Tajine, also known as tagine, refers both to the rich Moroccan stews and the cooking vessel used to make them. When referring to the cooking vessel, it is a round and shallow, clay or ceramic casserole with a tall, pointy, conical lid. The same lid fits into the base, so the steam condenses on its…
Category: Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, poultry, sausages, and seafood.
Dal makhani
Although it originated in Punjab, dal makhani has become one of the most popular Indian lentil dishes, both in the country and outside of its borders. It consists of red kidney beans and whole black lentils, which also go under the name urad. The dish is prepared with hefty amounts of ghee and various seasonings such as…
Butter Chicken/Murgh Makhani
Probably the best known of all Indian dishes, butter chicken, also known as murgh makhani, is a staple dish at most Indian restaurants. The dish originated in Delhi during the 1950s, when a man named Kundan Lal Gujral opened his restaurant called Moti Mahal. The restaurant’s cooks combined leftover marinade juices with tomatoes and butter,…
Dal
This flavorful and highly nutritious national dish of India is especially popular in southern parts of the country, but it can also be found in Nepal, Sri Lanka, Pakistan, and Bangladesh. Dal is a stew with the main ingredient of black or yellow lentils—the most consumed ingredients in India—but it can also be prepared with peas, chickpeas, or…
The CookBook 