Idli
How to Make Idli: To prepare this popular South Indian recipe, wash the rice and urad dal separately until the water runs clean and add the fenugreek seeds. Soak in...
https://www.chefspencil.com
Cuisine: Indian Recipes
When it comes to the mixture of herbs and spices, the Indians are experts in this culinary art. Whether you prefer chicken, lamb or beef dishes, these Indian recipes will be sure to delight your taste buds.
South Indian Crepes (Masala Dosa)
How to Make Dosa Batter: Soak the rice and urad dal in separate bowls for 4-6 hours. Strain. Process the rice and urad dal mixture in a food processor until...
Puttu Kadala
How to Make the Puttu: Put the rice flour and salt in a mixing bowl. Sprinkle in the water a little at a time and mix well. The mix should...
Luchi & Alur Dom
How to Make Luchi & Alur Dom: Boil the potatoes for 10 mins so they are half done. Soak all the spices (red chili, turmeric, cumin, ginger) in water. Now heat...
Bisi Bele Bath (Karnataka-style Bisi Bele Bath)
Prepping and Cooking Dal-Rice: Wash or rinse the dal and rice separately. Then soak for 20 minutes. This step is optional. In the meantime, prep the rest of the ingredients...
Vada Pav
How to Make the Garlic Chutney: Heat 2 teaspoons of oil in a pan ona medium heat. Then add the garlic cloves and fry for 1-2 minutes until they turn...
Momos
How to Make the Dough for Covering the Momos: In a bowl, nix, the maida, salt, and oil. Then add a little water to make a smooth pliable dough. Cover...
Akuri on Toast (Parsi-style Scrambled Egg)
How to Make Akuri: Break all the eggs into a mixing bowl, add the salt and a pinch of red chili powder/flakes and whisk. Heat up a pan, pour 1...
Rava Upma
How to Make Rava Upma: In a wide pan, dry-roast the rava (semolina) until a nice aroma arises and it turns light brown in color. Transfer it to a plate...
Medu Vada
How to Make Medu Vada: To begin making the traditional South Indian medu vada, first soak the dal for about 2 hours. Using a strainer, strain all the excess water...
Chole Bhatura
How to Make Bhatura: First, in a large bowl put 2 cups maida, 2 tbsp rava, 1 tsp sugar, ¼ tsp baking soda, 1 tsp sugar, ½ tsp salt, and...
Traditional Potato and Pea Samosas
How to Make the Samosa Dough: Sift the flour, ajwain seeds, baking powder, and salt into a large bowl, and make a well in the center. Rub the oil into...
Poha
How to Make Poha: Rinse the flattened rice (poha) in a strainer under running water until it turns soft. To check if it’s done, press a flake between your thumb and...
Paratha
How to Make Paratha: In a large bowl, combine the chapati flour and salt. Mix well using either your fingers or a whisk. Create a small well in the center of...
Golgappa | Pani Puri
Everyone wants golgappa, or, as I say, pani puri, or, as it’s also called, puchka! Recipe provided by Manan Mittal, a super talented Indian foodie that goes under the name...
Creamy Mulligatawny Soup
Mulligatawny soup is not a true Indian dish. Instead it is a recipe was created from a blend of British and Indian tastes. The word mulligatawny originally comes from the...
Romanesco Broccoli, Pink Radishes with a Saffron Spiced Yoghurt
When I find beautiful produce which is fresh and in its prime, I love creating dishes where the produce shines through and isn’t covered up, in my last few posts...
Star Anise Butternut Squash Soup
Butternut Squash is best in fall, just underneath its tough exterior, this squash is sweet and creamy, and pairs well with warm spices such as cinnamon, cumin, and star anise. Star Anise...
Rasmalai Tres Leches Cake
Soft cardamom sponge soaked with delicious saffron-rose infused 3 milks (tres leches) topped with whipped cream,rose petals and pistachios create this EPIC egless rasmalai fusion cake. How to Make Rasmalai...
Coconut Rasmalai
Rasmalai is a royal Indian sweet often served in weddings and eaten on special occasions. How to Make Coconut cookie: Whisk butter and sugar together and slowly add egg white...
Mango and Chocolate Cheesecake
This fantastic mango and chocolate cheesecake recipe was was provided by Chef Prashant Chipkar, Executive Chef and Culinary Director at Masti Dubai and the Bombay Bungalow. How to Make the...
Khandvi
Khandvi, also known as Patuli, Dahivadi or Suralichi Vadi is a savory snack in Maharashtrian cuisine as well as in Gujarati cuisine of India. It consists of yellowish, tightly rolled...
Chicken Tikka Masala
Tikka Masala is Britain’s national dish. It is created from India’s Butter Chicken dish. Tikka is a boneless piece of meat, and Masala is a spicy sauce. There are two...
Eggplant in Mustard Gravy (Baigan Saiso)
This is a delicious vegan Indian eggplant dish from one of the best Indian cookbooks our there – Tasting India: Heirloom Family Recipes by Christine Manfield. Tasting India is a...
