A Taste of India Indian Cooking Made Easy With

A Taste of India
Indian Cooking Made Easy with

Authentic Indian Food Recipes
Sarah Spencer
All rights reserved © 2019 by Sarah Spencer and The Cookbook Publisher. No part of this publication or the information in it may
be quoted from or reproduced in any form by means such as printing, scanning, photocopying, or otherwise without prior written
permission of the copyright holder.
This book is presented solely for motivational and informational purposes. The author and the publisher do not hold any
responsibility for errors, omissions, or contrary interpretation of the subject matter herein. The recipes provided in this book are
for informational purposes only and are not intended to provide dietary advice. A medical practitioner should be consulted before
making any changes in diet. Additionally, recipes’ cooking times may require adjustment depending on age and quality of
appliances. Readers are strongly urged to take all precautions to ensure ingredients are fully cooked in order to avoid the dangers
of foodborne illnesses.
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CONTENTS
INTRODUCTION
PANTRY ESSENTIALS FOR INDIAN COOKING
KITCHEN UTENSILS
BREAKFAST
Oats Idli Recipe
Flattened Rice (Poha)
Semolina Porridge (Upma)
Fenugreek Yogurt Crepes (Methi Ka Thepla)
Lentil Pancakes (Moong Dal Cheela)
Breakfast Curry (Misal Pav)
Creamy Spinach Toast
Indian Flat Bread Stuffed with Cheese (Paneer Paratha)
Chana Dal Pancakes
SNACKS AND APPETIZERS
Potato and Pea Patties (Aloo Tikki)
Vegetable Samosa (Aloo Samosa)
Paneer Tikka
Yogurt Dumplings (Dahi Wada)
Mix Vegetable Fritters (Pakoda)
Seasoned Shredded Carrots (Sambharo)
Deep Fried Cauliflower in Sweet and Spicy Sauce (Kolkata Gobi Manchurian)
Stir-Fried Dill Greens with Lentils (Shepuchi Bhaji)
Paneer in Curds and Mint (Paneer Pudina Tikka)
Tiger Prawn in Creamy Coconut Curry (Bagda Chingri Malai)
Gujariti Steamed Cakes (Dhokla)
Dumplings in Yogurt (Dahi Bara)
Spicy Gram Flour Rollups (Khandvi, Surali Vadi, Suralichi Wadi)
Green Chutney Cilantro Dip
Tamarind Dip (Imli Ki)
SOUP ANS BREADS
Spicy Chicken and Rice Soup (Mulligatawny/Mooloogoo Thani)
Red Lentil Soup (Masoor Dal)
East Indian Vegetable Soup (Thenthuk)
Traditional Naan Bread
Classic Roti
Deep Fried Unleavened Bread (Poori)
DAL, BEANS, AND RICE
Chickpea in Curried Sauce(Chole Masala)
Rice Pulao with Nuts and Raisins
Seasoned Split-Yellow Pigeon Peas (Arhar Dal)
Lentil and Bean Dal (Dal Makhani)
Red Kidney Bean Dal (Rajmah Masala)
South Indian Split Black Lentils and Chayotte (Urad Dal)
Red Lentil Dal (Masoor Dal)
Spicy Red and Yellow Lentil Dal (Masoor Moong Dal)
Spicy Pigeon Peas (Dal Tadka)
Split Bengal Yellow Lentils (Chana Dal)
Whole Green Gram Dal
Pigeon Pea and Mango Dal
Curried Vegetable Rice (Sabziyon Ki Tehri)
Tamarind Rice
Spicy Lentil Rice (Bisi Bele Bath)
Lemon Rice with Spiced Curd
Tomato Rice
Chicken Biryani
Corn Pulao Recipe
Saffron Rice with Fruits and Nuts (Kashmiri Pulao)
Mango Rice
CURRIES
South Indian Shrimp Curry
Sweet Potato and Cashew Curry
Kerala Seafood Curry
Bengali Beef Curry
South Indian Chicken Coconut Curry
Goan Tangy Fish Curry
Spinach Beef Curry (Gosht Palak Saag)
Mustard Greens Curry (Sarso Da Saag)
Spiced Buttermilk Curry (Gujarati Kadhi)
Egg Curry (Kolkata Anda)
Potato Curry
Chicken Curry
Vegetable Curry
Indian Red Kidney Bean Curry (Rajma)
Chickpeas Curry in a Spicy Tomato sauce
Black Chickpea Curry
Mixed Bean Curry
Green Bean Curry
Classic Lamb Curry
Quick Chicken Curry
MEAT, FISH, AND SEAFOOD MEALS
Potato with Minced Beef (Aloo Kheema)
Chicken Korma
Chicken Makhani
Tandoori Chicken
Classic Indian Minced Beef(Kheema)
Lamb Vindaloo
Steamed Fish (Macchi Patra)
Fish Tikka Masala
South Indian Masala Fish
Chicken Tikka Masala
Lamb Masala
Lamb Korma
Tandoori Chicken
Chicken Madras
Butter Chicken (Murgh Makhan)
Goan Fish Curry
Tandoori Fish Skewers
Mixed Seafood Curry
Fish Biryani
Malabar Tilapia
Tamarind Scallops (Ambli Wara)
VEGETARIAN AND SIDES
Paneer in Spinach Sauce (Palak Paneer)
Curried Baby Potatoes (Kashmiri Dum Aloo)
Spicy Moong Lentil Meal (Dahi Khicahdi)
Easy Dill Greens and Lentils (Bhaji Dal)
Paneer and Potato Masala
Spicy Eggplant and Potatoes (Baingan Aloo Sabji)
Indian Eggplant in Masala Sauce (Baingan Bartha)
Okra in Yogurt Sauce (Kadhi Bhindi Recipe)
Eggplant Stir-Fry (Baingan Ka Bharta)
Fried Colocasia Roots (Arbi Ki Sabji)
Paneer Jalfrezi
Paneer Tikka Skewers
Creamy Spinach and Fenugreek with Paneer (Saag Paneer)
Lentils in Tempered Ghee and Spices
Cucumber, Mint and Tomato Salad (Kachumbar/Kachumber)
Vegetable Masala
Quick Chili Pickle (Mirchi-Ka-Achar)
Mango Chutney
Herbed Yogurt and Cucumber Sauce
Vegetable Jalfrezi
Spicy Pancakes with Potato Filling (Masala Dosa)
Spiced Cauliflower and Potatoes (Aloo Gobi)
Lemon Rice
Chickpeas in Spicy Tomato Sauce
Seasoned Gooseberries (Amla Ka Achar)
Pickled Green Mangoes (Aam Ka Achaar)
Preserved Lemons (Nimbu Ka Sada Achaar)
Pickled Green Chili and Tamarind
Ginger Pickle (Adrak Ka Achaar)
DESSERTS AND DRINKS
Indian Rice Pudding (Kheer)
Date Squares (Khajur Kitli)
Date Squares (Nariyal Ke Ladoo)
Turmeric Halwa (Pudding)
Turmeric Balls (Laddoo)
Sweet Lentil Stuffed Flatbread (Puran Poli)
Deep Fried Milk Dumplings in Rose Syrup (Gulab Jamun)
Carrot Fudge (Gajar Ka Halwa)
Traditional Indian Ice Cream (Kulfi)
Creamy Saffron-Infused Rice Pudding (Kesari Kheer)
Buttery Fudge Squares (Burfi/Barfi)
Turmeric Milk
Sweet Yogurt Drink (Lassi)
Chilled Fennel Drink (Variyali Sarbat)
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INTRODUCTION
Indian food is exhilarating. It is a mixture of exotic ingredients, scents,
spices, and flavors. Some may find this cuisine a bit intimidating but
today’s adventurous and globally astute generation is now opening up to it.
Despite the seductive nature of Indian cuisine, food experts say it has not
really taken off as one would expect. Sadly, some think of Indian food only
as “spicy vegetarian curry.” Perhaps the strong spices are difficult to get
used to, or the cost is comparatively higher that other cuisines. Another
possible reason is the diversity of dishes involved. India is vast in terms of
population and land area, and the culture is equally diverse. Hence, the
variations due to geographical location, religion, available resources,
language, and traditions offer perhaps a too-dizzying array of dishes to
choose from. The names are confusing as well as they, too, vary from
region to region. Presently, Indian takeout in America is said to be
predominantly Northern Indian and other regions are not represented.
Indian food is not only vegetarian. Chicken, lamb, and fish are popularly
used. But the ingredients are always fresh and varied, and many of them are
excellent for the health.
Indian cuisine is an amalgam of influences in its history. It contains touches
from the Persians, the Arabs, the Aryans, the Chinese, the Portuguese, and
the British. Food preparation has always been a big deal in Indian families
and mothers lovingly and meticulously pass on the recipes and techniques
to their children, most especially to their daughters.
Surprisingly, many mainstays in Indian restaurants and all-around favorites
are actually not Indian inventions. The curry that we know, for example, is
actually a British concoction. The spices are Indian but the proportions have
a British twist. Authentic curry is not exactly the same as the one we’re
familiar with. It is difficult to pinpoint which is “authentic” in India because
each region, each state, each family, and each restaurant has its own curry
recipe. Other ingredients have been introduced here and there to make the
original dishes more appealing. Americans have added cream to palak
paneer (Indian white cheese cooked in spinach) while the British have
added a tomato-based gravy to chicken tikka masala . Vindaloo is a
Portuguese dish (vinha d’alhos ) using Indian spices and potatoes (another
American addition). Samosas were originally only vegetarian but now also
have Pakistani-inspired versions containing meat.
Indian food is said to have only picked up in the last decade. In the past,
immigrants prepared their own meals at home. Indian restaurants were not
very popular compared to Chinese and Mexican restaurants. Nowadays,
children of immigrants seek the comforts of both familiar dishes, and others
they’ve become accustomed to in American restaurants.
Non-Indian Americans have also become more adventurous, and many
restaurants are beginning to cater to this new demand. Unlike Chinese and
Korean restaurants, which tend to be clustered together, Indian restaurants
are more randomly located. Yet many diners are now seeking them out.
Chefs are now preparing dishes using authentic spices and techniques as
well as new dishes which are “Indian-inspired.” Cooking Indian food
requires special knowledge of cooking spices that is not used in, let’s say,
French cuisine. Many new chefs find the special methods mysterious and
intriguing and are learning the skills and applying them to new recipes. So
there are many new dishes being offered in restaurants that are not exactly
Indian but have an “Indian touch” to them.
Our world is becoming more global, and we now love to celebrate cultural
differences rather than being divided by them. As one example of this rising
trend, Indian cuisines are becoming ubiquitous across the world.
And yes, that’s “Indian cuisines” in the plural! The Indian food that we are
experiencing today has evolved from India’s three major food/religious
cultures: Hindu, Muslim, and Christian. Each of these cultures has its own
food legacy, and the Eastern, Western, Northern and Southern states of the
subcontinent also have their own unique culinary preparations and ways of
serving food. For example, in the South, food is often served over a banana
leaf along with chutney.
In general, though, whole and ground spices rule Indian cuisines. These
spices can be mixed and matched to create a pungent, aromatic blend. They
are used in almost all recipe preparations to add their unique aromatic
flavor twist.
Popular Indian recipes consist of rice and naan bread, dals, vegetables,
curries, snacks, chutneys, desserts, local drinks, and regional meals based
on meat, fish or other seafood. Dals (made from split beans, lentils, and
peas) and curries are protein-rich dishes forming an essential part of Indian
cuisines. They taste great with naan bread, roti, or a bowl of steamed rice.
Let’s now discover the most used ingredients in Indian cuisine and the tools
we will need to prepare Indian food.
PANTRY ESSENTIALS FOR INDIAN
COOKING
Indian cuisine makes use of a vast number of ingredients. This may be
confusing or too overwhelming for some. It is important to start with the
basics and build your supplies as you go along. Remember that spices lose
their flavor when stored for too long so it’s better to stock them in small
quantities.
The use of a certain spice is not the only requirement to achieve an Indian
touch in your dishes. Indian cuisine involves a “layering” of flavors to
achieve the desired result. Each ingredient is cooked in a special way at a
certain point in the cooking process to release the desired flavor 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 you will traditionally find in Indian cuisine:
Aniseed/Star Anise (Vilayati Saunf)
Use whole. Has a strong flavor and is commonly used in slow-cooked
dishes.
Asafetida/Asafoetida (Hing)
This has a fetid odor (hence its name) and must be kept in a sealed
container away from other spices. It is added to oil during cooking and its
pungent odor mellows to a pleasant aroma. The resulting flavor it imparts is
akin to that of leeks.
Bay Leaves (Tej Patta)
Leaves from the laurel tree. These are added for aroma and to neutralize
strong flavors. They are not actually eaten but only used to impart flavor.
Black Pepper/Peppercorns
These originated from India — specifically from Malabar and Western
Ghats. The flavor is best when freshly ground.
Black Salt (Sanchal/Kala Namak)
A pinkish-gray salt used in India and South Asia. It contains trace elements
other than sodium chloride, giving it a pungent odor. Its sulfur content gives
an egg-like flavor to vegetarian dishes.
Cardamom (Elaichi)
Stock up on black, white, and green types. Green is most commonly used. It
has a sweetish taste with a touch of eucalyptus. Used in pod form or as a
powder.
Carom Seeds (Ajwain)
The “seeds” are actually dried fruit, with a bitter, pungent flavor. Best fried
in ghee or dry-roasted to enhance its flavor.
Chaat Masala
A pungent-smelling spice blend made from dried mango powder, cumin,
black salt, coriander, dried ginger, salt, black pepper, asafetida, and red
pepper. It imparts a sweet-sour pungency. This is usually sprinkled over
dishes after cooking.
Cinnamon Stick or Cassia Bark (Chilani)
Usually used in stick form and sometimes in powder form, cassia bark is
milder and sometimes referred to as “fake” cinnamon. It has a milder flavor
but is more commonly used in India.
Cloves
Used whole, with a flavor similar to anise. Use sparingly as it can impart a
very strong, medicine-like flavor. It is also used as a remedy for toothache
and is a natural preservative.
Coriander (Dhania)
Probably the most widely used spice in Indian dishes. Used in powder form
for convenience, as whole seeds have to be toasted until golden and then
ground. It gives a mild citrusy note to curries and pickles.
Cumin Seeds (Jeera)
These are black or white in color and in seed or powder forms. It gives a
sweetish-bitter, smoky note. Has a stronger flavor when freshly ground.
Curry Leaves (Kadi Patta/Karapincha/Methi Neem)
Also known as “sweet neem leaves.” These are usually added at the
beginning of the cooking process along with onions. They have a curry-like
flavor with a smoky, citrus touch, and are believed to prevent diabetes.
Dal/Daal
This is are often referred to as lentils. More correctly, it refers to a variety of
pulses (including lentils, peas, chickpeas, kidney beans, mung beans, and
the like) which are split. These are also understood to be cooked with
liquid, as in soup. Some common dal are:
masoor - split red lentil
mung or moong - split yellow lentils; also called green gram
urad - black lentil or black gram
chana - split chickpeas or Bengal gram
toor - pigeon pea or tropical green pea
Dried Mango Powder (Amchur/Amchoor)
Made from unripe or green mango. The mango is dried and ground into a
powder which is used as a souring agent in dishes.
Dry red chilies/Chili Flakes/Chili Powder
Some recipes call for whole or coarsely ground. These chilies range in color
from orange to fiery red. Indian chili powder is more pungent than
American chili powders, so some adjustments may be needed in making
substitutions.
Fenugreek Seeds (Kasuri Methi)
These are used whole and give curry its characteristic flavor.
Fish Masala (Meen Masala)
A special spice mix for fish recipes. Consists of dried or toasted and then
ground coriander seeds, black pepper, red chilies, turmeric, and curry
leaves. Can be bought ready-mixed.
Flours
Indian cooking makes use of many kinds of flours. Here are some more
commonly used:
Aata or atta - Finely ground whole wheat flour used to make chapatis,
parathas, and other Indian breads.
Gram or besan - A gluten-free flour made from ground chickpeas. Used
for making pakoras, khandvi, and halwa.
Maida - All-purpose flour used for naan, cakes, and pastries.
Rice flour or chawal ka atta- Ground rice used for roti, bhajji, and
bhakri. Gluten-free.
Garam Masala
This may be referred to as the authentic curry powder. It is a mixture that
basically contains cumin, coriander, cloves, cardamom, cinnamon, and
black pepper. Other variations may also contain fennel, mustard, mace, bay
leaf, turmeric, nutmeg, and chilies. Garam means hot and masala means
spices. This can be bought ready-mixed at the grocery store. There is no
standard formula – proportions vary from home to home, chef to chef, state
to state, or region to region.
Ghee
Clarified butter that has been simmered in such a way that the milk solids
have caramelized and a nutty flavor is imparted. Used for a variety of
dishes or as a substitute for oil.
Ginger
Used as a paste or in powder form.
Green chilies
Green Thai chilies are the usual option, and they must be fresh, so buy only
when needed. Serrano may be used for less heat. Jalapenos are rarely used.
Green Chili (Hari Mirch) Paste
A fiery paste of green chilies with lime and salt.
Kashmiri Red Chili Powder (Kashmiri Mirch)
This is a chili powder that is used to impart a rich color with milder heat
compared to red chili powder.
Madras Curry Paste
Consists of garam masala with additional ingredients such as garlic, ginger,
vinegar, and oil. Madras curry is said to be the fieriest of them all. Can be
bought ready-mixed at Asian and Indian stores.
Mustard seeds
These are used whole and are yellow, black, or brown. Crush in oil to
release its nutty, slightly smoky flavor.
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 popular in East Asia) and is ideal for deep frying.
Onion Seeds (Nigella/Kalonji)
Black onion seeds are used to enhance the flavor of vegetable dishes. These
are first fried in hot oil (cold oil makes it bitter) or are toasted.
Paneer
Traditional Indian unsalted cheese made from fresh milk curdled with
lemon juice or vinegar. Cottage cheese is an acceptable substitute.
Red Chili Powder (Lal Mirchi)
Indispensable in Indian cuisine. Made from dried red chilies ground into a
fine powder. Adds considerable heat and a little color to dishes. Stores
usually sell regular and extra-hot versions.
Rice
Basmati rice is traditional but cooking it 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 a sticky rice popular in Southern Indian recipes and
desserts. Jasmine rice can be substituted because it has a good fragrance and
flavor.
Saffron (Kesar)
This is expensive and used sparingly. It is dissolved in water, broth, or milk
to release its deep golden yellow color to dishes. It may also be toasted and
made into a powder.
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.
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.
Turmeric powder (Haldi)
It has an earthy flavor, somewhat bitter and lends a golden yellow color 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.
KITCHEN UTENSILS
There is such an immense range of utensils used to make Indian foods that
it’s probably impractical to have all of them. The following is a list of
suggested equipment.
Kadhai
A kadhai is an Indian version of a skillet or wok—a bowl-shaped cooking
vessel made from steel or iron. You will find a kadhai in almost every
household in India. It may come with or without a top lid, and nonstick
versions are available. Purchasing a kadhai is not absolutely necessary; you
can use a deep saucepan, skillet or frying pan instead.
Garlic Crusher
Crushed/minced garlic is used in many local cuisines of India, so a garlic
crusher comes in quite handy and saves time.
Rolling Pin
Rolling pins made from wood or iron are used to roll out dough for breads.
Mortar and Pestle
Indian households use a mortar and pestle to prepare garam masala and
other seasoning blends. Buy this only if you wish to prepare spice blends at
home.
Pressure Cooker
Curries, soups, rice dishes, pilafs, lentils, beans, and meats can be prepared
quickly and easily with a pressure cooker.
With all this information about cooking Indian food, we are now ready to
prepare delicious and flavorful Indian meals. In this cookbook, you will
find 135 classic Indian food recipes which will include breakfast, snacks,
and small bites, appetizers, soups, breads, dal, beans, rice, curries, meat,
chicken, fish and seafood, vegetarian main dishes, drinks, and desserts.
BREAKFAST
Oats Idli Recipe
Serves 4 | Prep. time 15 minutes | Cooking time 25 minutes

Ingredients
4 cups oats
1 tablespoon oil
1 tablespoon mustard seed
1 tablespoon black grams
1 tablespoon chickpeas
4 teaspoons green chilies, finely chopped
2 cups carrots, grated
¼ cup fresh cilantro, finely chopped
1 tablespoon turmeric powder
Water, as needed
A pinch of Eno fruit salt
2 tablespoons salt
1 cup curd/yogurt (slightly sour)
Preparation
1. In a blender, grind the oats to a fine powder.

2. In a saucepan over medium heat, combine the oil, mustard seed,
black grams, and chickpeas. Cook for 5 minutes, or until the
chickpeas are golden.
3. Add the chopped chilies, grated carrots, and cilantro. Add the
turmeric powder and cool for about a minute.
4. In a bowl, mix the oat powder, Eno fruit salt, salt, and yogurt.
Add water, if needed to get a smooth but thick batter. Set aside to
rest for 10 minutes.
5. Put this mixture in a greased idli tray and steam for about 10–12
minutes.
Flattened Rice (Poha)

Ingredients
2 cups poha (flattened rice)
2 tablespoons vegetable oil
A handful of unsalted peanuts
1 teaspoon mustard seeds
1 teaspoon cumin seeds
5–6 curry leaves
2 green chilies, slit lengthwise (optional)
1 medium onion, finely chopped
A pinch of turmeric
1 large potato, sliced very thin
Half a lime (juiced)
Salt to taste
Chopped cilantro for garnish
Preparation
1. Put the poha (flattened rice) in a sieve and wash it under running
water for 2 minutes. Set it aside to drain.
2. Heat the oil in a pan over medium heat and add the peanuts. Fry
them until they begin to brown. Set them aside.
3. To the same pan, add the mustard seeds, cumin seeds, curry
leaves and green chilies. Sauté for 30 seconds, and then add the
onion. Fry until it is smooth and translucent.
4. Add the turmeric, and mix. Sauté for two minutes, then add the
potato. Stirring often, cook for 2–3 minutes.
5. Add the poha and cook for another minute. Turn off the heat.
Pour the lime juice over the poha and mix well.
6. Garnish with chopped cilantro and serve hot.
Semolina Porridge (Upma)

Ingredients
2 tablespoons oil
½ teaspoon mustard seeds
1-inch piece of ginger
15–20 curry leaves
2 teaspoons black grams, skinless
1 medium onion, diced
1 teaspoon turmeric
3 cups water
1 ½ cups semolina
3 green chilies
Salt to taste
1 medium carrot, cut into ¼-inch cubes and blanched
6 green beans, cut into ¼-inch cubes and blanched
¼ cup green peas, blanched
¼ cup fresh chopped cilantro and/or shredded coconut for garnish
Preparation
1. Heat the oil in a nonstick pan over medium heat. Add the
mustard seeds, ginger, curry leaves, and black grams and sauté
for 1 minute.
2. Add the onion and fry for 2 minutes. Add the turmeric and cook
for an additional minute.
3. Heat 3 cups of water in a saucepan or kettle.
4. When the onion is browned, add the semolina to the same pan
and sauté for 2–3 minutes.
5. Add the green chilies and salt, and cook for 1 minute.
6. Add the hot water to the pan and simmer until most of the water
is absorbed. Add the carrots, beans, and peas, and mix. Cover and
cook for 1–2 minutes, or until the semolina is cooked.
7. Serve hot, garnished with freshly grated coriander leaves and/or
coconut.
Fenugreek Yogurt Crepes (Methi Ka Thepla)

Ingredients
1 cup fresh fenugreek leaves, chopped
Salt to taste
1 tablespoon ginger-green chili paste
1 teaspoon carom seeds
½ teaspoon turmeric powder
1 teaspoon red chili powder
1 ½ cups whole wheat flour, plus extra for dusting
1 cup yogurt
1 tablespoon oil
Preparation
1. Put the fenugreek leaves in a bowl. Add salt, ginger-green chili

paste, carom seeds, turmeric powder, and chili powder, and mix
well.
2. Add the flour and yogurt and mix well. Add a little water and
knead the mixture into a hard dough. Add 1 tablespoon of oil and
knead again. Cover with a muslin cloth and set aside for 10–15
minutes.
3. Divide the dough into equal portions (a little larger than a golf
ball). Flatten and roll them out into thin discs, dusting lightly
with flour.
4. Heat a nonstick tawa and roast the theplas, turning and sprinkling
with oil until they are golden brown on both sides.
Lentil Pancakes (Moong Dal Cheela)
Serves 4 | Prep. time 4 hours | Cooking time 30 minutes

Ingredients
¼ cup moong dal (split green grams)
1–2 tablespoons water
1 ½-inch piece of ginger, grated
5–6 cloves garlic, roughly chopped
1 medium onion, roughly chopped
3 green chilies, roughly chopped
Salt to taste
¼ teaspoon red chili powder
Oil for shallow frying
¾ cup skimmed milk cottage cheese (paneer)
Preparation
1. Soak the moong dal (split green grams) in one cup of water for
3–4 hours. Drain well, and grind them with a little water, until
smooth.
2. Add the ginger, garlic, onions, green chilies, and salt. Add the red
chili powder and mix well.
3. Heat a nonstick pan over medium heat and add the oil. Spread a
ladle full of batter to a thin disc. Drizzle a little oil on top, and
cook on medium heat until the underside is done.
4. Turn it over lightly, sprinkle with some oil, and cook until the
other side is also cooked.
5. Serve hot Sprinkle with paneer if desired.
Breakfast Curry (Misal Pav)

Ingredients
For the Misal Masala
1 tablespoon oil
¼ cup onions, thinly sliced
¼ cup grated dry coconut
2 teaspoons coriander seeds
3 cloves
3 peppercorns
1-inch stick cinnamon
2 whole dry red chilies
3 garlic cloves
For the Misal
3 tablespoons oil
¼ cup onions, finely chopped
1 cup tomatoes, finely chopped
¼ teaspoon turmeric powder
½ cup moong (whole green gram) sprouts
2 ½ cups hot water, divided
Salt to taste
1 ½ teaspoons chili powder
2 tablespoons cilantro, finely chopped
For Serving
½ cup potatoes, boiled
½ cup onions, finely chopped
¼ cup cilantro leaves, finely chopped
8 slices bread
4 lemon wedges
Preparation
1. To make the masala, heat the oil in a large nonstick frying pan
over medium heat. Add the onions and coconut and fry them for
2–3 minutes.
2. Add all the other masala ingredients and cook for 3–4 minutes.
3. Remove the skillet from the heat and allow it to cool completely.
4. Once cooled, use a blender to blend to a soft powder (do not add
water).
For the misal
1. Heat the oil in a pressure cooker over medium heat and add the
cumin.
2. When the seeds break, add the onions and cook for 1–2 minutes.
3. Add the prepared misal masala and fry for 1 minute over medium
heat.
4. Add the tomatoes, turmeric powder and a little water
(approximately 1 tablespoon). Mix well, and simmer for 2–3
minutes over medium heat, stirring occasionally.
5. Add the sprouts and mix well.
6. Add 2 cups of hot water and salt to taste. Mix well, close the lid
of the cooker, and cook for 5 minutes.
7. Let the steam escape before opening the lid.
8. Add the chili powder, ½ cup of water, and cilantro. Mix well and
simmer for 3–4 minutes with occasional stirring.
Plating
1. Just before serving, pour the misal into 4 bowls. Sprinkle each
with 2 tablespoons of potatoes, 2 tablespoons of onions, and a bit
of coriander.
2. Serve immediately with lemon slices.
Creamy Spinach Toast

Ingredients
2 tablespoons butter
4 garlic cloves, minced
½ onion, diced
½ cup milk
1 ½ tablespoons corn flour
2 cups spinach leaves, finely chopped
Salt, to taste
Whole black peppercorns, crushed, to taste
1 teaspoon turmeric
Red chili flakes, to taste
2 tablespoons heavy cream
¼ cup cheese, grated (more for topping, if desired)
8 slices bread
Preparation
1. Prepare all the ingredients in advance. Place a pan over medium

heat and add the butter.
2. Once the butter is melted, add the garlic and sauté until golden
brown.
3. Add the onions and sauté for about 2 minutes, or until they are
lightly caramelized. Reduce the heat.
4. While continuing to simmer the onions on low heat, mix the
milk and corn flour in another bowl.
5. Add the spinach leaves to the onions, and sauté until slightly
wilted.
6. Add the mixture of milk and corn flour to the vegetables.
7. Continue to stir and cook for 1 minute, or until the mixture
starts to thicken.
8. Add the salt, pepper, turmeric, and chili flakes to taste.
9. Stir for 30 seconds over medium heat, making sure it does not
burn.
10. Add the cream and mix well.
11. Once the mixture is thick and creamy, add the grated cheese and
mix well.
12. Turn off the heat and allow the mixture to cool.
13. Preheat the oven to 180°F.
14. Spread a spoonful of the mixture over a slice of bread and repeat
the process with the other slices.
15. Cover with more cheese, if desired.
16. Place the slices of bread on a baking sheet and bake for 8–10
minutes.
Indian Flat Bread Stuffed with Cheese (Paneer
Paratha)

Ingredients
1 cup whole wheat flour, plus extra for dusting
½ cup all-purpose flour
¼ cup gram flour
Salt to taste
¼ teaspoon turmeric
¼ teaspoon garam masala powder
½ cup tomato puree
2 tablespoons oil
1 cup cottage cheese
½ cup processed cheese
1 small onion, chopped
½ teaspoon chaat masala
¼ teaspoon carom seeds
Butter for serving
Preparation
1. Put the wheat flour, all-purpose flour, gram flour, salt, turmeric,
chili powder, garam masala powder, tomato puree, and oil in a
food processor. Gradually add enough water to create a dough,
and knead.
2. Mix the cottage cheese and processed cheese in a bowl. Add the
onion, chaat masala, and carom seeds, and mix.
3. Heat a nonstick tawa. Divide the dough into equal portions and
roll it into balls. Spread each ball in your palm, keeping the edges
thinner than the center. Place a small amount of the cheese and
onion filling in the middle, collect the edges, and seal. Roll into
balls and let them rest for a few minutes.
4. Sprinkle with dry flour and roll up the parathas. Put each paratha
on the hot tawa and cook, turning until well cooked on both
sides.
5. Serve hot with butter.
Chana Dal Pancakes

Ingredients
½ cup chana dal (split Bengal grams), soaked and drained
½ cup chopped fenugreek leaves
½ cup chopped spinach
½ cup grated carrot
4–6 curry leaves, chopped
1 tablespoon low fat cheese curds, chopped
1 teaspoon grated ginger
1–2 green chilies, chopped
Salt to taste
1 teaspoon turmeric
1 sachet fruit salt
1 teaspoon oil for cooking
Preparation
1. Soak the chana dal (split Bengal grams) and drain well. Mash to
make a thick paste, adding some water if necessary.
2. Add the fenugreek leaves, spinach, carrot, curry leaves, cheese
curds, ginger, green chilies, and salt. Mix well.
3. Add the turmeric and fruit salt just before making the pancakes
and mix well.
4. Divide the mixture into 4 equal portions.
5. Heat a few drops of oil in a nonstick pan, and spread the dough to
make a pancake about 5 inches in diameter.
6. Turn, and cook over low heat until golden brown on both sides.
7. Repeat with the remaining dough to make 3 more pancakes.
8. Serve hot.
SNACKS AND APPETIZERS
Potato and Pea Patties (Aloo Tikki)

Ingredients
1 small onion, minced
1 green pepper, minced
3 large potatoes, peeled, boiled and thoroughly mashed
¾ cup frozen peas, thawed (uncooked)
1 tablespoon ginger, grated
½ teaspoon red chili powder
2½ teaspoons garam masala
½ cup cilantro leaves, chopped
2 tablespoons breadcrumbs
⅓ cup all-purpose flour
½ teaspoon sugar
¼ teaspoon salt
2–3 tablespoons ghee
Directions
1. Boil about 2 cups of water in a deep saucepan or stockpot. Add

the peas and simmer for 5 minutes, until softened. Drain and
crush the peas.
2. Add the peas and other ingredients to a mixing bowl
3. Mix thoroughly and prepare 8–10 balls from the mixture. Flatten
them with the palm of your hand.
4. In a deep skillet or saucepan of medium size, heat the ghee over
medium heat.
5. Fry the patties in batches until evenly crisp and golden brown on
both sides.
6. Serve with green or tamarind chutney.
Vegetable Samosa (Aloo Samosa)
Serves 4–6 | Prep. time 15–20 minutes | Cooking time 20 minutes

Ingredients
1 cup all-purpose flour
2 tablespoons water
½ cup green peas, uncooked
4 large potatoes, boiled, peeled and mashed
¼ teaspoon pepper
½ teaspoon garam masala
Salt to taste
½ teaspoon amchoor
½ teaspoon jeera (cumin) powder
Vegetable oil to deep fry
Directions
1. Add the flour, salt, water, oil and red chili powder to a mixing
bowl.
2. Combine the mixture to make a flaky dough. Set aside to settle
for 20–30 minutes.
3. In a kadhai, skillet or saucepan of medium size, heat the 2
tablespoons of oil over medium heat.
4. Add the peas and potatoes, cover and cook for 4–5 minutes.
5. Mix in the spices, including the garam masala; stir and cook for
6–8 minutes until the vegetables are cooked well.
6. Set aside to cool down.
7. Prepare small balls from the dough. Using a rolling pin, roll
them over a lightly floured surface to make thin round sheets.
Cut each one into two semicircular sheets.
8. Wet your fingers with some cooking oil and fold the two ends of
one sheet to make a cone.
9. Stuff it with the potato mixture and seal the edges by crimping.
Repeat to make the other samosas.
10. Heat the oil in a deep frying pan.
11. Add the prepared samosas one by one and fry until evenly
brown.
12. Serve hot with ketchup or tamarind/green chutney.
Paneer Tikka
Serves 4 | Prep. time 10–15 minutes | Cooking time 20–25 minutes

Ingredients
1 large tomato, cut into thick rounds
1 teaspoon dried fenugreek leaves
1 large green bell pepper, deseeded and cut into large squares
1½ cups paneer cheese, sliced into 1½-inch cubes
¼ teaspoon chaat masala
1 tablespoon butter, melted
Salt to taste
Lemon wedges (optional)
Marinade
1 cup mint leaves
2 teaspoons ginger, grated
½ cup cilantro leaves
2 pieces green chili, halved
1½ teaspoons black salt
½ cup yogurt
Directions
1. Combine all the ingredients for the marinade in a food processor

or blender. Blend to make a smooth paste.
2. Add the fenugreek leaves and blend again.
3. Coat the paneer with the marinade in a bowl. Arrange on a plate,
placing the tomato and bell pepper slices on top.
4. Cover and refrigerate for 2 hours.
5. Preheat your BBQ grill.
6. Place the vegetables and marinated paneer on a pre-greased
baking sheet.
7. Grill for about 18–20 minutes, flipping the vegetables and paneer
halfway through.
8. Remove from the grill and brush with butter. Sprinkle with chaat
masala, salt and lemon juice. Serve warm.
Yogurt Dumplings (Dahi Wada)
Serves 4 | Prep. time 15–20 minutes | Cooking time 10 minutes

Ingredients
Wada
¼ teaspoon baking soda
1½ cups gram flour
1 teaspoon dried red chili, ground
¼ teaspoon salt
¼ cup water + more if required
Vegetable oil for frying
Sauce
1 cup yogurt
1 teaspoon chaat masala
2 teaspoons sugar
Ground dried red chili and salt to taste
Directions
1. Combine the flour, baking soda, salt and chili in a mixing bowl.
Add water gradually and keep mixing until you get a thick batter.
2. In a deep frying pan, heat the oil (1 inch deep).
3. Drop spoonfuls of the mixture one by one. Fry in batches until
the dumplings turn evenly golden brown. Drain the dumplings on
paper towels and let cool.
4. Fill a bowl with cold water and soak the dumplings until they
soften.
5. In a bowl, whisk together the sauce ingredients.
6. Squeeze the dumplings to remove excess water and place on a
serving plate. Top with the yogurt mixture and some more chaat
masala.
Mix Vegetable Fritters (Pakoda)
Serves 4–5 | Prep. time 10 minutes | Cooking time 15–20 minutes

Ingredients
2 cups mixed vegetables (potatoes, onions, and cauliflower florets)
Vegetable oil for frying
Flour mix
⅛ teaspoon baking soda
2 cups gram flour
2 tablespoons rice flour
¼ teaspoon salt
½ cup water or more if needed
Directions
1. Chop the potatoes into small pieces and thinly slice the onions.
2. In a bowl, combine the flour mix ingredients to make a smooth
batter. Add more water if the mixture is too thick.
3. Add the vegetables and coat evenly with the batter.
4. Heat the oil in a deep frying pan.
5. Add spoonfuls of the vegetable mixture one by one and fry in
batches until evenly brown.
6. Serve hot with ketchup or tamarind/green chutney.
Seasoned Shredded Carrots (Sambharo)

Ingredients
3–4 medium sized carrots, shredded
1 tablespoon sesame seeds
2 tablespoons mustard oil or ghee, melted
2 tablespoons dried shredded coconut
Pinch asafetida
¾ teaspoon turmeric
1 teaspoon salt
1–2 teaspoons lemon juice
Directions
1. In a medium skillet or saucepan, heat the oil or ghee over

medium heat.
2. Add the mustard seeds; cook for 30 seconds until they pop.
3. Add the sesame seeds, dried shredded coconut and asafetida; stir
the mixture.
4. Add the shredded carrots and stir to combine. Sprinkle with the
turmeric and salt.
5. Lower the heat and continue to cook for 8–10 minutes or until
carrots are tender. Adjust seasoning and mix in the lemon juice.
Serve warm.
Deep Fried Cauliflower in Sweet and Spicy Sauce
(Kolkata Gobi Manchurian)

Ingredients
1 medium cauliflower, broken into large florets, washed and drained
2-3 cups water
1 teaspoon salt
oil for frying
For the batter
1 cup all-purpose flour
3 tablespoons cornstarch
½ teaspoon garlic, minced
½ teaspoon green chili, seeded and minced
1 teaspoon soy sauce
½ teaspoon black pepper powder
¾ cup water
¼ teaspoon salt
For thickener
1 tablespoon cornstarch
¼ cup water
For the sauce
¾ cup spring onions, finely chopped, separate white and green parts
3 cloves garlic, peeled and grated
2 green chilies, finely chopped
1 tablespoon soy sauce
2 tablespoons tomato sauce
1 ½ cups water
Salt and pepper, to taste
Directions
1. Boil the water in a medium-sized pot or saucepan. Add the salt

and drop in the cauliflower florets. Cook for 3-4 minutes, then
drain well and let them dry on a clean towel.
2. In a medium bowl, mix together the ingredients for the batter.
3. Heat 1-2 inches of oil in a karahi or wok over medium-high
heat.
4. Working in batches, coat the florets with batter, and fry until
golden brown.
5. Use a slotted spoon to remove the florets and drain on paper
towels. Set aside.
6. Carefully drain away the oil from karahi, leaving about 1
tablespoon for sautéing.
7. Add the white parts of the onions and sauté for 30 seconds to 1
minute.
8. Add ginger, garlic and chilies. Stir fry until fragrant (about 30
seconds).
9. Add soy and tomato sauces. Stir and season with salt and
pepper.
10. Add the water and bring it to a boil. Reduce the heat.
11. In a small bowl or cup, stir together the thickener ingredients,
making sure there are no lumps. Add this to the karahi while
stirring.
12. Cook, stirring constantly, until the sauce thickens and thickener
has incorporated into the rest of the sauce. There should be no
trace of white thickener.
13. Drop in the florets and let them simmer to heat through and for
the florets to absorb the flavors. Simmer until the sauce is of the
desired thickness.
14. Add the onion greens and transfer to a serving dish.
15. Best eaten with rice or noodles and chili-tomato sauce.
Stir-Fried Dill Greens with Lentils (Shepuchi
Bhaji)
Serves 3 | Prep. time 10 minutes plus 1 hour soaking time | Cooking time 15
minutes
Ingredients
2 tablespoons moong dal (green gram or yellow lentils)
Water, as needed
2 cups chopped shepu (dill leaves), washed and drained
1 tablespoon vegetable oil
½ teaspoon cumin seeds
Pinch asefetida
2 teaspoons garlic, chopped
1 teaspoon green chilies, chopped
½ teaspoon haldi turmeric powder
Salt as needed
Roti or chapatti, for serving
Directions
1. In a small bowl, soak moong dal in water for 1 hour. Do not

drain.
2. Meanwhile, make sure the dill leaves are completely dry. Pat
dry with towels, if necessary. Set aside.
3. Heat a wok over medium heat. Fry the mustard and cumin
seeds. Stir and allow them to crackle.
4. Add the asefetida and stir for about 10 seconds.
5. Add the chilies and garlic. Stir for 1 minute.
6. Stir in the lentils, adding more water if needed.
7. Cover and cook for 5 minutes or until lentils are tender.
8. Add the dill leaves and season with turmeric powder and salt.
9. Cover until the dill has wilted.
10. Serve with roti or chapatti.
Paneer in Curds and Mint (Paneer Pudina Tikka)

Ingredients
1 ½ cups Indian cottage cheese (paneer ), cut into about 1 ½-inch cubes
1 teaspoon dried fenugreek leaves (kasuri methi )
1 large tomato, sliced in large circles
1 green bell pepper, deseeded and cut into large squares
1 tablespoon butter
¼ teaspoon chaat masala
Salt to taste
Lemon wedges (optional)
For the minty marinade
1 cup mint leaves (phudina )
½ cup cilantro (dhania ) leaves
1-2 pieces green chili, halved
1 ½ teaspoons teaspoon black salt (sanchal/kala namak )
½ cup hung curds or hung yogurt (chakka dahi )
Directions
1. Combine the ingredients for the minty marinade in a blender.

Blend to make a smooth paste.
2. Stir in the fenugreek leaves.
3. Coat the paneer with the mint marinade and arrange it on a tray,
and do the same with the tomato and bell pepper slices.
4. Cover and refrigerate for 2 hours, or freeze for 15 minutes.
6. After marinating, place the vegetables on a baking sheet.
7. Grill in the oven for about 20 minutes, flipping over halfway
through the cooking time. You may also toast them on an oiled
flat pan or tawa.
8. Remove from the oven and brush with butter to moisten.
9. Sprinkle with chaat masala and salt, to taste.
10. Squeeze some lemon juice over the paneer, if desired.
Tiger Prawn in Creamy Coconut Curry (Bagda
Chingri Malai)
Serves 3-4 | Prep. time 30 minutes plus 1 hour marinating | Cooking time
15 minutes
Ingredients
2 pounds tiger prawns, washed, shelled and deveined
For marinade
2 teaspoons turmeric powder
½ teaspoon salt
For curry sauce
2 tablespoons ghee, divided
2-3 green chilies, whole
¼ teaspoon onion seeds (kalonji/nigella)
1 teaspoon ginger, grated
1 teaspoon turmeric powder
1 ½ cups coconut milk
1 teaspoon sugar
2 tablespoons heavy cream or yogurt
Salt, to taste
Cilantro, chopped, for garnish
Directions
1. Combine the turmeric and salt. Coat the prawns and let them
marinate for 1 hour.
2. Melt 1 tablespoon of ghee in a hot karahi or wok. Sauté the
green chilies and onion seeds until fragrant.
3. 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. Stir until it thickens
slightly.
6. Stir in the sugar and set the pan aside.
7. In another wok or skillet, heat up the remaining ghee until
melted.
8. Add the marinated prawns. Stir-fry for about 2 minutes or until
the prawns turn opaque.
9. Transfer the cooked prawns to the curry sauce, and bring it to a
boil.
10. Quickly stir in cream or yogurt. Turn off the heat.
11. Season with salt as needed, garnish with cilantro, and serve.
Gujariti Steamed Cakes (Dhokla)

Ingredients
2 cups gram flour (besan)
1 cup yogurt, stirred
1 cup warm water (approximately)
Salt to taste
1 teaspoon ginger-green chili paste
2 tablespoons oil
1 tablespoon lemon juice
1 teaspoon baking soda
2 tablespoons fresh cilantro leaves, chopped
½ cup shredded coconut (optional)
Preparation
1. Place the gram flour in a bowl. Add the yogurt and

approximately one cup of warm water and mix until there are no
lumps. Add some salt and mix again.
2. Set the mixture aside to ferment for 3–4 hours. When the gram
flour mixture has fermented, add the turmeric powder and ginger-
green chili paste. Mix.
3. Heat the steamer, and grease a baking pan.
4. In a small bowl, combine the lemon juice, baking soda, and one
teaspoon of oil. Quickly add it to the batter and whisk briskly.
Pour the batter onto the greased baking pan and place it in the
steamer.
5. Cover, and steam for ten minutes, or until the cake is cooked
through.
6. Once it has cooled a little, cut it into squares and put it on a
serving plate.
7. Heat the remaining oil in a small pan, and add the mustard seeds.
When the seeds begin to crackle, remove them and pour them
over the dhokla.
8. Serve garnished with chopped cilantro leaves and shredded
coconut.
Dumplings in Yogurt (Dahi Bara)
Serves 2-3 | Prep. time 15 minutes | Cooking time 15-20 minutes

Ingredients
For dumplings
1 ½ cups gram flour
¼ teaspoon baking soda
¼ teaspoon salt
1 teaspoon dried red chili, ground
¼ cup water + more to make thick batter
Oil for frying
For yogurt sauce
1 cup yogurt
2 teaspoons sugar
1 teaspoon chaat masala
Ground dried red chili and salt, to taste
Directions
1. To make the dumplings combine the flour, baking soda, salt,

and chili in a bowl.
2. Add water gradually, starting with ¼ cup, while mixing.
3. Gradually add more water by the tablespoon until you get a
thick batter (not a dough).
4. In a pot or wok, heat some oil, about 1 inch deep, over medium
heat.
5. Drop in 1 tablespoon of batter to make a dumpling. Add more,
but do not crowd too much in the pan.
6. Fry until golden brown on both sides. Flip the dumplings over
to brown both sides. Monitor the temperature, the oil should not
be too hot, to ensure that dumplings are well-done in the
centers.
7. Drain the dumplings on paper towels.
8. Fill a bowl or pan with water and soak the dumplings to soften
them.
9. Meanwhile, whisk together the yogurt sauce ingredients and
place in a serving dish.
10. Gently squeeze the dumplings to remove excess water.
11. Drop the dumplings in the yogurt sauce, and stir once, gently.
12. Sprinkle with more chaat masala, if desired, and serve.
Spicy Gram Flour Rollups (Khandvi, Surali Vadi,
Suralichi Wadi)
Serves 4-6 | Prep. time 15-20 minutes | Cooking time 10-15 minutes
Ingredients
Non-stick cooking spray or oil
For gram paste
1 cup yogurt
1 cup water
1 cup gram flour
¼ teaspoon ginger paste
¼ teaspoon green chili paste
⅛ teaspoon turmeric powder
⅛ teaspoon asafetida
Salt, to taste (preferably black salt of kala namak )
For seasoning
1 teaspoon sesame seeds
1 dry red chili flakes
5-6 curry leaves (kadi patta )
For garnish
Cilantro, finely chopped
Grated coconut
Directions
1. Prepare a smooth, greased surface (like a cookie sheet, the back

of a tray, or a sheet of aluminum foil on table surface) on which
to make the rollups. Set it aside.
2. In a bowl, mix the yogurt and water together. Set aside.
3. In a nonstick pan, combine the rest of the ingredients for the
gram paste.
4. Gradually add the yogurt mixture to the gram mixture, while
stirring or using a wire whisk, to make a smooth batter. Make
sure there are no lumps.
5. Heat the batter and cook for about 8-10 minutes over low heat,
with continuous stirring. There may be some splattering. Scrape
down from the sides for even cooking.
6. The batter will thicken into a paste. Test the paste by spreading
a small amount on the greased surface. Let it stand for a few
seconds. If the paste can’t be rolled up, it needs to be cooked a
few minutes longer.
7. When the paste is ready, remove it from the heat.
8. Scoop the cooked paste with a spatula onto the prepared,
greased surface.
9. Spread thinly and evenly and let it cool.
10. To prepare the seasoning, heat the oil in a karahi or a nonstick
pan.
11. Add the mustard seeds to the heated oil and stir. Allow them to
crackle.
12. Add the rest of the seasoning ingredients and sauté for about 30
seconds. Remove from the heat.
13. Cut the cooled paste to make about 1 ½-inch wide strips. Lift
the end of each strip gently and roll.
14. Arrange the rolls on a plate. Spread the seasonings over the
rollups.
15. Serve garnished with cilantro and grated coconut.
Green Chutney Cilantro Dip
Serves/Yield 1 cup | Prep. time 10–15 minutes | Cooking time 0 minutes

Ingredients
1 ½-inch piece fresh ginger
2–3 green chilies, chopped
1 cup cilantro leaves and tender stalks, chopped
½ cup mint leaves
1 teaspoon sugar
1½ teaspoons lime juice
½ teaspoon black salt or rock salt
1 teaspoon cumin powder
1 teaspoon chaat masala (optional)
Kosher salt to taste
Directions
1. In a food processor or blender, add the cilantro, mint, ginger,
chilies, sugar, lime juice, black salt, cumin powder and chaat
masala.
2. Blend until smooth. Add some water if the mixture is too thick.
3. Season with salt, taste, and adjust seasoning as necessary.
4. Serve with you choice of snacks. You can store in the refrigerator
for up to 3 days.
Tamarind Dip (Imli Ki)
Serves/Yield 1½ cups | Prep. time 20–25 minutes | Cooking time 0 minutes

Ingredients
½ cup tamarind paste
2 tablespoons powdered sugar
½ cup pitted dates
1 tablespoon raisins
½ teaspoon ground coriander
1 teaspoon black salt
½–1 teaspoon red chili powder
1 teaspoon chaat masala (optional)
Warm water and kosher salt to taste
Directions
1. Add the dates and raisins to a bowl; add enough warm water to
cover. Let them soak for about 10–15 minutes.
2. In a food processor or blender, add the date mixture and the other
ingredients.
3. Blend until smooth. Add some water if the mixture is too thick.
4. Taste to adjust seasoning.
5. Serve with you choice of snacks. You can store in the refrigerator
for up to 3 days.
SOUP ANS BREADS
Spicy Chicken and Rice Soup
(Mulligatawny/Mooloogoo Thani)
Serves 4 | Prep. time 20 minutes | Cooking time 1 hour

Ingredients
¼ cup butter
1 small onion, chopped
2 stalks celery, chopped
1 carrot, peeled and diced
1 ½ tablespoons all-purpose flour
1 ½ teaspoons curry powder or garam masala
4 cups chicken stock
½ cup apple, peeled and chopped
3 tablespoons basmati rice
1 boneless skinless chicken breast, diced
Salt and freshly ground black pepper to taste
1 pinch dried thyme
½ cup heavy cream
Directions
1. In a heavy-bottomed soup pot, melt the butter over medium heat.

2. Sauté the onions, celery, and carrot.
3. Add flour and curry powder. Cook for 5 more minutes, while
stirring.
4. Pour in the chicken stock, and bring it to a boil. Reduce the heat
and simmer for 30 minutes.
5. Add all the other ingredients EXCEPT the cream.
6. Stir and bring to a boil again.
7. Simmer for 20 minutes, or until the rice is soft.
8. Remove from the heat and allow it to cool slightly. Stir in the
cream and serve.
Red Lentil Soup (Masoor Dal)
Serves 6 | Prep. time 20 minutes | Cooking time 1 hour

Ingredients
1 medium onion, chopped
1 ½ cups tomatoes, diced
1 ½ cups red lentils
2 cups vegetable or chicken broth
1 cup light coconut milk
2 tablespoons freshly squeezed lemon juice
2 cups water
1 ½ cups shredded kale
¼ teaspoon fine sea salt
Directions
1. Heat a soup pot over medium-high heat.

2. Add the cumin and stir for 1 minute to toast.
3. Add the onions and stir-fry for about 5 minutes, or until the onion
has caramelized and begins to stick to the pot.
4. Add the tomatoes and cook for about 2 more minutes, stirring
constantly.
5. Add the lentils, broth, coconut milk, lemon juice, and water. Stir
and bring to a boil.
6. Cover and simmer for 30 minutes, stirring frequently. The lentils
are done when they are tender.
7. Turn off heat, and stir in the kale and salt.
8. Serve hot.
East Indian Vegetable Soup (Thenthuk)

Ingredients
1 teaspoon soy sauce
1 medium potato, chopped
1 tablespoon radish, peeled and chopped
2 tablespoons red onion, chopped
1 teaspoon ginger-garlic paste
1 medium tomato, chopped
1½ cups vegetable stock
½ cup wheat noodles
½ cup spinach, chopped
2 tablespoons chopped cilantro leaves
Directions
1. In a kadhai, skillet or saucepan of medium size, heat the oil over

medium heat.
2. Sauté the onion and ginger-garlic paste until softened and
fragrant.
3. Add the tomatoes and cook until softened. Season with salt.
4. Add the vegetable stock, soy sauce, potato and radish and cook
until the veggies turn tender.
5. Add the noodles and cook for 8–10 minutes, until they are
cooked well. Add the spinach and cilantro.
6. Stir and serve warm.
Traditional Naan Bread
Serves 10–12 breads | Prep. time 1½ hours | Cooking time 10–15 minutes
Ingredients
1 cup water or as required
3 cups wheat flour
1 tablespoon sugar
½ teaspoon instant yeast
3–4 tablespoons yogurt
¾ teaspoon salt
2 tablespoons ghee
Sesame seeds (optional)
Butter, melted, to taste
Directions
1. In a mixing bowl, combine the sugar, yeast, and water. Add 1

cup of the flour and stir to prepare a dough.
2. Cover the bowl and set aside for 40–45 minutes.
3. Add the remaining flour, yogurt, butter, and salt. Combine well.
4. Knead the dough over a lightly floured surface until smooth.
5. Place the dough in a bowl, cover, and set aside to rise for 25–30
minutes.
6. Divide the dough evenly into 10–12 small balls. Sprinkle on
some sesame seeds and pat them into the balls. Set the balls
aside to rise for 15–20 minutes.
7. Using a rolling pin, roll the balls over a lightly floured surface
to make ¼-inch-thick rounds.
8. Heat a skillet or flat iron pan; add the prepare naan and cook for
20–30 seconds until light brown and brown bubbles appear.
9. Flip and cook the other side until bubbles appear.
10. Brush with some butter over one side. Serve warm with meals.
Classic Roti

Ingredients
2 cups bread flour
1 teaspoon salt
⅔ cup water
Directions
1. Add the flour and salt to a medium-large mixing bowl and

combine well.
2. Add the oil and water; combine the mixture to make a flaky
dough.
3. Knead the dough over a lightly floured surface for about 8
minutes. Make 6 small balls from it.
4. Using a rolling pin, roll the balls over a lightly floured surface to
make thin rounds.
5. Heat a skillet or flat iron pan. Add the prepare roti and cook for
20–30 seconds until light browned and small brown bubbles
appear.
6. Flip and cook the other side until small brown bubbles appear.
Serve warm with meals.
Deep Fried Unleavened Bread (Poori)

Ingredients
Ghee or oil for deep frying
For dough
2 cups wheat flour (atta )
1 teaspoon salt
2 tablespoons semolina (optional)
1 cup water
Directions
1. Mix the dry ingredients for the dough.

2. Add water a little at a time while kneading. The resulting dough
should be slightly stiff.
3. Divide the dough into about 12 parts of equal sizes.
4. Roll each piece into a ball and flatten into small circles using a
rolling pin. Arrange them on a tray and cover with a towel to
keep the dough from drying out.
5. Heat the oil or ghee for deep frying. Test the oil by dropping in a
small piece of dough. The oil is hot enough if the dough steadily
floats to the surface. If it doesn’t, the oil isn’t hot enough. If the
dough rises too rapidly, the oil is too hot.
6. Fry the poori one at a time. Press down gently with a ladle or
slotted spoon. The poori will puff up. Flip over and fry until
golden brown.
7. Take the fried poori out and drain on paper towels.
8. Serve hot with curry or sweet dishes.
DAL, BEANS, AND RICE
Chickpea in Curried Sauce(Chole Masala)
Serves 4 | Prep. time 10 minutes | Cooking time 35–40 minutes

Ingredients
1 (15-ounce) can cooked chickpeas, rinsed and drained
1 onion, chopped
1 tomato, chopped
1 green chili pepper, chopped
4–5 cloves garlic, chopped
1-inch ginger root, chopped
1 teaspoon coriander powder
1 teaspoon garam masala
2–3 bay leaves
3 tablespoons olive oil
Coriander leaves
Directions
1. Add the tomato, onion, garlic, ginger and green chili to a blender.
Blend until you get a smooth mixture.
medium heat.
3. Add the bay leaves; stir-cook for 20–30 seconds.
4. Add the tomato mixture and combine well; cook for 2–3 minutes.
5. Mix in the turmeric, red chili powder, garam masala, coriander
powder and salt; stir-cook for 2–3 minutes.
6. Add the water and boil the mixture. Add more water if the
mixture is too thick.
7. Add the chickpeas and cook for 5–7 minutes.
8. Top with the coriander leaves.
9. Serve with a bowl of steamed rice or naan bread or roti.
Rice Pulao with Nuts and Raisins

Ingredients
10–12 cashews, chopped
10–15 almonds, chopped
1 tablespoon raisins, chopped
1½ cups basmati rice, soaked
2 tablespoons ghee
1–2 bay leaves
6–8 black peppercorns, ground
Salt as needed
Directions
1. Soak the rice in salted water for 30 minutes. Drain and set aside.
2. In a deep saucepan or medium stockpot, heat the water over
medium heat.
3. Add the rice, making sure that the water level is above the rice.
Add more water if needed.
4. Boil the water and reduce heat to low. Simmer for 10 minutes
until the rice is cooked well. Drain and set aside.
5. In a kadhai, skillet or saucepan of medium size, heat the ghee
over medium heat.
6. Add all the ingredients except for the rice and salt. Stir the
ingredients and cook for 1 minute.
7. Add the rice and salt; stir and cook for 1–2 minutes.
8. Serve with a bowl of curd or steamed vegetables on the side.
Seasoned Split-Yellow Pigeon Peas (Arhar Dal)

Ingredients
Dal
½ teaspoon turmeric
½ teaspoon salt
1 cup arhar dal or split-yellow pigeon peas
4–5 cups water
Tarka
1 medium yellow onion, chopped
5–6 curry leaves
3 tablespoons ghee or vegetable oil
1 teaspoon black mustard seeds
2-inch piece of ginger, grated
3 cloves garlic, finely chopped
Salt to taste
Directions
1. Rinse the dal until the water runs clear. Place the dal in a bowl
with water and soak for 4–6 hours or overnight.
2. In a kadhai, stockpot, or saucepan of medium-large size, heat the
dal and water over medium heat.
3. Add the turmeric and salt and bring to a boil.
4. Cover the pot and reduce heat to low. Simmer and cook for 20–
30 minutes.
5. Meanwhile, in a medium skillet or saucepan, heat the oil over
medium heat.
6. Add the mustard seeds and cook for 30 seconds until they sizzle
and pop.
7. Add the ginger, onions, curry leaves and garlic; cook for about 8–
10 minutes until the onions are softened.
8. Add this tarka mixture to the dal mixture; stir and adjust
seasoning.
9. Serve warm.
Lentil and Bean Dal (Dal Makhani)
Serves 2 | Prep. time 10–15 min. | Cooking time 2 h 15 min,

Ingredients
2 cups + 2 tablespoons water
1½ teaspoons vegetable oil
1 tablespoon butter
⅓ cup whole black lentils (urad dal)
2 tablespoons kidney beans
2 whole cloves
2 green cardamom pods
1 (1-inch) cinnamon stick
1 green chili, halved lengthwise
1 medium red onion, finely chopped
2 tablespoons ginger-garlic paste
2 tablespoons tomato puree
1 tablespoon cilantro leaves, chopped
1½ teaspoons cream
Directions
1. Rinse the lentils and kidney beans until the water runs clear.
Add them to a bowl with 2 cups of water and soak for 4–6 hours
or overnight.
2. In a kadhai, stockpot, or saucepan of medium-large size, heat
the bean mixture along with water over medium heat. Bring to a
boil.
90 minutes. Mash gently using a spoon.
4. Meanwhile, in a medium skillet or saucepan, heat the butter and
oil over medium heat.
5. Add the cumin seeds and cook for 30 seconds until they sizzle
and pop.
6. Add the cinnamon, cloves, cardamom and chili.
7. Add the onion and sauté until golden brown.
8. Mix in the ginger-garlic paste, chili powder, turmeric and
tomato puree. Set aside to cool down for 10 minutes.
9. Add this tarka mixture to the bean mixture; stir-cook for 10
minutes more and adjust seasoning.
10. Serve warm with the cilantro and cream on top.
Red Kidney Bean Dal (Rajmah Masala)

Ingredients
1 cup red kidney beans (rajma) soaked overnight, drained
5 cups water
Salt to taste
¼ cup vegetable oil
2 medium onions, finely chopped
2 teaspoons coriander powder
½ cup tomato puree + more to taste
1 tablespoon coriander leaves, chopped
1½ teaspoons garam masala powder
Directions
1. Rinse the beans until the water runs clear. Add them to a bowl
with 5 cups of water and soak for 4–6 hours or overnight.
the beans along with water over medium heat.
3. Add the salt and bring to a boil.
4. Cover the pot and reduce heat to low. Simmer and cook until the
beans are softened completely.
medium heat.
6. Add the onions and cook until they are softened.
7. Add the ginger-garlic paste and sauté for 2–3 minutes. Add the
cumin powder, coriander powder and red chili powder and mix
well.
8. Stir in the tomato puree. Stir-cook for 3–4 minutes.
9. Add the kidney beans along with 1 cup of the water they were
cooked in. Stir again.
10. Add salt to taste and stir to mix. Mix in the garam masala and
stir-cook for 5–7 minutes.
11. Garnish with the coriander leaves and serve warm.
South Indian Split Black Lentils and Chayotte
(Urad Dal)
Serves 3–4 | Prep. time 10 minutes | Cooking time 40 minutes

Ingredients
Dal
1 chayote squash, pitted and cubed
1 teaspoon turmeric
1 cup split urad dal (black lentils)
1 quart water
1 teaspoon salt
Tarka
1 teaspoon yellow pigeon peas or tuvar dal
3–4 tablespoons ghee or vegetable oil
¼ cup dried shredded coconut
8–10 curry leaves
2 dried red chilies
1 medium onion, cubed
2-inch knob fresh ginger, grated
Directions
1. Rinse the dal until the water runs clear. Add it to a bowl with
water and soak for 4–6 hours or overnight.
the dal along with water over medium heat.
3. Add the squash, turmeric and salt and bring to a boil.
30 minutes.
5. Meanwhile, in a medium skillet or saucepan, heat the ghee or
6. Add the mustard seeds and tuvar dal; cook for 30 seconds until
they sizzle and pop.
7. Add the onion and cook for 4–5 minutes or until translucent.
8. Add the ginger, curry leaf, red chilies and shredded coconut;
stir-cook for 3–5 more minutes.
seasoning.
10. Serve warm.
Red Lentil Dal (Masoor Dal)
Serves 4 | Prep. time 15 minutes | Cooking time 2 hours 10 minutes

Ingredients
Pinch asafetida
1 cup whole red lentils (masoor dal)
2½ cups water
Kosher salt
½ cup red onion, finely chopped
1 tablespoon ginger-garlic paste
2 teaspoons ground coriander
¾ cup plain yogurt
Directions
1. Rinse the dal until the water runs clear.

the dal and water over medium heat.
90 minutes, until tender.
medium heat.
6. Add the cumin seeds and cook for 30 seconds until they sizzle
and pop.
7. Stir in the asafetida. Add the onion and sauté until light golden.
8. Add the ginger-garlic paste and cook until the mixture becomes
aromatic.
9. Add the chili powder and coriander; stir-cook for 1 minute.
10. Add the tomato and mash it using a spoon. Cook until the oil
starts separating.
11. Add the lentil mixture, garam masala, and yogurt. Season with
salt to taste.
12. Serve warm.
Spicy Red and Yellow Lentil Dal (Masoor Moong
Dal)
Serves 5–6 | Prep. time 10–15 minutes | Cooking time 15–20 minutes
Ingredients
Dal
1 quart water
½ cup split and hulled yellow lentils/moong dal
½ cup split and hulled red lentils/masoor dal
½ teaspoon salt
Tarka
2 green chilies
2 teaspoons ground cumin
2-inch knob ginger, grated
1 medium onion, cubed
2 strands curry leaves
2 medium tomatoes, diced
½ teaspoon salt
Chopped cilantro for garnish
Directions
1. Make a paste of the cumin powder, ginger, garlic, chilies and

curry leaves using a mortar and pestle.
2. Rinse the dal until the water runs clear. Add it to a bowl with
water and soak for 4–6 hours or overnight.
3. In a kadhai, stockpot, or saucepan of medium-large size, heat the
dal along with water over medium heat.
30 minutes.
6. Meanwhile, in a medium skillet or saucepan, heat the paste and
onions over medium heat. Stir-cook for 4–5 minutes until onions
are softened.
7. Add the tomatoes, salt, turmeric and chopped cilantro; stir-cook
for 1 minute.
seasoning.
9. Serve warm.
Spicy Pigeon Peas (Dal Tadka)

Ingredients
½ cup pigeon peas
2 cups water
2 ½ tablespoons oil
¼ teaspoon mustard seeds
1 red chili, dried
¼ teaspoon asafoetida
½ teaspoon ginger paste
2 cloves garlic, chopped
¼ teaspoon fenugreek seeds
¼ teaspoon cumin seeds
3 curry leaves
2 green chilies, sliced
3 tablespoons onion, minced
2 tomatoes, finely chopped
Salt as required
Preparation
1. Place the pigeon peas in a pressure cooker. Add the water and
heat over medium for around 30 minutes, or until they get quite
mushy.
2. Reduce the heat to low and continue cooking, stirring
occasionally as you prepare the other ingredients.
3. Add the oil to a pan and heat it over medium heat. Once the oil is
sufficiently hot, add the mustard seeds and dried red chili. Once
the seeds start to splutter, add the asafoetida, turmeric, red chili
powder, ginger paste, garlic, fenugreek seeds, cumin seed, curry
leaves, green chilies, and chopped onions.
4. Once the onions turn slightly soft, add the chopped tomatoes and
fry everything for around 5–6 minutes on medium-low. Once
done, add the mushy dal to the mixture. Season with salt to taste,
and stir well.
5. Simmer the dal on low heat for 10 minutes, or until the tomatoes
become tender, stirring occasionally. After a few minutes, switch
off the heat and transfer the dal to a serving bowl.
Split Bengal Yellow Lentils (Chana Dal)

Ingredients
¼ cup split Bengal grams (chana dal)
2 teaspoons vegetable oil
1 large onion, finely chopped
½ teaspoon ginger-garlic paste
½ teaspoon coriander powder
Salt to taste
1 large tomato, diced
½ cup water
¼ teaspoon cumin powder
Fresh cilantro leaves, for garnishing
Preparation
1. Rinse the split Bengal grams (chana dal) under cold water. Let
soak in cold water for at least 1 hour. Drain and place in a
pressure cooker. Cook on high pressure (or if you have the
bean/legume setting) for 5 minutes. Let the pressure release
naturally, about 10 minutes. Drain remaining water, if any.
2. In the meantime, heat the oil in a nonstick pan over medium heat.
Add the onion, and sauté until translucent, about 2 minutes.
3. Add the ginger-garlic paste, red chili powder, turmeric powder,
coriander powder, and salt, and sauté for one minute.
4. Add the tomato, cover, and cook until it is soft, about 3-4
minutes.
5. Add the water and drained dal, cover, and cook for two minutes,
or until half of the water has evaporated. Add some water if
needed. Add the cumin powder and mix well.
6. Serve hot, garnished with cilantro leaves.
Whole Green Gram Dal

Ingredients
½ tablespoon oil
1 green chili pepper, chopped
½ onion medium, diced
¼ tablespoon ginger, minced
¼ tablespoon garlic, minced
½ teaspoon salt
½ cup whole green gram lentils, rinsed
1 ½ cups water
½ tablespoon lemon juice
Cilantro to garnish
Rice, for serving
Preparation
1. Start the Instant Pot in SAUTÉ mode, and heat the oil. Add the
cumin seeds and green chili, and sauté for 30 seconds.
2. Add the onion, ginger, and garlic. Sauté for 1 minute.
3. Add the chopped tomato and spices, and stir.
4. Add the lentils and water. Stir well. Press CANCEL and close the
Instant Pot lid with the vent in the sealing position.
5. Press MANUAL or PRESSURE COOK mode and set it for 15
minutes. When the Instant Pot beeps, let the pressure release
naturally.
6. Open the lid and add the lime juice and cilantro. Serve hot, with a
side of rice.
Pigeon Pea and Mango Dal

Ingredients
½ cup pigeon peas
2 cups water, divided
1 cup mango, peeled and chopped
Salt to taste
1 teaspoon oil or ghee
Pinch of asafoetida
1 teaspoon garlic, finely chopped
2 green chilies, diced
1 small onion, diced
4 curry leaves
Steamed rice, for serving
Preparation
1. Soak the pigeon peas for 10–30 minutes.

2. Rinse and cook the pigeon peas in a pressure cooker with 1 cup
of water and turmeric powder for about 10 minutes, or until soft.
3. Mash the dal and add 1 cup of water, the mango pieces, and salt.
Bring it to a boil, then reduce the heat to low and simmer while
preparing the tempering.
4. In a tadka pan or small pan, heat the oil or ghee. Add the
asafoetida and cumin seeds, and allow them to splutter. Add the
garlic and sauté until light brown.
5. Add the green chili, onion, and curry leaves and cook until the
onion becomes light brown.
6. Pour this over the dal and give it a quick mix. Add the cilantro
leaves and simmer for 2 minutes.
7. Serve hot or warm with steamed rice.
Curried Vegetable Rice (Sabziyon Ki Tehri)

Ingredients
½ cup rice
2 cups water, divided
1 medium potato, peeled and diced
1 carrot, peeled and diced
5 green beans, cut on the diagonal
1 cup cauliflower florets
⅓ cup fresh peas or frozen
½ tablespoon mustard oil
1 teaspoon garlic paste
¼ cup thick yogurt
1 teaspoon chili powder
5 green chilies, sliced
1 ½ teaspoons sliced ginger
½ teaspoon green cardamom powder
½ cup cream
Salt
Preparation
1. Soak the rice in 1 cup of water for 20 minutes.

2. Boil some water in a saucepan. Add salt and blanch the potato,
carrot, beans, cauliflower, and peas, separately, for 2–3 minutes
before rinsing each in cold water.
3. Heat mustard oil in a skillet. Add the cumin seeds and garlic
paste and sauté for one minute.
4. Add 1 cup of water and cook for a minute. Add the vegetables
and salt. Simmer for a few minutes.
5. Add the yogurt, red chili powder, and turmeric powder and cook
for 5–10 minutes.
6. Add the green chilies, ginger, green cardamom powder, and rice.
7. Gently stir and reduce the heat. Cover and cook until the liquid is
absorbed. If the rice dries out, add a little more water.
8. Once the rice is cooked, add the cream and stir to combine.
Season with salt, to taste. Serve hot.
Tamarind Rice

Ingredients
1 cup rice, soaked
2 ¼ tablespoons oil, divided
6 whole dry red chilies, broken, divided
1 tablespoon split Bengal grams
1 tablespoon split black grams, skinless
⅛ teaspoon asafoetida
6 curry leaves
2 tablespoons peanuts, roasted
1-inch piece ginger, finely chopped
1 ½ tablespoons tamarind pulp
Salt to taste
Preparation
1. Rinse and drain the rice, and cook it in 5–6 cups of boiling water.
Once the rice is cooked, drain off and excess and water and
spread the rice on a plate. Sprinkle it with ¼ tablespoon of oil
and mix lightly.
2. Heat the remaining 2 tablespoons of oil in a skillet, and add 4 of
the dried red chilies, mustard seeds, split black grams and split
Bengal grams. Sauté for 2–3 minutes until the lentils become
brown in color.
3. Add the turmeric powder, asafoetida, curry leaves, roasted
peanuts, and ginger. Stir-fry for 30 seconds.
4. Add the tamarind pulp and salt and cook for 2–3 minutes.
5. Chop the 2 remaining red chilies coarsely, and stir them in.
6. Add the spice and tamarind mixture to the rice and mix well.
Serve hot.
Spicy Lentil Rice (Bisi Bele Bath)

Ingredients
Spice mix (bisi bele bath masala)
2 teaspoons coriander seeds
2 teaspoons split chickpeas
1 teaspoon black lentils
½ teaspoon cumin
¼ teaspoon fenugreek seeds
¼ teaspoon pepper
2 cardamom pods
1-inch cinnamon stick
4 cloves
1 tablespoon dry coconut
1 teaspoon poppy seeds
½ teaspoon sesame seeds
1 teaspoon oil
6 dried red chilies
A few curry leaves
Pinch of asafoetida
Water
Other ingredients
3-4 garlic cloves, minced
½ onion, cut into wedges
¼ carrot, chopped
½ potato, cubed
3 green beans, chopped
1 ½ to 2 cups cups water
¼ cup tamarind extract
1 tablespoon peas
1 teaspoon salt
¼ teaspoon jaggery
1 tablespoon clarified butter
1 cup pigeon peas, cooked
2 cups rice, cooked
For tempering
1 tablespoon ghee
1 teaspoon fenugreek seeds
1 dried red chili
Pinch of asafoetida
A few curry leaves
1 tablespoon peanuts, crushed
Preparation
1. Place the spice mix ingredients in a blender. Use a little water to

blend them to a smooth paste.
2. Warm the oil in a large and deep sauté pan over medium-high
heat. Lightly fry the garlic, about 30 seconds.
3. Add the onion, carrot, green beans, potato, and sauté for about 4-
6 minutes, until they begin to change color. Add about 1½ cups
of water and the peas. The vegetables should be just covered in
water.
4. Add the tamarind, salt, and spice mix paste. Stir a few times to
combine all the ingredients. Reduce heat to medium-low, cover
and bring to a gentle simmer. Simmer until all the vegetables are
tender and cooked through, about 8-10 minutes.
5. Add the jaggery and the cooked rice. Stir gently until well-
combined. Continue cooking until rice is warm, about 2-3
minutes. Remove from heat.
6. In a small skillet, heat the ghee. When hot, make a quick
tempering by adding the mustard seeds, fenugreek seeds,
asafoetida, turmeric powder, red chilies, and curry leaves. Add
the peanuts and cover immediately, allowing the aromas to steep
for 2-3 minutes.
7. Ladle rice into serving bowls or banana leaves. Top with some of
the ghee and spice mixture.
Lemon Rice with Spiced Curd

Ingredients
2 tablespoons peanuts
4 cashews
1 tablespoon sesame oil
½ teaspoon black lentils
½ teaspoon split chickpeas
1 green chili, split in half
2 dry red chilies
1 sprig curry leaves
Salt to taste
1 cup cooked rice
½ tablespoon lemon juice
Preparation
1. Dry roast the peanuts and cashews until slightly browned. Set
them aside.
2. Heat the sesame oil in a pan.
3. When the oil is hot, add the mustard seeds, black lentils, and split
chickpeas. Cook until the lentils are slightly browned.
4. Add the green chili, dry red chilies, and curry leaves. Cook for 10
seconds.
5. Add the roasted peanuts, cashews, salt, and turmeric powder to
the pan. Cook for 10 seconds.
6. Add the cooked rice and lemon juice and mix well.
7. Cook for another 2–3 minutes, until heated through .
Tomato Rice

Ingredients
1 teaspoon coriander seeds
2 dried red chilies, seeded and roughly chopped
1 tablespoon oil
6 curry leaves
2 medium tomatoes, finely chopped
1 ½ cups cooked rice
Salt to taste
Preparation
1. Heat a nonstick pan, and dry roast the cumin seeds, coriander
seeds, and poppy seeds. Transfer them to a dish.
2. In the hot pan, sear the red chilies until fragrant, and transfer
them to a separate bowl.
3. Add the oil to the hot pan, together with the asafoetida and
mustard seeds. Let the seeds splutter. Add the curry leaves and
sauté until they turn crisp.
4. Add the tomatoes and mix well. Cover and cook until the
tomatoes turn soft and pulpy.
5. When the dry-roasted ingredients have cooled to room
temperature, grind them to a fine powder.
6. Add the turmeric powder and combine. Spoon out 1 ½
tablespoons of the ground powder and add it to the tomato
mixture. (You can store the remaining powder in an airtight
container.) Mix well and cook for 2 minutes.
7. Add the rice and the chili peppers, switch off the heat, and mix
well.
8. Transfer the prepared rice into a serving dish and serve hot.
Chicken Biryani
Serves 4-6 | Prep. time 20 minutes plus 1 hour soaking time | Cooking time
45 minutes
Ingredients
1 ½ pounds chicken pieces (may be boneless or bone-in)
For rice
2 cups Basmati rice, uncooked
4 cups water for soaking rice
6-8 cups water to boil rice
3 pieces bay leaf
1 tablespoon salt
For marinade
3 tablespoons curry powder
½-1 teaspoon red chili powder, or according to taste
1 tablespoon ginger garlic paste
¼ teaspoon salt
¼ teaspoon ground cinnamon
⅓ cup yogurt
2 tablespoons coriander leaves, chopped
1 tablespoon mint leaves, chopped
2 teaspoons freshly squeezed lime juice
For vegetables:
2 small onions, cut into rings
2 pieces green chili, halved
Pinch of salt, or as needed
1 chicken bouillon cube, crumbled (optional)
For final layering
3 tablespoons cilantro leaves
2 tablespoons mint leaves
2 tablespoons raisins
1 ½ teaspoons saffron threads, soaked in 2 teaspoons hot rice water
1 tablespoon ghee
For garnish
1 tablespoon green onions, chopped
1 tablespoon sliced almonds
Directions
1. Put the rice in a medium bowl and cover it with water. Soak for
1 hour.
2. Wash the chicken, drain it well, and wipe it dry.
3. In a large bowl, combine all marinade ingredients and rub it
thoroughly into the chicken pieces. Cover with cling wrap and
marinate for 20 minutes in the refrigerator.
4. Drain the soaked rice. The grains should have lengthened
noticeably.
5. Bring about 6-8 cups of water in a medium pot to a rolling boil.
6. Add the oil, bay leaves, and salt.
7. Add the drained rice to the boiling water. The amount of water
should be enough to make the rice grains “dance” in the
bubbling water.
8. Cook until the rice is about 60-70% cooked (about 3 minutes).
The grains should break into pieces when pinched. In the
mouth, the grain will feel cooked outside but uncooked inside.
It is better to stop cooking while the grains are half cooked than
to overcook. Strain the rice out of the water, saving 2 teaspoons
of the hot broth.
9. In a small cup, mix the 2 teaspoons of hot broth from the rice
with the saffron threads. Let them soak.
10. Meanwhile, prepare the chicken sauce. Heat a large, heavy-
bottomed or nonstick pot over medium-high heat. The pot
should have a tight-fitting lid.
11. Add the oil and fry onions until golden brown (about 7-10
minutes).
12. Scoop out half of the onions and set them aside.
13. Add the green chilies and salt to remaining onions in the pot.
Stir until fragrant.
14. Add the chicken and marinade and mix well. Mix in the chicken
bouillon cube (optional). Cover and cook for 10 minutes.
15. Arrange the chicken pieces so they are all touching the bottom
of pot. This is the first layer.
16. Spread half the rice over the chicken, as evenly as possible. This
is the second layer.
17. Spread the cilantro and mint leaves over the rice layer. Sprinkle
with some of the fried onion.
18. Add the remaining rice to form another layer.
19. Sprinkle with remaining fried onion rings and add the raisins.
Pour the liquid with the saffron in a circular motion over the
rice, and repeat with the ghee.
20. Reduce the heat to low. Cover and cook for 20 minutes.
21. Turn off the heat, but do not remove the lid. Let it stand for 5-10
more minutes before removing lid.
22. Open and dig into pot to get the chicken pieces. Do not mix.
Simply spoon some rice onto serving dish with the chicken.
23. Garnish with cilantro and almond slices.
Corn Pulao Recipe

Ingredients
1 tablespoon oil
3 black peppercorns
2 cloves
1 medium onion, sliced
1 ½ cups basmati rice, soaked for 30 minutes and drained
½ cup corn kernels
1 medium green pepper, diced
Salt to taste
1 green chili, sliced diagonally
Tomato-cucumber raita, to serve
Preparation
1. Heat the oil in a nonstick pan. Add the peppercorns, cloves,

cinnamon, green cardamom pods, and ginger-garlic paste. Mix
and sauté for 30 seconds.
2. Reduce heat. Add the onion, and sauté until golden. Add the rice
and sauté for 2 minutes.
3. Heat 3 cups of water in a microwave for 1 minute.
4. Add the corn kernels and half the pepper, and mix. Add salt and
the turmeric powder and mix well.
5. Increase heat in the pan. Add the hot water mixture, mix, cover,
and cook for 7–8 minutes or until the rice is half done.
6. Add the remaining green pepper and green chili, mix, cover and
cook for 2 minutes or until the rice is done.
7. Serve hot with tomato-cucumber raita.
Saffron Rice with Fruits and Nuts (Kashmiri
Pulao)

Ingredients
1 tablespoon ghee
10 cashews, halved
1 ½ tablespoons raisins
8 pistachios
1 medium-sized bay leaf
2 cardamom pods
½ teaspoon pepper
5 cloves
¼ teaspoon fennel seeds
1 medium onion, thinly sliced
1 green chili, split lengthwise
Salt to taste
1 cup basmati rice, soaked for 30 minutes and drained
1 ½ cups water
1 tablespoon saffron milk
Onion-tomato raita, for serving
Preparation
1. Melt the ghee in a pressure cooker. Add the cashews, raisins,

and pistachios.
2. Sauté on low heat until they begin to soften. Spoon them into a
bowl and set them aside.
3. Add all the spices to the pot and sauté until their scents are
released.
4. Add the onion, green chili, salt, and ginger-garlic paste.
5. Sauté until the onions turn slightly golden brown.
6. Add the chili powder, and cook for one minute.
7. Add the soaked basmati rice with 1 ½ cups water, and give a
good stir.
8. Add the saffron milk and fried dry fruits, and mix gently.
9. Pressure cook for ten minutes on medium heat.
10. Once the pressure is released, gently fluff the rice.
11. Serve the Kashmiri pulao garnished with cilantro, with onion-
tomato raita.
Mango Rice

Ingredients
3 cups cooked white rice, hot
1 ½ cups grated raw green mango, peeled (use more mango for a tangier
flavor)
3 tablespoons roasted peanuts
2 tablespoons roasted cashew pieces
Salt to taste
For tempering
1 ½ tablespoons oil
1 tablespoon split chickpeas
1 tablespoon split black grams
3–4 dry red chilies
6–8 green chilies, slit
1 teaspoon grated ginger (optional)
15–20 curry leaves
Preparation
1. The tempering: heat the oil in a heavy-bottomed pot and add the
mustard seeds. Once they pop, add the split chickpeas and split
black grams and let them turn red over medium heat. Add the red
chilies, green chilies, grated ginger, asafoetida, turmeric, and
curry leaves. Toss them for a few seconds.
2. Add the grated mango and stir-fry it for a few minutes. Add the
roasted peanuts and cashew pieces, then turn off heat and set it
aside.
3. Spread the cooked white rice on a wide plate, sprinkle with salt
and add the tempering. Use clean hands to combine the dish,
until the tempering is well blended with the rice. Adjust salt.
4. Serve hot.
CURRIES
Curries are traditionally served in India with naan bread, roti, or a bowl of
steamed rice.
South Indian Shrimp Curry

Ingredients
2 tablespoons coriander seeds
½ cup grated coconut
10 ounces shrimp, peeled and deveined
8 dried red chilies
1 medium red onion, chopped
1 cup water
10–12 peppercorns
3 cloves garlic
6 curry leaves
Lime wedges
Pinch sugar
2 tablespoons vegetable or coconut oil
1 tablespoon tamarind extract mixed with 1 tablespoon water
Directions
1. Make a paste of the coconut, chilies, turmeric, coriander seeds,

cumin seeds, peppercorns and garlic using a mortar and pestle.
medium heat.
3. Sauté the onion until softened and fragrant.
4. Add the masala paste and stir-cook for 6–8 minutes.
5. Add the shrimp, water, salt and sugar. Stir the mixture.
6. Turn heat to low and simmer the mixture for 8 minutes, stirring
occasionally.
7. Add the tamarind extract and boil the mixture.
8. Serve with some lime wedges and naan bread or cooked rice.
Sweet Potato and Cashew Curry

Ingredients
½ cup baby spinach
¼ cup corn kernels
1 (14-ounce) can unsweetened coconut milk
1 teaspoon salt, or to taste
½ teaspoon ground turmeric
2 cups cashew nuts
1 medium sweet potato, scrubbed, peeled and cubed
6 cardamom pods
1–2 cinnamon sticks
½ teaspoon cayenne pepper
6 whole cloves
3 tablespoons ghee or oil
½ cup onion, diced
3–4 cloves garlic, minced
Directions
1. Add the cashews to a deep saucepan or stockpot with enough

water to cover. Bring to a boil over high heat. Remove the pan
from the heat.
2. Cover and set aside for 2–3 hours for the cashews to soften.
3. Drain the excess water but leave the cashews in the same
saucepan.
4. Add the coconut milk, spinach, corn, sweet potato, salt, turmeric,
cayenne, cardamom pods, whole cloves and cinnamon sticks.
5. Boil the mixture.
6. Turn heat to low and simmer the mixture until it thickens, stirring
occasionally.
7. In another skillet or saucepan of medium size, heat the ghee over
medium heat.
8. Add the onions, garlic and curry leaves. Cook for 30–60 seconds
and remove from the heat.
9. Add the tarka with the cashews; stir and serve with a bowl of
steamed rice or naan bread or roti.
Kerala Seafood Curry
Ingredients
2–3 green chilies
½ teaspoon red chili powder (optional)
1 tablespoon ginger, minced
1 tablespoon garlic, minced
3 tablespoons lime juice
1 (14-ounce) can light coconut milk
1 tablespoon curry powder
1 tablespoon brown sugar
12 sea scallops, halved
12 medium shrimp, peeled (tails left on) and deveined
2 tablespoons chopped cilantro
Salt to taste
Directions

medium heat.
3. Stir in the ginger, garlic and green chili and sauté for 1–2 minutes
until fragrant.
4. Add the red chili powder (optional), turmeric, coconut milk, lime
juice, curry powder and brown sugar.
5. Turn heat to low and simmer the mixture for 5–6 minutes,
stirring occasionally.
6. Add the shrimp, scallops, cilantro and salt and cook for 5–6
minutes until the shrimp and scallops turn opaque.
Bengali Beef Curry
Serves 4 | Prep. time 10 minutes | Cooking time 1 hour 40–50 minutes

Ingredients
1 teaspoon fennel seeds
2 teaspoons chili powder
½ cup creamed coconut
8 whole cloves
4 inches cinnamon sticks
½ teaspoon fenugreek seeds
8 cardamom pods, seeds removed
3 teaspoons cumin seeds
¾ teaspoon black peppercorns
4 inches ginger root, grated
2–3 tablespoons vegetable oil
2–2½ pounds stewing beef, cut into 1-inch cubes
2 onions, chopped thoroughly
6 cloves garlic, finely minced
Directions
1. Grind the cardamom seeds, fennel seeds, fenugreek seeds, cumin

seeds, coriander seeds, cinnamon sticks, cloves and peppercorns
to make a paste using a mortar and pestle.
medium heat.
3. Sauté the onions and garlic until softened and fragrant.
4. Add the beef and sear until no longer pink.
5. Mix in the prepared paste and stir-cook for 1 minute.
6. Add 1 cup of water and the creamed coconut; stir again.
7. Turn heat to low. Simmer the mixture for 60–90 minutes, stirring
occasionally.
8. Stir in the salt. Serve with a bowl of steamed rice or naan bread
or roti.
South Indian Chicken Coconut Curry
Serves 7–8 | Prep. time 10–15 minutes | Cooking time 25–30 minutes
Ingredients
8 boneless, skinless chicken breast halves, each cut into 2 pieces
2 onions, thinly sliced
Vegetable oil as needed
1 teaspoon garlic, finely chopped
1 (15-ounce) can tomato sauce
1 (15-ounce) can cream of coconut
1¼ teaspoons ginger root, minced
3 whole cloves
1 tablespoon mild curry powder
3 teaspoons ground cinnamon
Directions
1. In a mixing bowl, combine the curry powder, cloves, cinnamon,
ginger and garlic and mix well.
medium heat.
3. Add the chicken pieces and sear for about 3–4 minutes per side to
evenly brown.
4. Mix in the tomato sauce, garlic mixture and cream of coconut.
occasionally.
Goan Tangy Fish Curry

Ingredients
1 cup water
1 teaspoon salt
4 large cloves garlic, minced
1 cup coconut milk
2–3 tablespoons tamarind paste
1½ pounds fish fillets, cut into 2-inch pieces
¼ cup finely chopped cilantro
Spice mix
1 teaspoon coriander seed
3 dried red chili peppers, broken into pieces
¼ teaspoon ground turmeric
Directions
1. Grind the red chili peppers, coriander, cumin and turmeric to
make a paste using a mortar and pestle.
medium heat.
4. Add the garlic and stir-cook for 1 minute.
5. Mix in the spice mixture and stir-cook for 2 minutes.
6. Pour in the water and coconut milk.
8. Add the tamarind paste and salt; stir the mixture.
9. Add the fish and continue simmering for 10–15 minutes, or
until the fish is easy to flake.
10. Sprinkle with cilantro. Serve with a bowl of steamed rice or
naan bread or roti.
Spinach Beef Curry (Gosht Palak Saag)

Ingredients
1 cup chopped tomatoes
1 teaspoon lemon juice
1¼ cups spinach, chopped
1½ pounds beef tenderloin, cubed
2 whole cloves, ground
2 Serrano peppers, thinly sliced
⅔ cup coconut milk
2 tablespoons ghee
1 large onion, sliced
½ teaspoon chili powder
2 cloves garlic, crushed
1 teaspoon coriander, ground
1 teaspoon turmeric
1½ teaspoons ground cumin
1 teaspoon salt
Directions

over medium heat.
2. Sauté the onion and garlic until softened and fragrant.
3. Mix in the Serrano peppers and stir-cook for 2–3 minutes.
4. Add the cumin, turmeric, chili powder, coriander, masala and
cloves. Stir the mixture and cook for 2–3 minutes.
5. Mix in the beef and salt; combine and cook for 2–3 minutes.
6. Mix in the spinach, milk and tomatoes.
occasionally.
8. Add the lemon juice; simmer for 10 minutes uncovered, stirring
occasionally.
Mustard Greens Curry (Sarso Da Saag)

Ingredients
2 teaspoons cumin seed
1 green chili pepper, diced
1 teaspoon coriander
½ cup butter
1 pound mustard greens, chopped
1 pound spinach, chopped
2 tablespoons ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
Directions
1. In a kadhai, skillet or saucepan of medium size, heat the butter

over medium heat.
2. Add the turmeric, chili pepper, garlic and cumin seeds; stir-cook
for about 2 minutes. Add the mustard greens and spinach and
stir-cook until the greens are wilted.
3. Add the coriander, ground cumin and salt and stir the mixture.
4. Turn heat to low and simmer the mixture until the greens are
cooked well, stirring occasionally.
Spiced Buttermilk Curry (Gujarati Kadhi)

Ingredients
Base
1 teaspoon kosher salt
2 teaspoons jaggery
2 cups plain yogurt or 2½ cups buttermilk
5 tablespoons chickpea flour
Tarka
½ teaspoon ajwain
2 teaspoons ginger, finely chopped
2 teaspoons garlic, finely chopped
1 teaspoon green chili, chopped
2 tablespoons ghee or oil
2 teaspoons cumin seeds
12 curry leaves
2 tablespoons cilantro, chopped
Directions
1. Combine the yogurt with ½ cup of water in a bowl, or add the

buttermilk to a bowl.
2. Add the chickpea flour 1 tablespoon at a time and whisk to
combine.
3. Add the salt, jaggery and turmeric; continue mixing and set
aside.
4. Grind the ginger, garlic and chili to make a paste using a mortar
and pestle.
5. In a kadhai, skillet or saucepan of medium size, heat the ghee or
6. Add the cumin seeds and mustard seeds; cook until the seeds
pop.
7. Add the paste and curry leaves; stir-cook for 30 seconds.
8. Add the yogurt or buttermilk mixture.
9. Turn heat to low and simmer the mixture for 20 minutes until it
thickens, stirring occasionally.
10. Garnish with cilantro. Serve with a bowl of steamed rice.
Egg Curry (Kolkata Anda)

Ingredients
Seeds from 2 cardamom pods
2 whole cloves
1 (1-inch) cinnamon stick
2 hard-boiled eggs, peeled and halved
1½ teaspoons turmeric powder (divided)
2 medium red onions, chopped
2 green chilies, chopped
2 teaspoons red chili powder
1½ teaspoons sugar
½ cup + 2 teaspoons water (divided)
1½ teaspoons melted ghee
2 teaspoons garam masala
Fresh cilantro leaves
Directions
1. Sprinkle the eggs with ½ teaspoon of the turmeric.

medium heat.
3. Add the eggs and sauté until evenly golden brown. Set aside on
a plate.
4. To the same skillet, add the cardamom, cloves and cinnamon.
Sauté until fragrant. Add the onions and sugar; stir-cook until
the onions are golden brown.
5. Mix in the ginger-garlic paste and chilies.
6. Add the chopped tomato, remaining turmeric, chili powder and
the 2 teaspoons of water.
7. Stir the mixture and cook until the tomatoes soften.
8. Add the ½ cup water, salt and eggs; stir-cook for 8 minutes, or
until the sauce thickens.
9. Sprinkle in the garam masala; mix well. Add the cilantro on top.
Potato Curry

Ingredients
½ teaspoon oil
½ teaspoon black grams
4 curry leaves
8 baby onions, peeled
1 medium tomato, roughly chopped
Salt to taste
3 medium potatoes, boiled with salt and turmeric powder and peeled
1 sprig fresh cilantro, for garnish
For the paste
4 cloves garlic
1 dried red chili, soaked in hot water
1 teaspoon fennel seeds (saunf)
Preparation
1. Make the paste. Put the garlic cloves, dried red chili, fennel
seeds, and cumin seeds into a blender. Add a little water, and
grind them to a smooth paste.
2. Heat the oil in a deep nonstick pan over medium heat. Add the
black grams, curry leaves, and baby onions and sauté for one
minute. Add the tomato and stir to combine. Cover and cook for
5–7 minutes.
3. Add the ginger-garlic paste and salt to the pan, together with the
ground paste, and mix well. Add 1 cup water and mix well.
4. Roughly mash the potatoes on a plate, and add them to the pan.
Simmer until the potatoes are warmed through.
5. Transfer the mixture to a serving bowl and serve hot, garnished
with cilantro.
Chicken Curry

Ingredients
For the chicken marinade
1 tablespoon red chili powder, divided
¼ tablespoon turmeric powder
Salt
½ pound chicken, bone in, cut into medium-sized pieces
For the spice paste
½ teaspoon sesame seeds
½ teaspoon coriander seeds
3 dry chilies
3 peppercorns
½-inch stick cinnamon
3 cloves garlic
1 tablespoon freshly grated coconut
½ cup water, divided
For the curry
2 green chilies, slit lengthwise
2 bay leaves
½ medium onion, finely chopped
White rice, for serving
Preparation
1. Mix the ginger-garlic paste, ½ tablespoon of the chili powder, the

turmeric powder, and salt. Rub the mixture on the chicken and set
it aside while preparing the spice paste and curry.
2. For the spice paste, heat a cast iron pan until it is smoking over
high heat. Lower the heat.
3. Grill all the ingredients EXCEPT for the coconut and water until
they release their scent, about 15 seconds, stirring constantly so
they do not burn. Set them aside to cool. Blend with the coconut
and 3 tablespoons of water until a smooth paste is formed. Set it
aside.
4. Heat the oil until shimmering in a heavy-bottomed lidded
saucepan over high heat. Turn the heat down. Add the green
chilies and bay leaves. Stir until fragrant, about 15 seconds.
5. Add the onion and keep stirring until soft but not brown, about 5
minutes. Add the spice paste and keep stirring until fragrant and
until the oil floats on top, about 10 minutes.
6. Add the marinated chicken pieces and stir until they are coated in
the spice mix, about 5 minutes.
7. Add the remaining water to thin out the mixture, for more sauce.
Season with salt, stir once, and close the lid. Turn the heat to
medium. Cook for about 15 minutes, until the chicken is tender.
Open the lid, stir, and serve hot with fluffy white rice.
Vegetable Curry

Ingredients
2 tablespoons oil
2 medium potatoes, cut into small cubes and soaked in water
1 medium carrot, cut into small cubes
Salt to taste
2 slices brown bread, processed into crumbs
1 tablespoon coriander powder
1 tablespoon ginger paste
1 cup water
¼ cup green peas
½ cup paneer, cut into small cubes
¼ cup tomato purée
1 tablespoon fresh cilantro, chopped
Preparation
1. Heat the oil in a nonstick pan over medium heat. Add the cumin
seeds. When the seeds begin to change color, add the potatoes,
carrot, salt, and turmeric powder, and mix well. Cover, and cook.
2. Add the bread crumbs, together with the coriander powder, red
chili powder, ginger paste, and water to the vegetables, and mix.
3. Cover and continue to cook for 2–3 minutes or until the
vegetables are almost done.
4. Add the green peas, paneer, tomato purée, and bread crumbs and
stir to combine. Cover and cook on low heat until all the
vegetables are completely done.
5. Garnish with cilantro leaves and serve hot.
Indian Red Kidney Bean Curry (Rajma)

Ingredients
½ cup red kidney beans
2 tablespoons mustard oil
½ cup onion, finely chopped
¾ cup tomatoes, finely chopped
1 ½ tablespoons tomato paste
1 ½ teaspoons coriander powder
¼ teaspoon roasted cumin powder
1 teaspoon dry mango powder
½ cup water
Salt to taste
Steamed rice, for serving
Preparation
1. Wash the kidney beans and soak them in water for 5–6 hours.
Drain well.
2. Place the soaked kidney beans in a pressure cooker with 1
teaspoon of salt and 3 cups of water.
3. Cook until the beans are soft.
4. Remove the pressure cooker from the heat and set it aside.
5. Heat the oil in a pan.
6. When the oil is hot, add the onion and fry until it is translucent.
7. Add the ginger-garlic paste and fry until onion is golden brown.
8. Add the chopped tomato and tomato paste and cook for a
minute.
9. Add the coriander powder, turmeric powder, red chili powder,
roasted cumin powder, dry mango powder, and garam masala
powder, and cook for a few seconds.
10. Add ½ cup water and cook the masala until the oil separates on
the side of the pan.
11. Add the cooked kidney beans along with their water, and cook
on low heat for 10–15 minutes.
12. Slightly press a few kidney beans with the back of a ladle.
13. Add more water and salt if required.
14. Garnish with fresh coriander.
15. Serve hot with steamed rice.
Chickpeas Curry in a Spicy Tomato sauce

Ingredients
2 tablespoons oil
1 bay leaf
1 onion, finely chopped
1 tomato, finely chopped
½ tablespoon chili powder
⅜ teaspoon dry mango powder
¼ teaspoon garam masala
Salt to taste
½ cup chickpeas, soaked overnight
2 cups water
½ lemon juice (optional)
1 teaspoon cilantro leaves, finely chopped
Poori, chapathi, or bhatura, or serving
Preparation
1. Heat the oil in a pressure cooker.

2. Sauté the bay leaf, cinnamon stick, and cumin seeds until they
turn aromatic.
3. Add the onion and ginger-garlic paste. Sauté until golden
brown.
4. Add the tomato, chili powder, turmeric, coriander powder,
cumin powder, mango powder, garam masala, and salt. Sauté
for a minute.
5. Add the chickpeas and 2 cups of water. Add more water if you
want more gravy.
6. Give it a good mix and check the seasonings. The masala water
should be slightly salty.
7. Pressure cook for about twenty minutes on medium heat.
8. Allow the pressure to release by itself before opening the
cooker.
9. Squeeze in the lemon juice and mix well. Remove the bay leaf,
and garnish with cilantro leaves.
10. Serve hot with poori or rice.
Black Chickpea Curry

Ingredients
1 tablespoon oil
½ teaspoon asafoetida
1 medium tomato, puréed
1 teaspoon salt
1 teaspoon chili powder
1 ½ teaspoons coriander powder
2 cups water
1 cup black chickpeas, boiled
1 teaspoon dried fenugreek leaves
½ lemon
1 tablespoon cilantro, finely chopped
Preparation
1. Heat the oil in a pan. Add the asafoetida and cumin seeds once
the oil is hot enough.
2. Once the cumin seeds splutter, add the tomato purée and simmer
until the oil floats on top.
3. Add the salt, chili powder, coriander powder, and the turmeric
powder, and mix everything well.
4. Add water, up to 2 cups, and stir well. Bring it to a boil and
simmer for 15–20 minutes
5. Add the boiled black chana and stir well.
6. Add the garam masala and dried fenugreek leaves and stir well.
7. Remove the pot from the heat, squeeze half a lemon over it, and
garnish with finely chopped cilantro.
Mixed Bean Curry

Ingredients
1 cup mixed beans (rajma beans, black eyed beans, dry yellow peas, dry
green peas, chickpeas, green moong beans)
Salt to taste
½ tablespoon ginger paste
1 ½ tablespoons garlic paste
3 tablespoons tomato paste
1 cup water
⅛ teaspoon sugar
Rotis or rice, for serving
Fresh cilantro leaves to garnish
For Tempering
2 tablespoons cooking oil
1 cardamom pod
3 whole cloves
Preparation
1. Wash and soak the beans overnight.

2. Boil the dal in 6 cups of water over medium heat with salt and
turmeric, until the dal is soft. (This will take much less time in a
pressure cooker.)
3. Heat the oil in a heavy-bottomed pan. Add all the tempering
ingredients. When the seeds are spluttering, add the chopped
onion and fry until golden brown.
4. Add the ginger paste, garlic paste, and tomato paste. Mix well.
5. Add the red chili powder and the coriander powder, and stir until
the water evaporates. Add the boiled beans along with more salt,
and stir until they are evenly coated with the spices.
6. Add 1 cup of water and bring to a boil. Add the garam masala
powder and sugar, and allow the gravy to thicken a little.
7. Remove from heat and serve with rotis or plain rice.
8. Garnish with fresh cilantro leaves.
Green Bean Curry

Ingredients
9 ounces green beans
Oil for deep frying
1 tablespoons oil
½ cup onion, chopped
1 tablespoon red chili paste
Salt to taste
½ teaspoon soy sauce
2 tablespoons tomato ketchup
1 teaspoon vinegar
Preparation
1. Cut the beans into long, even pieces.

2. Heat sufficient oil for frying the beans in a kadai.
3. Heat 1 tablespoon of oil in a nonstick wok. Add the garlic and
onion and sauté until translucent. Add the red chili paste, salt,
and soy sauce, and mix.
4. Add the tomato ketchup and cook on medium heat for 2–3
minutes.
5. Deep fry the beans in the kadai for 3–4 minutes. Drain them, and
add them to the sauce. Add the vinegar, mix well, and cook on
high heat for a minute. Serve hot.
Classic Lamb Curry
Serves 4 | Prep. time 15 minutes plus optional 1 hour marinating time |

Cooking time 1 hour 20 minutes
Ingredients
3 tablespoons mustard or vegetable oil
1 onion, finely chopped
1 pound lamb stew meat, cubed
Water to cover the lamb, as needed
1 large potato, peeled and cubed
For marinade
Salt, to taste
1 ½ teaspoons turmeric powder
1 teaspoon red chili powder, or according to taste
Directions
1. Combine the ingredients for the marinade, and toss in the lamb
cubes. Let marinate in refrigerator for 1 hour.
2. Heat the oil in a saucepan or pot. Add the cumin seeds and allow
them to sizzle (about 30 seconds).
3. Add the onion and garlic and sauté until fragrant and onion is
tender (about 10 minutes).
4. Add the marinated lamb as well as the marinade. Add about ½
cup water, or as needed, and stir. Bring it to a simmer, and cook
until the lamb is tender (about 1 hour).
5. Add the potato cubes and cook until the potatoes are tender
(about 10 minutes).
6. Serve with rice or naan.
Quick Chicken Curry

Ingredients
2-3 pounds cooked chicken, poached or roasted
1 ½ tablespoons mustard or vegetable oil
1 small onion, thinly sliced
3 cloves garlic, minced
1 tablespoon curry powder
½-1 teaspoon red chili flakes
1 medium tomato, diced
½ cup yogurt
1 (14-ounce) can coconut milk
1-2 pieces bay leaf
½ teaspoon salt, or to taste
¼ teaspoon black pepper
½ teaspoon sugar (optional)
¼ cup fresh cilantro leaves, roughly chopped
1 cup white rice
Directions
1. Shred the pre-cooked chicken, or cut it into bite-sized pieces.

2. Heat the oil in a frying pan or wok over medium-high heat and
sauté the onions and ginger until fragrant and the onion is tender
(about 5-8 minutes).
3. Add garlic and sauté about a minute longer until fragrant.
4. Add the chicken and stir-fry. For roast chicken pieces, heat
through. If you’re using poached chicken, cook until slightly
browned.
5. Add the curry powder, chili flakes and tomato. Stir-fry for about
3 minutes, or until the tomatoes are slightly mushy.
6. Reduce the heat to medium-low and add yogurt, coconut milk,
bay leaves, black pepper, salt, and sugar (optional). Stir and
simmer until thickened, about 3-5 minutes.
7. Adjust the seasoning and spices, if desired.
8. Remove from the heat, sprinkle with cilantro, and serve with rice
or naan.
MEAT, FISH, AND SEAFOOD MEALS
Potato with Minced Beef (Aloo Kheema)

Ingredients
1 (10-ounce) pack frozen peas, thawed
2 tablespoons ginger, minced
1 pound lean ground beef
1 large onion, chopped
Salt to taste
1 teaspoon cumin
½ teaspoon ground cinnamon
2 large potatoes, peeled and cubed
½ cup water
1 cup chickpeas, canned, rinsed
Directions
1. Add the beef to a kadhai, skillet or saucepan of medium size and

heat over medium heat.
2. Stir-cook until evenly brown.
3. Add the ginger, garlic, onion and salt; stir the mixture and cook
for 2–3 minutes.
4. Add the cumin, cinnamon, turmeric and cayenne pepper; stir and
cook for 1–2 minutes.
5. Add the potatoes and peas.
6. Cook over medium-high heat, covered, for 8–10 minutes.
7. Mix in the chickpeas, tomato sauce and water; cook, covered, for
4–5 minutes.
Chicken Korma

Ingredients
2½ pounds boneless, skinless chicken, cut into bite-sized pieces
2 cups yogurt
3 cloves garlic, minced (divided)
2 teaspoons sunflower oil or vegetable oil
3 onions, chopped (divided)
1 teaspoon paprika
2 teaspoon ginger, chopped
2 cardamom pods, seeds
1 bay leaf
2 tablespoons coriander, chopped
Directions
1. Add the chicken, yogurt, half the chopped onions, 1 clove of

garlic, salt, black pepper, ginger and paprika to a mixing bowl.
2. Combine well and marinate for 2–4 hours.
medium heat.
4. Sauté the remaining onions and garlic until softened and fragrant.
5. Add the coriander, cardamom seeds, chili, poppy seeds and
turmeric; stir-cook for a few minutes.
6. Add the chicken, bay leaf and enough water to cover.
7. Simmer over medium heat for about 45 minutes or until the
chicken turns tender.
8. Sprinkle the coriander over the top. Serve with a bowl of steamed
rice or naan bread or roti.
Chicken Makhani
Serves 4-6 | Prep. time 10 minutes | Cooking time 15 minutes

Ingredients
¼ teaspoon cloves, powdered
¾ cups yogurt
1½ teaspoons chili powder
¼ teaspoon bay leaves, powdered
¼ cup almonds, ground
1 teaspoon ginger, minced
1 teaspoon garlic, minced
¼ teaspoon cinnamon, powdered
14 ounces tomatoes, chopped
1¼ teaspoons salt
2 pounds boneless chicken, cut into small pieces
6 tablespoons butter, melted
2 tablespoons coriander, chopped
¼ cup cream
1 tablespoons corn or vegetable oil
2 onions, chopped
Directions
1. Combine the chicken, all dry spices, ginger, garlic, ground

almonds, yogurt, tomatoes and salt in a mixing bowl. Allow to
marinate for 2–4 hours.
2. In a kadhai, skillet or saucepan of medium size, heat the oil and
butter over medium heat.
3. Sauté the onion until softened and fragrant. Add the marinated
chicken and cook for 8–10 minutes.
4. Add half of the coriander and stir the mixture.
5. Add the cream; cook for 3–4 minutes.
6. Top with the remaining coriander. Serve with a bowl of steamed
Tandoori Chicken

Ingredients
2 pounds skinless chicken
1 clove garlic, minced
Juice from 1 lemon
1 teaspoon cayenne pepper
½ onion, chopped thoroughly
1¼ cups plain yogurt
1 teaspoon salt
1 teaspoon each red and yellow food coloring (optional)
2 teaspoons cilantro, chopped
1 lemon, cut into wedges
Cooking spray
Directions
1. Cut the chicken into large pieces and make lengthwise slits. Place
the pieces in a mixing bowl.
2. Add the lemon juice and salt; mix well. Set aside for 30 minutes.
3. In another bowl, mix the masala, ginger, yogurt, garlic, onion and
cayenne pepper.
4. Stir in the food coloring and add the mixture to the chicken.
5. Cover the bowl and refrigerate for about 7–8 hours.
6. Preheat your grill and grease it with some cooking spray.
7. Grill the chicken until no longer pinkish.
8. Serve with some lemon wedges, cilantro and a bowl of steamed
Classic Indian Minced Beef(Kheema)

Ingredients
1 pound ground beef
1 tablespoon garam masala
1 tablespoon cumin powder
2 tablespoons coriander powder
2 medium tomatoes, chopped
3 tablespoons canola oil
Juice from ½ lemon
2 chopped onions, medium
Salt to taste
Peas, lemon wedges, and chopped coriander leaves, to garnish
Directions
medium heat.
2. Add the cumin seeds and cook for 30 seconds until they pop.
Sauté the onion until softened and fragrant.
3. Add the ginger-garlic paste and stir-cook for about a minute.
4. Add the garam masala, cumin, salt and coriander; stir-cook until
the mixture turns aromatic and the oil is released.
5. Add the ground beef. Sauté the mixture for 5 minutes, until light
brown.
6. Add the tomatoes; stir-cook until softened.
7. Remove from heat. Mix in the lime juice and top with the
coriander leaves.
8. Garnish with peas, a lemon wedge, and coriander. Serve with a
bowl of steamed rice or naan bread or roti.
Lamb Vindaloo
Serves 8 | Prep. time 15 minutes | Cooking time 1 hour 40–50 minutes

Ingredients
Paste
1½ teaspoons cayenne pepper
6 tablespoons grainy mustard
4 teaspoons ground cumin
2 tablespoons red wine vinegar
Lamb
¼ cup mustard or vegetable oil (divided)
4 pounds boneless lamb shoulder, cut into 1½-inch cubes
Salt and ground black pepper to taste
1 large sweet onion, diced
3 cups coconut milk
1 cup water
Fresh cilantro, chopped to garnish
Directions
1. Combine the paste ingredients and set aside.

2. Coat the lamb chunks with 2 tablespoons of oil. Season with
salt and pepper.
3. In a kadhai, skillet or saucepan of medium size, add the lamb
cubes and heat over medium heat.
4. Stir-cook until evenly browned. Remove from pot and set aside.
5. Add the remaining oil to the skillet; sauté the onion until
softened and fragrant.
6. Add the garlic and sauté for about 1 minute until fragrant.
7. Add the spice paste and sauté for 1 minute.
8. Pour in the coconut milk and water and add the lamb to the
skillet.
10. Top with the cilantro. Serve with a bowl of steamed rice or naan
bread or roti.
Steamed Fish (Macchi Patra)
Ingredients
2 medium butterfish (or other white fish), gutted and sliced in half through
the backbone
1 cup grated coconut
3 tablespoons cilantro leaves and stems, coarsely chopped
1 teaspoon kosher salt
6–8 green chilies
1 tablespoon cumin seeds
7–10 cloves garlic
1½ tablespoons sugar
1 teaspoon vegetable oil
2 tablespoons lemon juice
4 pieces banana leaf or aluminum foil (twice the size of the fish)
4 pieces kitchen twine
Directions
1. Mix the salt and turmeric. Rub the mixture evenly over the fish;
cover and refrigerate for at least 10–20 minutes.
2. Grind the coconut, cilantro, chilies, cumin, garlic, sugar, oil and
lemon juice to make a paste using a mortar and pestle.
3. Coat the fish with the paste and arrange each fish in the center of
a piece of banana leaf/aluminum foil.
4. Wrap tightly to form a parcel and seal with kitchen twine.
5. Place the parcels on a bamboo steamer. Place the steamer in a
stockpot or deep saucepan filled with 2 inches of water.
6. Bring the water to a simmer over medium heat and steam for 20–
30 minutes, until the fish is easy to flake.
7. Serve with a bowl of steamed rice.
Fish Tikka Masala

Ingredients
1½ pounds fish fillets, cut into 1½-inch cubes
Pinch of chaat masala
Lemon wedges to serve
Cooking spray
Lemon Marinade
⅛ teaspoon red chili powder
Salt to taste
¼ cup lemon juice
Yogurt Marinade
¼ teaspoon pepper powder
1 cup yogurt
Directions
1. Coat the fish all over with the ingredients of the lemon marinade.
Cover and refrigerate for 10–20 minutes.
2. Combine the yogurt marinade ingredients in a mixing bowl.
3. Coat the fish well with the yogurt marinade mixture. Refrigerate
for 6–8 hours.
4. Preheat your grill and grease it with some cooking spray.
5. Skewer the fish pieces and grill for about 7–8 minutes per side.
6. Sprinkle with chaat masala and serve with some lemon wedges.
South Indian Masala Fish

Ingredients
4 kingfish, mackerel or tilapia fillets
2 teaspoons red chili powder
½ teaspoon ground cumin
¼ teaspoon ground black pepper (optional)
½ teaspoon ground coriander
Juice of 1 large lime
10 curry leaves (optional)
Lime wedges to serve
Directions
1. In a mixing bowl, combine the turmeric, chili powder, cumin,

pepper, coriander, lime juice and ginger-garlic paste.
2. Coat the fish evenly with the mixture and season with salt. Cover
and refrigerate for at least 20–30 minutes.
3. In a medium skillet or saucepan, heat the oil over medium heat.
4. Add the curry leaves and cook until they crackle.
5. Remove the curry leaves and discard.
6. Add the marinated fish and cook for 3–4 minutes. Turn and
continue to cook until easy to flake.
7. Serve with some lime wedges and a bowl of steamed rice or naan
bread or roti.
Chicken Tikka Masala

Ingredients
1 pound boneless skinless chicken, cut into 1-inch cubes
For marinade
2 ½ tablespoons yogurt
1 teaspoon freshly squeezed lemon juice
¼ teaspoon cayenne pepper or red chili powder, or according to taste
¼ teaspoon garam masala, or according to taste
For sauce
1 tablespoon mustard or vegetable oil
1 tablespoon butter
1 1-inch stick of cinnamon
1 large onion, chopped
Salt, to taste
1 tablespoon garlic, crushed
1 tablespoon ground cumin
½ tablespoon ground coriander
½ tablespoon fenugreek leaves
¼ teaspoon cayenne pepper, or according to taste
¾ cup tomatoes, diced
1 cup water
¾ teaspoon garam masala
½ cup water, or as needed
4 tablespoons heavy cream
For garnish
Cilantro leaves, chopped
Directions
1. Combine the marinade ingredients, and stir the chicken in.

Cover and leave to marinate for about 20 minutes while you
prepare other ingredients.
2. Heat the oil in a large pot over medium heat.
3. Add the cinnamon, onion, and salt. Cook for about 3-5 minutes
or until the onions are slightly caramelized.
4. Add the ginger and garlic and cook for 1 minute or until
fragrant.
5. Add the cumin, coriander, fenugreek, cayenne, tomatoes and
tomato paste.
6. Cook, with occasional stirring. The mixture will thicken and the
oil will separate from the spices. You will see the oil floating on
the surface.
7. At this point, add the chicken to the same pot and cook for
about 10 minutes.
8. Add the garam masala, brown sugar, and enough water to cover
the chicken.
9. Reduce the heat to medium-low. Cover and simmer for 20-25
minutes. The chicken should be tender and the sauce should
have thickened. The ideal consistency of the sauce should be
like that of pasta sauce. Turn up the heat to thicken or add water
to thin it.
10. Reduce the heat to low and add cream. Stir.
11. You may adjust the taste with seasonings, sugar, garam masala,
and cayenne powder according to your taste.
12. Remove the cinnamon stick.
13. Serve garnished with chopped cilantro. Best with basmati rice or
naan.
Lamb Masala
Serves 6 | Prep. time 5 minutes | Cooking time 1 hour 40 minutes

Ingredients
1 tablespoon ghee
1 onion, coarsely chopped
1 long green chili, seeded, finely chopped
2 teaspoons cumin powder
1 ¾ pounds lamb rump steaks, cut into 1-inch pieces
1 ½ cups yogurt
2 ripe tomatoes, finely chopped
2 teaspoons garam masala, or according to taste
2 tablespoons tamarind puree
Salt and pepper
Fresh cilantro leaves, chopper, for garnish
Directions
1. Heat the ghee in a saucepan over medium heat.

2. Sauté the onion, garlic, ginger, and chili until the onion is tender
(about 5 minutes).
3. Add the coriander and cumin powders and cook 1 minute longer
or until fragrant.
4. Add the lamb and stir.
5. When the lamb cubes are slightly browned, stir in the yogurt,
tomatoes, and tomato paste.
6. Reduce the heat. Cover and simmer, stirring occasionally, until
the lamb is tender (about 1 ½ hours).
7. Add the garam masala, tamarind puree, salt, and pepper. Stir.
8. Cook a little longer to thicken the sauce, if needed.
9. Serve garnished with chopped cilantro.
Lamb Korma
Serves 4 | Prep. time 15 minutes | Marinating time 1 hour |

Cooking time 1 hour 20 minutes
Ingredients
2 pounds lamb leg meat, in 1 ¼-inch cubes
For spice paste marinade
2 teaspoons cumin powder
1 teaspoon cardamom seeds
¼ teaspoon cloves
3 long green chilies, seeded and chopped
For sauce
2 tablespoons ghee
2 ½ tablespoons tomato paste
½ cup plain yogurt
½ cup coconut cream
½ cup ground almonds
½ teaspoon sugar
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. You may also
use a mortar and pestle and pound the ingredients until smooth.
2. Rub the paste evenly over the lamb cubes. Refrigerate and let
them marinate for 1 hour.
3. In a pot or saucepan, heat the ghee over low heat.
4. Add the sliced onion and cook for 5-7 minutes or until tender.
5. Adjust the heat to medium-high. Add the lamb in the spice paste
and cook, stirring constantly, until the lamb is no longer pink
(about 8-10 minutes).
6. Add the tomato paste, yogurt, coconut cream, ground almonds,
and sugar.
7. Reduce the heat. Cover and simmer, stirring occasionally, until
the lamb is tender (about 1 hour). Add a little water if the mixture
dries out.
8. Season with salt and pepper.
9. Garnish with slivered almonds and serve.
Tandoori Chicken
Serves 4-6 | Prep. time 25 min. | Marinating time 4 hours 20 min. |

Cooking time 40-45 min.
Ingredients
1 ½ pounds chicken breasts or thighs
For the first marinade
2 teaspoons minced ginger
2 teaspoons minced garlic
2 teaspoons paprika
Juice of half a lemon or of 1 lime
Salt and fresh black pepper
For the second marinade
⅓ cup yogurt
1 teaspoon black pepper
1 tablespoon salt, or to taste
1 teaspoon red chili powder (preferably Kashmiri), or according to taste
1 teaspoon fenugreek leaves
2 drops red food color (optional)
For baking 1 small onion, cut into wedges
2 small carrots, diced
½ bell pepper, diced
For stove-top grilling and smoking (optional)
1 tablespoon juice of lime or lemon
1-2 teaspoons chaat masala , or according to taste
1 small piece charcoal
½ teaspoon vegetable oil
For garnish
Cilantro, chopped
Directions
1. Wash the chicken with warm salted water. Drain well and pat it
dry with paper towels. You may or may not want to remove the
skin.
2. Make deep cuts into the chicken flesh for better absorption of
the marinade.
3. Combine the ingredients for the first marinade. Rub it into the
chicken, making sure to rub into the cuts in the flesh. Spread it
as evenly as possible. Cover, and allow it to marinate for 15-20
minutes.
4. In another bowl, combine all the ingredients for the second
marinade, EXCEPT the oil. Immerse the chicken into this
marinade and rub it evenly and thoroughly all over the chicken.
Drizzle 1 tablespoon of oil over the chicken. Cover and
marinate for at least 4 hours, or overnight.
5. When the chicken is ready, preheat the oven to 425°F.
6. Line a baking tray or shallow baking pan with foil. Place the
vegetables in a layer close to the center of the tray to make a
“bed” for the chicken.
7. Put the chicken pieces on top of the vegetables. Spread any
leftover marinade over the chicken. Drizzle with oil.
8. Bake for 15 minutes.
9. Reduce the temperature of the oven to 400°F. Bake for 20-25
minutes more.
To get a grilled and smoked effect, this step is optional but it will enhance
the flavor.
10. Heat a nonstick pan over medium-high heat.

11. Place the baked chicken in the pan and brown it for 1 minute per
side. Remove the pan from heat.
12. Hold the piece of charcoal with a pair of tongs and touch the
coal to the flame.
13. Place the heated charcoal in a piece of aluminum foil. Place this
in the middle of the pan containing the chicken. Pour oil over
the charcoal to release smoke. Cover the pan and let it smoke for
1-3 minutes.
14. Garnish the chicken with chopped cilantro and serve with baked
vegetables, sliced sweet onions, and lime wedges. Best with rice
and raita.
Chicken Madras
Serves 4 | Prep. time 30 minutes | Cooking time 30 minutes to 1 hour

Ingredients
4 boneless skinless chicken breasts or thighs, cut into bite-sized pieces
For marinade
1 ½ tablespoons freshly squeezed lemon juice
Salt, to taste
For sauce
3-5 tablespoons Madras curry paste
1 (16-ounce) can chopped tomatoes
½ cup desiccated coconut
For garnish
¼ cup fresh cilantro, chopped
Directions
1. Combine the ingredients for the marinade and toss in the chicken
pieces. Set aside.
2. Heat the oil in a karahi/wok, or frying pan. Sauté the onion until
it is almost golden in color (5-8 minutes).
3. Add the chicken and cook for 5 minutes, stirring constantly.
4. Add the Madras paste and stir to distribute the flavor, than cook
for 2 more minutes.
5. Add the tomato and coconut, cover, and let it simmer for 20
minutes. The chicken should be cooked through.
6. Add more salt or Madras paste, if desired.
7. Garnish with cilantro and serve with rice or naan.
Butter Chicken (Murgh Makhan)

Ingredients
1 cup butter, divided
1 onion, minced
1 tablespoon minced garlic
1 ½ pounds boneless skinless chicken breast, cut into bite-sized chunks
2 tablespoons tandoori masala
3 cups heavy cream
2 teaspoons salt
1 teaspoon cayenne pepper
Directions

2. Take about 2 tablespoons of the butter and melt it in a karahi (or
any skillet) over medium heat.
3. Add the onion and garlic and cook for 15 minutes, stirring
occasionally, or until the onion becomes dark brown in color.
4. In a bowl, combine the chicken with the oil and toss to coat.
Add the tandoori masala and mix well.
5. Arrange the chicken pieces in one layer on a baking sheet.
6. Bake for about 12 minutes, or until the chicken is thoroughly
cooked.
7. In another pan, melt the rest of the butter over medium-high
heat.
8. Stir in the tomato sauce, cream, salt, cayenne, and garam
masala.
9. Reduce the heat to medium-low and simmer for 30 minutes.
10. Add the caramelized onion and the baked chicken, and simmer
for 5 minutes.
Goan Fish Curry

Ingredients
4 large cloves fresh garlic, minced
1 cup water
1 teaspoon salt, or to taste
1 cup coconut milk
2-3 tablespoons tamarind paste
1 ½ pounds fish fillets, 1 inch thick, cut into 2-inch pieces
¼ cup finely chopped fresh cilantro, including soft stems
For spice mix
3 dried red chili peppers, broken into pieces
¼ teaspoon ground turmeric
Directions
1. Grind together the red chili peppers, coriander, cumin, and

turmeric in a small spice grinder. Set aside.
2. Heat the oil in a large nonstick wok or saucepan over medium-
high heat and 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.
4. Pour in the water and coconut milk. Bring to a boil, stirring
constantly. Reduce the heat and simmer for 5 minutes.
5. Add the tamarind paste and salt. Stir well.
6. Add the fish and continue simmering for 10-15 minutes, or until
the fish is opaque and easy to flake with a fork.
7. Sprinkle with cilantro and serve.
Tandoori Fish Skewers
Serves 4 | Prep. time 10 min. | Marinating time 8 hour 10 min. |

Cooking time 15 min.
Ingredients
1 ½ pounds fish fillets, cut into 1 ½-inch cubes
For first marinade
Salt, to taste
⅛ teaspoon red chili powder
4 tablespoons freshly squeezed lemon juice
For second marinade
1 cup yogurt
¼ teaspoon pepper powder
For garnish
Pinch of chaat masala
Lemon wedges
Directions
1. Wipe the fish with paper towels to dry.

2. Gently rub the ingredients for the first marinade all over the fish.
Cover, and refrigerate for 10 minutes.
3. In a bowl, combine ingredients for second marinade.
4. Gently massage the mixture onto the fish and let it marinate for
6-8 hours.
5. Skewer the fish pieces and grill for about 7-8 minutes on each
side.
6. Sprinkle with chaat masala and serve with wedges of lemon.
Mixed Seafood Curry

Ingredients
1 medium onion, halved and sliced
1 tablespoon ginger, minced
2-3 pieces green chili
½ teaspoon red chili powder (optional)
1 (14-ounce) can light coconut milk
3 tablespoons lime juice
1 tablespoon curry powder, or according to taste
12 medium shrimp, peeled (tails left on) and deveined
12 sea scallops, halved
2 tablespoons chopped cilantro
Salt to taste
Directions
1. Heat oil in a karahi/kadai or wok over medium-high heat.

2. Sauté the onion until tender, about 2-3 minutes.
3. Stir in the ginger, garlic, and green chili, and sauté until fragrant,
about 1 minute.
4. Add red chili powder (optional), turmeric, coconut milk, lime
juice, curry powder, and brown sugar. Bring to a simmer and
cook for 5 minutes.
5. Add the shrimp, scallops, cilantro, and salt, and cook until the
shrimps and scallops become opaque, about 5 minutes.
6. Adjust the flavor with more salt and spices if needed.
Fish Biryani

Ingredients
For rice
2 cups basmati rice, presoaked for 1 hour and drained
2 tablespoons olive oil, for rice
3 cups water
For sautéing
1 medium red onion, sliced
1 medium yellow onion, sliced
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon red chili powder
1 tablespoon garam masala
1 tablespoon turmeric powder
1 tablespoon minced garlic
1 tablespoon ginger paste
2 pounds fish nuggets or fillets cut in medium-size pieces, deep fried
For layering
½ cup olive oil
3-4 drops red-orange food color, dissolved in 1 tablespoon water (optional)
3 tablespoons cashews
3 tablespoons almonds (optional)
3-6 green and red chilies, halved
Cilantro, chopped
Directions
1. Place the basmati rice in a saucepan and add the olive oil. Mix
well. Pour in the water and turn the heat to medium high. Cover
and let it cook until it starts to steam and the rice is half-cooked
but beginning to dry out. Turn off the heat, and leave it covered
to sit.
2. Meanwhile, heat the oil for sautéing in another skillet or
karahi/kadai.
3. Sauté the onions until browned. Separate half of the onions to
be used later.
4. Push the onions in the pan to the side, and sauté the ginger and
garlic until fragrant. Mix them in with the onions.
5. Add the rest of the spices and mix well.
6. Add fried fish nuggets/pieces, stir and cook to heat through.
7. Cover and simmer for 2 minutes, for the fish to absorb the
flavors.
8. Get a deep, heavy-bottomed pan. Coat it thinly with olive oil
and heat to medium-high.
9. Spread half of the partly cooked rice and sprinkle with some
onion slices.
10. Spread about half of the chilies, nuts, parsley, and cilantro over
the rice layer.
11. Add half of the food color, pouring over the contents of the pot.
12. Arrange half of the fish nuggets or pieces on top.
13. Repeat the layering with rice, onions, chilies, nuts, parsley,
cilantro, food color, and fish.
14. Reduce the heat to low.
15. Cover with aluminum foil, seal sides, and replace the lid.
16. Cook 10 minutes. You may place the pot over a tawa or a skillet
to prevent scorching at the bottom.
17. Remove the lid and mix a little to distribute the flavors and
colors.
18. Spoon onto serving plate or tray.
Malabar Tilapia

Ingredients
For marinade
2 pounds fish fillets, cut into medium pieces
Salt, to taste
For tamarind juice
1 tablespoon tamarind puree
⅔ cup hot water
For gravy
2 tablespoons coconut oil
15 curry leaves (methi neem ), divided
2 tablespoons fish masala (meen masala ) powder
1 medium onion, quartered
2 plum tomatoes, quartered
1 cup water
Directions
1. Wash the fish. Drain it, and wipe dry with paper towels.
2. Mix the ingredients for the marinade together, and coat the fish
with it. Set aside.
3. Soak the tamarind in hot water for about 5-10 minutes. Squeeze
and strain out pulp or any solids. Set aside.
4. Heat the coconut oil in a pan or karahi and sauté the sliced
onions and curry leaves for about 3-5 minutes or until the onion
has browned. Remove from the pan and set aside.
5. Using remaining oil, sauté the coriander and fish masala until
fragrant.
6. In a blender or food processor, combine the quartered onion,
tomatoes, grated coconut and the sautéed spices. Blend until
smooth. You may add a few teaspoons of water from the
measured amount if it is too dry. Pour in the rest of the water
and the tamarind juice. Pulse to mix.
7. Pour the blended mixture back into the same pan. Stir, and bring
it to a boil.
8. Reduce the heat to medium-low. Cover and simmer for 15
minutes, with occasional stirring.
9. Add the marinated fish and simmer for 15 minutes or until fish
is cooked.
10. Taste and adjust flavors with salt and more spices, if needed.
11. Add the browned onion and curry leaves and cover. Turn off the
heat.
12. Serve with rice.
Tamarind Scallops (Ambli Wara)
Serves 4 | Prep. time 10 minutes | Cooking time 4-8 minutes

Ingredients
2 large cloves garlic, chopped
¾ teaspoon salt
2 teaspoons tamarind paste
2 ½ teaspoons sugar
12 large scallops
1-2 tablespoons 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, chili 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.
VEGETARIAN AND SIDES
Paneer in Spinach Sauce (Palak Paneer)

Ingredients
½ pound paneer cheese, cubed
1 pound fresh spinach, chopped
2-inch knob of fresh ginger, grated
1 tablespoon dried fenugreek leaves
6 tablespoons ghee or oil (divided)
2 teaspoons cumin
1 teaspoon turmeric
2 green chilies, minced
1 teaspoon salt
Directions
1.
2. In a kadhai, skillet or saucepan of medium size, heat 2
tablespoons of the ghee or oil over medium heat.
3. Sauté the paneer cubes until softened and golden brown. Set
aside.
4. Cook the spinach in boiling water for 2–3 minutes in a stockpot.
Drain and set aside.
5. In the same skillet, heat the remaining ¼ cup of oil.
6. Add the cumin seeds and cook until they sizzle.
7. Add the onions and ginger; stir-cook until softened.
8. Add the turmeric and chilies and stir-cook for a few seconds.
9. Add 1 cup of water and the spinach, salt, and fenugreek. Stir
and boil the mixture.
occasionally.
11. Add the paneer slices and garam masala. Continue to simmer for
2–4 minutes.
Curried Baby Potatoes (Kashmiri Dum Aloo)

Ingredients
10 baby potatoes, peeled
1 tablespoon mustard oil
3 Kashmiri red chilies
1 cup yogurt
1 tablespoon fennel seed (saunf) powder
½ teaspoon ginger powder
¼ teaspoon roasted cumin powder
¼ teaspoon green cardamom powder
Salt to taste
Pinch of asafoetida
Pinch of clove powder
Steamed rice for serving
Preparation
1. Prick the peeled potatoes with a fork and soak them in salty water
for 15–20 minutes. Drain.
2. Heat the mustard oil to the smoking point in a skillet over
medium heat.
3. Add the potatoes, and fry on medium heat until they are evenly
golden brown. Set the whole skillet aside.
4. Grind the Kashmiri chilies with a little water until a smooth paste
is formed.
5. Put the yogurt in a bowl. Add the fennel powder, ginger powder,
roasted cumin powder, green cardamom powder, turmeric
powder, chili paste, and salt. Mix well.
6. Put the skillet back on the heat over medium. Add the yogurt
mixture to the potatoes, and the asafoetida, clove powder, and ¼
cup of water. Allow the potatoes to cook in the gravy for 10–15
minutes.
7. Serve hot with steamed rice.
Spicy Moong Lentil Meal (Dahi Khicahdi)

Ingredients
1 cup rice, uncooked
1 cup split yellow mung beans (moong dal)
3 tablespoons ghee or 2 tablespoons vegetable oil
2–3 dried red chilies, halved
3 bay leaves
1 (1-inch) piece fresh ginger, slivered
½ teaspoon asafetida
½ cup finely chopped carrot
½ cup chopped potato
½ cup peas
1 quart water
2 teaspoons sugar
⅓ cup raisins
A bowl of curd/yogurt to serve
Directions

over medium heat.
2. Add the cumin seeds, chilies, bay leaves and ginger; stir-cook
until the seeds crackle. Add the asafetida and turmeric and stir-
cook for 10 seconds.
3. Add the rice, salt, mung beans, carrots, potatoes, peas and
tomato. Stir the mixture.
4. Add the water, sugar and raisins. Stir again.
occasionally, until you get a somewhat runny risotto-like
consistency.
6. Serve hot with curd/yogurt on top.
Easy Dill Greens and Lentils (Bhaji Dal)

Ingredients
2 cups chopped shepu (dill leaves), washed and drained
¼ cup moong dal (green gram or yellow lentils)
Water as needed
Pinch asafetida
2 teaspoons garlic, chopped
1 teaspoon green chilies, chopped
Salt to taste
Directions
1. In a mixing bowl, soak the moong dal in water for 1 hour. Do not
drain.
medium heat.
3. Add the mustard and cumin seeds; cook until they crackle.
4. Add the asafetida and stir for about 10 seconds.
5. Add the chilies and garlic; stir-cook for 1 minute.
6. Stir in the lentils, without the water, adding fresh water if the
mixture is too thick.
7. Cover and cook for 4–5 minutes, until the lentils are tender.
8. Add the dill leaves and season with the salt and turmeric powder.
Cover until the dill has wilted.
9. Serve with naan bread or roti.
Paneer and Potato Masala

Ingredients
2 ½ tablespoons butter, divided
1 teaspoon oil
1 bay leaf
1 clove
One-inch piece of cinnamon stick
1 dried red chili, broken
1 tablespoon coriander seeds, crushed, divided (plus more for garnish, if
desired)
1 small onion, sliced
1 teaspoon ginger paste
1 teaspoon garlic paste
1 cup paneer, cut into triangles
Salt to taste
½ cup water
½ teaspoon dried fenugreek leaves, crushed (optional)
1 tablespoon fresh cream
Preparation
1. Heat 1 ½ tablespoons of butter with one teaspoon of oil in a pan

over medium heat. Add the bay leaf, clove, cinnamon, red chili,
and half of the crushed coriander seeds. Sauté for one minute.
2. Add the onion and stir-fry for 30 seconds, then add the ginger
and garlic pastes. Cook for another 30 seconds. Add the
coriander powder, red chili powder, turmeric powder, and
tomatoes. Cook on high heat until the oil separates on the surface
of the masala. Purée the mixture.
3. Heat the remaining butter in a nonstick pan and cook the puréed
mixture for two minutes. Add the paneer pieces and salt. Add
half a cup of water and cook, covered, on low heat for five
minutes.
4. Sprinkle the dried fenugreek leaves and mix in lightly. Remove
the pan from the heat and mix in the cream.
5. Serve hot, garnished with remaining crushed coriander seeds.
Spicy Eggplant and Potatoes (Baingan Aloo Sabji)

Ingredients
1 pound eggplants, peeled and chopped
1 pound Yukon gold potatoes, peeled and chopped
5 tablespoons mustard or vegetable oil of your choice
1½ teaspoons amchoor powder
2 tablespoons ground coriander
1 teaspoon cayenne
1½ teaspoons coarse salt
Directions
1. Sprinkle the veggies with turmeric, coriander, cayenne and salt.

Coat well and set aside.
medium heat.
3. Add the fenugreek seeds and cook for 10–15 seconds until they
crackle.
4. Add the vegetables and cook without stirring for 2–3 minutes.
5. Stir the mixture.
6. Turn heat to low, cover, and simmer the mixture for 20 minutes,
7. Add the amchoor powder. Stir and continue to cook for 4–5
minutes.
Indian Eggplant in Masala Sauce (Baingan
Bartha)

Ingredients
2 pounds eggplant, unpeeled
Salt as needed
4 tablespoons olive oil or ghee (divided)
1 large yellow onion, diced
2 ripe tomatoes, cubed
½ cup water
Directions
1. Slice the eggplant into 1-inch rounds. Add salt and coat well.
Set aside to marinate for 20–30 minutes.
2. Pat the eggplant rounds dry with a paper towel.
3. In a kadhai, skillet or saucepan of medium size, heat 2
tablespoons of the ghee or oil over medium heat.
4. Add the eggplant and cook until translucent and soft. Mash with
spoon, transfer to plate, and set aside.
5. Heat the remaining ghee or oil in the same skillet.
7. Add the ginger and garlic; stir-cook for 1–2 minutes.
8. Add the tomatoes and cook until softened.
9. Add the eggplant, garam masala, and 1 teaspoon salt.
10. Add the water and stir the mixture. Bring it to a boil.
occasionally.
Okra in Yogurt Sauce (Kadhi Bhindi Recipe)

Ingredients
1 cup yogurt
1 ½ tablespoons gram flour
1 teaspoon green chili paste
Salt to taste
2 tablespoons water
9 ounces okra
3 tablespoons oil
3 dried red chilies, broken
4 curry leaves
4 black peppercorns
2 cloves
1 tablespoon fresh cilantro leaves, chopped
Rice, for serving
Preparation
1. Whisk the yogurt and gram flour together in a bowl. Add the
ginger-garlic paste, green chili paste, and salt, and mix until
smooth.
2. Add the water and turmeric powder, stir, and set aside.
3. Trim the tips off the okra.
4. Heat the oil in a deep nonstick pan. Add the asafoetida, mustard
seeds, and cumin seeds and sauté until the seeds splutter. Add red
chilies, curry leaves, black peppercorns, and cloves. Sauté until
fragrant.
5. Add the okra and sauté for 2–3 minutes. Add the yogurt mixture
and cook on medium heat until the okra is done and the kadhi has
thickened.
6. Garnish with cilantro leaves and serve hot with steamed rice.
Eggplant Stir-Fry (Baingan Ka Bharta)
Ingredients
1 large eggplant
3 tablespoons oil
5 large onions, chopped
Salt to taste
2 tablespoons fresh cilantro leaves, chopped
Preparation
1. Roast the eggplant on medium heat until it is cooked and the skin
has charred completely.
2. Cool, peel, and mash the eggplant.
3. Heat the oil in a nonstick pan and sauté the onions until they are
light golden brown.
4. Add the tomatoes, salt, chili powder and turmeric powder, and
sauté until the masala is cooked and the oil rises to the surface.
5. Add the mashed eggplant and mix well. Lower the heat and cook
for 4–5 minutes.
6. Add the chopped cilantro and mix well. Serve hot.
Fried Colocasia Roots (Arbi Ki Sabji)

Ingredients
1 pound colocasia (arbi), boiled and peeled
Salt to taste
2 tablespoons mustard oil, divided
2 tablespoons cumin seeds
2 medium onions, finely chopped
4 green chilies, slit
2 medium tomatoes, finely chopped
1 tablespoon dry mango powder
2 tablespoons coriander powder
1 tablespoon cumin powder
2 tablespoons garam masala powder
2 cups yogurt
2 tablespoons water
Fresh cilantro leaves, finely chopped
Preparation
1. Cut the colocasias into 1-inch pieces and mix with salt and
turmeric powder.
2. Heat 1 tablespoon of oil in a nonstick pan. Add the colocasia and
cook until light brown in color. Drain the pieces on absorbent
paper. To the same pan, add the remaining oil, cumin seeds,
cinnamon, and ginger-garlic paste, and sauté for a minute.
3. Add the onions and green chilies and cook until the onions
become translucent. Add the tomatoes and cook until soft. Add
the dry mango powder, coriander powder, cumin powder, and
garam masala powder. Mix well and cook for 2–3 minutes.
4. Add the fried colocasia and mix well. Stir in the yogurt, and
lower the heat. Add two tablespoons of water and cook until the
sauce thickens.
5. Serve hot, garnished with cilantro leaves.
Paneer Jalfrezi

Ingredients
2 tablespoons oil
2 dried red chilies
1 medium onion, cut into strips
1 medium tomato, cut into strips
½ medium green pepper, cut into strips
2 green chilies, chopped
1 inch ginger, julienned
1 tablespoon vinegar
½ cup tomato sauce
7 ounces paneer, cut into strips
Salt to taste
½ teaspoon garam masala powder
10 sprigs fresh cilantro
Preparation
1. Heat the oil in a nonstick pan. Add the cumin seeds and red
chilies and sauté until the cumin seeds are brown.
2. Add the onion, tomato, and pepper strips to the pan and toss.
3. Add the red chili powder, turmeric powder, green chilies, and
ginger. Toss to mix.
4. Stir in the vinegar and tomato sauce. Mix well and cook for a
minute.
5. Add the paneer, salt, and garam masala powder and toss to mix.
6. Chop the cilantro sprigs and add. Mix well, and serve hot.
Paneer Tikka Skewers
Serves 3-4 | Prep. time 1 hour | Cooking time 20 minutes

Ingredients
2-3 tablespoons oil
For skewers
10 ounces Indian cottage cheese (paneer ), cut into ¼-inch by 1 ½-inch
cubes
1 small green bell pepper, cut into 1-inch squares
1 small red or yellow bell pepper (optional), cut into 1-inch squares
1 medium tomato, cut into squares and seeded
1 medium onion, peeled and halved, layers separated
For the marinade
2 ¼ cups thick yogurt or hung curds (dahi )
4 tablespoons gram flour (besan )
½ teaspoon black pepper powder or white pepper powder/kali mirch
powder
½ teaspoon carom seeds
½ teaspoon caraway seeds (shahjeera )
½ teaspoon dry fenugreek leaves, crushed
1 teaspoon chaat masala powder
1 teaspoon garam masala powder or tandoori masala powder
1 teaspoon dry mango powder (amchur )
2 teaspoons kashmiri red chili powder or 1 teaspoon red chili powder
¾ tablespoon ginger-garlic paste
¾ teaspoon ginger, crushed
¾ teaspoon lime juice
¾ teaspoon salt, or to taste
For garnish
Chaat masala
Lemon wedges
Directions
1. Whisk the ingredients for the marinade thoroughly. Taste and

adjust according to your preference.
2. Drop in the cheese and vegetables and mix with your hands.
3. Cover and refrigerate. Let marinate for 45 minutes to overnight.
4. Heat a tawa or nonstick frying pan over low or medium flame
and add the oil.
5. Separate paneer from veggies, as they fry faster.
6. Coat with marinade and fry until browned on one side. Flip over
to fry other side.
7. Drain on paper towels, and repeat with the vegetables.
8. After frying, skewer the fried cheese and veggies on wooden
skewers or toothpicks.
9. Sprinkle with chaat masala and serve with lemon wedges. Goes
well with mint chutney and pickles.
Creamy Spinach and Fenugreek with Paneer
(Saag Paneer)

Ingredients
2-3 tablespoons butter, ghee or coconut oil
10 ounces paneer , cubed
1 1-inch piece of cinnamon stick
2 dried red chilies, broken into pieces
1 small bay leaf
½ teaspoon red chili powder (lal mirch )
1 ⅓ tablespoons gram (besan ) or corn flour (makki ka atta )
Salt, to taste
½ cup water
1 teaspoon dried fenugreek leaves, crushed
For spinach paste
1 bunch spinach (palak )
1 cup fenugreek (methi) leaves
2-3 tablespoons daikon (mooli ), peeled and chopped
For garlic paste
2 dry red chilies
1 medium sized onion, chopped
1 green chili, chopped
1 teaspoon fresh ginger, minced
Directions
1. To make spinach paste. sprinkle the fenugreek leaves with salt.

Let it sit for 10-20 minutes, and then squeeze to remove the
juice and reduce the bitterness. Rinse well and drain. Immerse
in boiling water for 5 minutes, together with the spinach and
daikon. Drain well and wipe off excess water. Put in a blender
and blend to a coarse paste.
2. To make garlic paste, combine the ingredients for garlic paste
and blend until smooth.
3. Fry the paneer cubes until light golden brown. Set aside.
4. Add more oil or butter to the pan, if needed, and stir-fry the
cinnamon, red chilies and bay leaves until fragrant.
5. Add the garlic paste and stir-fry until browned.
6. Add the tomatoes, red chili powder, and turmeric, and continue
cooking until the tomatoes have softened.
7. Add the spinach paste, and mix in the gram or corn flour. Stir to
remove lumps.
8. Add the salt and water. Simmer for 5-7 minutes.
9. Add the fried paneer cubes and heat through.
10. Crush the dried fenugreek in your hand as you add it to the mix,
and simmer for 1 minute.
11. Serve while hot with bread, such as naan.
Lentils in Tempered Ghee and Spices
Serves 4 | Presoaking time 1-2 h | Prep. time 10 min. | Cooking time 1 h

Ingredients
For dal
½ cup split pigeon pea lentils, soaked for 1-2 hours, rinsed and drained
½ cup split pink lentils, soaked for 1-2 hours, rinsed and drained
1 green chili, chopped
A pinch of asafetida
2 tablespoons cream
1 teaspoon dry fenugreek leaves, crushed
Salt, to taste
For the tempering
1 ½ tablespoons ghee or butter
2-3 red chilies
⅛ teaspoon asafetida
For garnish
For smoky flavor ( dhunga r method)
Small piece of natural charcoal
¼ teaspoon ghee or oil
Directions
1. Place the re-soaked lentils in a deep pot and add 4-5 cups water.
Add the chopped onions, tomato, green chilies, and ginger.
2. Bring it to a boil. Remove the lid or cover only slightly and
simmer for about 45 minutes, or until the lentils are soft and
creamy. You may need to add more water while cooking to
prevent them from drying out and scorching.
3. Add the turmeric powder and asafetida. Stir well.
4. Add the cream, garam masala powder, crushed dried fenugreek
leaves, chopped cilantro leaves, and salt. Remove from heat.
5. Mix well and taste. Adjust the salt if needed.
6. For smoky flavor (dhungar method): Using a pair of tongs, heat
up a small piece of charcoal until it becomes red hot. Place the
red hot charcoal in a small steel bowl. Pour about ¼ teaspoon of
oil or ghee on the charcoal. The charcoal will start to emit
smoke. Place this bowl on the dal. Cover the pot for 1 to 2
minutes. Remove the little bowl carefully with tongs. Cover the
dal and set aside.
7. Tempering/tadka: Heat the ghee or butter in a small pan over
low heat. Add the cumin seeds and mix until they begin to
crackle. Be careful not to burn them.
8. Add the red chilies, asafetida, and chopped garlic. Cook until
the garlic is browned.
9. Add the red chili powder, stir, and switch off the heat. Pour the
entire tempering, along with the butter or ghee, into the dal. You
may or may not mix the tempering into the dal (some prefer it
simply poured on top).
10. Garnish with cilantro leaves.
11. Serve hot with steamed basmati rice or Indian bread.
Cucumber, Mint and Tomato Salad
(Kachumbar/Kachumber)
Serves 2 | Prep. time 15 minutes | Cooking time none

Ingredients
1 large cucumber, peeled and finely chopped
4 plum tomatoes, finely chopped
½ sweet onion, very finely chopped
3-5 pieces green chili, seeded, very thinly sliced
For dressing
Salt, to taste
½ teaspoon sugar
¼ teaspoon cumin seeds, slightly crushed
¼ cup lemon juice
2 tablespoons fresh mint, finely chopped
Directions
1. Combine the ingredients for the dressing and let it sit to allow the
flavors to meld. Adjust saltiness or sweetness according to taste.
2. Combine the prepared vegetables, chilies and onion.
3. Add to the dressing and refrigerate for 15 minutes.
4. Serve (best when chilled). Goes well with curries.
Vegetable Masala

Ingredients
1 teaspoon fresh ginger, sliced
2 cloves garlic, peeled
1 (15-ounce) can diced tomatoes, undrained
2 tablespoons canola or vegetable oil
1 small bell pepper, diced
2 medium potatoes, peeled and cubed
1 carrot, sliced
½ cup peas
1 cup green beans
1 ½ teaspoon garam masala
2 cups cauliflower florets
½ cup water
½ cup light coconut milk
Directions
1. Use a mortar and pestle or food processor to chop the ginger and
garlic.
2. Add the tomatoes and cayenne pepper, and pulse or stir to
combine. Set aside.
3. Heat the oil in a saucepan or karahi over medium heat.
4. Sauté the onion and bell pepper until softened, about 10 minutes.
5. Add the potatoes, carrot, green beans, garam masala, and chili
powder. Stir.
6. Cover, reduce heat, and simmer for 10 minutes.
7. Add the cauliflower, peas, tomato mixture, and water. Continue
simmering for 20 more minutes.
8. Turn off the heat, add the coconut milk, and stir.
9. Serve immediately or let sit for stew to develop more heat and
spiciness.
Quick Chili Pickle (Mirchi-Ka-Achar)
Serves 4 | Prep. time 5-10 minutes plus overnight drying time |

Cooking time none
Ingredients
10-12 small hot chilies, washed and drained
1 cup fresh ginger, peeled and julienned
2 whole lemons
½ tablespoon salt
¼ tablespoon turmeric powder
Directions
1. Wash and wipe the chilies dry. It’s best to wash the day before
and leave them to air dry overnight.
2. Wash a glass jar with a tight lid and dry thoroughly.
3. Cut the lemons in half and microwave for 10 seconds to soften
the pulp.
4. Squeeze the lemon juice into a glass or glass bowl. Add the salt
and turmeric to the juice. Mix well.
5. Stir in the chilies and ginger, and transfer the mixture to the
prepared jar.
6. Seal the jar and keep it refrigerated. Shake the jar at least once a
day.
7. The pickles can be served after 2 days but the flavor will be best
by the third or fourth day.
Mango Chutney
Serves 5 | Prep. time 10 minutes | Cooking time 1 hour 10 minutes

Ingredients
1 tablespoon cooking oil
2 teaspoons fresh ginger, finely minced
2 cloves garlic, finely minced
1 red chili, sliced
2 teaspoons whole nigella seeds
1 teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon turmeric
¼ teaspoon ground cardamom
¼ teaspoon ground cloves
4-5 (about 2 pounds) ripe mangoes, peeled and diced
2 cups white granulated sugar
¼ teaspoon salt
1 cup white vinegar
Directions
1. Heat the oil in a pot over medium-high heat.

2. Add ginger, garlic and red chili. Sauté for 1 minute.
3. Add all the other spices and sauté for another minute.
4. Next, add the mangoes, sugar, salt and vinegar. Stir, and bring to
a boil.
5. Reduce the heat to medium-low and simmer for 1 hour.
6. Mash with a potato masher to break the mango into smaller
pieces. Allow the mixture to cool before storing.
7. Place in jars.
8. Will keep for 2 months, in sealed jars, in the refrigerator.
9. May be consumed immediately, but it’s best to keep it for 2 days
before eating to get the best flavor.
Herbed Yogurt and Cucumber Sauce
Serves 6 | Prep. time 15 minutes | Cooking time none

Ingredients
½ medium cucumber, washed and dried
1 cup plain yogurt
¼ teaspoon salt
¼ teaspoon cumin
¼ teaspoon coriander
¼ cup fresh cilantro, chopped
¼ cup mint leaves, chopped
½ teaspoon fresh ginger, peeled and grated
Directions
1. Peel the cucumber and cut it lengthwise. Scoop out the seeds and
julienne the flesh. Place in it a strainer to drain any excess
moisture. Sprinkle with a dash of salt, and set aside.
2. Stir together the yogurt, salt, cumin, and coriander in a bowl.
3. Add cilantro, mint leaves, and grated ginger. Mix well.
4. Press down on the julienned cucumber to squeeze out any
moisture.
5. Add it to the yogurt mixture and stir.
6. Serve chilled. Great with Indian bread and curries.
Vegetable Jalfrezi
Serves 3-4 | Prep. time 15 minutes | Cooking time 20 minutes

Ingredients
1 ½ cups paneer, cubed
1-2 tablespoons vegetable oil
½ teaspoon nigella seeds (kalonji )
1 cup onion, thinly sliced
1 teaspoon ginger, freshly minced
1 teaspoon garlic, freshly minced
¾ teaspoon red chili, or according to taste
1 cup canned whole tomatoes, crushed
½ cup of carrots, julienned
½ cup green peas (optional)
½ cup cauliflower, sliced into bite-size pieces (optional)
½ cup baby corn, halved lengthwise
1 cup green pepper, julienned
1 cup water
½ cup ripe tomato, cubed
1 tablespoon ketchup
½ teaspoon dried fenugreek leaves
Directions
1. Heat a pan with oil and fry the panee r on both sides until
golden brown. Drain it on paper towels.
2. Use the remaining oil (add a little more, if needed) in the pan to
fry the cumin and nigella. Allow it to crackle for about 30
seconds.
3. Add the onion and cook until translucent.
4. Add the ginger and garlic, and cook until fragrant, about 2
minutes.
5. Stir in the chili, coriander and turmeric powders. Reduce the
heat, if necessary, so as not to burn the spices.
6. Stir in canned tomato, carrots, peas, cauliflower, baby corn, and
green pepper. Mix well.
7. Stir in the water and bring to a boil.
8. Cover and simmer for 3-5 minutes or until the carrots are
tender.
9. Add the cubed tomato, ketchup, and fried paneer. Mix gently
and simmer 4 minutes longer, or until the sauce has thickened to
a gravy-like consistency.
10. Crush the fenugreek leaves in your hand as you sprinkle them
into the pot. Stir in the garam masala and salt. Adjust the flavor
with more salt or seasonings, if needed.
11. Remove from the heat and serve.
Spicy Pancakes with Potato Filling (Masala Dosa)
Serves 4-6 | Prep. time 10 minutes plus 4-6 hours soaking time and 8 hours
fermentation time | Cooking time 40 minutes
Ingredients
For the dosa batter
2 cups short-grain rice
½ cup black gram or black lentil (urad dal )
4-5 cups cold water for soaking
1 cup cold water for grinding
½ teaspoon salt
Vegetable oil, for frying
For potato filling
2 small dried hot red peppers
1 medium onion, diced
½ teaspoon salt
Pinch asafetida
6-8 curry leaves
2 small green chilies, finely chopped
1 ½ pounds yellow-fleshed potatoes, peeled and cubed
½ cup cilantro, roughly chopped
Directions
To make the dosa batter
1. Put the rice in a bowl, rinse well, and cover with 4 cups of cold
water.
2. Put the black gram and fenugreek seeds in a small bowl, rinse
well, and add cold water to cover.
3. Leave both to soak for 4-6 hours.
4. Drain the mixtures separately.
5. Put the rice in a food processor or blender. Add 1 cup of cold
water and grind to a smooth paste, about 10 minutes. Don’t put
too much in your food processor or blender. Dividing the
mixture into batches will make blending more efficient.
6. Do the same for the dal-fenugreek mixture.
7. In a medium bowl, whisk together the rice and dal-fenugreek
pastes. Add water to get a medium-thick consistency.
8. The resulting batter should be about 6 cups in quantity.
9. Place the bowl in a warm place and cover with a kitchen towel.
Let it stand for 8 hours to ferment.
10. Stir in the salt. Use the batter immediately, or store it in the
refrigerator. It will keep for 1 week.
To make potato filling
11. Put the ghee or oil in a skillet or karahi over medium heat. Wait
for it to shimmer.
12. Add the mustard seeds and cumin seeds. Allow them to crackle
and sizzle, about 1 minute.
13. Add the red peppers and onion. Stir-fry until the onions are
tender, about 5 minutes.
14. Add the salt, turmeric, asafetida, ginger, curry leaves, garlic, and
green chilies. Stir and let sizzle for 1 minute.
15. Add potatoes and ½ cup of water.
16. Cook, while stirring, until the liquid is reduced, about 5 minutes.
17. Mash the potatoes coarsely with the back of a ladle.
18. Add the salt and cilantro. Mix well and set aside.
To make the dosas
19. Set a tawa or griddle over medium heat, and brush it with about
1 teaspoon of vegetable oil.
20. Scoop out ¼ cup of batter and pour it in the center of the tawa.
21. Using the bottom of the ladle, quickly spread the batter outward
in a circular motion. The diameter should be about 7 inches.
22. Drizzle ½ teaspoon of oil over the top of the dosa.
23. Let it cook until the outer edges begin to look dry, about 2
minutes. Cook on one side only.
24. With a spatula, carefully loosen the dosa. The bottom should be
crisp and beautifully browned. Do not flip it over.
25. Spoon ½ cup of potato filling onto the center of the dosa and
flatten the potato mixture slightly.
26. Using the spatula, fold one side of the dosa over the filling like
an omelet. You may also fold over both sides to make a cone
shape.
27. Serve immediately.
Spiced Cauliflower and Potatoes (Aloo Gobi)

Ingredients
4 cups cauliflower, broken into florets
2 teaspoons vegetable oil
5 curry leaves
1 green chili, finely chopped
½ onion, finely diced
½ teaspoon ginger garlic paste
1 medium tomato, diced
2 medium potatoes, cut into cubes
1 celery stalk, diced
¼ teaspoon coriander powder
½ teaspoon green mango powder (amchoor)
Salt, to taste
Cilantro leaves, for garnish
Directions
1. Soak the cauliflower florets in hot salted water. Drain, and pat
dry with towels.
2. Heat the oil in a nonstick pan. Add mustard seeds, cumin seeds,
and curry leaves until they crackle.
3. Add the chopped green chilies, celery, and onion and stir-fry until
the onions turn golden brown.
4. Stir in the ginger garlic paste and tomato, and sauté until fragrant.
5. Add potatoes, turmeric, red chili powder, coriander powder,
green mango powder, fenugreek seeds, garam masala, and salt.
Stir and cover. Simmer over low heat, about 3 minutes.
6. When the potatoes are half cooked, add the cauliflower.
7. Cover and cook for another 3-5 minutes. Sprinkle with water, if
needed, to prevent the mixture from drying out.
8. Garnish with cilantro leaves. Serve with rice, poori, or curry.
Lemon Rice
Serves 4 | Prep. time 15 minutes | Cooking time 5-7 minutes

Ingredients
2-3 tablespoons vegetable oil or Indian sesame oil (til oil)
½ teaspoon mustard seeds (rai/sarson )
½ teaspoon black gram or black lentils (urad dal )
1 teaspoon split chickpea or Bengal gram (chana dal )
5 to 6 curry leaves
½ teaspoon grated ginger
2 whole dry Kashmiri red chilies, broken into pieces
¼ cup peanuts, roasted until golden brown
2 ½ cups cooked rice, cooled down and broken apart to remove lumps
1 ½ tablespoons lemon juice
Salt to taste
1 tablespoon cashew nuts, roasted until light golden brown (optional)
Directions
1. Heat the 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 chilies, and roasted peanuts. Sauté for 30
seconds.
4. Add the turmeric powder and cooked rice. Cook, stirring
constantly, for 2 minutes.
5. Lastly, add lemon juice and salt. Continue cooking while stirring
for 2 more minutes.
6. Sprinkle with roasted cashew nuts (optional).
7. Serve hot.
Chickpeas in Spicy Tomato Sauce

Ingredients
1 tablespoon coconut oil
1 yellow onion, chopped
1 tablespoon fresh ginger, peeled and minced
1 green Serrano pepper, minced and seeded
1 ½ teaspoons garam masala
1 ½ teaspoons ground coriander
¾ teaspoon fine-grain sea salt
¼ teaspoon cayenne pepper (optional)
1 (28-ounce) can whole peeled tomatoes, undrained
2 (14-ounce) cans chickpeas, drained and rinsed
Lemon wedges, for garnish
Fresh cilantro, chopped, for garnish
1 lemon, cut in wedges
Directions
1. Heat a large saucepan or Dutch oven over medium heat. If a

drop of water sizzles when it hits the pan, the temperature is just
right.
2. Add the oil, reduce the heat to medium-low, and add the cumin
seeds. Oil that is too hot will burn the seeds.
3. Stir the seeds until they turn golden and fragrant, about 1-2
minutes.
4. Adjust the heat to medium.
5. Add the onion, garlic, ginger and Serrano pepper. Stir-fry for 5
minutes.
6. Add the garam masala, coriander, turmeric, salt, and cayenne
(optional), and cook for 2 more minutes.
7. Add the tomato with its liquid. As you stir, break the tomato
into smaller pieces with the spoon.
8. Adjust the heat to medium-high and add the chickpeas.
9. Bring the pot to a simmer and cook for 10 minutes.
10. Adjust the flavor with salt and spices, according to taste.
11. Garnish with cilantro.
12. Serve with steamed rice and lemon wedges.
Seasoned Gooseberries (Amla Ka Achar)

Ingredients
20 amla (Indian gooseberries)
2 tablespoons fennel seeds
2 tablespoon fenugreek seeds
1 tablespoon red chili powder
3 tablespoons mustard powder
½ cup mustard oil
1 tablespoon salt
Preparation
1. In a deep saucepan, cover the amla in water and simmer for about
6 minutes.
2. Drain the amla and allow them to cool.
3. Cut each amla into wedges and discard the seeds.
4. In a mortar, combine the fennel and fenugreek seeds, and crush
them.
5. Mix the crushed seeds with the turmeric, chili powder, mustard
powder, and asafoetida.
6. In a skillet, heat the mustard oil to the smoking point, and then
turn off the heat.
7. Add the spice mixture and the salt; stir well. Add the amlas and
toss to combine.
8. Set the mixture aside for at least two hours and store any unused
portions in an airtight container.
Pickled Green Mangoes (Aam Ka Achaar)
Serves 4 | Prep. time 3 days | Cooking time 5 minutes

Ingredients
2 ¼ pounds hard green mangoes
⅔ cup salt
4–5 teaspoons red chili powder
3 tablespoons fennel seeds, coarsely ground
2 tablespoons nigella seeds
2 tablespoons dry fenugreek seeds, coarsely ground
3 teaspoons yellow mustard seeds, coarsely ground
2 cloves, coarsely ground
1 cup mustard oil
Preparation
1. Wash the mangoes and let them dry. Wipe them with a clean
cloth to make sure no water remains. (Do not peel them.) Cut the
raw mangoes into 8–10 medium-sized pieces and remove the
seeds. Put the fruit in a large, clean bowl.
2. Add the salt, red chili powder, turmeric powder, and asafoetida.
Coarsely grind the fennel seeds, nigella seeds, dry fenugreek
seeds, mustard seeds, yellow mustard seeds, and cloves and add
them to the mixture.
3. Mix all the dry ingredients in with the mango.
4. Add the mustard oil and mix well using a spatula or spoon. Do
not use your hand for mixing!
5. The oil can be added as it is in the pickle. If you want to reduce
the flavor of the mustard oil, you can first heat the oil and then let
it cool completely before adding. However, this might lead to a
slightly viscous pickle.
6. Transfer the mixture to clean, dry jars, and store them in a dry
place. Shake the jar once or twice a day for the next 3–4 days.
After around 4 days the pickle will reduce and sink to the bottom
of the jar. The oil will start floating on the top. If the oil is less
and does not cover the pickle completely then you can add 1–2
tablespoons of mustard oil to it.
7. Store the jars at room temperature. The mangoes will become
soft in 8–10 days and the pickle will be ready. Refrigerate any
unused pickles.
Preserved Lemons (Nimbu Ka Sada Achaar)
Serves 4 | Prep. time 3 days | Cooking time 5 minutes

Ingredients
2 ¼ pounds lemons, washed and wiped dry, into chunks
1 ¼ cups salt
1 cup whole red peppers
1 teaspoon asafoetida
¼ cup powdered sugar (optional)
Preparation
1. Mix all the ingredients together.

2. Transfer them into a clean jar.
3. Keep the jar in the sun for about a month.
4. Serve.
Pickled Green Chili and Tamarind
Serves 4 cups | Prep. time 60 min. | Cooking time 25 min.

Ingredients
1 pound green chilies, sliced
½ cup salt
3 ounces tamarind
1 cup white vinegar
1 ⅛ cups mustard oil
½ tablespoon red chili powder
½ tablespoon turmeric powder
½ cup fresh ginger, finely minced
8 garlic cloves, finely minced
1 ½ ounces cumin seeds, roasted and ground (about 6 tablespoons ground
cumin)
2 ounces large mustard seeds, roasted and ground
½ cup sugar
Preparation
1. Marinate the chilies in salt for at least two hours.

2. Soak the tamarind in the vinegar for at least two hours and
extract the pulp.
3. In a large pot, heat the mustard oil and add the red chili powder
and turmeric powder. Add the ginger and garlic and mix well.
4. Mix in the cumin and mustard.
5. Pour in the tamarind pulp and mix well.
6. Add the sugar and cook on low heat for 4-6 minutes or until the
sugar is dissolved.
7. Add the chilies and cook for 10–15 minutes on low heat until the
oil separates. Let cool before placing in jars
8. Serve as a side with your favorite Indian dishes. Store in airtight
jars such as Mason jars. They will keep in the refrigerator for up
to 4 weeks.
Ginger Pickle (Adrak Ka Achaar)
Serves about 4 cups | Prep. time 1 hour

Ingredients
1 pound raw ginger, julienned
Juice of 13–15 lemons
2–3 teaspoons vinegar
3–4 teaspoons salt, or to taste
Preparation
1. Peel and julienne the ginger.

2. Place the ginger in a large jar. Add the salt, vinegar and lemon
juice. Shake the jar vigorously.
3. Let the pickle rest for an hour.
4. When the ginger is a little pink, the pickle is ready to eat.
DESSERTS AND DRINKS
Indian Rice Pudding (Kheer)

Ingredients
1 cup rice
2 cups whole milk
½ cup sugar
½ teaspoon ground cardamom
1 teaspoon ghee
¼ cup heavy cream
Pinch of salt
Your choice of garnishes: chopped pistachios, slivered almonds, raisins,
nutmeg
Preparation
1. Heat the milk over medium-high heat until it boils, and add the
rice, sugar, cardamom, and turmeric. Reduce the heat to medium-
low, and simmer until the rice is soft and most of the liquid is
absorbed. Stir often to prevent sticking.
2. When the liquid is almost all absorbed, add the ghee, heavy
cream, and salt. Let it cool slightly to set.
3. Serve warm or cold, garnished to your liking.
Date Squares (Khajur Kitli)
Ingredients
¼ cup ghee
1 cup cashew butter
¼ cup milk
1 cup pitted dates, chopped coarsely
Melted butter
Directions
1. Line an 8-inch square baking dish with parchment paper and

brush it lightly with melted butter.
2. In a medium skillet or saucepan, heat the milk over medium heat.
3. Add the dates and boil the mixture.
4. Simmer over low heat for about 10–15 minutes until thickened.
5. Mix in the ghee and cashew butter and cook for 2–3 minutes.
6. Remove from heat and cool down.
7. Add the mixture to the baking dish. Place in the refrigerator for 8
hours.
8. Make squares and serve.
Date Squares (Nariyal Ke Ladoo)

Ingredients
1 (14-ounce) can sweetened condensed milk
5 cardamom pods, seeded and crushed
2 teaspoons ghee
1⅓ cups grated coconut (divided)
1 tablespoon slivered nuts (almonds, pistachios, or cashews), optional
Directions
1. In a medium skillet or saucepan, heat the ghee over medium heat.
2. Add 1 cup of the grated coconut and stir-cook for 3 minutes to
remove moisture.
3. In another skillet or saucepan of medium size, heat the condensed
milk and cardamom seeds over medium heat. Keep stirring the
mixture for 10–12 minutes until it thickens.
4. Transfer to a mixing bowl and cool down. Add the coconut
mixture and combine well.
5. Roll into small balls. Spread the remaining coconut over a plate.
6. Roll the balls in the coconut until nicely coated.
7. If desired, add the nuts on top and press gently with your fingers
to stick. Serve and enjoy.
Turmeric Halwa (Pudding)

Ingredients
2 teaspoons ginger paste
¼ cup plus 1 tablespoon ghee, divided
10 ½ ounces fresh turmeric, grated
2 cups cream
2 cups milk
¼ pound jaggery
4 teaspoons muskmelon seeds
4 teaspoons dried coconut chips
4 teaspoons almonds
4 teaspoons cashews, chopped
4 teaspoons raisins
4 teaspoons white poppy seeds
1 teaspoon ginger powder
2 tablespoons cashew powder
Garnishing
Rose petals
Cherries
Preparation
1. Sauté the ginger paste in 1 tablespoon of ghee.

2. Add the grated turmeric and sauté for 2 ½–3 minutes.
3. Add the cream and milk.
4. Simmer, stirring occasionally, until the mixture starts releasing
the fat.
5. In another pan, combine ¼ cup of ghee and the jaggery. Cook
until bubbly.
6. Add this mixture to the turmeric mixture, and stir to combine.
7. Add all the dry fruits, seeds, and powders, and mix well.
8. Serve and garnish with rose petals and cherries.
Turmeric Balls (Laddoo)
Serves about 48 | Prep. time 5 minutes

Ingredients
1 pound fresh turmeric roots
4 tablespoons ghee, divided
10 pistachios
5 ounces puffed lotus seeds
2 ounces walnuts
½ cup watermelon seeds
2 ounces raisins
3 ½ ounces cashews
3 ½ ounces almonds
1 pound jaggery
1 tablespoon ground black pepper
Preparation
1. Peel and grate the raw turmeric. Wear gloves to protect your
hands from coloring.
2. Heat about 1 ½ teaspoons of ghee and roast the pistachios,
coconut, walnuts, watermelon seeds, raisins, cashews, and
almonds until they are slightly crunchy. Take them out and let
them cool.
3. When they are cool, coarsely grind them, and set them aside.
4. In a pan, heat a tablespoon of ghee and cook the grated turmeric
on medium heat for 10–15 minutes, until the raw flavor goes
away and the oil separates. Remove turmeric and set aside.
5. Add jaggery and make syrup. Add the remaining ghee. Continue
heating until you achieve a uniform consistency.
6. Remove the pot from the heat. Add the powdered dry nuts to the
jaggery syrup. Mix well.
7. Add roasted turmeric to jaggery mix, together with the black
pepper. Mix well.
8. Once the mixture is cool enough to handle, make round balls.
Sweet Lentil Stuffed Flatbread (Puran Poli)

Ingredients
For the filling
2 cups cooked split Bengal grams
1 cup jaggery, grated
1 tablespoon butter
¼ teaspoon nutmeg powder
½ teaspoon cardamom powder
½ teaspoon fennel powder
For the dough
2 cups whole wheat flour
¼ teaspoon salt
2 tablespoons ghee
Water
Ghee or oil for frying
Preparation
1. Make the dough. Combine the flour, turmeric powder, salt, and
ghee in a bowl and mix well using your fingertips.
2. Add a little water and make a soft dough. Cover, and set it aside
for 30 minutes.
3. Make the filling. Mix the cooked dal, jaggery, and ghee in a pan
and cook until the jaggery is dissolved and mixed in.
4. Simmer the mixture until it starts to leave the sides of the pan
and is thickened nicely.
5. Add the nutmeg powder, cardamom powder, and fennel powder,
and mix well. Remove the filling from the heat and let it cool.
6. When it is cool, divide both the filling and the dough into 6–8
equal parts.
7. Dust and roll the dough balls out to make 4- or 5-inch circles.
Place a filling ball in the center of a dough circle and bring the
ends together.
8. Dust the surface and roll it out again to make a 6-inch circle.
9. Heat a griddle and transfer the stuffed flatbread onto the griddle.
Cook on both sides until brown spots appear.
10. Apply ghee on both sides and press the stuffed flat bread using
the back of a ladle. Fry until golden brown on both sides.
11. Make the remaining breads in the same manner.
Deep Fried Milk Dumplings in Rose Syrup (Gulab
Jamun)
Serves 6 | Prep. time 5 minutes c |

Cooking time 15 minutes
Ingredients
For dumplings or milk balls
1 cup milk powder
3 tablespoons all-purpose flour (maida )
⅛ teaspoon baking soda
Pinch salt
1 teaspoon ghee
2 tablespoons yogurt or milk
Oil or ghee, for deep frying
For syrup
1 ½ cups sugar
2 cups water
1 teaspoon cardamom powder
4 drops rose water, or according to taste
⅛ teaspoon saffron
Directions
1. Sift the milk powder, flour, baking powder, and salt into a bowl.
2. Mix and make a hole in the center.
3. Add the ghee and yogurt, and knead the mixture into a soft,
sticky dough. If it’s too stiff, gradually add more yogurt.
4. Let it rest.
5. In a saucepan, combine the water and sugar and bring it to a
boil.
6. Simmer for 5-8 minutes.
7. Add the cardamom powder, rose essence, and saffron. Mix well.
8. Start making small balls with the dough. The balls or dumplings
(jamun) should be about 1 inch in diameter and should not have
cracks.
9. Heat the ghee or oil for deep frying over medium heat.
10. Reduce the heat to low and then drop in the jamun.
11. The jamun should sink to the bottom and then slowly rise to the
top.
12. Fry until golden brown.
13. Drain well and then immerse into the prepared syrup.
14. Cover and let soak for 2 hours before serving.
Carrot Fudge (Gajar Ka Halwa)
Serves 4 | Prep. time 5 minutes |

Cooking time 1 hour and 20-25 minutes
Ingredients
2 tablespoons ghee or neutral cooking oil
8 green cardamom pods, seeds only, crushed
1 pound carrots, peeled and grated
3 cups whole milk
1 ¼ cups sugar
¼ cup raisins
Pinch saffron
¼ cup unsalted pistachio or roasted cashew nuts, chopped
Diretions
1. Heat the ghee or oil in a heavy, high-sided skillet or saucepan.

2. Add the crushed cardamom seeds and stir for about 30 seconds,
or until fragrant.
3. Add the grated carrots and fry for 3 minutes.
4. Add the milk and bring it to a boil. Boil, stirring constantly, for
5 minutes.
5. Reduce the heat to low and simmer the halwa, uncovered, for
about 1 hour.
6. Stir frequently to prevent scorching. The milk should have
reduced by over a third by the end of the hour.
7. Stir in the sugar, raisins, and saffron.
8. Turn the heat up to medium and cook, stirring frequently, until
the halwa is thick and glossy (15 to 20 minutes)
9. To serve hot, spoon the mixture into bowls and sprinkle with
pistachios.
10. To serve cold, press into individual ramekins, muffin tins, or
small bowls, and chill. Then, overturn onto serving plates and
sprinkle with pistachios or cashews.
Traditional Indian Ice Cream (Kulfi)

Ingredients
2 ½ cups full cream milk
½ cup condensed milk
¼ cup milk powder
½ teaspoon cardamom powder
Directions
1. Combine the milk, condensed milk, and milk powder in a deep

nonstick pan.
2. Mix well and bring it to a boil. Reduce the heat to medium.
3. Stir in the cardamom powder and simmer for 22 to 25 minutes,
scraping the sides down from time to time, stirring occasionally.
4. Remove from the heat and allow it to cool completely.
5. Once it is cooled, pour the mixture into 6 kulfi or ice pop molds
and freeze overnight or until firm.
6. Allow them to thaw for a few minutes to make them easy to pull
out of molds.
7. Serve immediately.
Creamy Saffron-Infused Rice Pudding (Kesari
Kheer)
Serves 4 | Prep. time 5 minutes | Resting time 1-2 hours |

Cooking time 40 minutes
Ingredients
½ cup Bengali sticky rice (Gobindobhog) or jasmine rice
⅛ teaspoon saffron (kesar)
2 tablespoons milk
2 cups milk
¼ cup sweetened condensed milk
⅓ cup raisins
⅓ cup sugar
1 tablespoon almonds, slivered
2 tablespoons cashew nuts
2 tablespoon crushed pistachios, for garnish
¼ teaspoon cardamom, crushed
Directions
1. Wash and soak the rice for 1-2 hours. Drain.

2. Soak the saffron strands in 2 tablespoons of milk for 1 hour.
3. Pour the milk into a heavy-bottomed pan and bring it to a boil.
4. Add the soaked rice to the boiling milk, stirring constantly.
5. Stir in the saffron-milk mixture.
6. Reduce the heat to medium-low and simmer until the rice is
tender but not mushy, about 20-25 minutes. Mix frequently to
avoid scorching at the bottom.
7. Add the condensed milk and raisins and continue cooking,
stirring often. Add hot water in small amounts, if needed, to
prevent the mixture from drying out and scorching.
8. Add sugar, almonds, and cashews, and cook for another 5
minutes.
9. Lastly, add the crushed cardamom. Remove it from the heat and
let it cool.
10. Serve lukewarm or chilled (the flavor is enhanced when chilled)
and garnished with crushed pistachio nuts.
Buttery Fudge Squares (Burfi/Barfi)
Serves 8-10 | Prep. time 5 min. | Cooking time 15-20 min.

Ingredients
¼ cup ghee or butter, plus more for greasing
¾ cup all-purpose flour (maida )
1 cup sugar
⅓ cup water
A few drops or a pinch yellow food coloring
Directions
1. Prepare a tray, about 1 ½-inch to 2 inches deep. Grease with

ghee or butter. Set aside.
2. Melt the ghee in a nonstick pan over medium-low heat.
3. Add flour and stir until fragrant, then transfer to a bowl.
4. Using the same pan over medium heat, mix the sugar, water,
and food coloring together.
5. Cook until 1-string consistency is attained. To test,dip a wooden
spoon into the syrup and let cool for a few seconds (hot syrup
can scald). When cooled to a safe temperature, place between
thumb and forefinger. Gently separate fingers. If a string of
syrup is formed that does not break, your syrup is ready.
6. Turn off the heat immediately and add the flour mixture, stirring
continuously.
7. Keep mixing for 3 to 5 minutes, until the mixture thickens.
8. Pour into the greased tray and smooth the top with a spatula.
9. Let set for 15 to 30 minutes.
10. Cut it into squares and serve.
Turmeric Milk

Ingredients
¼ cup grated fresh turmeric root OR 1 ½ teaspoons turmeric powder
4 cups milk
4 teaspoons sugar, or as required
Preparation
1. Wash the fresh turmeric roots and pat to dry. Grate them, and set
aside.
2. Pour the milk into a broad vessel and bring it to boil.
3. Add the sugar and mix. Add the grated fresh turmeric root or
turmeric powder to the boiling milk.
4. Boil on medium heat, stirring once or twice, until the milk turns
yellow in color.
5. Strain the milk into a pitcher.
6. Pour it into glasses and serve hot.
Sweet Yogurt Drink (Lassi)

Ingredients
5 tablespoons sugar
1–1½ cups chilled water
10 small yellow cardamom pods
2 cups chilled thick plain yogurt
1 tablespoon heavy cream
6 ice cubes
2 tablespoons chopped dried nuts
Directions
1. Remove the seeds from the cardamom pods and grind the seeds
into fine powder using a mortar and pestle.
2. Add the yogurt to a blender and blend for 30 seconds. Add the
cardamom and sugar; blend well until the sugar dissolves
completely.
3. Add the water and blend until the mixture turns frothy.
4. Transfer the drink to serving glasses and top with the nuts and
cream. Add ice cubes, if desired, and serve chilled.
Chilled Fennel Drink (Variyali Sarbat)
Serves 4 | Prep. time 5 minutes | Cooking time minutes

Ingredients
4 cups chilled water
½ cup fennel seeds, finely ground
2 whole cloves, finely ground
4 tablespoons granulated sugar or honey
Ice cubes
Directions
1. Add the ground clove and fennel seed powder to a pitcher with
the cold water. Set aside for 1–2 hours.
2. Strain the mixture into another container using a fine-mesh sieve;
add the sugar/honey and mix well until it dissolves. Add ice
cubes or refrigerate before serving
3. Pour into glasses and add ice cubes if needed. Enjoy chilled.
YOUR FREE GIFT!
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free bonus cookbooks, just click here
REVIEW
Thank you so much for purchasing and reading A Taste of India: Indian Cooking Made Easy with
Authentic Indian Food Recipes.
I hope you enjoyed it. As a self-published author, I always like to know what the readers think. If you
have time and would like to leave a review for my book, just click here or on the Amazon logo.
The above link directs to Amazon.com. Please change the .com to your own country extension if
needed.
ALSO BY SARAH SPENCER
Here are some of Sarah Spencer’s other cookbooks. You can click on the
covers to take a look at any of them.
You can also visit her author's page here .
APPENDIX
Cooking Conversion Charts
1. Measuring Equivalent Chart

Type Imperial Imperial Metric
Weight 1 dry ounce 28 g
1 pound 16 dry ounces 0.45 kg
Volum 1 teaspoon 5 ml
e
1 dessert spoon 2 teaspoons 10 ml
1 tablespoon 3 teaspoons 15 ml
1 Australian tablespoon 4 teaspoons 20 ml
1 fluid ounce 2 tablespoons 30 ml
1 cup 16 tablespoons 240 ml
1 cup 8 fluid ounces 240 ml
1 pint 2 cups 470 ml
1 quart 2 pints 0.95 l
1 gallon 4 quarts 3.8 l
Length 1 inch 2.54 cm
* Numbers are rounded to the closest equivalent
2. Oven Temperature Equivalent Chart
Fahrenheit (°F) Celsius Gas Mark
(°C)
220 100
225 110 1/4
250 120 1/2
275 140 1
300 150 2
325 160 3
350 180 4
375 190 5
400 200 6
425 220 7
450 230 8
475 250 9
500 260
* Celsius (°C) = T (°F)-32] * 5/9
** Fahrenheit (°F) = T (°C) * 9/5 + 32
*** Numbers are rounded to the closest equivalent
Image Credits
Dahi Wada (Yogurt Dumplings)
By Mdsmds0 - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?
curid=40795973
Bengali Beef Curry
By Syed Sajidul Islam - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?
curid=73491728
Sarso Da Saag (Mustard Greens Curry)
By w:en:User:Lokantha - w:en:File:Saagroti.jpg, CC BY-SA 3.0,
https://commons.wikimedia.org/w/index.php?curid=9604440
Aloo Kheema (Potato Beef Mince)
By Miansari66 - Own work, CC0, https://commons.wikimedia.org/w/index.php?curid=21789000

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Serves 4 | Prep. time 15 minutes | Cooking time 25 minutes

1. In a blender, grind the oats to a fine powder.

Serves 4 | Prep. time 10 minutes | Cooking time 20 minutes

Serves 4 | Prep. time 20 minutes | Cooking time 25 minutes

Serves 4 | Prep. time 25 minutes | Cooking time 15 minutes

1. Put the fenugreek leaves in a bowl. Add salt, ginger-green chili

Serves 4 | Prep. time 4 hours | Cooking time 30 minutes

Serves 4 | Prep. time 15 minutes | Cooking time 20 minutes

For the misal

Serves 4 | Prep. time 20 minutes | Cooking time 10 minutes

1. Prepare all the ingredients in advance. Place a pan over medium

Serves 4 | Prep. time 20 minutes | Cooking time 15 minutes

Serves 4 | Prep. time 20 minutes | Cooking time 15 minutes

Potato and Pea Patties (Aloo Tikki)

Serves 4 | Prep. time 10 minutes | Cooking time 15 minutes

1. Boil about 2 cups of water in a deep saucepan or stockpot. Add

Serves 4–6 | Prep. time 15–20 minutes | Cooking time 20 minutes

Serves 4 | Prep. time 10–15 minutes | Cooking time 20–25 minutes

1. Combine all the ingredients for the marinade in a food processor

Serves 4 | Prep. time 15–20 minutes | Cooking time 10 minutes

Serves 4–5 | Prep. time 10 minutes | Cooking time 15–20 minutes

Serves 6 | Prep. time 5 minutes | Cooking time 10 minutes

1. In a medium skillet or saucepan, heat the oil or ghee over

Serves 4 | Prep. time 45 minutes | Cooking time 20 minutes

1. Boil the water in a medium-sized pot or saucepan. Add the salt

1. In a small bowl, soak moong dal in water for 1 hour. Do not

Serves 4 | Prep. time 30 minutes | Cooking time 30 minutes

1. Combine the ingredients for the minty marinade in a blender.

Serves 4 | Prep. time 5 minutes | Cooking time 30 minutes

1. Place the gram flour in a bowl. Add the yogurt and

Serves 2-3 | Prep. time 15 minutes | Cooking time 15-20 minutes

1. To make the dumplings combine the flour, baking soda, salt,

1. Prepare a smooth, greased surface (like a cookie sheet, the back

Serves/Yield 1 cup | Prep. time 10–15 minutes | Cooking time 0 minutes

Serves/Yield 1½ cups | Prep. time 20–25 minutes | Cooking time 0 minutes

Serves 4 | Prep. time 20 minutes | Cooking time 1 hour

1. In a heavy-bottomed soup pot, melt the butter over medium heat.

Serves 6 | Prep. time 20 minutes | Cooking time 1 hour

1. Heat a soup pot over medium-high heat.

Serves 6 | Prep. time 8–10 minutes | Cooking time 50 minutes

1. In a kadhai, skillet or saucepan of medium size, heat the oil over

1. In a mixing bowl, combine the sugar, yeast, and water. Add 1

Serves 6 | Prep. time 15–20 minutes | Cooking time 20 minutes

1. Add the flour and salt to a medium-large mixing bowl and

Serves 4-5 | Prep. time 20 minutes | Cooking time 15-20 minutes

1. Mix the dry ingredients for the dough.

Serves 4 | Prep. time 10 minutes | Cooking time 35–40 minutes

Serves 4 | Prep. time 10 minutes | Cooking time 15 minutes

Serves 4 | Prep. time 8–10 minutes | Cooking time 40–50 minutes

Serves 2 | Prep. time 10–15 min. | Cooking time 2 h 15 min,

Serves 4 | Prep. time 10 minutes | Cooking time 25 minutes

Serves 3–4 | Prep. time 10 minutes | Cooking time 40 minutes

Serves 4 | Prep. time 15 minutes | Cooking time 2 hours 10 minutes

1. Rinse the dal until the water runs clear.

1. Make a paste of the cumin powder, ginger, garlic, chilies and

Serves 4 | Prep. time 30 minutes | Cooking time 20 minutes

Serves 2 | Prep. time 20 minutes | Cooking time 15 minutes