Eating a karhi is really a way of eating heated yogurt. Because yogurt would curdle into unappetizing blobs if it were to be just heated up, it is stabilized with a flour first. In India, where there are many vegetarians who know that a bean, a grain, and a milk product can make for a balanced meal, it is chickpea flour that is used. Known variously as garbanzo flour, gram flour, chickpea flour, farine de pois chiches, and besan, it is very nutritious as well as full of a nutty flavor. Karhis are cooked over much of India with many interesting regional variations. This yogurt sauce, spicily seasoned and quite scrumptious, is either poured over rice or put into individual bowls and eaten with whole-grain flatbreads. Meats and vegetables are often served on the side.
Turn humble onions into this thrifty yet luxe pasta dinner.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The silky French vanilla sauce that goes with everything.