Indian Cookbook 60 Authentic Indian Recip - April Blomgren

Indian Cookbook
60 Authentic Indian Recipes to Spice Up Your Meals
BY
April Blomgren
Copyright 2020 April Blomgren

License Notes
No part of this Book can be reproduced in any form or by any means
including print, electronic, scanning or photocopying unless prior
permission is granted by the author.
All ideas, suggestions and guidelines mentioned here are written for
informative purposes. While the author has taken every possible step to
ensure accuracy, all readers are advised to follow information at their own
risk. The author cannot be held responsible for personal and/or commercial
damages in case of misinterpreting and misunderstanding any part of this
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Table of Contents
Introduction
Indian Meals and Common Ingredients
Indian Spices and Seasonings
Chutneys
Red Chutney
Ginger Chutney
Mint and Cilantro Chutney
Mint Chutney
Tamarind Chutney
Carrot Chutney
Green Chili Chutney
Peanut Chutney
Breakfast
Indian Style Breakfast Crepes
Indian Breakfast Cereal
Breakfast Savory Rice Cakes (Idli)
Breakfast Savory Semolina Porridge (Upma)
Green Mung Bean Crêpes (Pesarattu)
Breakfast Chai
Indian Breakfast Coffee
Breakfast Flattened Rice (Poha)
Mains
Roti Paratha
Lemon Rice
Stir-Fried Dill Moong Dal
Okra Curry
Coconut Green Beans
Traditional Spiced Vegetables (Sabji)
Zucchini Curry
Indian Braised Cabbage
Masala Cauliflower
Plantain and Yam Curry
Mung Bean Curry (Tadka Dal)
Creamy Split Peas
Soya Bean Curry
Rice with split green gram
Lamb Vindaloo
Lamb Masala
Lamb Korma
Goan Fish Curry
Kerala Salmon
Fish Skewers (Fish Tandoori Tikka)
South Indian–Style Fish Fry
Fish in Green Curry
Coconut Tiger Prawn Curry (Bagdad Chingri Malai)
Fish in mustard
Tamarind Scallops (Ambli Wara)
Telugu Chicken Fry
East Indian Chicken
Curd Rice
Pulao
Saffron Basmati
Snacks
Samosa
Vegetable Fritters (Pakora/Pakoda)
Deep-fried Unleavened Bread (Poori)
Ripened Banana Fritters (Pazham Pori)
Potato Croquettes (Aloo Tikki)
Potato Sticks (Aloo Charchari)
Desserts
Saffron Rice Pudding (Kesari Kheer)
Banana Kheer
Poppy Seed Kheer (Gasagase Payasa)
Mango Mousse
Carrot Pudding (Gajar ka Halwa)
Pumpkin Halwa
Fruit Custard
Semolina Pudding (Rava Kesari)
Tapioca Pearls Pudding (Saggubiyyam Payasam)
Peanut Chiki
Traditional Indian Ice Cream (Kulfi)
Sesame Balls
Buttery Fudge Squares (Burfi/Barfi)
Saffron Lemonade (Kesari Shikanji)
Coconut Ladoo
Sandesh
Conclusion
Author's Afterthoughts
About the Author
Introduction
India is a land of diversification, and this diversity shows in its cuisine.

Nowhere in the world is excellent diversity more a fact of life than in India.
And nowhere are the stories of a people and religion more apparent than in
their food. Typically, an Indian meal contains a wet or dry dish of meat or
vegetables or both. This dish is generally eaten with any Indian flatbread or
rice. North India is a land of flatbreads, while South India is a land of rice.
India has a coastline that stretches for 7,516.6 km (4,671 miles), and you
can find a wide variety of seafood here, depending on which part of the
coast you're at. Not just the ingredients, but the preparation methods also
differ from region to region.
The majority of the people in India are Hindus, and the genuinely devout
Hindus are usually vegetarian. Vegetarianism is especially prevalent in
central India. A balanced meal has the right balance of carbohydrates, fiber,
protein, and fat. The diet should be rich in other vitamins and minerals too,
which Indian food usually is, thanks to the presence of vegetables, legumes,
and grains. The primary sources of protein in these vegetarian-dominated
areas are beans, grains, lentils, peas, etc. Indians usually refer to these as
"Dal."
This book is mainly for beginners in Indian cooking. You will find that the
majority of recipes in this book are recipes with the most uncomplicated
cooking procedure. Specific ingredients make the recipes as healthy as
possible without compromising the authentic Indian taste.
With this book, I want to take you on an adventurous ride through India.
Experience the real dishes that Indians eat in their homes, local cafés,
temples, parties, wedding banquets, and religious festivals.
Indian Meals and Common
Ingredients
Indian cuisine makes use of a vast number of ingredients. This may be
confusing or too overwhelming for some. It is essential to start with the
basics and build your supplies as you go along. Remember that spices lose
their flavour when stored for too long, so it's better to stock them in small
quantities. The use of a particular spice is not the only requirement to
achieve an Indian touch in your dishes. Indian cuisine involves a "layering"
of flavours to achieve the desired result. Each ingredient is cooked in a
particular way at a certain point in the cooking process to release the
desired flavour notes. You will notice this in the recipes. Many ingredients
that were previously considered inauthentic, such as cream and potato, are
now being incorporated in dishes. After all, authentic Indian cuisine
traditionally allows for resourcefulness and creativity in cooking. Here are
some ingredients recommended for a beginner in Indian cuisine:
Flours
Indian cooking makes use of many kinds of flours. Here are some more
commonly used: Atta - Finely ground whole wheat flour used to make
chapatis, parathas, and other Indian bread.
Gram or besan is a gluten-free flour made from ground chickpeas used for
making pakoras, khandvi, and halwa.
Maida is an all-purpose flour used for naan, cakes, and pastries.
Rice flour - Ground rice used for roti, bhajji, and bhakri.
Ghee
Clarified butter that has been simmered in such a way that the milk solids
have caramelized, and a nutty flavour is imparted. Used for a variety of
dishes or as a substitute for oil.
Oil
Mustard oil is a staple, but you may also use any vegetable or cooking oil.
Ghee is also a popular substitute. Southern parts of India use light sesame
oil, which has a high smoking point compared to dark sesame oil (which is
more prevalent in East Asia) and is ideal for deep frying.
Paneer
It is a traditional Indian unsalted cheese made from fresh milk curdled with
lemon juice or vinegar. Cottage cheese is an acceptable substitute.
Rice
Basmati rice is traditional, but cooking may be a bit complex for the
beginner or if one is pressed for time. If you're not confident about your
rice-cooking skills, you can use parboiled or converted rice (like Uncle
Ben's).
Gobindobhog is sticky rice popular in Southern Indian recipes and desserts.
Jasmine rice can be substituted because it has a pleasant fragrance and
flavour.
Semolina and Vermicelli

They are widely used for savoury and sweet dishes. These two ingredients
come in handy for breakfast and snack recipes. Semolina, or rava, as known
in South India, is a granulated and refined whole-wheat grain. Roasted
vermicelli is available in Indian groceries. Use it to make upma or kheer
(sweet pudding).
Fruits and Vegetables

Banana and jackfruit are commonly used fruits. Every South Indian cuisine
has its regional-specific vegetables, like ash gourd, snake gourd, ridge
gourd, bitter melon, and tubers. You can find most of these vegetables,
including curry leaves, in Indian or Asian grocery stores. Some of the rare
finds are available in the frozen aisle. I usually stock up on frozen coconut
and moringa pods or drumsticks.
Indian Spices and Seasonings
Indian spices are unique, exotic, and possess an excellent aroma, which
brings the ultimate taste of food. Historically, Indian spices have been one
of India's most significant exported commodities and go best with all kinds
of food!
Ajwain Seeds
Ajwain,—also known as bishop's weed, caraway, or carom—is an annual
herb in the family Apiaceae. When crushed, they emit an intense and highly
aromatic, thyme-like aroma that calms down once cooked. When eaten raw,
they have an intensely fiery and pungent bite. These seeds are a fantastic
home remedy to relieve stomachaches and are frequently chewed raw by
people with seasoned tastes.
Cardamom Pods or Elaichi in Hindi

Two variety of this is commonly available: small green ones and large black
ones. The green ones have a strong refreshing fragrance, while the big black
ones have a milder woody-smoky aroma. Both are excellent home remedies
to treat and manage gas, and also for nausea and vomiting. They also work
as a gr natural mouth freshener.
Chiles, Fresh Green, and Dried Red.Mirch or Mirchi in Hindi

Green chiles are usually young, and they turn red as their age. The younger
greener chillies have a much stronger hotter flavour compared to the red
ones. The red chiles are dried and ground into a red powder, which is a
staple ingredient in Indian dishes. If you're living in a different part of the
world, look for "cayenne powder" in a nearby store or online if you cannot
find pure red chile powder. Chiles are great for health, too, and enhance
digestion.
Cinnamon or Dalchini/Darchini in Hindi

Cinnamon is a common ingredient in kitchens all around the world, and is
commonly available in ground, or stick form. Cinnamon adds a pleasant
fragrance to foods and is great for the digestive system.
Cloves or Lavang in Hindi

They have a strong aroma and a strong sweet and sour taste. They are great
for digestion and relieving gas.
Coriander or Hara in Hindi

The whole of the plant is fit for consumption, but fresh leaves and dried
seeds are most commonly used in cooking. The fresh green leaves have a
sweet citrus flavour and smell fantastic. These are highly perishable, so use
them as soon as possible, and always store them in your fridge.
Cumin or Jeera/ zeera in Hindi

They have a strong spicy aroma and a bitter taste. It is excellent for the
stomach.
Fennel Seeds or Saunf in Hindi

Fennel seeds come from fennel, which is a flowering plant species in the
carrot family. They appear long, ridged, oval or curved, and green-yellow.
They have an aromatic, pleasant taste and are great for the digestive system.
Ginger or Sookha in Hindi

This juicy underground stem has a strong taste and is great for health. When
buying ginger, ensure you get the fresh juicy ones.
Mint.
Mint needs no introduction as it is one of the most popular herbs in the
entire world. These are a staple in the Indian kitchen too, and when buying
mint, ensure you get fresh aromatic leaves.
Mustard Seeds,
Mustard is popular all over the world. The most common use of mustard
seeds today is to make mustard oil, a healthy and cheap cooking oil, which
is a staple in kitchens all over the world. They have a robust taste by
themselves, but go well in quite a few Indian dishes, as you will see soon
enough.
Nutmeg Called Jaiphul and javitri in Hindi.

Nutmeg: it is known as jaiphal. Even when added in small quantities, it
adds a huge amount of flavor to various savory and sweet dishes. It adds a
subtle earthiness to the food. It is used in biryanis for flavoring.
Paprika.
It is made from mild red chillies. Although made from red chillies, it does
not taste very hot and is primarily used for its colour. It is an indispensable
part of the Indian pantry.
Black Pepper Called Kaalimirch in Hindi

Black pepper is often called the king of all spices. Naturally, it is a staple in
the Indian kitchen. It can be sprinkled over pretty much any recipe in this
book.
Dried Pomegranate Seeds Called Anaardana in Hindi

Dried pomegranate seeds are sun-dried, fruity seeds and a wild
pomegranate tree. They have a sweet and fruity fragrance and are a
common ingredient in Indian cooking.
Poppy Seeds Called Khas-Khas in Hindi

Poppy seeds are oilseeds obtained from the opium poppy. Poppy seeds
come in many colours, but the Indian versions are pale yellow. If a recipe
calls for poppy seeds, feel free to use any kind of poppy seeds.
Tamarind Called Imli in Hindi

Tamarind has a highly sour taste and is a staple in the Indian kitchen. It is
rich in vitamin C and good for digestion, fighting throat infections, and
fighting mild colds. Tamarind Blocks of pulp from the sour fruit are used.
You take some pieces from the block and soak them in hot water to make
them malleable. Break them up and strain them to remove the seeds and
skin. The liquid is used as a souring agent.
Turmeric Called Haldi in Hindi

Turmeric is a common ingredient in Indian curries. It has a warm and bitter
taste, and one of the healthiest spices out there. It is a natural antiseptic, an
anti-inflammatory agent, and a blood purifier. Turmeric is used in quite a
few home remedies, such as soothing aches and pains. It has an earthy
flavour, somewhat bitter. It lends a golden yellow colour to dishes (it stains
wooden utensils and clothes, too). Turmeric was used in ancient times,
when the refrigerator had not been invented yet, as a natural preservative.
Cayenne Pepper Powder

This is sometimes called red chilli powder in Pakistani and Indian
cookbooks. It is powdered red chillies and should not be confused with the
spice mixture, which is used to make the Tex/Mex dish, chilli.
Garam Masala
This is a very oft-used aromatic spice mixture. I highly recommend that you
make yourself at home by placing the following ingredients in a coffee
grinder and grinding them to a fine powder.
Curry Leaves (Kaddipatta)

Curry leaves are used widely in Indian cuisine for their digestive,
antioxidant, and therapeutic values. They are added at the start or middle of
meal preparations. They have a curry-like flavour with a smoky, citrus
touch, and are believed to prevent diabetes.
Aniseed/Star Anise (Vilayati Saunf)

Use whole. It has a strong flavour and is commonly used in slow-cooked
dishes.
Saffron (Kesar)
This is expensive and used sparingly. It is dissolved in water, broth, or milk
to release its deep golden yellow colour to dishes. It may also be toasted
and made into a powder.
Tandoori Masala
A spice mix specifically for dishes cooked in the tandoor or traditional clay
oven. Consists of garam masala with other ingredients like onion, garlic,
ginger, and cayenne.
Chutneys
Tangy and spicy chutneys and pickles often accompany tiffin and rice
dishes. Generally, chutneys are served with breakfast and snacks. Most
chutneys are prepared by grinding sautéed vegetables and lentils with
tamarind and chillies. They have a long shelf life when refrigerated in an
airtight container. Prepared in bulk with fresh ingredients, they will keep for
months.
Red Chutney
This chutney is wonderful with any breakfast recipe or with rice. Store
refrigerated for up to 5 days. Use a clean spoon for each serving.
Serves: 6
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
2 tsp vegetable or corn oil, divided
1 medium onion, roughly chopped
2 garlic cloves, peeled
3 dried Guntur chilies
1 tbsp Bengal gram
1 tbsp husked whole black lentils
3 tomatoes, roughly chopped
1 tsp tamarind paste
1 tsp salt
¼ cup of water
1 tsp mustard seeds
½ tsp asafoetida
1 curry leaf sprig
Directions:
1. In a skillet over medium heat, heat 1 tsp of oil
2. Add the onion and garlic and then sauté for 5 to 7 minutes, until the
onion browns slightly. Transfer the onion and garlic to a plate and set aside.
3. Return the skillet to medium heat and add the Guntur chillies, Bengal
gram, and black lentils.
4. Sauté for 1 minute, until the lentils turn slightly brown
5. Transfer these to a plate and set aside
6. Return the skillet to medium heat and add the tomatoes. Sauté for 3 to 4
minutes until they soften
7. Turn off the heat and let the tomatoes cool.
8. In a blender, pulse the chillies, Bengal gram, and black lentils into a
coarse powder. 6. Add the onion and garlic mixture, tomatoes, tamarind
paste, and salt to the blender. In the blender, slowly add up to ¼ cup of
water and blend until smooth paste forms. Transfer the paste to a bowl.
9. Heat a small skillet over medium heat. Add the remaining 1 tsp of oil and
heat for 30 seconds.
10. Add the mustard seeds, asafoetida, and curry leaves. Cook until the
mustard seeds begin to sputter, about 1 minute.
11. Turn off the heat. Stir the spice mixture into the chutney until well
mixed.
Ginger Chutney
This ginger chutney is usually served as a dip or sauce for snacks and
breakfast dishes, especially Pesarattu. The chutney can be refrigerated in an
airtight container for up to 5 days. Use a clean spoon for each serving.
Serves: 6
Ingredients:
2 tbsp vegetable or corn oil, divided
⅔ Cup roughly chopped peeled fresh ginger
½ cup powdered jaggery
2 tbsp tamarind paste
2½ tsp salt
1 tbsp sugar (optional)
2 tsp red chile powder
½ tsp fenugreek powder
¼ tsp ground turmeric
2 tbsp water
1 tsp mustard seeds
2 garlic cloves, finely chopped
1 curry leaf sprig
Directions:
1. Heat half the oil in a pot over medium heat
2. Add the ginger and sauté for 3 to 4 minutes, being careful not to let it
brown. Transfer the ginger to a dish and let cool.
3. In a blender, combine the cooled ginger, jaggery, tamarind paste, salt,
sugar (if using), chile powder, fenugreek, and turmeric. Pulse a few times to
grind.
4. In the blender, add up to 2 tbsp of water until smooth paste forms.
5. Heat a small skillet over medium heat. Add the remaining oil and heat for
30 seconds.
6. Add the mustard seeds and garlic and cook for a minute until the garlic
browns and the mustard seeds begin to sputter.
7. Turn off the heat then add the curry leaves.
8. Let the spices sit in the hot oil for 30 seconds. Stir the spice mixture into
the chutney until mixed well.
Mint and Cilantro Chutney
This chutney is perfect as a salad dressing, dipping sauce, or as a topping

for grilled meats or seafood. Store refrigerated for up to 4 days. Use a clean
spoon for each serving.
Serves: 4
Cook Time: None
Ingredients:
1 cup cilantro
1/2 packed cup mint
2 serrano green chillies, roughly chopped
2 fresh garlic cloves
Salt, to taste
2 tbsp fresh lemon juice
1 tbsp of water
Directions:
1. Blend all the listed ingredients in a food processor to a smooth paste.
2. Chill for about 30 minutes.
3. Enjoy.
Mint Chutney
A perfect dipping sauce served fresh, and this even makes a unique salad
dressing. Store refrigerated for up to 5 days. Use a clean spoon for each
serving.
Serves: 1 cup
Cook Time: None
Ingredients:
2 cups fresh mint
1-inch piece of ginger root, chopped
3 tbsp lemon juice
3 serrano green chillies, seeded and coarsely chopped
1 red onion, chopped
Directions:
1. Put all the above-listed ingredients in a food processor.
2. Blend to a fine paste.
3. Transfer to a bowl.
4. Refrigerate, covered, until ready to serve.
Tamarind Chutney
Store refrigerated for up to 7 days. Use a clean spoon for each serving.
Serves: 2
Cook Time: 10minutes
Ingredients:
1 cup tamarind pulp
2 cups hot water
1/2 cup jaggery or brown sugar
1 tsp red chilli powder
Salt, to taste
1/2 cup dates, pitted and chopped
Directions:
1. In a glass bowl, soak the tamarind pulp in hot water for 30 minutes.
Strain through a sieve into a bowl.
2. Discard any residue in the sieve.
3. Add the salt, jaggery, and red chilli powder to the bowl and mix well.
Add the dates and purée the entire mixture in a blender.
4. Transfer the mixture to a nonreactive cooking pan.
5. Heat on low until the chutney reaches a custard-like consistency, about 7
minutes.
6. Let it cool to room temperature.
Carrot Chutney
Serve this as an accompaniment to any meal for an added punch. It can be

refrigerated for up to 3 days. Use a clean spoon for each serving.
Serves: 1 cup
Ingredients:
1 ½ cups shredded carrot
1 tsp grated ginger root
Water, as needed
1 tsp red chilli powder
Salt, to taste
1 tbsp liquid honey
Directions:
1. In a deep pan, bring the ginger, carrots, and 1 cup of water to boil.
2. Reduce heat and cook until the carrots are tender about 3 to 4 minutes.
3. Drain and let cool for about 20 minutes.
4. Add the red chilli powder, salt, honey, and lemon juice; mix well.
5. Refrigerate until needed.
Green Chili Chutney
Use as a salad dressing over fresh vegetables. Being very spicy and robust,
don't forget to seed the chillies if you want a milder taste. Store refrigerated
for up to 5 days. Use a clean spoon for each serving.
Serves: 1 cup
Cook Time: None
Ingredients:
20 serrano green chillies, stemmed and coarsely chopped
1/2 cup cilantro
1 tsp sugar
1 tsp salt
Directions:
1. In a blender, blend all the listed ingredients to a fine paste.
2. Transfer to a covered container.
3. Refrigerate until needed.
Peanut Chutney
Serve this with grilled chicken or even just as a spread on toast. The
chutney has a shelf life of about two weeks without refrigeration.
Serves: 1 cup
Cook Time: None
Ingredients:
1 cup salted roasted peanuts
1/2 tsp cumin powder
1/2 tsp red chilli powder
1 tbsp jaggery or palm sugar
2 fresh garlic cloves, peeled (optional)
Pinch of table salt
Directions:
1. In a spice grinder, grind all the ingredients until powdered.
2. As soon as the powder starts to moisten, stop grinding.
3. Transfer to a dry bowl.
4. Cover until ready to use.
Breakfast
Indian Style Breakfast Crepes
Serves: 3
Ingredients:
1 cup all-purpose flour
1 cup of water
1 egg
2 tbsp butter, melted
1 pinch salt
1 tbsp caraway seeds
Directions:
1. Heat a nonstick pan on medium heat.
2. In a bowl, add the flour and water and beat well.
3. Add the egg and mix well. Add the butter, salt, and caraway seeds and
beat till a smooth mixture forms.
4. Add about 1/4 cup of the mixture in the heated pan and tilt the pan to
spread the batter evenly.
5. Cook for about 2-4 minutes.
6. Turn the crepe and cook for 40 seconds.
7. Repeat with the remaining mixture.
Indian Breakfast Cereal
Serves: 4
Cook Time:
Ingredients:
3 cup Wheat Chex cereal
1/2 cup pistachios (shelled)
1 cup cashews
3 cup Rice Chex cereal
1/2 cup almonds
3 tbsp light corn syrup
3 cup Corn Chex cereal
3/4 tsp salt
3/4 tsp ground cardamom
1/2 tsp ground ginger
3 tbsp honey
Dash of cayenne pepper
1 ½ tbsp butter
Directions:
1. In a microwaveable bowl, mix the cereals, pistachios, cashews, and
almonds.
2. In another small microwave-safe bowl, add the butter and microwave on
High for about 30 seconds.
3. Stir in the corn syrup and honey and microwave on High for about 10
seconds.
4. Add salt, cardamom, ginger, and cayenne and stir to combine well.
5. Place the butter mixture over the cereal mixture and stir till well
combined.
6. Microwave the mixture for about 4 minutes, stirring after every 1 minute.
7. Spread onto a foil paper to cool.
8. Store in an airtight container.
Breakfast Savory Rice Cakes (Idli)
Serves: 8
Prep Time: 10 hours 15 minutes
Ingredients:
2 cups idli rice, (rinsed and drained well)
½ cup husked whole black lentils, (rinsed and drained well)
1 tsp fenugreek seeds
2¼ cups cold water, divided
4 ice cubes
1 tsp salt
Directions:
1. In a bowl, put the rice and enough cold water to cover by 2 to 3 inches.
2. In a medium bowl, combine the lentils, fenugreek seeds, and enough cold
water to cover by 3 to 4 inches.
3. Let both soak at room temperature for 8 hours.
4. Drain the lentils and fenugreek seeds and transfer them to a blender.
5. Blend until smooth, adding ½ to ¾ cup cold water, a little at a time.
6. Transfer the lentils to a large bowl.
7. Drain the rice and add half to the blender.
8. Add 2 ice cubes and about ½ cup of cold water and blend until smooth.
9. Transfer the rice to the bowl with the ground lentils.
10. Add the remaining rice, 2 ice cubes, and ½ cup of cold water to the
blender.
11. Grind the rice until smooth and add it to the bowl. Rinse the blender
with the remaining ½ cup of cold water and add it to the batter. Add the salt.
12. Using clean hands mix the batter, so the lentils and rice are well
combined.
13. The batter should be thick. Cover the bowl and place it in some warm
place to ferment for 8 to 10 hours.
14. The batter should double in size and look frothy. Using a spoon or ladle,
mix the mixture one more time before preparing the idlis.
15. Pour 1 cup of water into the steamer vessel and bring it to a boil over
medium heat. Grease each mold on the idli plate with ¼ tsp of oil.
16. Fill each mold three-quarters full with batter. Place the plates inside the
steamer.
17. Cover the steamer, reduce the heat to medium-low, and steam the idlis
for 10 minutes. Turn off the heat and let the idlis cool, still covered in the
steamer, for 5 minutes.
18. Using a spoon, remove the idlis from the molds. Serve hot.
Breakfast Savory Semolina Porridge (Upma)
Serves: 4
Ingredients:
½ tsp mustard seeds
1 tbsp coconut oil
1 tsp husked whole black lentils
1 tsp Bengal gram
2 green chillies, finely chopped
1 tsp asafoetida
1 curry leaf sprig
2 cups of water
1¼ tsp salt
1 tbsp plain Greek yoghurt
1 cup roasted semolina, or Upma mix
1 tsp finely chopped fresh dill
1 tsp ghee
Directions:
1. In a skillet over medium heat, heat the coconut oil.
2. Add the black lentils, Bengal gram, and mustard seeds. Cook until the
mustard seeds begin to sputter, about 1 minute.
3. Add the green chillies, asafoetida, and curry leaves—Cook for 45
seconds.
4. Add the water and salt. Bring the water to a rolling boil and stir in the
yoghurt.
5. Reduce heat.
6. Slowly add in the semolina, continually stirring to avoid lumps.
7. Once all the semolina is added, stir vigorously to avoid lumps and
achieve a consistent texture throughout.
8. Partially cover the skillet and cook for 2 minutes.
9. Turn off the heat. Stir in the dill and ghee, mixing thoroughly.
10. Partially re-cover the skillet and let sit for 5 minutes.
11. Serve hot.
Green Mung Bean Crêpes (Pesarattu)
Serves: 10
Ingredients:
1 cup green mung beans, (rinsed and drained well)
1 tbsp idli rice, (rinsed and drained well)
1 tbsp husked whole black lentils, (rinsed and drained well)
2 tsp finely chopped peeled fresh ginger
2 green chillies, finely chopped
1½ tsp salt
1½ cups water
½ cup finely chopped onion
¼ cup finely chopped fresh cilantro
Directions:
1. In a large bowl, combine the green mung beans, rice, and black lentils
and add enough cold water to cover by 2 to 3 inches.
2. Let soak at room temperature for 8 hours.
3. Drain the mung beans, rice, and lentils and transfer to a blender.
4. Add the ginger, green chillies, and salt and pulse the blender a few times
to grind.
5. In the blender, slowly pour in the water until you have a smooth batter.
6. In a small bowl, stir together the onion and cilantro.
7. Heat a cast-iron skillet or nonstick griddle over a medium heat.
8. Reduce the heat to low and pour a ladleful of batter onto the griddle.
9. Spread the batter around the skillet, starting from the middle and moving
out toward the edges.
10. Spread 1 tsp of oil around the edges of the pesarattu. Sprinkle some
onion and cilantro on the top of the batter. Increase the heat to medium and
cook the dosa for a minute. The colour on the top of the crêpe will change
to a pale green.
11. Using a spatula, loosen the edges of the crêpe and carefully flip it.
12. Cook for 40 seconds more.
13. Transfer the crêpe to a plate. If any of the onion falls off, place it back
on top.
14. Repeat with the remaining batter, oil, and onion and cilantro topping.
15. Serve hot with ginger chutney.
Breakfast Chai
Serves: 3
Ingredients:
1 ½ cup of Water
1 ½cup of Milk
1½ tsp of loose Black tea
1 tsp of ginger (grated)
Directions:
1. In a small pot and boil the milk and water together, add loose black tea
and freshly grated ginger.
2. Boil on medium heat for nearly 2 minutes. Make sure to stir it properly.
3. Continue to boil in low heat for nearly 3 minutes till the colour starts to
change, and the consistency becomes less watery.
4. After 3 minutes, the masala chai is ready. Use a strainer and pour it in a
cup.
Indian Breakfast Coffee
Serves: 2
Ingredients:
1 cup milk
1 cup of water
4 tsp Coffee powder, finely ground
4 tsp sugar
¼ tsp nutmeg
¼ tsp cardamom saffron powder
Directions:
1. In a saucepan, boil the milk and water.
2. Add coffee powder and bring it to a boil again.
3. Add sugar and spices and simmer gently for 5 minutes.
4. Pour through a fine sieve and serve hot.
Breakfast Flattened Rice (Poha)
Serves: 2
Ingredients:
1 cup of rice, pressed (poha)
1 tbsp. of oil, olive
1/8 tsp. of asafoetida
1/2 cup of chopped onions
1 tsp. of mustard seeds
9 leaves of curry
2 red chilies, whole
1/2 cup of diced potatoes
1/2 tsp. of turmeric
2 tsp. of salt, sea
1 tsp. of chopped chillies, green
1 tbsp. of chopped coriander leaves
1 tbsp. of lemon juice, fresh
Directions:
1. Place rice in a colander. Wash. Don't let it soak for too long. Drain and
allow setting in a colander for complete draining.
2. Heat oil. Add asafoetida, red chillies, onions, curry leaves, and mustard
seeds.
3. When the onions have browned lightly, add the potatoes.
4. Turn them around till they appear slightly glossy.
5. Add turmeric. Sauté on low heat till potatoes cook through thoroughly.
6. Raise heat to medium. Add rice and sea salt.
7. Combine well, then sauté till heated through and mixed.
8. Turn heat off. Add and mix 1/2 of coriander, plus green chillies and
lemon juice.
9. Transfer to serving dish. Use lemon wedges and remainder of coriander
for garnishing.
Mains
Roti Paratha
Serves: 6
Ingredients:
2 cups of all-purpose flour
2 tbsp cooking oil
¼ tbsp salt
2 tbsp ghee or oil
Water
Directions:
1. In a bowl, combine the all-purpose flour, salt, and oil.
2. Keep on adding little water to make a light dough (making sure that the
dough is not too sticky or too loose).
3. Knead well in order Knead with moist fingers to make sure that the
dough is pliable and soft.
4. Wrap it in a moist cloth for half an hour
5. Make small balls out of the dough. Use rolling pin and flatten them in
long circular shaped balls.
6. Use dry flour to avoid the dough from sticking to the bottom of the
surface.
7. Add little oil or ghee to a frying pan and wait till its hot
8. Add the long circular parathas prepared onto the pan and roast them on
the pan for 3 minutes.
9. The roti paratha is ready and can be served with any kind of curries.
Lemon Rice
Serves: 4
Ingredients:
3 tbsp vegetable oil
½ tsp black gram or black lentils (urad dal)
1 tsp split chickpea or Bengal gram (chana dal)
5 curry leaves
½ tsp grated ginger
2 whole dry red chillies, crushed
¼ cup peanuts, roasted until golden brown
½ tsp turmeric powder
2 ½ cups cooked rice, cooled down and broken apart to remove
lumps
1 ½ tbsp lemon juice
Salt to taste
1 tbsp cashew nuts, roasted until light golden brown (optional)
Directions:
1. Heat oil in a nonstick pan over medium heat and add the mustard seeds.
Allow the seeds to crackle.
2. Add the black gram, split chickpea, and curry leaves and sauté for 1
minute.
3. Add the ginger, red chillies, and roasted peanuts. Sauté for 30 seconds.
4. Add the turmeric powder and cooked rice.
5. Cook, constantly stirring, for 2 minutes. Lastly, add lemon juice and salt.
6. Continue cooking while stirring for 2 more minutes.
7. Sprinkle with roasted cashew nuts (optional).
8. Serve hot.
Stir-Fried Dill Moong Dal
Serves: 3
Ingredients:
2 tbsp moong dal (green gram or yellow lentils)
Water, as needed
2 cups chopped dill leaves), washed and drained
½ tsp cumin seeds
Pinch asafetida
2 tsp garlic, chopped
1 tsp green chillies, chopped
½ tsp turmeric powder
Salt as needed
Directions:
1. In a small bowl, soak moong dal in water for 1 hour. Do not drain.
Meanwhile, make sure the dill leaves are completely dry. Pat dry with
towels, if necessary. Set aside.
2. Heat a wok over medium heat—fry the mustard and cumin seeds. Stir
and allow them to crackle.
3. Add the asafetida and stir for about 10 seconds. Add the chillies and
garlic. Stir for 1 minute. Stir in the lentils, adding more water if needed.
4. Cover and cook for until lentils are tender (about 5 minutes). Add the dill
leaves and season with turmeric powder and salt.
5. Cover until the dill has wilted.
6. Serve with roti or chapatti.
Okra Curry
Serves: 3
Ingredients:
4 cups okra, cut into 1-inch pieces
1 tbsp olive oil
1 tsp cumin seeds
1 onion, chopped
2 tomatoes, diced
1 tsp curry powder
1 tsp salt
Directions:
1. Grab your okra and put it into a microwaveable dish, which should be as
large as possible.
2. Cook the okra in the microwave for about six minutes on its highest
setting. Now find a frying pan or skillet and add some cumin seeds and
olive oil.
3. The oil and seeds should be placed over a medium level of heat, and
eventually, you'll notice them begin to swell.
4. Once cumin seeds have begun to swell, take the onion and begin to fry it.
The cooking process of the onion should last for about three minutes.
5. After the onions have been cooked, add your tomatoes to the mix. Allow
the tomatoes to cook for three more minutes.
6. After the tomatoes have cooked for a bit, we need to combine our
tomatoes with the okra, some salt, and some curry powder.
7. Finally, stir the contents for about three minutes, at which point it is
ready for plating.
8. Serve and enjoy.
Coconut Green Beans
Serves: 4
Ingredients:
1/2 tsp black mustard seeds
2 tbsp butter
1/2 tsp turmeric powder
1 tsp vegetable oil
Water, as needed
2 tbsp unsweetened desiccated coconut
1 lb. frozen cut green beans, thawed
salt, to taste
2 tbsp minced cilantro
Pinch of asafetida
2 dried red chilies, roughly pounded
Directions:
1. In a skillet, heat the butter and oil on medium.
2. Next, add the asafetida and the mustard seeds.
3. When the seeds begin to crackle, you have to add the turmeric powder
and the red chilies, then add the green beans and sauté for 3 to 4 minutes.
4. Add salt to taste and about 1/2 cup of water. Cover then continue cooking
until the beans are almost cooked through, about 3 to 4 minutes.
5. Add the cilantro and coconut. Simmer for another 3 to 4 minutes.
6. Serve hot.
Traditional Spiced Vegetables (Sabji)
Serves: 4
Ingredients:
1 tbsp ginger-garlic paste
4 potatoes, chopped
2 tbsp canola oil
1/2 head cabbage, sliced
1/2 tsp ground turmeric
1/2 cup water, or as needed
1 tsp of mustard seed
1 tsp salt
1 tsp cumin seeds
1/4 cup chopped fresh cilantro
1/2 tsp of red chilli powder
1 tbsp ground coriander
Directions:
1. In a wok, heat the oil on medium-high heat and sauté the cumin and
mustard seeds for about 1-2 minutes.
2. Add the coriander, turmeric and cayenne pepper and sauté for about 1
minute.
3. Stir in the cabbage, potatoes, ginger-garlic paste, and salt. Add enough
water to steam the vegetables.
4. Cook, covered for about 45 minutes, stirring occasionally and adding
more water if needed.
5. Remove from the heat and serve with a garnishing of the cilantro.
Zucchini Curry
Serves: 5
Ingredients:
2lbs. Zucchini
2 Onions
1 Green chilli pepper
2 Garlic cloves Ginger
3 Peeled tomatoes in own juice
1 bunch of fresh cilantro
1 tbsp Vegetable oil
1 tsp Cumin
1 tsp Black mustard seeds
1 tsp Turmeric
1 tsp Red chilli flakes
1 tsp Garam Masala
2 tsp Salt
Directions:
1. Heat oil in a pan, add cumin, black mustard seeds, and fry for 1 minute.
2. Add the onions, chopped into small cubes, and fry until golden brown
over medium heat for about 2 minutes. Add the garlic and continue to cook
for another 1 minute.
3. Add peeled tomatoes in your juice and mix fry for 2 minutes.
4. Add ginger, green chilli pepper, red pepper flakes, turmeric, and salt, mix
well and fry for 2-3 minutes.
5. Add chopped zucchini, mix well and cover, simmer over low heat for 35-
40 minutes.
6. Add the spice to the garam masala, mix, turn off the heat and sprinkle
with fresh cilantro.
7. Serve with boiled rice.
8. Enjoy!
Indian Braised Cabbage
Serves: 2
Ingredients:
½ white cabbage
2 Fresh chilli.
1/4 tsp cumin
1/4 tsp Turmeric
1/4 tsp garam masala
1/2 tsp ginger paste
1/2 tsp garlic paste
a pinch of asafoetida
2 tbsp coconut flakes
1 onion
3 tomatoes
salt to taste
a handful of fresh coriander (cilantro)
Directions:
1. Chop the cabbage into medium-sized pieces.
2. Cut the onion into rings.
3. Heat the oil in a deep container.
4. Add ginger and garlic paste, cumin, garam masala, and asafoetida. Fry
spices for 1 minute. Then add onions
5. Fry the onions in spices until soft (2-3 minutes over medium heat). Add
cabbage and coconut, tomatoes, turmeric, and chopped fresh chilli.
6. Stew the vegetables for 5 minutes. Turn off the fire.
7. Sprinkle with fresh coriander.
Masala Cauliflower
Serves: 4
Ingredients:
1 large head cauliflower
1/2 tsp ground turmeric
1 small onion, minced
2 tomatoes, pureed
1 tsp garlic powder
3 tsp garam masala (optional)
salt to taste
1/2 head lettuce
Directions:
1. Set your oven to 350 degrees F before doing anything else.
2. Cut off most of the cauliflower's stem and arrange the whole head in a
baking dish. In a small frying pan, heat 2 tbsp of the oil and turmeric.
3. Coat the cauliflower head with the turmeric oil evenly.
4. Cook in the oven for about 30 minutes.
5. Meanwhile, in a frying pan, heat 2 tbsp of the oil and sauté the minced
onions till medium brown colour forms.
6. Add the pureed garam masala, garlic powder, tomatoes, and salt, and
simmer for about 10 minutes.
7. In a serving plate, arrange the lettuce leaves and top with the cauliflower
on top.
8. Place the tomato curry over the cauliflower and serve hot.
Plantain and Yam Curry
Serves: 6
Ingredients:
2 cups cubed plantain
1 cup cubed yam
1 cup of water
½ tsp ground turmeric
1 tsp salt
½ cup shredded fresh coconut (or frozen, thawed to room
temperature)
1 tbsp peppercorns
¼ tsp cumin seeds
1 tbsp coconut oil
1 tsp mustard seeds
2 curry leaf sprigs
Directions:
1. In a pot over medium-high heat, combine the plantain, yam, water,
turmeric, and salt.
2. Cover the pot and cook for 8 to 10 minutes until the vegetables are soft
and tender.
3. While the vegetables cook, in a blender, combine the coconut,
peppercorns, and cumin seeds and grind into a coarse paste.
4. When the vegetables are soft and tender, add the coconut-spice paste and
mix well. Cook for 5 minutes and turn off the heat.
5. In a pan over medium heat, heat the oil.
6. Add the mustard seeds and curry leaves and cook until the mustard seeds
begin to sputter about 1 minute.
7. Turn off the heat. Stir this spice mixture into the vegetables until mixed
well.
Mung Bean Curry (Tadka Dal)
Serves: 4
Ingredients:
1 cup yellow split mung beans (rinsed and drained)
Water, as needed
4 tbsp vegetable oil, divided
1 tsp cumin seeds
1 small red onion, minced
1 serrano green chilli, seeded and minced
1 tsp grated ginger
1 small tomato, minced
Salt, to taste
1 tbsp minced cilantro (optional)
Directions:
1. In a deep pan, combine 4 cups of water, the turmeric, and 1 tbsp of the
vegetable oil. Bring to a boil, and then add the mung beans.
2. Reduce the heat to medium-low and cook, uncovered and occasionally
stirring, for 30 minutes or until the lentils are very soft.
3. If the water starts to dry up, you can add another 1/2 cup of water.
Remove from heat and set aside.
4. In a medium-sized skillet, heat 3 tbsp of vegetable oil.
5. Add the cumin seeds; when they sizzle, add the red onions. And then
sauté for 6 minutes or until the onions are well browned.
6. Add the ginger, green chilli, and tomatoes. Cook for another 7 minutes or
until the tomatoes are soft.
7. Add the salt and cilantro and mix well. Add the onion mixture and mix
well.
8. Reheat gently and serve hot.
Creamy Split Peas
Serves: 4
Ingredients:
Water, as needed
3 tbsp vegetable oil, divided
Salt, to taste
1/4 cup heavy cream
1 tsp minced garlic
1 small red onion, minced
1 tsp cumin seeds
1 cup chana dal or yellow split peas, (well rinsed)
Directions:
1. Soak the chana dal in 4 cups of water for 1 hour. Drain and set aside.
2. In a deep pan, combine the turmeric powder, 1 tbsp of the vegetable oil,
the garlic, and 4 cups of water. Bring to a boil.
3. Add the chana dal and cook for 20 minutes, stirring occasionally.
4. Reduce heat to medium, cover partially, and continue to cook for about
30 minutes or until the peas are very soft.
5. Reduce the heat to a simmer for about 8 minutes or until most of the
liquid has dried up.
6. Remove from heat and use a wooden spoon to mix well. Set aside.
7. Heat the remaining vegetable oil in a medium-sized skillet. Add the
cumin seeds.
8. When they begin to sizzle (about 30 seconds), add the onions and sauté
for 7 minutes or until the onions are brown. 4. Add this mixture to the chana
dal and mix well.
9. Add salt and mix. Add the heavy cream and mix well.
10. Serve hot.
Soya Bean Curry
Serves: 5
Ingredients:
2 tsp ground cumin
1 cup chickpea flour
3 tsp turmeric or 1 tsp. saffron
2 tsp universal masala
3 tbsp tamarind pasta
1 tbsp brown cane sugar
1 ¾ cups soya beans
A pinch of salt
1 tsp asafoetida
3 cups of water
Directions:
1. Boil soybeans in unsalted water for 30 minutes. Throw it in a colander.
2. Heat vegetable oil in a pan.
3. Add spices (cumin, turmeric, asafoetida, masala).
4. Sauté for 2 minutes over medium heat
5. Add flour and fry another 2 minutes. Stirring the flour to mix with the
spices
6. Reduce heat to a minimum and carefully pour in water, continually
stirring flour with spices so that no lumps form.
7. When you get a homogeneous mixture, add sugar and tamarind paste.
Shuffle.
8. Add soybeans and stew them in the resulting sauce for 5 minutes, then
turn off the fire.
9. Serve with fresh coriander leaves.
Rice with split green gram
Serves: 2
Ingredients:
1 cup Rice Split
¼ cup + 2 tbsp green gram
4 cups Water
1 ½ tbsp Ghee
Salt to taste
For the seasoning

1 tsp Cumin
½ tsp Peppercorns
7 Curry leaves
½ tbsp Finely chopped ginger
¼ tsp Asafetida
1 tbsp Oil
Directions:
1. Place a pan on the heat and dry roast split green gram until slightly
brown.
2. Place the green gram and rice in a bowl and add water. Let soak for 30
minutes.
3. Cook for about 40 minutes, till soft and mushy.
4. In a separate pan, heat ghee and add all the ingredients for seasoning.
5. Cook for 2 minutes and add to the rice and green gram mixture. Stir well.
6. Transfer to a serving platter, garnish with cashew and serve.
Lamb Vindaloo
Serves: 8
Cook Time: 1 hour 45 minutes
Ingredients:
For the spice paste:
6 tbsp grainy mustard
4 tsp ground cumin
4 tsp turmeric powder
1 ½ tsp cayenne pepper, or according to taste
2 tbsp red wine vinegar
For lamb:
12 cloves garlic, minced
Salt and pepper
4 lb. boneless lamb shoulder, cut into 1 ½–inch cubes
4 tbsp mustard or vegetable oil, divided
1 large sweet onion, diced
3 cups of coconut milk
1 cup of water
For garnish:
Fresh cilantro, chopped
Directions:
1. Combine the spice paste ingredients and set it aside to allow the flavours
to meld. Rub lamb chunks with 2 tbsp of oil.
2. Season with salt and pepper. Heat a large pot to medium-high heat and
sear the lamb cubes in batches, until well-browned.
3. Remove from pot and set aside. Add the remaining oil to the same pot.
4. Cook the onion until tender (5 minutes).
5. Add the garlic and sauté until fragrant (about 1 minute). Add the spice
paste and sauté for another minute.
6. Pour in the coconut milk and water, and return the lamb to the pot. Add
more water, if needed, to cover the lamb. Bring it to a simmer and reduce
the heat to medium-low.
7. Continue simmering until the meat is tender (about 1 ½ hour).
8. Garnish with cilantro and serve with rice.
Lamb Masala
Serves: 6
Ingredients:
1 tbsp ghee
1 onion, coarsely chopped
4 cloves garlic, crushed
1 tbsp ginger, grated
1 long green chilli, seeded, finely chopped
2 tsp coriander powder
2 tsp cumin powder
1 ¾ lb. lamb rump steaks, cut into 1-inch pieces
1 ½ cups yoghurt
2 ripe tomatoes, finely chopped
2 tbsp tomato paste
2 tsp garam masala, or according to taste
2 tbsp tamarind puree
Salt and pepper
Fresh cilantro leaves, chopped, for garnish
Directions:
1. Heat the ghee in a saucepan over medium heat. Sauté the onion, garlic,
ginger, and chilli until the onion is tender (about 5 minutes).
2. Add the coriander and cumin powders and cook 1 minute longer or until
fragrant. Add the lamb and stir.
3. When the lamb cubes are slightly browned, stir in the yoghurt, tomatoes,
and tomato paste. Reduce heat.
4. Cover and simmer, occasionally stirring, until the lamb is tender (about 1
½ hour).
5. Add the garam masala, tamarind puree, salt, and pepper. Stir.
6. Cook a little longer to thicken the sauce, if needed.
7. Serve garnished with chopped cilantro.
Lamb Korma
Serves: 4
Prep Time: 1-hour marinating time 15 minutes
Ingredients:
2 lb. lamb leg meat, in 1 ¼-inch cube
For spice paste marinade:

1 medium onion, chopped
2 tsp ginger, grated
2 tsp coriander powder
2 tsp cumin powder
1 tsp cardamom seeds
¼ tsp cloves
¼ tsp ground cinnamon
3 long green chillies, seeded and chopped
For sauce:
2 tbsp ghee
1 medium onion, sliced
2 ½ tbsp tomato paste
½ cup plain yoghurt
½ cup coconut cream
½ cup ground almonds
½ tsp sugar
Salt and pepper, to taste
Toasted almonds, slivered, for garnish
Directions:
1. Combine all the ingredients for the spice paste marinade in a food
processor or spice grinder to make a paste.
2. You may also use a mortar and pestle and pound the ingredients until
smooth.
3. Rub the paste evenly over the lamb cubes.
4. Refrigerate and let them marinate for 1 hour. In a pot or saucepan, heat
the ghee over low heat.
5. Add the sliced onion and cook for 5 minutes or until tender.
6. Adjust the heat to medium-high. Add the lamb in the spice paste and
cook, continually stirring until the lamb is no longer pink (about 10
minutes)
7. Add the coconut cream, yoghurt, tomato paste, ground almonds, and
sugar.
8. Reduce heat. Cover and simmer, occasionally stirring until the lamb is
tender (about 1 hour).
9. Add a little water if the mixture dries out.
10. Season with salt and pepper
11. Garnish with slivered almonds and serve.
Goan Fish Curry
Serves: 5
Ingredients:
1 large onion, finely chopped
4 large cloves fresh garlic, minced
1 cup of water
1 tsp salt, or to taste
1 cup of coconut milk
3 tbsp tamarind paste
1 ½ lb. fish fillets, 1 inch thick, cut into 2-inch pieces
¼ cup finely chopped fresh cilantro, including soft stems
For the spice mix:

3 dried red chili peppers, broken into pieces
1 tsp coriander seeds
1 tsp cumin seeds
Directions:
1. Grind together the red chilli peppers, coriander, cumin, and turmeric in a
small spice grinder. Set aside.
2. Heat the oil in a large nonstick wok or saucepan over the medium-high
heat then stir-fry the onion for 5 minutes or until golden.
3. Add the garlic and stir 1 minute, then stir in the spice mixture and cook 2
minutes more. Pour in the coconut milk and water.
4. Bring to a boil, stirring constantly.
5. Reduce the heat and simmer for 5 minutes. Add the salt and tamarind
paste.
6. Stir well. Add the fish and continue simmering for 10-15 minutes or until
it is opaque and easy to flake with a fork.
7. Sprinkle with cilantro and serve.
Kerala Salmon
Serves: 4
Ingredients:
1/4 cup chopped fresh cilantro
1 tbsp minced fresh ginger root
3/4 tsp cumin seeds
1/2 tsp brown mustard seeds
10 fresh curry leaves, chopped (optional)
1 tomato, diced
1 clove garlic, minced
2 tbsp olive oil
1 green chili pepper, chopped
1 small onion, sliced into thin half-circles
2 (14.75 oz.) cans salmon, drained and bones removed
Directions:
1. In a skillet, heat the oil on medium heat and sauté the mustard seeds and
cumin till the seeds begin to pop.
2. Stir in the onions and sauté till golden brown.
3. Stir in the chilli pepper, garlic, ginger, and curry leaves and sauté till the
garlic becomes golden. Next, add the tomatoes then sauté for a few seconds.
4. Stir in the salmon and with the back of the stirring spoon; break salmon
into small pieces—Cook for about 5-10 minutes.
5. Remove from the heat and serve with a garnishing of the cilantro.
Fish Skewers (Fish Tandoori Tikka)
Serves: 4
Ingredients:
1 ½ lb. fish fillets, cut into 1 ½-inch cubes
For the first marinade:

Salt, to taste
⅛ tsp red chili powder
4 tbsp freshly squeezed lemon juice
For the second marinade:

1 cup yoghurt
½ tsp garam masala
¼ tsp red chili powder
¼ tsp cumin powder
¼ tsp pepper powder
1 tsp ginger, minced
For garnish:
Pinch of chaat masala
Lemon wedges
Directions:
1. Wipe the fish with paper towels to dry. Gently rub the ingredients for the
first marinade all over the fish.
2. Cover and refrigerate for 10 minutes. In a bowl, combine ingredients for
the second marinade.
3. Gently massage the mixture onto the fish and let it marinate for 6-8
hours. Skewer the fish pieces and grill for about 7-8 minutes on each side.
4. Sprinkle with chaat masala and serve with wedges of lemon.
South Indian–Style Fish Fry
Serves: 4
Ingredients:
2 garlic cloves, finely minced
1 (1-inch) piece fresh ginger, peeled and finely minced
1 tsp salt
½ tsp ground turmeric
1 lb. fish fillets
2 tbsp vegetable or corn oil
Sliced red onion, for serving
Lime wedges, for serving
Directions:
1. In a small bowl, stir together the garlic, ginger, chile powder, salt, and
turmeric.
2. Spread the spice mixture over the fillets and refrigerate for at least 30
minutes or up to 2 hours.
3. In a large skillet over medium-high heat, heat the vegetable oil.
4. Add the fish and cook for 2 to 3 minutes, until the fillets become opaque
around the edges.
5. Flip and cook for 2 to 3 more minutes more, until well cooked. (If
cooking the fish in batches, you will need to heat more oil in the skillet
before cooking the second batch.)
6. To check for doneness, use a fork to pierce a piece of the fish gently.
When done, it should easily pierce and flake. Be careful not to overcook the
fish, as it can become tough, and the spices can burn.
7. Serve with the red onion slices and lime wedges for squeezing over the
fillets.
Fish in Green Curry
Serves: 4
Ingredients:
1 cup grated unsweetened coconut
2 cups green coriander leaves, loosely packed
1/3 cup mint leaves only (don't use the stems)
6 medium green chillies or 2 medium jalapenos
1 medium onion, cut into quarters
6 medium cloves garlic, peeled
1 (1-inch) piece fresh ginger, cut into 3 pieces
1/2 cup cashew nuts, unsalted
1 Tbsp black poppy seeds
2 cups of water
3 tbsp Oil
1 tsp cumin seeds
1 tsp turmeric
1 tsp ground cumin
1 Tbsp ground coriander
2 tsp salt
2 tsp sugar
Juice from 2 limes
1 cup additional water
28 oz. of white fish, cut into cubes.
Directions:
1. Place the coconut, green coriander, mint, green chillies (or jalapenos),
onion, garlic, ginger, cashew nuts, poppy seeds, and 2 cups of water into a
blender and blend until smooth and set the blender aside.
2. Heat the oil in a large pot on high heat for 2 minutes. Add the cumin
seeds and fry for 1 minute.
3. Turn heat down to medium-high and empty the contents of the blender
slowly into the pot.
4. Add the turmeric, ground cumin, ground coriander, and salt, and then
cook this for 5 minutes, stirring well frequently.
5. Add the additional 1 cup of water, sugar, and lime juice, stir well and let
it come to a boil.
6. Turn heat to high, add the fish and stir well but gently, and let it come to
a boil again. Turn heat down to medium-low, cover, and let simmer for 10
minutes.
7. Turn heat off and let sit covered for 5 minutes on the stove.
8. Taste and add salt, sugar, and lime juice if needed.
Coconut Tiger Prawn Curry (Bagdad Chingri
Malai)
Serves: 4
Prep Time: 1 hour 10 minutes
Ingredients:
2 lb. tiger prawns, washed, shelled and deveined
For marinade:
½ tsp salt
For the curry sauce:

2 tbsp ghee, divided
2 green chilies, whole
¼ tsp onion seeds
1 tsp ginger, grated
1 tsp red chili powder
1 ½ cups coconut milk
1 tsp sugar
2 tbsp heavy cream or yoghurt
Salt, to taste
Cilantro, chopped, for garnish
Directions:
1. Combine the turmeric and salt.
2. Coat the prawns and let them marinate for 1 hour.
3. Melt 1 tbsp of ghee in a hot wok. Sauté the green chillies and onion seeds
until fragrant. Add the ginger and sauté until fragrant.
4. Add the turmeric and red chili powder. Stir for about 30 seconds
5. Turn off the heat and add the coconut milk.
6. Stir until it thickens slightly.
7. Stir in the sugar and set the pan aside.
8. In another wok or skillet, heat the remaining ghee until melted. Add the
marinated prawns.
9. Stir-fry for about 2 minutes or until the prawns turn opaque. Transfer the
cooked prawns to the curry sauce and bring it to a boil.
10. Quickly stir in cream or yoghurt. Turn off the heat.
11. Season with salt as needed, garnish with cilantro and serve with rice,
naan, or chapatti.
Fish in mustard
Serves: 3
Ingredients:
6 Fish fillet
1 ½ tsp Salt
¾ tsp Turmeric powder
2 tbsp Mustard seeds
5 Green chili
½ cup + 2 tbsp Water
2 tsp Curd
4 tbsp Mustard oil
Directions:
1. Rub the fish with salt and turmeric and let rest for 15 minutes.
2. Place mustard seeds, 3 green chilies in a food processor and grind.
3. Add 2 tbsp of water and curd, grind to make a fine paste.
4. Add the paste to the fish and mix well. Slit the rest of the green chilies.
5. Heat oil in a pan, add the fish, ground paste, green chilies and sauté for 3
to 4 minutes.
6. Add the remaining water, cover and cook for 20 minutes or until the fish
is tender.
7. Transfer to a serving platter and serve hot.
Tamarind Scallops (Ambli Wara)
Serves: 4
Ingredients:
2 large cloves garlic, chopped
¾ tsp salt
2 tsp tamarind paste
2 ½ tsp sugar
½ tsp chilli powder
12 large scallops
1-2 tbsp butter, unsalted
1 lemon, cut into wedges
Directions:
1. Make a paste of the garlic and salt by pounding them together in a mortar
and pestle.
2. Add the tamarind paste, sugar, chilli powder, and vegetable oil to the
garlic paste and mix well.
3. Toss scallops in this marinade, making sure to coat each evenly. Let sit
for up to 5 minutes.
4. Heat a frying pan or karahi over medium-high heat and melt the butter.
5. Arrange the scallops in the butter and let them brown on one side, about
2-4 minutes.
6. Flip them over to brown on the other side.
7. Serve with lemon wedges.
Telugu Chicken Fry
Serves: 4
Ingredients:
1 lb. Boneless, skinless chicken breast, cut into pieces
2 garlic cloves, minced
1 (½-inch) piece fresh ginger, peeled and minced
1 tsp ground coriander
Salt to taste
2 large onions, chopped
2 green chillies, split lengthwise
2 curry leaf sprigs
1 tsp garam masala
½ tsp freshly ground black pepper
Chopped fresh cilantro leaves, for garnish
Directions:
1. In a bowl, combine the chicken, garlic, ginger, chile powder, coriander,
and salt. Toss the chicken to coat it in the spices.
2. Let rest while you prepare the rest of the ingredients, or cover and
refrigerate for as long as overnight.
3. In a large skillet over medium-high heat, heat the vegetable oil.
4. Add the onions, chillies, and curry leaves and mix well.
5. Cook for 5 to 6 minutes, frequently stirring, until the onions are softened
but not browned.
6. Add the chicken and cover the skillet. Cook for 5 to 7 minutes until
browned and cooked through, frequently stirring to cook evenly without
scorching the spices.
7. Stir in the garam masala and pepper—Cook for 1 minute more. Garnish
with cilantro and serve.
COOKING TIP: Be sure to keep the skillet covered while the chicken
cooks. The juices from the chicken will cook out and keep the pan moist.
Scrape the bottom of the pan every minute or so; otherwise, keep the pan
covered to prevent the chicken from drying out.
East Indian Chicken
Serves: 4
Ingredients:
1/2 chopped onion, medium
1/2 chopped green pepper
1/4 tsp. of garlic, minced
1 tsp. of oil, vegetable
2 cups cooked and diced chicken, skinless
1/2 tsp. of salt, sea
1/2 tsp. of pepper, ground
1 ½ tsp. of curry powder
1 (28-oz.) can of tomatoes, whole
1 tbsp. of Worcestershire sauce
2 tbsp. of chopped parsley
1/4 cup of raisins, golden
Directions:
1. Cook garlic, onion, and pepper in the oil till they are tender.
2. Add the rest of the ingredients and cook on low for 30 minutes.
3. Serve with rice.
Curd Rice
Serves: 6
Ingredients:
1 cup white Basmati rice or long-grain Jasmine rice, rinsed
thoroughly
1 tsp salt
2 cups of water
Tempering:
3 tbsp coconut or olive oil
1 tsp black mustard seeds
1 tbsp finely chopped ginger
3 whole dried red chillies
1 tsp salt
2 cups plain Greek-style yoghurt
Directions:
1. Prepare the rice by bringing the rice to a boil with water and salt in a
medium pot. Cover the pan and cook the rice on low heat about 12 – 15
minutes.
2. While the rice is cooking, prepare the tempering by heating the oil in a
skillet over medium heat.
3. Add the mustard seeds, cover the skillet and wait for 30 seconds for
mustard seeds to finish popping.
4. Add ginger, chillies, and cook, stirring, for 1 minute. Add yoghurt and
salt. Stir and remove from the heat.
5. Combine the rice mixture with the yoghurt mixture.
6. Serve warm.
Pulao
Serves: 6
Ingredients:
1 cup white Basmati rice or long-grain Jasmine rice, (rinsed
thoroughly)
2 tsp ghee or butter
5 cardamom pods crushed
2 bay leaves
2 cups of water
1 ½ tsp salt
Directions:
1. In a pot, heat the ghee or butter over medium-high heat.
2. Add the cardamom and bay leaves and cook for 30 seconds to a minute.
3. Add the rice, water, salt and bring the mixture to a boil.
4. Lower the heat, cover, and cook for 15 minutes or until the rice is cooked
through and tender.
5. Remove from the heat and let it steam covered for 8 minutes.
Saffron Basmati
Serves: 5
Ingredients:
1 cup Indian Basmati rice, rinsed and drained
1 ½ cup water
4 tbsp ghee or butter or oil of your choice
3/4 tsp saffron threads
3 tsp granulated sugar or jaggery
½ tsp salt
Directions:
1. In a pot, heat the ghee or butter or oil over medium-high heat.
2. Add rice and saffron. Stir to coat the rice with the butter or oil
3. Pour in 1 ½ cups of water.
4. Add the sugar and salt. Bring the mixture to simmer.
5. Cook uncovered for 10 minutes. Avoid stirring.
6. Cover the pot and then cook on the lowest setting for 8 minutes.
7. Turn off the heat. Keep the rice covered and let it continue to steam for
10-15 minutes.
8. Fluff the rice and serve.
Snacks
Samosa
Serves: 4
Ingredients:
4 pieces spring roll wrapper (circular), tortilla sheets or
uncooked chapatti
Oil for frying
For filling:
2 tbsp mustard or vegetable oil
¼ tsp cumin seeds
½ tsp ginger, grated
½ tsp, garlic, grated or minced finely
2 pieces green chilli, chopped
2 cups potato, boiled, peeled, and cubed
⅛ tsp turmeric powder
1 cup carrot, boiled, peeled, and chopped
1 cup green peas Salt, to taste
½ tsp chilli powder
½ cup cilantro, chopped
1 tbsp freshly squeezed lemon juice
½ tsp coriander powder
Directions:
1. Make sure the potato, carrots, and peas are completely dry. Pat dry with
paper towels, if needed, and set aside.
2. Heat the mustard oil in a wok over medium-high heat.
3. Add the cumin seeds, ginger, garlic, and green chillies and sauté until
fragrant.
4. Add the other ingredients, except the lemon juice, and stir-fry for about 2
minutes or until heated through and well blended.
5. Remove from the heat and stir in the lemon juice.
6. Allow it to cool down completely. On a clean surface, lay out a wrapper.
Cut it in half. Make a cone shape and spoon some filling into the centre.
7. Seal all edges of the wrapper, using water as adhesive.
8. Place it on a tray and cover with a towel. Repeat until all the filling is
used up—heat oil, about 3 inches deep, in a pan or wok over high heat.
9. Reduce the heat to medium and leave it for 2 minutes.
10. Deep fry the samosas until crisp and golden brown and drain over paper
towels. Best served warm with mint chutney or ketchup.
Vegetable Fritters (Pakora/Pakoda)
Serves: 4
Ingredients:
2 cups vegetables of choice (broccoli or cauliflower florets,
potato, onion, etc.)
½ cup of water
Oil for frying
For bajji flour

2 cups gram flour
2 tbsp rice flour
1 tsp red chili powder
⅛ tsp baking soda
¼ tsp salt
Directions:
1. Cut the vegetables into small pieces or thin slices.
2. Pat dry with paper towels if needed. In a bowl, combine the bajji flour
ingredients.
3. Make a well in the centre and gradually add water, a few tbsp at a time,
while stirring and pressing out any lumps with the back of a ladle or spoon.
4. Heat the oil in a wok over medium-high heat. The oil should be about 2
inches deep.
5. Drop small amounts of the vegetables at a time into the batter and coat
evenly. Drop into the hot oil and fry evenly until golden brown.
6. Remove from oil and drain over paper towels.
7. Best served hot, with chutney or ketchup.
Deep-fried Unleavened Bread (Poori)
Serves: 4
Ingredients:
Ghee or oil for deep frying
For dough:
2 cups wheat flour (atta)
1 tsp salt
2 tbsp semolina (optional)
1 cup of water
Directions:
1. Mix the dry ingredients for the dough.
2. Add a little water at a time while kneading. The resulting dough should
be slightly stiff. Divide the dough into about 12 parts of equal sizes.
3. Roll each piece into a ball and flatten into small circles using a rolling
pin.
4. Arrange them on a tray and cover with a towel to keep the dough from
drying out.
5. Heat the oil for deep frying.
6. .
7. Fry the poori one at a time. Press down gently with a ladle or slotted
spoon. The poori will puff up.
8. Flip over and fry until golden brown.
9. Take the fried poori out and drain on paper towels.
10. Serve hot with curry or sweet dishes.
Ripened Banana Fritters (Pazham Pori)
Serves: 6
Ingredients:
½ cup all-purpose flour
1 tbsp rice flour
¼ tsp salt
½ tsp baking soda
1 tsp sugar
½ cup of water
1½ cups oil
2 ripe bananas, peeled, halved crosswise, and each half cut
lengthwise into 3 or 4 pieces
Directions:
1. Line a plate with paper towels and set aside.
2. In a large bowl, whisk the all-purpose flour, rice flour, salt, baking soda,
turmeric, and sugar.
3. While whisking, slowly add the water to form a smooth, lump-free batter.
It should be thick, but pourable, like pancake batter.
4. In a skillet over medium heat, heat the coconut oil to 350°F.
5. Working on 2 or 3 fritters at a time, depending on the size of your skillet,
carefully dip a banana slice into the batter and then carefully lower the slice
into the hot oil. Do not fill the entire skillet.
6. Fry the bananas for 45 seconds. Using a slotted spoon, carefully flip them
and fry for 30 seconds more.
7. Continue flipping and frying until the bubbling sound stops. Transfer the
fritters to the paper towel-lined plate to drain.
8. Repeat with the remaining bananas slices and batter.
Potato Croquettes (Aloo Tikki)
Serves: 4
Ingredients:
3 large potatoes, peeled, boiled and mashed
1 small onion, minced
1 green pepper, minced
1 tbsp ginger, grated
½ cup cilantro leaves, chopped
¾ cup frozen peas (uncooked)
2 ½ tsp garam masala
2 tbsp breadcrumbs
⅓ cup all-purpose flour
½ tsp red chili powder
½ tsp sugar
¼ tsp salt
3 tbsp oil for frying
Directions:
1. Boil about 2 cups of water.
2. Drop in the peas and simmer for 5 minutes. Drain well.
3. Combine all the ingredients. Mix thoroughly and form into patties.
4. Start by forming balls and then flatten them with the palm of your hand
or a rolling pin. You should be able to make ten patties.
5. Heat the oil in a heavy-bottomed pan or a nonstick pan (to use less oil).
6. Fry them in batches until crisp and golden brown on both sides.
7. Serve with tamarind or garlic chutney.
Potato Sticks (Aloo Charchari)
Serves: 4
Ingredients:
4 medium potatoes, peeled
1 small red onion, peeled
1/2 tsp red chili powder
Salt, to taste
1/4 cup water, at room temperature
Directions:
1. Cut the potatoes and the onions lengthwise, as you would for fries. Set
aside.
2. In a medium-sized skillet, heat the vegetable oil on medium.
3. Add the onions and sauté until transparent, about 3 to 4 minutes.
4. Add the potatoes to the skillet; sauté for another 3 to 5 minutes.
5. Add the turmeric, red chilli powder, and salt to the skillet; sauté,
continually stirring, for 1 minute.
6. Add the water, cover, and cook until the potatoes are soft.
Desserts
Saffron Rice Pudding (Kesari Kheer)
Serves: 4
Ingredients:
½ cup Bengali sticky rice or jasmine rice (washed & drained)
⅛ Tsp saffron
2 tbsp milk
2 cups of milk
¼ cup sweetened condensed milk
⅓ cup raisins
⅓ cup of sugar
1 tbsp almonds, slivered
2 tbsp cashew nuts
2 tbsp crushed pistachios, for garnish
¼ tsp cardamom, crushed
Directions:
1. Soak the saffron strands in 2 tablespoons of milk for 1 hour.
2. Pour the milk into a heavy-bottomed pan and bring it to a boil.
3. Add the soaked rice to the boiling milk, stirring constantly.
4. Stir in the saffron milk mixture.
5. Reduce the heat and simmer until the rice is tender but not mushy about
20-25 minutes.
6. Mix frequently to avoid scorching at the bottom.
7. Add the condensed milk and raisins and continue cooking, stirring often.
8. Add hot water in small amounts, if needed, to prevent the mixture from
drying out and scorching.
9. Add sugar, almonds, and cashews and cook for another 5 minutes.
10. Lastly, add the crushed cardamom. Remove it from the heat and let it
cool.
11. Serve lukewarm or chilled (the flavor is enhanced when chilled) and
garnished with crushed pistachio nuts.
Banana Kheer
Serves: 2
Ingredients:
4 bananas, peeled, mashed
4 cups of milk
4 tbsp sugar
2 green cardamoms
¼ cup nuts, chopped
¼ tsp saffron
Directions:
1. In a saucepan, add milk and let to boil.
2. Now add in cardamoms, sugar, and mashed bananas, mix until combined.
3. Simmer for 1 minute. Add in nuts and mix well.
4. Transfer to serving dish and top with saffron, place in freezer for 10
minutes.
5. Enjoy.
Poppy Seed Kheer (Gasagase Payasa)
Serves: 6
Ingredients:
3 tbsp poppy seeds
1 tbsp rice, any variety
3 tbsp shredded fresh coconut (or frozen, thawed to room
temperature)
3 cups water, divided
1 cup powdered jaggery
¼ tsp ground cardamom
1 tsp ghee
5 cashews
5 raisins
Directions:
1. Heat a small skillet over medium heat.
2. Add the poppy seeds and rice and dry-roast for 3 to 4 minutes, until
aromatic. Turn off the heat and stir in the coconut. Let cool.
3. Transfer the mixture to a blender, add ½ cup of water, and blend until
coarsely ground.
4. Place a medium saucepan over medium heat and add the remaining 2½
cups of water and the jaggery.
5. Cook until the jaggery dissolves. Strain the jaggery water through a fine-
mesh strainer set over a bowl to remove any impurities.
6. Return the jaggery water to the pan and place it back over medium heat.
7. Stir in the cardamom. Simmer for 5 minutes. Stir in the ground poppy
seed mix and simmer for 5 minutes.
8. In a pan over medium heat, melt the ghee.
9. Add the cashews and raisins.
10. Roast for about 1 minute, until the cashews turn brown. Turn off the
heat and stir them into the pudding.
11. Cool for several minutes and serve warm.
Mango Mousse
Serves: 4
Ingredients:
28 oz. fresh or canned mango pulp (if using fresh mangoes,
make sure they are ripe and sweet)
3 Tbsp sugar
1 lime's worth of juice
1 cup heavy cream
6 oz. Chocolate bar, grated or cut into shavings (optional)
Directions:
1. Place the mango pulp, sugar, and lime juice in a blender and blend well
until smooth.
2. Add the heavy cream and blend until smooth.
3. Pour into glasses and refrigerate them for a half-hour.
4. Garnish with the chocolate, if you are using it, before serving.
Carrot Pudding (Gajar ka Halwa)
Serves: 6
Ingredients:
3 ½ cups peeled and grated carrots
1 ½ cups whole milk
The seeds of 10 green cardamom pods
½ cup of sugar
3 Tbsp butter Optional)
Slivered almonds and pistachios (Optional)
1 cup heavy cream, whipped lightly
Directions:
1. Place the carrots, milk, and cardamom seeds in a large pot on high heat
until it is just starting to boil.
2. Turn heat down to medium and keep stirring and cooking this until the
milk is mostly dried up. This will take 30 minutes or more.
3. Add the sugar, mix well, and cook until the milk is dried up and the
carrots take on a dark color.
4. Add the butter and mix well and cook, frequently stirring, for three more
minutes.
5. Place in a serving dish and garnish with the almonds and pistachios if
you are using them.
6. Serve the whipped cream on the side if you are using it.
Pumpkin Halwa
Serves: 4
Ingredients:
3 cups pumpkin, cut into small pieces
1 cup of sugar
1 cup milk
½ cup ghee
Directions:
1. In a nonstick pan melt ghee and add in pumpkin, stir fry for 10-15
minutes.
2. Add in milk and sugar; cook covered until pumpkin is softened.
3. When the liquid is dried out fry halwa until it leaves the sides of the pan
4. Add in cardamom powder.
5. Mix well.
6. Enjoy.
Fruit Custard
Serves: 5
Ingredients:
4 cups of milk
4 tablespoons custard powder
¼ teaspoon cardamom powder
1 cup mixed fruits
1 cup cream, whipped
¼ cup of sugar
Directions:
1. In a saucepan add milk and let it to boil.
2. Take ¼ cup milk out of the pan and combine it with custard powder.
3. Add sugar in milk and mix until dissolved.
4. Drizzle custard mixture in milk by stirring continuously.
5. Remove from heat and let to cool a little.
Semolina Pudding (Rava Kesari)
Serves: 8
Ingredients:
2 cups of water
4 tsp ghee, divided
2 cups of sugar
⅛ tsp pineapple extract
⅛ tsp edible orange food colouring
1 cup roasted semolina
10 cashews
10 raisins
Directions:
1. In a medium saucepan over medium heat, combine the water and 1 tsp of
ghee.
2. Cook for 4 to 5 minutes, until small bubbles start to form.
3. Add the sugar and cook for about 2 minutes, until the sugar dissolves.
4. Add the pineapple extract and food colouring and bring the mixture to a
rolling boil. Boil the sugar syrup for 3 minutes.
5. Stirring constantly, slowly add the roasted semolina to the sugar syrup.
6. Stir in 2 tsp of ghee and cook for 4 to 5 minutes, continually stirring,
until all the moisture is absorbed. Turn off the heat.
7. In a small skillet over medium heat, melt the remaining 1 tsp of ghee.
8. Add the cashews and raisins and cook for about 1 minute, until the
cashews are golden brown.
9. Stir them in and serve warm.
Tapioca Pearls Pudding (Saggubiyyam
Payasam)
Serves: 6
Prep Time: 2 hours 10minutes
Ingredients:
½ cup tapioca pearls, (rinsed and drained)
4 cups reduced-fat milk
¼ cup condensed milk
¾ cup of sugar
1 tsp ground cardamom
2 tsp ghee
10 raisins
10 cashews
Directions:
1. In a large bowl, combine the tapioca with enough cold water to cover by
2 to 3 inches. Let soak at room temperature for 2 hours. Drain.
2. In a heavy-bottom medium saucepan over the medium heat then bring the
reduced-fat milk just to a boil.
3. Just as small bubbles start to form in the milk, stir in the tapioca.
4. Reduce the heat to low and cook the tapioca for 7 to 8 minutes, stirring
every 2 to 3 minutes, until soft and shiny.
5. Stir in the condensed milk, sugar, and cardamom. Cook for about 5
minutes, until the sugar is dissolved.
6. In a small skillet over medium heat, melt the ghee.
7. Add the raisins and cashews. Roast for about 1 minute until they are
browned. Stir them into the pudding.
8. Serve warm.
Peanut Chiki
Serves: 6
Ingredients:
2 cups peanuts
1 cup of sugar
4 tablespoons butter
Directions:
1. In a non-stick pan add butter and fry peanuts until fragrant.
2. Transfer them in a platter. Set aside.
3. In the same pan add sugar and let it to dissolve till nicely golden in
colour.
4. Now add fried peanuts and mix quickly.
5. Transfer the mixture in a greased platter and spread evenly too quickly.
6. Let it to sit for a few minutes.
7. Now cut with a knife.
Traditional Indian Ice Cream (Kulfi)
Serves: 6
Cook Time: 25
Ingredients:
½ cup condensed milk
2 ½ cups full cream milk
½ tsp cardamom powder
¼ cup of milk powder
Directions:
1. Combine the condensed milk, milk, and milk powder in a deep nonstick
pan.
2. Mix well and bring it to a boil.
3. Reduce the heat to medium. Stir in the cardamom powder and simmer for
25 minutes, scraping the sides down from time to time, stirring
occasionally. Remove from the heat and allow it to cool completely.
4. Once it is cooled, pour the mixture into six ice pop molds and freeze
overnight or until firm.
5. Allow them to thaw for a few minutes to make them easy to pull out of
molds.
6. Serve immediately.
Sesame Balls
Serves: 3
Prep Time: 1 hour 10minutes
Ingredients:
I cup Sesame seeds
¾ cup powdered milk
½ cup Coconut flakes
1 tsp Vanilla sugar
1/3 cup powdered sugar
Directions:
1. Melt the butter; fry the sesame seeds in it (about 110 grams) until golden
brown, cool: mix milk powder, shavings, powdered sugar, and vanilla sugar.
2. Combine both mixtures, leave for an hour.
3. Fry the remaining sesame seeds in a dry pan.
4. Mix the mixture thoroughly, divide into ten parts, roll the balls and roll in
sesame (when rolling balls, wet your hands with cold water).
Buttery Fudge Squares (Burfi/Barfi)
Serves: 12
Ingredients:
9 cups of milk powder
1 cup condense milk
¼ tsp cardamom powder
2½ tbsp ghee
½ cup of water
¼ cup pistachios, chopped
Directions:
1. In a bowl, combine condensed milk, milk powder, cardamom powder,
and ghee.
2. In a nonstick pan, add the mixture with water and stir continuously until
a smooth dough is made. Add in pistachios, mix well.
3. Transfer the dough in a deep dish and press it with a spatula evenly.
4. Let to cool at room temperature.
5. Cut into squares.
Saffron Lemonade (Kesari Shikanji)
Serves: 4
Ingredients:
4 cups cold water
Juice of 1 large lemon
4 tbsp sugar
1/4 tsp crushed saffron threads
Fresh mint and lemon slices, for garnish
Directions:
1. In a blender, blend all the ingredients except the garnishes until the sugar
is dissolved.
2. Serve garnished with mint leaves and lemon slices.
Coconut Ladoo
Serves: 8
Ingredients:
1 can condense milk
2+1/2 cups coconut powder
2 cups desiccated coconut
½ cup milk
Few almonds
Directions:
1. In a saucepan, add condensed milk, and milk, stir well.
2. Add in 2 cups of coconut and stir well until a soft dough is made.
3. Add in cardamom powder, mix well.
4. Now remove from heat and let to cool.
5. Grease hands with cooking oil, make round balls with the mixture, and
roll them in remaining coconut.
6. Top them with almonds.
7. Enjoy.
Sandesh
Serves: 10
Ingredients:
2 cup cottage cheese
1 cup khoya
¼ cup caster sugar
1 tbsp pistachios, powdered
Directions:
1. In a food processor, add sugar, cottage cheese, and khoya, mix until
creamy.
2. Add in cardamom powder and mix well.
3. Transfer mixture in a deep dish and press it evenly. Top with pistachios.
4. Transfer in the fridge until set well.
5. Cut in pieces.
6. Enjoy.
Conclusion
Thank you for making it this far!
I hope the recipes turned out great for you, and I do not doubt that you will
genuinely find pleasure in using this cookbook.
Indian cooking is quickly gaining popularity, and ingredients are now easier
to access. The cooking may seem hard at first, and the ingredients too
unfamiliar. Still, the delectable results will be worth it all! As you may have
observed, each dish more or less has some sort of spice in it; the use of
spices, fresh herbs, and various aromatics is the foundation of Indian
curries. It provides excellent flavour and not to mention the myriad of
health benefits. As a start, you can stock your spice pantry with the basic
cumin, cardamom, turmeric, and ginger and continue to build from there.
I hope this book provides a basis that you will continue to build upon and
encourage your curiosity to learn more about Indian culture and food.
Happy cooking! Namaste!
Author's Afterthoughts
Thanks ever so much to each of my cherished readers for investing the

time to read this book!
I know you could have picked from many other books but you chose this
one. So a big thanks for buying this book and reading all the way to the end.
If you enjoyed this book or received value from it, I'd like to ask you for a
favor. Please take a few minutes to post an honest and heartfelt review on
Amazon.com. Your support does make a difference and helps to benefit
other people.
Thanks!
April Blomgren
About the Author
April Blomgren
Hello everyone! Are you ready to grill tonight? My name is April and I
love to cook and entertain friends and family almost every weekend. If you
share my passion for great food, easy preparation time but mouthwatering
results, you and I are going to get along just fine!
I think a successful meal among loved ones is based on a few key factors:
fresh ingredients and appropriate cooking method. Some meats for
example, can truly benefit from being marinated overnight, and will be at
their best prepared on the grill. Another aspect of cooking I must insist on,
no matter what your cooking style is: rely on the use of herbs and spices.
Please favor fresh herbs each time you can. However, I understand that it
may be difficult during certain periods of the year, so simply keep a well-
stocked pantry of dried basic herbs and spices such as cinnamon, nutmeg,
basil, oregano, thyme or any other favorites.
Finally, once you embark that exciting culinary journey with me, you will
realize that simplicity is also one of my allied. Don’t overthink when
cooking. Inspire yourself of recipes, have fun doing it and taste as you go.
Sure, you might once in a while burn a few pork chops or use too much salt
in your sauce, you are just human. Cooking is not about succeeding every
time, it is about the opportunity to learn and get better. Don’t be afraid to
taste your dishes along the way, adjust the seasonings and serve
accordingly.

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Indian Cookbook

60 Authentic Indian Recipes to Spice Up Your Meals

Copyright 2020 April Blomgren

Author Page: https://www.amazon.com/author/april-blomgren

India is a land of diversification, and this diversity shows in its cuisine.

Semolina and Vermicelli

Fruits and Vegetables

Cardamom Pods or Elaichi in Hindi

Chiles, Fresh Green, and Dried Red.Mirch or Mirchi in Hindi

Cinnamon or Dalchini/Darchini in Hindi

Cloves or Lavang in Hindi

Coriander or Hara in Hindi

Cumin or Jeera/ zeera in Hindi

Fennel Seeds or Saunf in Hindi

Ginger or Sookha in Hindi

Nutmeg Called Jaiphul and javitri in Hindi.

Black Pepper Called Kaalimirch in Hindi

Dried Pomegranate Seeds Called Anaardana in Hindi

Poppy Seeds Called Khas-Khas in Hindi

Tamarind Called Imli in Hindi

Turmeric Called Haldi in Hindi

Cayenne Pepper Powder

Curry Leaves (Kaddipatta)

Aniseed/Star Anise (Vilayati Saunf)

This chutney is perfect as a salad dressing, dipping sauce, or as a topping

Serve this as an accompaniment to any meal for an added punch. It can be

For the seasoning

For spice paste marinade:

For the spice mix:

For the first marinade:

For the second marinade:

For the curry sauce:

For bajji flour

Thanks ever so much to each of my cherished readers for investing the

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