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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.
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...
( 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...
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...
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
Dice the cucumber...
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
Mix all the ingredients together in a blender or food processor and blend until...
This is a slight variation of a recipe I found on the web: Dahlia's Poriyal
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
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...
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...
Delicious Indian bread with a spicy potato stuffing.
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...
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...
2 lb masoor dal (red lentils)
2 yellow onions
25 g black mustard seeds
2 tbs turmeric
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...
Bhatura (Fried Yoghurt Bread)
Makes about 16 bhaturas
250 gms all purpose flour
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...
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.
I will show you how you can make palak paneer in just four minutes. To know how to make it read this article and try it yourself.
This is a North Indian recipe prepared with paneer (cottage cheese) and spinach with smooth consistency. With some Indian spices it becomes even more tastier...