Tag: indian
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Easy Masala Eggs Fry Up
I often reach for this simple Indian dish if I forget to get something ready before work or I need comfort food, especially on a meat free day. Nothing fancy here just eggs, vegetables and garam masala. You are bound to have everything you need in your cupboard and lurking at the back of the…
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Kashmiri Chilli Powder
Kashmiri Chillies add a warm, earthy flavour and a deep red colouring to any dish. Known for their mild spiceyness they are a versatile ingredient like their cousin paprika. Enjoy, PK Check out some of the dishes I use them in and some more herbs and spices:
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Bombay Brasserie’s Chicken Shorba Soup
Making this spicy Indian chicken soup was a labour of love. It was however very worth the effort. The recipe comes from an collection called The Bombay Brasserie Cookbook. It tastes and smells amazing with a hearty but flavoursome kick to it. I love the colours of the ingredients and also that it uses chicken frames…
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Gram Flour
Gram flour (also called Besan Flour) is a high fiber flour made from ground chickpeas. It is used in many Indian dishes and unsurprisingly has the same nutty bean taste as a chickpea. In India and the region it used in everything from snacks to main dishes to deserts. Did you know that Gram flour…
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Ghee: Clarified Butter
Ghee is a type of clarified butter that has also been simmered to give it a delightful nutty flavour (that it imparts to what you are cooking or eating it with). It hails from India and is also used in the surrounding regional cuisines. Milk solids and water are removed from milk, leaving just milk…
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How To Make Rick Stein’s Butter Chicken
You simply can’t get this dish’s depth of flavours using a store bought Butter Chicken paste or simmer sauce. The result is the most succulent chicken in a creamy, nutty, tomato based sauce. I won’t lie to you though. This is one of the trickier recipes on the blog. Notes: I hope to char grill the…
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Mukhwas, Indian Breath Freshener And Digestive
Mukhwas is an Indian mix of fennel and other spices, served after dinner as a breath freshener and digestive. The aniseed flavour of the fennel seeds, the addition of mint essences and added sugar leaves the mouth feeling clean and smelling great. This is what I used: 1 tsp Fennel seeds 1/2 tsp Dhanna Dal 1/2…
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Dhanna Dal
Dhanna Dal is the inner core of a coriander seed. You can get them at your local Indian grocer. They have a warm zingy nutty taste with citrus tones, are very morish and have a pleasant crunch. Dry-roasting them reduces the warm zingy taste and brings out the nutty flavour making it earthier and less…
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PK Makes Rick Stein’s Chicken Vindail
I love the beguiling simplicity of this curry. For me, the fenugreek makes the dish but everything works together to make a most tender, most aromatic meal. My wife loves it too as it is a one pot, low mess deal. 🙂 Steps Preparing everything Cooking the curry Serving Ingredients A good slug of olive…
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PK’s NoRecipe Yoghurt Marinaded Butterflied Chicken
It is really easy to dry a chicken out when cooking on the barbecue. This yoghurt and herb marinaded butterflied chicken won’t let that happen though 🙂 You can of course use chicken pieces for the same great result and if you don’t have any yoghurt handy you can use this recipe instead – PK’s NoRecipe…
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