This no-knead Tadka Focaccia is crisp and airy. Topped with a tempering of curry leaves, spices, and aromatics for a fragrant fusion focaccia.

Crispy, chewy, salty, it's the onion bhaji. These glorious takeaway superstars have long been a favourite of mine. They're such a delicious side to have with a curry. Like most Indian food they're naturally vegan and so great!

Dehli born cookbook author Madhur Jaffrey is regarded by many as a world authority on Indian food. Famed both for her bestselling Indian cookbooks and respected acting career, Madhur Jaffrey's recipes have inspired me for years — many of them so familiar to me that they've become a part of my standard culinary repertoire. This regal Rajasthani recipe for Shahi Murg, or Royal Chicken, is from Madhur Jaffrey's cookbook, Quick & Easy Indian Cooking. Madhur Jaffrey With more than 70,000 copies sold since it was originally published in 1996, this bestselling cookbook features a tantalizing array of over 70 delicious recipes that can be prepared in 30 minutes or less, with dishes like Lamb Vindaloo and Red Lentil Tarka Daal to Gingery Cauliflower Soup, Onion Fritters and of course Madhur's silken Royal Chicken Cooked in Yogurt. Quick & Easy Indian Cooking by Madhur Jaffrey In 2006 she published her memoir of childhood, Climbing the Mango Trees. Part biography, part food memoir, this wonderful book contains black and white family photographs and tells of Madhur Jaffrey’s childhood in India around the time of Partition, and shares many stories of the wonderful foods the family enjoyed. Many anecdotes in the book centre on the smells and flavours that take Jaffrey back to her childhood, such as the tart but spicy flavour of unripe mango, eaten straight from the tree and dipped in salt, pepper, red chillies or roasted cumin. Part biography, part food memoir, Climbing the Mango Trees, by Madhur Jaffrey At the back of the book are 32 treasured family recipes such as Potatoes with Tomatoes, Lamb with Spinach, Maya’s Meat with Potatoes, Bimla’s Chicken Curry, Everyday Cauliflower, Carrots with Fenugreek Greens, Savoury Biscuits Studded with Cumin Seeds and Fresh Limeade. A wonderful book, this memoir is both an enormously appealing account of an unusual childhood and a testament to the power of food to prompt memory, vividly bringing to life a lost time and place. Ironically, Jaffrey didn't cook at all as a child growing up in Delhi and only became interested when she moved to London as a young woman, studying to become a classically trained actress at the Royal Academy of Dramatic Art. She first won acclaim playing a diva-esque Bollywood star in the 1965 Merchant Ivory movie Shakespeare Wallah. In the film, Jaffrey played Manjula, who was a beautiful, haughty and glamorous movie queen. Merchant Ivory's 1965 'Shakespeare Wallah' featuring Madhur Jaffrey, who plays an arrogant Indian movie queen to perfection It was at this time that homesick for her mother's home cooking, Jaffrey began a sort of culinary correspondence, writing letters to her mother in Delhi asking for cooking advice, and receiving recipes in return. In 1966, the New York Times ran a story by Craig Claiborne, called 'Indian Actress is a Star in the Kitchen Too.' The piece discussed Jaffrey's work as both cook and food writer, achievements that she'd never expected. "I've had trouble taking it seriously," she says. "But I consider both of them to be my professions now. One was the one I sought and studied for, and the other dropped from heaven." And thank goodness it did, for in 1966, Jaffrey got a book contract to publish her first cookbook, An Invitation to Indian Cooking, and has never looked back. Madhur's Royal Chicken with Yogurt Serves 8 Recipe courtesy of Madhur Jaffrey 2 1/2 cups plain Greek yoghurt (use full fat yogurt as low fat will curdle) 2 tsp salt 2 tsp freshly ground black pepper, or to taste 2 tsp ground cumin 2 tsp ground coriander 1/2 tsp chilli powder, or to taste 1/2 cup finely chopped cilantro 3 lb chicken, cut into serving portions, or just breasts and/or thighs 1/2 cup vegetable oil 16 cardamom pods 12 cloves 1 4-inch cinnamon stick 6 bay leaves 5 tbsp blanched, slivered almonds 5 tbsp sultanas basmati rice, optional as accompaniment Put the yoghurt into a bowl and beat it lightly until it is smooth and creamy. Add 1/2 teaspoon of salt, some black pepper, cumin, coriander, chilli powder and cilantro. Mix and set aside. Salt and pepper the chicken pieces on both sides using the remaining salt. Pour the oil in a wide non-stick pan and set over medium–high heat. When hot, put in the cardamom pods, cloves, cinnamon stick and bay leaves. Stir once and then add some of the chicken pieces, but only as many as the pan will hold easily in a single layer. Brown on both sides and remove to a large bowl and repeat with the remaining chicken pieces. Put the almonds and sultanas into the same hot oil, and stir quickly. The almonds should turn golden and the sultanas should plump up, which will happen very fast. Now return the chicken and its accumulated juices to the pan. Stir in the seasoned yoghurt and bring to a simmer. Cover, turn the heat to low and simmer gently for 20 minutes, stirring once or twice during this time. Remove the cover, turn the heat up a bit and reduce the sauce until it becomes thick and just clings to the chicken pieces, turning the chicken pieces over gently as you do this. Remove the cardamom pods, whole cloves, cinnamon stick and bay leaves before serving. Ladle the Royal Chicken into a large bowl and garnish with the almonds, sultanas and some some sprigs of cilantro and serve with Basmati Rice.

Quinoa and potato kofta (balls) in a creamy curry sauce.

If you've never tried a lassi, a traditional indian yogurt drink, you need too! This sweet lassi recipe is so simple, yet so delicious that you'll keep coming back for more.

123 p. ; 12mo

Melting Moments

Diwali 2022 is just around the corner so I am sharing a super simple Indian fudge, aka barfi recipe you can make and share with loved ones.

Badusha/Balushahi, a delicious indian sweet made from the all purpose flour. It's an  Indian version of glazed doughnut with flaky texture inside.

Juicy grilled lamb chops sit atop the most flavourful curry sauce in my version of Vij's Lamb Popsicles in Fenugreek Cream Curry.

A rich beef and lentil curry topped with onion mash, this Dhansak Bake from Nadiya's Simple Spices is soon to be a classic winter warmer.

Kulkuls/Kalkals/Kidyo are bits of sweet dough moulded/shaped into small curls which look like butter curls or shells. The Kulkuls tend to look like worms & hence known as ‘Kidyo’ in Konkannim but they are most popular as “KULKULS.” They are an integral part of ‘KUSWAR’ (tray filled with traditional Christmas goodies) which are served whenRead More

Learn how to make Traditional Czech Kolache with our step-by-step recipe featuring a pillowy yeast dough filled with sweet apricot or blueberry fruit preserves.

Daltjies are a delicious and easy to make Cape Malay appetiser, crispy on the outside and soft and pillowy on the inside.

Barazek (syrian Sesame Cookies) With Flour, Sugar, Butter, Salt, Sesame Seeds

Introducing a new member of our family! Nutty Biscotti's sibling brand: Treat Trek – a delightful range of handcrafted global treats that unite us in wonder, joy, and nostalgia. We aim to pay homage to various cultures with chef-inspired interpretations of traditional recipes from around the world. Nankhatai cookies are a type of traditional Indian shortbread cookie with Persian origins. These cookies are known for their crumbly and melt-in-your-mouth texture, making them a delightful combination of simplicity and rich flavors. A subtle taste of rose is enhanced by cardamom and topped up with a pistachio nut. A treat for the mouth and the eyes! Our production time is estimated, we might be able to get your order to you faster, depending on inventory. Treat Trek's goodies are proudly made in Ypsilanti, MI. We source local ingredients as much as possible and are mindful of sustainable packaging and production practices. *Please be aware Nankhatai contain: pistachios, wheat and dairy. We make our cookies in small batches on shared equipment. We take precautions to avoid cross-contamination with other allergens, but cannot guarantee it. Due to the nature of our product, all sales are final and non-refundable. We are not responsible for the delivery company's treatment of your package, but we package your cookies with as much effort, quality, and attention to detail as possible. Stay in touch on Facebook and Instagram for the latest: @nutty.biscotti and @treat.trek

Make this wonderful Indian-inspired bread from Five Minute Dough. So easy, SO delicious!

INGREDIENTS *FC - Finely Chopped Beef - 1 lbOnion - 2 medium FCChive - 1 bundle FCScotch Bonnet Pepper - 1 tsp FCPimento - 2 FCGarlic - 3 cloves FCChadon Beni

Finnish doughnuts, is well known as Munkki, the speciality of these deep fried beauties are: they are simply flavoured with cardamom.The munkki are eaten any time of the year, but specially during and around on Vappu which means the 1st day of May month.In Finland, they have a special oil thats sounds like lard but as much as like butter t fry this yeasted doughnuts but however some fry these doughnuts in oil. The dough of munkki is very similar to pulla’s one but instead of baked, they are fried. Finnish doughnuts can find also shaped as a ball but the traditional one looks like ring,once fried these doughnuts gets well coated with sugar and cinnamon powder.If using bread machine, you can make the doughnut's dough easily, since i prepared the dough with bread machine, the dough came out extremely prefect. Am running my third week of blogging marathon from today and this week's theme is Doughnuts, Valli asked to check this link to pick anything from the list from A-I. Finnish doughnuts caught immediately my attention and i simply got hooked to this Finnish munkkis as they are very easy to make. Finnish Munkkis came out prefect and we couldnt stop munching them, when rolled with sugar and cinnamon powder these doughnuts tastes absolutely incredible and my kids went crazy on seeing these prefectly fried golden doughnuts.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#47. 2cups Flour 1cup Milk 1/2cup Sugar 60 g butter 1no Egg 1tsp Instant yeast 1tsp Cardamom powder 1/2tsp Salt Oil for frying Sugar and cinnamon powder (for coating) Beat the egg. Mix the lukewarm milk with the egg, sugar, salt and cardamom. Take the flour and yeast in a bowl and mix well, add gradually the butter. Knead until the dough turns soft. Place it in a greased bowl, cover with a towel and leave to prove until it doubles its size. Knead again for a while. Divide the dough to make bigger balls and open a hole in the middle of each ball with your fingers. Cover them with a towel and let it prove for 30 minutes. Heat oil fr deep frying pan or a pot , deep fry the munkki in small batches. Place the fried munkkis on a plate prepared with paper towels. Take the sugar in a bowl with a teaspoon of cinnamon powder. Drop the munkki into this mix when they are still hot and toss them well to get coated completely. Continue the same process with the remaining dough. Enjoy with a cup of tea or coffee. Finnish Munkkis: 2tasses Farine de blé 1tasse de Lait 1/2tasses Sucre 60 g Beurre 1 oeuf 1c à café Levure instantanée 1c à café Poudre de cardamome 1/2 c à café Sel Huile pour la friture Sucre et de cannelle en poudre Battre l'œuf . Mélanger le lait tiède avec l'oeuf , le sucre , le sel et la cardamome . Prendre la farine et la levure dans un bol et mélanger , ajouter petit à petit le beurre . Pétrir la pate jusqu'à ce que la pâte soit moelleuse. Placez-le dans un bol graissé , couvrir avec une serviette et laisser lever jusqu'à ce la pâte double de volume . Pétrir à nouveau. Divisez la pâte et faire un trou au milieu de chaque boule avec vos doigts . Couvrez-les avec une serviette et laissez-les pendant 30 minutes . Chauffer l'huile, frire les donuts. Placez les munkkis frits sur une plaque préparée avec des serviettes en papier . Prenez le sucre dans un bol avec une cuillère à café de cannelle en poudre . Déposez le munkki chaud dans ce mélange. Continuer avec le reste de la pâte . Manger avec une tasse de thé ou de café .

Miss Poppadoms from the curry house? No worries!! Make these easy Poppadoms at home in just 5 minutes, with only 2 ingredients.

Here's a classic, old-fashioned recipe for New England Indian Pudding from the Yankee archives. Made with cornmeal, molasses, ginger, and cinnamon, it's a rich and comforting treat.

This Baklava Fudge recipe puts a new spin on a Greek classic. A ribbon of spiced honey-nut filling runs through this salty-sweet candy. This recipe uses sweetened condensed milk, which can be confused with evaporated milk. Be sure you get the right canned milk. Sweetened condensed milk is thick and sweet.

"Indian pudding?" my incredulous mother asked me. "Yes, Indian pudding. You've heard of it," I insisted. "They serve it at Durgin-Park." "Oh, of course, Indian pudding." Indian pudding is one of those traditional New England dishes that you never see save for at Durgin-Park, where tourists eat more New England fare in one sitting than the average New Englander eats in a lifetime. I have to admit that until this week I had never so much as seen Indian pudding. All the more reason for me to try making the Indian pudding recipe I found stashed away in my great-grandmother's cookbook. I was, however, somewhat surprised to see that the list of ingredients contained tapioca. That didn't seem right to me. So, I found a recipe for Durgin-Park's version of Indian pudding, located in the Boston Globe Cookbook, 4th edition. I discovered that its Indian pudding not only contained no tapioca but also required a lot more cornmeal. A full cup of it in comparison to 2 tablespoons. Suddenly Indian pudding with tapioca wasn't looking so good to me. You have to think that Indian pudding with less "Indian" wouldn't work. (It's called Indian pudding because of the cornmeal. British colonists applied the term "Indian corn" to that which we in North American call corn to distinguish Native Americans' corn from corn found in Britain, which described anything from wheat to flour. That British corn is not to be confused with the British fungal concoction called "quorn," which is pronounced like corn and, while I was studying abroad in England, resulted in a dining experience so confusing that it made the old "Who's-on-first" routine seem as simple as a power-point presentation.) Mrs. Ralph Foss, or Anna as her friends knew her, was born in Canada around 1890 and emigrated to the United States in 1908. Her husband was a physician in Peabody, Massachusetts. Why she preferred tapioca I do not know. I thought that perhaps she submitted the recipe during a corn shortage or a tapioca surplus. Yet without knowing when she offered her Indian pudding recipe to a newspaper, I had no luck determining if my theory panned out. Perhaps she just liked tapioca. Or, she knew tapioca can stand up to hours of cooking time and figured she'd see how it would do in an Indian pudding. Whatever her reasoning, tapioca in Indian pudding works. In fact, save for the Foss version's tasting not as strong of molasses and being a tad more moist than Durgin-Park's Indian pudding, I couldn't find much difference between them. The Durkin-Park recipe also came sans ginger or cinnamon. I have since learned that adding such spices, or dried fruit for that matter, to Indian pudding is not all that strange. Thanks to a fabulous book called America's Founding Food: the Story of New England Cooking, I now know that there are many, many, many versions of Indian pudding. All or most seem to contain molasses, the kitchen staple that until recently sat in the back of my cupboard for years and years without so much as a pity glance from me. Anna Foss's Indian pudding with tapioca (yeah, hard to believe the folks at Martha Stewart Living Magazine aren't knocking down my door with offers to be their food photographer) The Durgin-Park/Boston Globe Cookbook Indian pudding (let the record show that someone other than myself took this photo)

My favorite dessert to make are these crispy phyllo wrapped fingers filled with custard and showered in a sweet simple syrup! Think of this dessert as a hybrid between Kanafa and Baklawa – AKA the best of both worlds. And surprisingly, they’re so easy to make. The only sad part is they disappear within seconds […]

Spread the love999SharesFresh Bajan Salt Bread is great comfort food that is used with almost anything like cheese, eggs, ham, peanut butter or fish cakes, you will find salt bread in EVERY bakery in Barbados, [...]

Chickpea flour, also known as besan flour, is a staple ingredient in Indian cooking. It is found in everything from batter, to sweets and even in many homemade beauty products. This chickpea fudge showcases the earthy flavour of besan flour mixed with ghee and condensed milk.

The best Potato Samosa recipe. Fluffy potatoes, Indian spices, chillies, ginger + garlic in a crisp, golden pastry crust. Easy and authentic!

I love those Indian tandoor-baked breads so much, that I’ve even stopped by a good Indian restaurant and placed a naan order to go. But if you get a little head start before making dinner, yo…

Hyderabadi Osmania Biscuit is one of the most famous tea biscuit in Hyderabad. Osmania biscuit are saffron flavoured cookies that is eggless with a slight sweeter and salty note to it. Perfect biscuit to enjoy with your cup of tea.