RAGHAVAN IYER: Past Media Appearances
Splendid Table - The Key 3
Raghavan Iyer, author of 660 Curries and Indian Cooking Unfolded, spices up his dal (legume curry). Starting with a base of yellow split peas and russet potatoes, he adds turmeric, then a blender full of tomatoes with toasted cumin, coriander and chilies. (Full Story)
RaghavanIyer teaches viewers of The Rush how to prepare an Indian cooking recipe for scallops. From the cook book Indian Cooking Unfolded - a master class in Indian cooking with 100 easy recipes using 10 ingredients or less.
Unless your mama is from western India, chances are this is not your mother’s mayo-smothered, garlic powder-ridden coleslaw.
This Indian Slaw A.K.A. Bund gobhi nu shaak is nutty, tart, with a citrus burst, these crunchy shreds of cabbage pack just the right amount of heat from the fairly benign Serrano chiles.
Serve it, as is, for a salad course, or as an accompaniment to your traditional picnic fare. For an elegant presentation, serve it after the appetizer course mounded on top of romaine heart leaves with an edible flower as garnish, when seasonal of course. (Full Story)
Award winning culinary educator and author Raghavan Iyer makes ‘Blistered Smoky Peppers’, a recipe from his new cookbook ‘Indian Cooking Unfolded’.
Chef Raghavan Iyer Prepares Aloo Kebabs on Twin Cities Live (MN television)
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