indian cuisine

Indian cuisine consists of a variety of regional & traditional cuisines native to the Indian subcontinent. These cuisines vary substantially & use locally available spices, herbs, vegetables, & fruits
Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hinduism and Islam, cultural choices and traditions. Indian cuisine has influenced other cuisines across the world, especially those from Europe (especially Britain), the Middle East, Southern African, East Africa, Southeast Asia, North America, Mauritius, Fiji, Oceania, and the Caribbean.

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  1. rascal

    Recipe Tandoori lamb cutlets

    I make my own garam masala and split it adding a food dye i get from my Indian shop. Ingredients 6 lamb cutlets fat trimmed 300 mis Greek yoghurt 1 teaspoon garlic 1 teaspoon ginger. 1 teaspoon tandoori powder. Method Marinade overnight. Grill the next day. Serve on top of sautee cabbage.
  2. vernplum

    Recipe BIR Lamb Rogan Josh

    Parent thread: British Indian Restaurant (BIR) cooking This dish is a great example of a BIR recipe as it's a well-known and popular British Indian restaurant dish, uses 7 of our pre-prepared BIR ingredients (3 of the powders, garlic and ginger paste, tomato paste, a precooked meat and of...
  3. karadekoolaid

    Recipe Kashmiri Rogan Josh

    Ingredients: (serves 6-8) For the marinade: 1 kg lamb ½ tsp cumin powder ½ tsp Kashmiri chile powder 2-3 tbsps whole Greek yoghurt 1 tsp powdered ginger 4 cloves garlic, minced ½ tsp salt For the curry: 5-6 lamb bones * 3-4 tbsps ghee or melted butter 3-4 whole cloves 2” stick of cinnamon 15...
  4. vernplum

    Recipe BIR Base Gravy

    Link to parent thread: British Indian Restaurant (BIR) cooking If there's one component that defines BIR cooking and if it's one thing that is the 'secret' to getting BIR restaurant and takeaway taste, then it will be base gravy. Base gravy is the advance-cooked semi-liquid matrix that allows...
  5. vernplum

    Recipe BIR Garlic & Ginger Paste

    Link to parent thread: British Indian Restaurant (BIR) cooking Garlic & Ginger paste is a precursor ingredient for BIR cooking and is used in virtually all dishes, so it's useful to have some knocking about in your fridge at all times. You can buy it commercially in a jar, but why pay what the...
  6. vernplum

    British Indian Restaurant (BIR) cooking

    I've run out of batch/pre-cooked BIR ingredients in my freezer so it was time for me to whip up some more. Since I'm going through the process I thought I'd share it here too. 'BIR' as the title says, is an acronym for British Indian Restaurant. I don't really know that much of the history of...
  7. Morning Glory

    Recipe Hyderabad style lamb shanks

    This indulgent lamb dish is packed with aromatic flavours. Lamb shanks can be bought relatively inexpensively in the UK, but do need long slow cooking. The result is well worth it as the meat literally falls off the bone. Serve with rice or naan bread. Ingredients (serves 2) 2 tbsp of...
  8. twinklesdesikitchen

    Uttarakhand's Aloo ke Gutke: Pahadi Food

  9. karadekoolaid

    Recipe Prawn (Shrimp) Patia

    This recipe was always a fixture at my local curry inn, back many years ago in London. It is, however, an authentic Indian recipe, and comes from the Parsees, who fled Persia 1,300 years ago to settle in Gujarat. The sweet & sour gives it away. Ingredients: (For 4 servings) 450 gms peeled prawns...
  10. karadekoolaid

    Recipe KKA's Butter Chicken (Murgh Makhani)

    Ingredients: 1 Kg. chicken breast 150 gms (1 small pot) natural full fat yoghurt (the lite stuff does NOT work!) 1 tsp freshly grated ginger 3 cloves garlic, minced 2 tsps cumin, freshly ground ½ tsp ground chile pepper 1 tsp salt For the sauce: 1 large onion, diced 1 inch piece of ginger...
  11. SatNavSaysStraightOn

    Recipe Vegan "Butter Chicken"

    OK so yes, the version I make is dairy-free and meat-free butter chicken sauce, which kind of defeats the name, but you'll know roughly what to expect. It does have a good list of ingredients because I like flavour and I like to make things from scratch. So if you want an easy life, please just...
  12. karadekoolaid

    Recipe Potato & yoghurt curry

    This recipe is from Tamil Nadu, in the south-eastern part of India, and is adapted from a recipe by Pushpesh Pant " The India Cookbook" Ingredients: 2 large potatoes, diced small 2 tsps turmeric 1 tsp salt 2 tbsps chana dal or split peas 4-5 green chile peppers 1 tbsp ginger paste (or a 2 inch...
  13. karadekoolaid

    Recipe Kerala prawn curry with coriander

    This dish is one of my favourites. Creamy coconut milk, sweet prawns, little crunchy bits of coriander stalk and mustard seeds and a nice bite from the chile powder. You can make this perfectly well with fish, if you haven't go prawns, and you can add more chile (I'd recommend a couple of green...
    • karadekoolaid
    • Thread
    • coriander (seed or ground) coriander leaves/cilantro curry indian cuisine prawn spices
    • Replies: 3
    • Forum: Fish & Seafood
  14. karadekoolaid

    Recipe Cauliflower & cheese curry (Ghobi Paneer)

    This is adapted from Rhagavan Iyer's recipe in his book "660 curries". He uses canola oil, which I dislike, and a whole bunch of fresh chiles, which I cut back on. You can make this vegan (I think) by using vegetable oil and firm tofu. Ingredients: 2 tbsps ghee or vegetable oil 1 medium...
  15. karadekoolaid

    Recipe Coriander mint chutney

    Ingredients: a handful of fresh coriander, stalks and all a handful of fresh mint - no stalks. 1 tbsp brown sugar 2 tbsps tamarind paste 1 tsp salt 1, 2, 3 or 4 fresh chiles, depending on how hot you like it A little water if needed Method: (Follow these instructions very carefully, because...
  16. karadekoolaid

    Recipe Achari Paneer (Indian cottage cheese in pickling spices)

    This recipe is adapted from "India - cookbook", by Pushpesh Pant. There are over 1,000 recipes from all parts of India. One of the ingredients was "300 gms mango pickle, with oil". I make mango pickle, but there was no way I was going to add 300 gms and blow my head off. I added a little bit...
  17. Windigo

    Recipe Jalebi (Indian sweet fried dough) drenched in rosewater syrup

    I don't claim to have THE authentic recipe for this, but I do think these are quite delicious. I made them for the first time today, and I would certainly say they're challenge worthy. It's one of my favorite treats and was on my list for making for a long time, so I am glad to report I finally...
  18. karadekoolaid

    Recipe Green Mango Chutney

    Green mangoes are in abundance here, especially at the start of the season, in April/May. They have a delicious tartness which is beautifully balanced in this recipe. If you can only find ripe mangoes, then fine; simply reduce the sugar to 200 gms. Ingredients: 500 gms green mango 300 gms...
  19. karadekoolaid

    Recipe Brinjal (Aubergine) Pickle

    A classic hot pickle from India. Ingredients: 600 gms aubergine, peeled and diced 30 gms salt 15 gms (each) of cumin powder, turmeric power and mustard powder 33 gms fresh ginger 33 gms fresh garlic 70 gms fresh chile peppers (you can use less if you want a milder pickle) 30 gms brown sugar or...
  20. karadekoolaid

    Recipe Bhutta ( Indian sweetcorn)

    Ingredients: 1 tin (425 gms/15 oz) whole sweetcorn (or freshly shucked corn on the cob) 1 small onion, finely chopped 2-3 green chiles 2 tbsps butter or ghee ½ tsp asafoetida (optional) 1 tsp sesame seeds ( or 2 tsps tahini paste) 1 tsp nigella seeds ½ tsp fennel or anise seeds 1 tsp cumin seeds...
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