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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.
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...
Easiest recipe for Paneer bhurji. It is prepared by crumbling the paneer and this makes the bhurji even tastier. It is relished all across India.
I am sharing with you easiest paneer bhurji recipe that anyone can prepare in 5 minutes with the least ingredients.
Ingredients (2 Serves)
Keema is an Indian curry traditionally made with minced meat (often mutton or goat). This vegan version uses soya granules in place of meat. Sometimes peas are added and indeed you could add some frozen peas to this recipe if you like. Add them a few minutes before the end of cooking. The whole...
This dish is made rather differently from the curries I’m used to cooking. Normally I start by frying onions, garlic and ginger before adding pan toasted spices. Here, everything is marinated together and then cooked ‘all in one’. In fact, you can even marinate it in the pot in which you are...
Toasted coconut adds a nutty flavour to this curry. I used mild Kashmiri chilli for the lovely red colour it imparts but you could add a hotter ground chilli as well, for a spicier curry. The yoghurt adds tang and body to the aromatic curry sauce. Serve with rice or flatbreads.
(Makes 6-8 bhatura)
250 gms all purpose flour (or a mixture of all purpose and wholemeal)
1 tsp salt
2 tsps ghee
1 tsp sugar
1 tsp dried yeast OR bicarbonate of soda
100 gms natural yoghurt
4 Tbsps warm water ( a little more if necessary)
Oil for deep-frying
Put all the...
This recipe makes a change from the customary raita when serving Indian food.
400 gms fresh carrots, grated
1 tbsp ghee or vegetable oil
2 tsps black mustard seeds
1 carton natural yoghurt (150-180 gms)
Pinch of asafoetida
1/2 tsp cayenne powder
2 tsps sugar
1 tsp salt
This is the recipe I used courtesy of Madhur Jaffrey. It's from the north of India. Place the following ingredients in a spice grinder or mortar and grind to a very fine powder: 1 tblsp black cardamom seeds, 50 mm stick of cinnamon, 1 tsp black cumin seeds, 1 tsp whole cloves, 1 tsp black...
Kalonji seeds really work their magic here. Their smoky earthy flavour contrasts beautifully with the sulphurous cabbage. Serve along with other curry dishes and rice or naan bread or as an individual dish topped with a fried egg. Add more chilli for a spicier result. I also used some chopped...
I love this recipe with a passion! It´s simple, satisfying, and uses my favourite dal - toor dal. The recipe comes from "Classic Indian Vegetarian and Grain Cookery" by Julie Sahni , although I´m writing up the recipe from memory because the original is back in Caracas!
200 gms toor...
A simple South Indian dish, with starchy vegetables.
1 medium sweet potato
4-5 baby courgettes/zucchini
oil for frying
1/2 cup freshly grated coconut
1 tbsp black mustard seeds
2-3 Thai green chiles
1 tsp turmeric powder
Salt to taste
Lemon or lime juice...
This has to be one of my favourite Indian dishes. Simple to make, extraordinarily tasty, and not hot!
600 gms potatoes, peeled and cut into 1 inch pieces
2 tbsps Ghee or oil
1 tsp cumin seeds
6 cloves garlic, chopped
2 or three whole dried chiles
150 gms freshly grated...
I posted this on another forum and thought it might go down well over here, too.
I use this chutney for fried snacks: samosas, pakora, little turnovers, croquettes, meatballs, falafel, etc.
A chutney is basically a spicy marmalade. chatni in Hindi means "to lick", so basically this is something...
This recipe is inspired by Mughlai cuisine and the desire of the Mughals for recipes rich in nuts, mild spices, exotic combinations and dried fruit. However, the ingenuity of the Hindu chefs created a "korma" (traditionally made with meat) which pleased the Emperor Akbar.
You will need:
1 kg of unsalted butter and
A medium to large saucepan
Put all the butter in the pan and heat - medium - until the butter has completely melted.
Keep heating until the butter begins to "erupt", then lower the heat to between low and medium. A white foam will appear on the...
Here´s my version of this controversial, but extremely popular dish.
Ingredients: (Serves 6-8 )
For the marinade:
1 Kg. chicken breast
1 pot natural full fat yoghurt (180 gms)
1 tsp freshly grated ginger
3 cloves garlic, minced
2 tsps cumin, freshly ground
½ tsp ground chile pepper (cayenne, for...
Considering the discussion I recently had on this board about whether or not almond or cashew flour belongs in Indian food, I decided to make this Northern Indian dish for the recipe challenge. It's rich, creamy, decadent and vegetarian.
Ingredients for 4 people:
250 g fresh paneer
250 g sweet...
I used tinned marrowfat peas in this curry. Maybe that is controversial but I happen to love them. They are the sort of peas used in the UK to make fish and chip shop 'mushy peas'. I love their sweet yet earthy taste in this curry. Please feel free to substitute frozen peas. The taste will be...