Then chicken from the skewers and stir into the sauce. Before we reached for the menu I checked what ingredients we had in the house, and turns out I was able to whip up an entire Indian feast that is delicious and a fraction of the syn value (and price
On the back of a pack of curry leaves purchased from one of the UK's top supermarkets was this recipe 'Southern Indian Vegetable Curry with Curry Leaves'
I've previously blogged my mint sauce dip, but thought I'd add it here too. This is my version of the thin, pourable mint sauce (not the thicker raita), which is normally green and served with poppadoms and onion bhajis
These IndianBurritos are my take on the perfect snacking food. My favourite set up is to have spoonfuls of basmati rice with lashings of the punchy chilli-garlic curry and some crunchy sweet pickled carrot on top
The recipe was super easy and used ingredients already in my cupboard/fridge. Drain any excess liquid from the greek yogurt and pour into a mixing bowl
As I saw my (slightly more travelled friend) leave a tip I almost fainted - the worldliness of it all just got too much for a small town girl from Lapland
This rich, creamy dish was my first introduction toIndian food. Coriander & lemon rind to garnish. Combine all the marinade ingredients (lemon juice, garlic cloves, ginger and garam masala) together with the chicken in a zip lock bag
When I wrote the blog post that included the recipe for Indian carrot salad I mentioned that I used to attend Indian cookery classes taught by a lovely Indian lady called Krishna
I always keep this in my menu when Guests are arriving home. Hello Everyone, today I have got a recipe for a very delicious and lip smacking chicken curry
I know my roti look terrible here, but these pictures were taken from a while back and I’ve since become a whole lot better at rolling out dough into rounds
*Disclaimer – I HATE corriander (cilantro). This salad is really quick and easy to prepare and make a lovely accompaniment to some grilled chicken or salmon
Soft and fluffy leavened Indian bread, KULCHA made with all purpose flour and yoghurt and cooked with a sprinkle of black sesame seeds and coriander leaves on top
Being a hardcore Goan, We love fish and I make sure that I make my recipes healthy , because fish is full of proteins and I don’t want to compromise the nutrients you get from the food
Salt- to taste. Oil- enough to shallow fry. Lemon wedges and sliced onions to serve. Add a wee bit of water if required, but make sure its not too loose
My version is well. getting too thick – it should remain thick-soup like. I once ate dhal served from. spiced and uses of three types of lentil to give colour and texture
Check out another potato side dish, this time made in my multicooker – cheesy Mexican potatoes. (by the way, I had to edit out a scratch frommy hand in this photo
So to easy myself back intomy comfort zone I decided to cook myself a spicy chicken dish with an Indian influence - it's not a recognized curry recipe just a load of spices that a fancied combining ground into a paste
1 (or another sweetener of choice) to sweetenFill a large saucepan with water (enough that will cover the corn), place it on a high heat, add a little of the juice of half a lemon, bring to a boil. 1Remove corn from the pot, and set aside to cool slightly. 1Mix the paprika, cumin, coriander, chilli powder and salt and pepper together in a small bowl. 1Mix the yoghurt, fresh mint, little juice from half a lemon, salt, pepper, pinch of turmeric and sweetener together in a bowl
I always write frommy heart. memories of my childhood, stories of my life, my failures and frustrations, joy and success and even my ramblings and rants which may not make much sense to most of you
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