Comments on: From 660 Curries: Khoya Muttar Gosht–Creamy Lamb Curry With Peas

By: sarah

sarah — Fri, 08 May 2009 18:22:52 +0000

hi, I know this is an older post…but where do you get your Kashmiri chillies?

thanks!

By: acu

acu — Tue, 26 Aug 2008 06:22:27 +0000

Trying to learn how to make Rabri. I found many recipes suggesting bread in the ingredents or Khoya. They sound kinda odd. Do anyone has a copy recipe for Rabri?

By: Jen

Jen — Tue, 01 Jul 2008 01:49:55 +0000

Sounds like a delightful recipe…
Could powdered milk serve as a substitute for khoya?
I use it when i make yogurt/yogurt cheese for added thickness and richness without wetness.

By: FJK

FJK — Mon, 09 Jun 2008 00:21:09 +0000

Just yesterday I took and Indian cooking class and the teacher insisted on red onions, saying they are more like the ones in India, but he didn’t give any details.

I keep hearing about this book 660 Curries. Do people who own it recommend it???

FYI – in class yesterday, one instructor said that there were something like 39,000 different curries in India!

By: Linda

Linda — Sat, 31 May 2008 17:08:42 +0000

I think Andrea is right about the evap. milk. I’ve heard it recommended as a khoya substitute by friends who cook lots of Indian food.

One disappointment re: the recipe, though. Canola oil?? Yuck. How about some ghee instead? Isn’t that more authentico?