india

Try an original approach to serving thickly sliced beetroot by combining with Madras spices, mustard seeds and green chilli

Creamy beetroot curry

vegetable oil

onions, very finely chopped

tsp yellow mustard seed

tbsp Madras curry paste

1kg (peeled weight) raw beetroot, peeled,

green chilli, halved lengthways

can chopped tomato

almond

tbsp low-fat natural yogurt,

basmati rice, to serve (optional)

Heat the oil in a large lidded pan, stir in the onions and cook for 8 mins until soft. Tip in the mustard seeds and cook for 1 min until toasted. Stir through the curry paste and sizzle for 3 mins.

Mix the beetroot through the spicy onions, then add the chilli, tomatoes and 2 cans of water. Cover and simmer for 30 mins, stirring occasionally, until the beetroot is tender. Remove the lid, turn up the heat and cook until the sauce is thick.

Take off the heat, then stir through the almonds, yogurt and some seasoning. Top with yogurt and serve with basmati rice, if you like.

Flavour up butternut squash with Indian spices for this warming and healthy vegetarian soup

Curried squash, lentil & coconut soup

olive oil

butternut squash,peeled, deseeded and diced

carrot,diced

tbsp curry powdercontaining turmeric

red lentil

vegetable stock

coconut milk

coriander and naan bread,to serve

Heat the oil in a large saucepan, add the squash and carrots, sizzle for 1 min, then stir in the curry powder and cook for 1 min more. Tip in the lentils, the vegetable stock and coconut milk and give everything a good stir. Bring to the boil, then turn the heat down and simmer for 15-18 mins until everything is tender.

Using a hand blender or in a food processor, blitz until as smooth as you like. Season and serve scattered with roughly chopped coriander and some naan bread alongside.

During my teens and early twenties, I had the opportunity to spend three summers of my life in India.

Exploring Indian Flavors

FOR THE POTATO CAKES:

Large Baked Potatoes (I Used Leftover Baked Potatoes)

Large Eggs

c. Chopped Scallions

tbsp. Fresh Grated Ginger

tbsp. Garam Masala

Cumin Seeds

Salt

Coconut Oil For Frying

FOR THE GREEN CHUTNEY:

c. Roasted Peanuts (or Dry Roasted Dal)

c. Water, Or More As Needed

Cilantro

Serrano Chile, Seeded

Garlic

Lime

Sugar

To Taste

Nutritious spinach makes the base for this traditional, healthy Indian side dish, combined with potato and spices

Saag aloo

sunflower oil

onion,finely chopped

garlic cloves,sliced

tbsp chopped ginger

potato,cut into 2cm (¾in) chunks

red chilli,halved, deseeded and finely sliced

mustard

spinach leaves

Heat 2 tbsp sunflower oil in a large pan, add 1 finely chopped onion, 2 sliced garlic cloves and 1 tbsp chopped ginger, and fry for about 3 mins.

Stir in 500g potatoes, cut into 2cm chunks, 1 halved, deseeded and finely sliced red chilli, ½ tsp black mustard seeds, ½ tsp cumin seeds, ½ tsp turmeric and ½ tsp salt and continue cooking and stirring for 5 mins more.

Add a splash of water, cover, and cook for 8-10 mins.

Check the potatoes are ready by spearing with the point of a knife, and if they are, add 250g spinach leaves and let it wilt into the pan. Take off the heat and serve.

A rustic and authentic quick Indian one-pot packed with tonnes of hot Asian spices and fragrant coriander.

Home-style chicken curry

onion

garlic cloves,roughly chopped

ginger,roughly chopped

tsp cumin seeds

fennel seeds

cinnamon

tsp chilli flakes

tsp garam masala

turmeric

tsp caster sugar

can chopped tomatoes

chicken thighs, skinned, boneless (about 800 grams)

chicken stock

tbsp chopped coriander

Roughly <a href="https://www.bbcgoodfood.com/content/top-five-paring-knives">chop</a> 1 large onion, transfer to a small <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a>, and add 3 tbsp of water - process to a slack paste. You could use a stick blender for this or coarsely <a href="https://www.bbcgoodfood.com/content/top-graters">grate</a> the onion into a bowl – there’s no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.

Put 6 roughly chopped garlic cloves and 50g roughly chopped ginger into the same food processor and add 4 tbsp water – process until smooth and spoon into another small bowl. Alternatively, <a href="https://www.bbcgoodfood.com/content/top-five-garlic-gadgets">crush the garlic</a> to a paste with a knife or garlic press and finely grate the ginger.

Heat 4 tbsp vegetable oil in a <a href="https://www.bbcgoodfood.com/content/top-five-woks">wok</a> or sturdy pan set over a medium heat.

Combine 2 tsp cumin seeds and 1 tsp fennel seeds with a 5cm cinnamon stick and 1 tsp chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.

Add the onion paste – it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden - this should take about 7-8 mins.

Add the garlic and ginger paste and cook for another 2 mins – stirring all the time.

Stir in 1 tsp garam masala, 1 tsp turmeric, and 1 tsp caster sugar and continue cooking for 20 secs before tipping in a 400g can chopped tomatoes.

Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.

Cut 8 skinless, boneless chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste.

Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over 250ml hot chicken stock.

Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened – you might need to add an extra ladleful of stock or water if the curry needs it.

Sprinkle with 2 tbsp chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.

Healthy little pastry pockets of potato and peas flavoured with Indian spices, samosas are ideal for afternoon tea, canapés or a buffet

Potato and pea samosas

onions,

garlic cloves, chopped

4cm-piece fresh ginger, grated

green chillies, deseeded and finely chopped

tbsp oil

potatoes,

frozen peaor finely sliced green beans

coriander, leaves

mango chutney, to serve

plain flour

To make the pastry, add the oil to the flour with 100ml warm water and mix to form a dough. Knead briefly and leave to rest for 30 mins.

Fry the onions, garlic, ginger and chilli together in 2 tbsp oil for 1 min, then add the potatoes. Cook over a low heat, stirring often, until the potatoes are cooked through &ndash; add a little water if they begin to stick. Add the peas or beans and cook until tender, then stir in the coriander, season well and leave to cool.

Heat oven to 200C/180C fan/gas 6. Divide the dough into 8 balls. One by one, roll each ball into a thin circle, then halve to make 2 semi-circles. Use your finger to brush a little water along the straight edges. Hold one and bring the 2 corners together and, using your hand as a cup, seal along the straight edge to form into cones.

Fill the cones with the potato mix and pinch the tops closed, sealing again with water. Brush with remaining oil on all sides. Put on baking sheet and bake for 20 mins or until the pastry is crisp. Serve with mango chutney.

Here's what you need: ripe mangoes, natural yogurt, ice cubes, milk, water, brown sugar, ground cardamom, saffron

Indian-Style Mango Lassi Recipe by Tasty

mangoes

natural yogurt

ice cubes

milk

water

brown sugar

cardamom

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Tasty

Remove the skin and cores of the mangoes and add the flesh to a blender.

Add in all the ingredients apart from saffron. Blend till smooth.

https://vid.tasty.co/output/41892/mp4_640x640/1498850612

Serve this Indian spiced bird with rice, potatoes and vegetables for an alternative roast dinner

Tandoori roast chicken

chicken

onions

lemon

ginger

coriander

yogurt

tomato purée

garlic

red food colouring (optional)

Mix the marinade ingredients with 2 tsp salt and 1 tsp black pepper. Slash the legs of the chicken a few times, then rub the marinade all over, including under the skin of the breast. Marinate in the fridge for up to 24 hrs.

Heat oven to 200C/180C fan/gas 6. Put the onions, lemon halves and ginger in a roasting tin. Sit the chicken on top and roast for 1½ hrs or until the thigh juices run clear when tested with a skewer.

When the chicken is done, lift out of the tin, sit in a new dish, cover loosely with foil and leave to rest. Fish out the ginger from the tin and discard. Scrape out the roasted middles from the lemons into a food processor, add the onions and any pan juices, and whizz to a purée. Scrape the purée back into the tin and sit on the hob. Stir in the coconut milk and bubble gently, scraping up any chicken bits that have stuck. You can add a splash of water if the sauce is too thick. Stir in the coriander and serve with the chicken.

In her final column for delicious., MasterChef winner Diana Chan looks ahead to balmy days and night with a mildly spiced quail and rice dish. "This final recipe is all about freshness. As we come into the warmer months, I thought it would be nice to incorporate some mild spices to the dish, and use grains and fresh herbs to ease into the salads and cold foods that come with summer. I chose quail because it’s not commonly used and is a great substitute for chicken, but feel free to swap it for spatchcock, duck legs or even lamb ribs" - Diana Chan.

Indian-spiced quail with saffron pilau

quails,

tbs ghee

onion, thinly sliced

garlic cloves, thinly sliced

cardamom pods, bruised

tsp cumin

tsp coriander

(200 grams) basmati rice

tbs sultanas

tsp saffron threads

Sunflower oil, to deep-fry

Coriander sprigs, to serve

cloves

fennel

tsp chilli powder

“Curry leaves work well here with their citrusy note. They’re sold in supermarkets," says Phoebe Wood.

Easy fish curry recipe

tbs coconut oil

spring onions, white part finely chopped, green part thinly sliced

curry leaves,

green chillies, finely chopped

tsp each ground turmeric & whole cardamom pods

Roma tomatoes, roughly chopped

skinless firm white fish,

tbs fish sauce

lime juice,

Store-bought roti, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981823537001&=domain=del

5348771529001-5981823537001

This traditional Indian dish is a classic. Filled with spinach, paneer and spices it makes for a yummy meal. Serve it with my easy homemade Jeera (cumin) rice and it is perfect.

Palak Paneer

Medium Onions (roughly chopped)

tsp Ginger roughly chopped)

Medium Tomato roughly chopped)

Coriander

Water

Cumin powder

tsp Garam masala

tsp Fenugreek powder

Cashew nuts

Bunches Palak (spinach)

Salt and Pepper

300 gm Paneer

tbsp Ghee

Cinnamon stick

Cloves

Bay leaves

Cardamom pods

tbsp Ginger (finely sliced)

Cumin seeds

Red chilies

rice

tbsp Coriander (chopped)

In a deep cooking pot on medium heat we add our onions, garlic, ginger, chili and cook them in oil. Then we add fresh tomato and coriander, cook further. The cumin powder, fenugreek powder and garam masala powder go into the pot. I then add the cashews and some of the water to cook it down for a couple of minutes.

The spinach gets added in parts as it takes time to wilt down. Once all the spinach is added into the pan, cook it for a couple of minutes and then it's time to blend. Take your time with this and do it in parts if needed. But once the mixture is smooth we are good to go.

Now we make the first tadka, add a little ghee in the same pan and add the whole spices (cinnamon, bay leaf, clove, cardamom) we add the pureed spinach mixture into the hot pan with the spices and stir around. Add some water to adjust the consistency if needed. Add the paneer and cook for a few minutes on low heat. Once the paneer is soft take off the heat and set side.

We now make the second tadka for the garnish. In a small sauté pan add the ghee, sliced ginger, cumin seeds and red chili. Cook this until the ginger is golden brown and you can smell the spices. Take off the heat and pour over the palak paneer.

To make the Jeera rice, we steam or boil our rice in advance and set aside. In a medium sauté pan add the ghee, cumin seeds and let this heat up really well. Add the cooked rice and stir around. Season with some salt and sprinkle over fresh coriander.

Serve the palak paneer with the jeera rice.

[IMAGE]

Nik Sharma’s Spiced Coffee Kulfi is an icy-cool sweet that’s also a little bitter. Just as great-sounding: it’s really easy to make, requiring no special equipment — not even a coffee maker, just some ramekins or kulfi molds if you’ve got ‘em. So if an easy, coffee-plus-kulfi treat is your idea of a good way to beat the heat, this one’s for you! Scroll down to grab the recipe, which comes from his cookbook, The Flavor Equation: The Science of Great Cooking in 114 Essential Recipes.&nbsp;

Spiced Coffee Kulfi

By Nik Sharma

When I was in high school in India, a street-food vendor would drop by the school every afternoon during our lunch break. Attached to the back of his bicycle was a large metal box filled with chunks of ice and metal containers of frozen kulfi. I’m hesitant to call kulfi an Indian ice cream, because it really isn’t that; it’s a type of frozen dessert. Unlike ice cream, in which ice crystals are a negative trait, a kulfi will contain a certain amount of ice crystals and is a little firmer than a soft ice cream. Kulfi is one of the easiest treats to make at home. Make ahead of time to allow ample time to freeze.

The flavor approach:

The flavor molecules in the whole spices are extracted into the milk fat for a more delicate flavor to complement the coffee. For a stronger dose of spice, add ½ tsp of ground spices directly to the milk. If you want to reduce the flavor of coffee, use ½ Tbsp.

The use of instant coffee helps in two ways: It dissolves very easily, and it provides a very concentrated dose of coffee flavor without increasing the liquid volume, which would otherwise pose a problem in achieving the correct frozen texture. Excess water will cause a higher proportion of ice crystal formation by changing the ratios of the ingredients involved such as fat, proteins, and sugars.

Evaporated milk acts as a shortcut here; it provides the taste of caramelized lactose, a characteristic feature of kulfis made in India.

Top 17 india recipes from across the web

The most viewed india recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Curried squash, lentil & coconut so...

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Tandoori roast chicken

Indian-spiced quail with saffron pi...

Easy fish curry recipe

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Nik Sharma's Spiced Coffee Kulfi: A...

Pork & chickpea curry

Instant Pot Beef Biryani

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Top 17 india recipes from across the web

The most viewed india recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy beetroot curry

Curried squash, lentil & coconut so...

Exploring Indian Flavors

Saag aloo

Home-style chicken curry

Potato and pea samosas

Indian-Style Mango Lassi Recipe by ...

Tandoori roast chicken

Indian-spiced quail with saffron pi...

Easy fish curry recipe

Palak Paneer

Nik Sharma's Spiced Coffee Kulfi: A...

Pork & chickpea curry

Instant Pot Beef Biryani

Black-Eyed Peas Curry

Best Homemade Masala Chai Concentra...

Khichari - an Indian One-Pot Meal

The most viewed india recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine