Recipe

    Served with lemon slices, a bowl of rice, garnished with a drizzle of yogurt and a flutter of fresh cilantro.

    Glorious Chicken Mulligatawny Soup

    Served in a pretty light blue bowl garnished with sliced shallots, a dusting of ground Kashmiri dried red chilies, and a flurry of cilantro.

    Comforting Goan Dal

    Stored in a pretty tulip-shaped weck jar with a wooden lid and a side bowl of whole dates.

    Tangy Tamarind Date Chutney

    Served up into two matching blue bowls garnished with a quick chili oil, a dusting of cilantro leaves and pretty roasted pieces of cauliflower.

    Easy Curried Cauliflower Soup

    Served in a pretty square bowl garnished with drizzles of yogurt, an orange chili, and slices of shallot.

    Comforting Chicken Saag Recipe

    Baked in pretty cupcake papers and frosting with swirls of cream cheese frosting.

    Indianish Carrot Cupcakes Recipe

    The biryani has been cooked, garnished with toasted cashews, crispy brown onions, and a show of cilantro.

    Goan Chicken Biryani

    Served in a pretty gold-rimmed bowl with a wooden spoon.

    Instant Mango Pickle (Miskut)

    Style Served on a bed of greens and red onion slices.

    Indian Fish Cakes Goan-Style

    Served with a flutter of green cilantro and dried red chilies.

    Tantalizing Goan Chicken Curry with Coconut

    The chicken served in a pita with pickled onions and yogurt sauce.

    Chicken Shawarma Wrap

    Served on a gold platter with fluffy whipped cream and strawberries.

    Cardamom Crunch Almond Cupcakes

    Chicken Korma ~ Instant Pot

    Greek-style yogurt stored in jar. A dollop on a spoon to show how smooth and thick it is.

    Instant Pot Greek Yogurt

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    Alonna Smith owner of My Indian Stove dot com
    Alonna Smith, Publisher (and chef!)

    As an adventurous and accomplished home cook, I am having the time of my life, cooking through the many regions of India, learning different cooking methods, and the many ways of using spices, pulses, and creating unforgettable food, if I may say so myself.

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