This rich and creamy slow-cooker butter chicken is full of authentic flavor without the effort. Serve it with rice or naan for a healthy, high-protein meal.
Chicken Madras is a delicious chicken curry that you can cook anytime & for any occassion with the homemade special Madras Curry Powder. This Chicken Madras tastes even better than any take out & you can cook it in an Instant Pot, slow cooker or stove top.
Chapati, a soft indian flat bread made from wheat flour and it's one of the common & staple flat bread in Indian households.
Chapati, a soft indian flat bread made from wheat flour and it's one of the common & staple flat bread in Indian households.
This chicken balti recipe is a chicken curry recipe that screams of its home town, Birmingham in the UK and it is a recipe that gives me a true taste of home!
Quick and easy Restaurant Mint Sauce recipe to serve with popadums and your favourite appetiser.
Keep this vegan almond burfi recipe at hand for whenever you need an easy yet special treat for the holidays! This 4 ingredient Indian Almond Fudge is totally fool-proof to make within minites and makes for a great gift too. Gluten-free, soy-free.
A classic, easy dessert with an old fashioned charm. This creamy, plush, velvety smooth Saffron and Cardamom Baked Yogurt is pure bliss!
Gluten free Almond Flour Naan - a delicious Indian flatbread that uses low carb almond flour and pairs perfectly with all Indian food, also a great side to soup or salad. Grainfree Yeast-free Soyfree vegan Indian bread recipe. 14g carbs per naan . No rolling out and kneading the dough needed
Roti canai, one of Malaysia's favourite flatbreads, made vegan. Crisp and flaky on the outside, soft and chewy on the inside.
Royal chicken cooked in yoghurt by Madhur Jaffrey. This inviting recipe combines warming Indian spices with chicken, almonds and sultanas. Serve with rice.
Create your go-to Thai takeaway dish at home! - by Sarah Murphy
These richly spiced Indian potatoes feel like a cross between exotic and comfort food. Soft creamy interiors with a beyond delicious seasoning blend. Flavor bomb!
Easy and authentic no-churn Kulfi Indian Ice Cream recipe made with pistachios, cardamom, and saffron. Enjoy by the scoop or as decadent ice cream pops!
A classic Indian snack, Onion Bhaji are absolutely delicious and completely addictive little deep-fried fritters made with a fragrant combination of chopped red and yellow onions and a selection of aromatic spices and fresh herbs bound together with a thick gooey batter of water, chickpea flour and rice flour. I also like to throw in a handful of kari leaves and a chopped seeded hot green chili for extra flavour. Shaped into loose dumplings or patties, the bhaji are flash fried in a deep saucepan of hot vegetable oil until they're crispy and golden brown all over. Served with a bowl of Cucumber Mint Raita, or your favourite chutney, these delectable little darlings can be enjoyed as an appetizer with cocktails, or as a starter before an Indian inspired meal. Onion Bhaji with Cucumber Mint Raita Makes 10-12 appetizers 1 medium yellow onion 1 medium red onion 1 clove of garlic, minced 1 2-inch piece of ginger, finely chopped 1/2 tsp turmeric 1/2 tsp garam masala 1 tbsp Tikka Masala paste 1 tsp ground cumin 3 tbsp cilantro, finely chopped 1/2 lemon, juiced kosher salt, to taste 1 green chilli, finely chopped and de-seeded - optional 10-12 kari leaves, also known as curry leaves - optional 6 oz besan flour, also known as chickpea flour 2 oz rice flour - makes the fritters extra crispy! 1/4 cup water, or as required Vegetable oil for frying Cucumber Mint Raita: 1 cup natural or Greek yoghurt 1/2 English cucumber, grated 1 bunch mint leaves, minced 1/4 tsp salt 1 lemon, zested 1 green chilli, de-seeded and finely chopped - optional For the raita, wrap the grated cucumber in a tea towel and squeeze out as much excess water as you can. Mix together with all of the other ingredients in a small bowl and chill until needed. Cut the onions in half and finely slice into half-moon shapes, separating each individual slice. Place in a large mixing bowl, and add the garlic, ginger, spices, lemon juice, cilantro (plus the green chilli and kari leaves if using) and salt to taste, and mix gently until combined. Add the chick pea and rice flour and water, a little at a time, until all the onions are coated well. The mixture should not be a batter but thick enough to hold it's shape and hold together well — like a thick gooey paste. Heat the vegetable oil in a large heavy bottomed pot over medium, or use a deep fat fryer. Once the oil reaches 350°F, or a cube of white bread browns after 40 seconds, it's ready to use. You can also check the temperature by dropping in a small spoonful of the mixture - it should sizzle and float. Taste the bhaji and adjust the seasoning if required. With moistened hands, make a loose dumpling or patty with the onion bhaji mixture and gently drop into the hot oil, about 5 at a time. Stir gently and fry until evenly golden brown all over. Remove the bhaji using a slotted spoon once they're done, and drain on paper towel. Repeat the process in small batches until all the mixture is used up. Serve immediately or allow to cool to room temperature if you prefer, and accompany the bhaji with cucumber mint raita or coriander mint chutney.
Naan is a popular Indian flatbread, and this vegan naan is just as good if not better than Indian restaurant naan. It's fluffy and pillowy, soft and chewy yet crisp and flaky in some spots. It melts in your mouth and is the perfect bread for scooping up delicious Indian curries. Plus, it requires just a handful of simple ingredients.
Discover the rich and creamy goodness of a time-honored Indian classic, and turn a simple dinner into an exotic feast with the velvety, spiced layers of this Chicken Korma recipe.
Indulge in the soft, fluffy texture of this keto-friendly naan bread that will leave you astounded by its low carb content! Crafted without the use of yeast or traditional flour, this simple recipe delivers delicious naan in just 20 minutes.
Indian Style goat curry is a delicious meat curry with juicy chunks of goat meat cooked with yogurt and spices. To make this north indian style goat curry recipe, you need no marination or any fancy ingredients. Slow Cooked & Pressure Cooker/Instant Pot Method Included.
This popular Indian kesar pista ice cream is delicious, creamy and so easy to make! Pistachio ice cream at its best!
Who doesn't like an Indian takeaway? Rather than eating out cook this Slow Cooker Butter Chicken (otherwise known as Murgh Makhani) recipe yourself, you'll be amazed at how flavoursome it is!
These crisp and golden brown Onion & Spinach Pakoras are a delicious savoury start to any Indian-themed dinner party. They look fabulous and taste even better. A very popular Indian appetizer, especially in the North, Pakoras are often bought from street vendors who serve them steaming hot wrapped in a newpaper cone. Crisp and golden brown on the outside with a soft fragrant interior of finely chopped spinach, onions, fresh grated ginger, green chillies and an intoxicating combination of aromatic spices, the pakoras are blended together in a fine chickpea flour batter and flash fried at the last minute for an easy and outrageously delicious appetizer fit for a Maharajah. Onion & Spinach Pakoras Makes 12-16 pakoras 1 cup fresh spinach 1 cup chickpea flour 1 medium size onion, finely chopped 1-inch ginger, finely grated 1 green chili, seeded and finely chopped 1 tsp ground fennel seed 1/4 tsp red chili powder 1 tsp turmeric 1 tsp ground coriander 1 tsp cumin a pinch of asafoetida 2 tbsp sesame seeds 1/4 tsp baking powder 1/2 cup ice cold water, and more if necessary salt to taste oil for deep frying Remove the stems from the spinach. Wash, dry and finely chop. Add all the onion, ginger, green chili and all of the spices to the flour and mix well. Add 1/2 cup of ice cold water to make a fluffy smooth batter. Sprinkle the baking powder over this paste and mix lightly. Set aside for 15- 20 minutes. Heat oil for deep frying, until a drop of pakora mixture instantly floats to the top. Don’t let the oil smoke. Drop teaspoon-sized amounts of pakora mix into the oil until the surface is covered. Using a teaspoon gives a dumpling shape to the pakora, whereas dropping the dough from your fingers gives a more delicate, interesting shape. Stir and turn the pakora until they are lightly golden brown on all sides, about 4-5 minutes. Drain on paper towels and serve warm.
An authentic recipe for Persian Saffron Chicken with Barberry Rice! This is such an amazing combo of flavors and spices!
This CLASSIC authentic Indian minced meat Qeema recipe is so delicious, it’ll become a regular at your house!! And nothing’s better than the fact that you make it within 20 minutes!!
Rice Kheer is an Indian Rice Pudding that is slowly cooked with rice, milk, sugar, nuts, and aromatic spices. It's perfect for Diwali.
"I picked up hints of acidity and spice like with my mom's Indian egg curry, but the sauce was thicker and sweeter.
A delicious Chinese street food, crispy stuffed flatbread is beloved for its delectable taste and pleasing texture. A treat worth every bit of effort.
This colorful Iranian dish is full of unique flavors! With juicy, honey glazed chicken, pomegranate, pistachios, dried cranberries, fresh parsley and lots of seasonings!
