In a saucepan or a kadhai, heat ½ cup of the water and the marinated prawns over medium heat and add 2 tbsp of the ground ...

Goan cuisine is dominated by the rich usage of spices, local produce, red meat and seafood. Think of Goa and the first few things that come to our mind are beautiful beaches, soothing weather, amazing ...

Read full article: Young patients at MD Anderson Children’s Cancer Center Hospital pick their own Christmas Tree for their room HOUSTON – Diwali, India’s biggest and most important holiday of the year ...

For the marinade: Place all of the ingredients in a gallon-sized resealable plastic bag. Add the shrimp, toss to coat, and refrigerate. For the sauce: Set ½ cup water next to the stovetop. Heat the ...

I always want something saucy for dinner before and after a holiday meal. I like to have flavors with giant personalities in the mix, too — chiles, olives, spices and a lot of garlic — a counterpoint ...

Whenever we have to plan a chill and relaxing vacation, Goa is the first destination that comes to our mind. After all, the cool winds, beach side and bike rides on open roads sound like a dream. But ...

Devi Restaurant Executive Chef Suvir Saran Prepares this Indian Dish April 17, 2008 — -- Recipe from "American Masala" reprinted with permission by Clarkson ...

Put the onion, garlic, coconut, and 1/2 cup water in a blender and puree until smooth, starting at low speed and increasing to high. If necessary to keep the blades moving, add a little more water.

HOOD RIVER -- So, what do we know about Nora? She has, it seems, traveled widely, picking up concepts from Asia, Europe and Latin America. Not that many tables hold, at the same time, oxtail empanadas ...

The cuisine of Goa: It’s the great, undiscovered regional Indian cooking -- because it’s not a restaurant cuisine. Maybe your curiosity has been piqued by references to “Goan spices” popping up on ...

In a large nonstick skillet, cook the dried chilies, coconut, coriander and cumin over moderately high heat, shaking the skillet, until the coconut starts to brown, 1 minute; transfer to a blender.