Kira Health manager

Nargisi Kofta (Indian Lamb and Egg Curry)

This dish may sound complicated, but it is actually fairly simple to make. Koftas are basically meatballs—served as is or on skewers—but this recipe takes it to the next level. Hard-boiled eggs are encased in a meatball-type mixture of lamb and seasonings, dusted in flour, and deep-fried until crispy. Then they are served in a delicious gravy of tomatoes, spices, and yogurt for creaminess. Add nargisi kofta to a dinner party menu and friends will think you cooked all day to prepare it for them.

Ingredients
For the Koftas:

8 large eggs
1 pound ground lamb
1 medium onion, finely chopped
1 tablespoon minced garlic
1 teaspoon ground turmeric
1/2 teaspoon chili powder
1 teaspoon garam masala
Kosher salt, to taste

Curry Flavor Bombs

These condensed flavor bombs are a way to get a head start on prep and make cooking a deeply flavorful curry easy to do on a weeknight. It's simple to make these when you have extra time. They make fast weeknight dishes layered and complex, but they are also very easy, taking just 30 minutes to whip up a whole batch. Toast a wonderful combination of classic curry spices and sautee them combined with onions, garlic, and ginger. Then freeze them in cupcake liners or ice cube trays. Later on, when you are ready to eat, just melt them with water in a pan and add some liquid like coconut milk or broth, a protein like chicken or chickpeas, and simmer it until cooked.

This concept work with so many other foods. Try cooking, chopping and freezing a pound of bacon into flavor bombs, or sauteing onions in a lot of butter. We often do this with the onions, garlic, and spices for chili, and classic mirepoix, too. The best part is that they can be made ahead of time, frozen, and stored for up to a month, making dinner in a pinch much more manageable and also more delicious.

Dine Like an Indian! The Ultimate Guide to Dining Indian Style

So you've been invited to a meal at an Indian home. You may be thinking, "Oh my! I don't know a thing about Indian food traditions! What do they eat? How do they eat? How do they sit? Will I be expected to eat with my fingers?"

You came to the right place. Before we start, however, chuck everything you thought about Indian food and traditions (in relation to food), out the window. Let's start with a clean slate and no presuppositions. That way, by the time we are done, you'll be dining like an Indian! Let's get to it.

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Before the Meal
Most Indians are very hospitable and love to entertain. It is a sign of honor and respect to ask somebody over for a meal. In fact, even if you just casually visited the home of Indian friends, it is very likely you will be invited to stay for a meal.

According to one traditional saying, "Atithee Devo Bhava," which means, "The Guest is God!" So, unless you have a very good excuse for why you can't make it, do accept, as refusing for frivolous reasons might give offense.

Keep in mind that it's perfectly okay to arrive at your host's home 15 to 20 minutes after the time you have been invited at. You might actually surprise your ho

The South Indian Pantry

Southern India is a large peninsular extension of India. Its eastern coast lines the Bay of Bengal, the extreme southern tip lines the Laccadive Sea, and the western coast lines the Arabian Sea. All are part of the larger Indian Ocean that touches Africa, Australia, and the Far East. The coastline is frequently called the Malabar Coast.

This region includes several states and two Union Territories. The State of Goa lies mid-way along the Western coast of India. To its south is Kerela, its southeast is Karnataka, whereas Tamil Nadu, Telengana, Andhra Pradesh border the eastern edge of the peninsula. The Union territory of Puducherry includes four districts that were previously part of the French colonies in India: Pondicherry (now known as Puducherry), Karikal, Mahé, and Yanaoan. Southern India also includes the Lakshadweep Islands, another Union Territory, an archipelago off the coast of Kerela to the West.

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There are many more pockets of strictly vegetarian communities within Southern India compared to the rest of India. Prior to the widespread British rule, regions that were the stronghold of the Mughal Empire added culinary complexity to the local fare. For instance, when Islamic culinary influences took over

Uses
In Indian cuisine, paneer is usually cut into cubes before using it in dishes. Because it is a non-melting cheese, it can be grilled, fried and cooked on skewers over open flame without losing its shape. It is frequently added to curry dishes such as palak paneer, which is a spinach curry with paneer, and paneer makhani, which is a tomato-based curry with paneer. Paneer pakora is cubes of paneer coated in a chickpea flour batter and then deep-fried. Paneer tikka is made by marinating cubes of paneer in yogurt and spices then cooking it on skewers along with vegetables, and then cooked in a clay oven.

Because of its spongy texture, paneer will readily absorb the flavors of the spices and other ingredients it's cooked with. Sometimes the cubes are fried before adding them to a dish, and cooks often hold the fried paneer in water to ensure that they don't dry out.

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