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. karadekoolaid

    Recipe Potato & Carrots, South Indian style

    This recipe is adapted from the book "660 Curries", by Raghavan Iyer. Ingredients: 3 medium potatoes, cut into chunks 1 tbsp vegetable oil 1 tsp black mustard seeds 1 tbsp urid dal 2 medium carrots, cut into strips 1 1/2 tsps salt 1/2 tsp turmeric 2 tsps coriander seeds 1/2 tsp fenugreek...
  2. karadekoolaid

    Recipe Peanut Coconut Squash

    Ingredients: 500 gms butternut squash, de-seeded and cut into cubes 30 gms roasted peanuts 40 gms freshly grated coconut (the flavour will NOT be the same with decimated coconut) 1 tbsp white sesame seeds 2 dried cayenne or chile de arbol chiles, broken into pieces 1 - 2 tbsps oil 1 tsp black...
  3. karadekoolaid

    Recipe Chole (Punjabi Chickpea Dhal) or Chana Dhal

    ( 6-8 people) 200 gms dried chickpeas or 2 tins chickpeas Ghee or oil 4 bay leaves 2 tsps turmeric powder * (only if you're using dried chickpeas) 2 dried hot chiles 1 large onion, sliced into half moons 6 cloves garlic, minced 3 cm fresh ginger, minced 2 fresh hot chile peppers, chopped...
  4. karadekoolaid

    Recipe Beluga Lentils with Spinach and Spicy Tomato Butter

    Ingredients: 150 gms beluga (black) lentils, washed 1 tsp turmeric 5 cups water 1 tsp salt 150 gms frozen spinach 4-5 tbsps ghee or butter 2 tsps cumin seeds 100 gms onion, finely diced 1 tbsp grated ginger 6 cloves garlic, minced 30 gms coriander leaf, chopped 3-4 green chiles, finely diced 2...
  5. Morning Glory

    Recipe Oroh (charred aubergine curry)

    Oroh (spelling varies) is the Gujurati name for this charred aubergine dish. It is also known as baingan bharta in North Indian. Recipes for this dish vary but all start with whole charred roasted aubergine (bringal). I also used a head of roasted garlic in this dish, which is probably not...
  6. karadekoolaid

    Recipe Maharashtran Cucumber Salad (Koshimbir)

    Ingredients 1 medium cucumber A handful of roasted peanuts 2-3 tbsps freshly grated coconut Pinch of asafoetida (optional) 1-2 tsps oil 1 tbsp black mustard seeds 1 tsp sugar 1 tsp salt 1/2 tsp hot pepper ( or two finely chopped fresh green chiles) Lime or lemon juice Method Dice the cucumber...
  7. karadekoolaid

    Recipe Pineapple Curry

    Ingredients: 1 medium pineapple, skinned and cut into bite-sized pieces 1-2 cloves garlic, minced 1-2 tsps vegetable or coconut oil 1/2 tsp cumin seeds (optional) 1 tbsp black mustard seeds A few curry leaves (optional) 1 tsp turmeric powder 100 gms (about a cupful) freshly grated coconut (or...
  8. karadekoolaid

    Recipe Mung Bean Dal with Tomato

    Ingredients: 150 gms whole green mung beans, soaked for 2-3 hours 1 large onion, diced A 1" piece of fresh ginger, minced 3 cloves garlic, minced 4 fresh green chiles , minced 3 medium tomatoes, diced 1 1/2 tsps tomato puree 1 tsp cumin seeds 1/2 tsp fenugreek seeds 1/4 tsp nigella seeds A few...
  9. karadekoolaid

    Recipe Coriander Mint Chutney (Green Chutney)

    Ingredients: 1 cupful coriander leaves (cilantro) 1 cupful fresh mint leaves 2 green chiles 1/2 " piece of fresh ginger 1/2 tsp cumin powder 1 tsp chaat masala A little water Pinch of salt 1/2 tsp sugar Method: Mix all the ingredients together in a blender or food processor and blend until...
  10. karadekoolaid

    Recipe Celery Poriyal

    This is a slight variation of a recipe I found on the web: Dahlia's Poriyal Ingredients: 3-4 sticks celery, diced 1 tsp grated ginger 2-3 fresh green chiles, finely chopped 2 tbsps grated coconut 1 tbsp cooked chickpeas 1 tbsp urad dal 1 tsp mustard seeds 1 tsp turmeric powder 1 tsp...
  11. karadekoolaid

    Recipe Sweet & Sour Aubergine, Maharashtra style

    Ingredients: 1 medium aubergine/eggplant, diced Oil for cooking 1 medium onion, cut into half moons thumbnail sized piece of fresh ginger, grated 2 cloves garlic, minced 2 fresh red chiles (Thai or finger chiles), finely chopped 3-4 tbsps grated coconut (or decimated coconut) 2 tbsps brown sugar...
  12. karadekoolaid

    Recipe Vegetable Dum Biryani

    Ingredients: 400 gms Basmati rice Butter or ghee 1 large onion, sliced into half moons 3 cloves garlic, finely chopped 1" piece of ginger, finely chopped 2 small green finger chiles, finely chopped 4-5 whole cardamom seeds, lightly crushed 1 2" stick cinnamon 2-3 bay leaves 1 tsp turmeric 1 tsp...
  13. karadekoolaid

    Recipe Baingan ka Salaan (Hyderabad Aubergines)

    Ingredients: 1 large aubergine (eggplant) sliced lengthwise into fingers Oil for cooking Salt 1 medium onion, diced 3 cloves garlic, minced 3 hot green chiles, minced 1" ginger, minced 1/2 tsp cumin seeds 1/4 tsp fenugreek seeds 1/4 tsp fennel seeds 2 tsps black mustard seeds 1 large tomato...
  14. medtran49

    Recipe Poori

    This is a Madhur Jaffrey recipe. Very easy to make. For 6 poori: 3/8 cups each of AP and whole wheat flours 1/2 tsp salt about 1 Tbsp vege oil 1/4 to 3/8 cup water. Mix flours and salt together. Drizzle in oil and work in with fingers until you have a breadcrumb looking mixture. Start with...
  15. medtran49

    Recipe Saag aloo AKA spinach and potato curry

    This dish can be a main (vegan/vegetarian also), especially if served with poori or naan. It can also be served as part of a many dish Indian meal. The recipe is based on a Madhur Jaffrey recipe that I have tweaked a bit for our taste, as well as ingredient availability. 30 to 32 ounces...
  16. murphyscreek

    Recipe & Video Aloo Paratha

    Delicious Indian bread with a spicy potato stuffing. Recipe Ingredients 2 medium size potatoes, peeled and boiled 1 and 1/2 tsp garam masala 1 tsp Kashmiri chilli powder 1 tsp amchur powder 1/2 tsp salt 1/2 tsp ground black pepper 1 large green chilli chopped finely 1 handful coriander...
  17. Morning Glory

    Recipe Gunpowder potatoes

    My understanding is that the term ’gunpowder potatoes’ originated from Dishoom, an up-market Indian restaurant in London. These days, you will find ready-made versions of this dish in supermarket aisles in the UK. Its based on the Indian street food 'aloo chat’. My version is probably a bit...
  18. The OMWC

    Recipe Masoor Dal

    Masoor Dal Ingredients 2 lb masoor dal (red lentils) 2 yellow onions 2 tomatoes 25 g black mustard seeds 2 tbs turmeric Oil 3 heaping tbs ginger garlic paste 2 tbs sambar powder plus 2 tbs rasam powder OR 4 tbs sambar poweder Two to three bay leaves (depending on size) Three handsful curry...
  19. karadekoolaid

    Recipe Bhatura (Punjabi Fried Bread)

    Bhatura (Fried Yoghurt Bread) Makes about 16 bhaturas Ingredients 250 gms all purpose flour 1tsp salt 2 tsps ghee or melted butter 1 tsp sugar 1 tsp dried yeast or bicarbonate of soda 100 gms full fat natural yoghurt 4 TBSPS warm water (plus a little more if necessary) Vegetable oil for...
  20. Ramana

    Recipe Masoor Malka Dal

    Masoor Dal malka is an Indian pulse that goes very well with main course. It is very easy to prepare and when one perfects the recipe they enjoy the preparation and can even modify the recipe according to their taste. This dal goes well with rice, butter naan and other breads. Masoor Malka...
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