Get 11 best everyday Indian dal recipes here. These dal/ Lentil soup recipes are easy, quick, healthiest food. These are protein-rich recipes
Get 125 Ganesh Chaturthi Recipes for sweets, snacks and main course. In this post, I have also shared a recipe card especially for the traditional Modak recipe, which is a personal favorite during this festival. I have also shared 8 modak varieties.
The fish used in dishes in India tends to be sourced locally and cooked in the same way your family has always made it. This dish is a lovely way to use Indian spices with a robust white fish that really draws in the aromas of the spices. This not only tastes great but it is a simple dish to put together to make a beautiful mid-week light and healthy supper. This recipe will also work really well with other white fish too but as in India just make sure you use the freshest fish possible and enjoy.
Easy Indian Butter Chickpeas
A stunning pie packed with flavour. This recipe makes a delicious main course for vegetarians and for family dinners.
This sticky sesame cauliflower is totally delicious and ready in just 30 minutes! The crispy cauliflower wings are coated in a sweet, tangy sauce that's a surefire crowd pleaser. And it's vegetarian and vegan friendly too.
These fritters are very much like pakora appetizers at Indian restaurants. Baking them rather than deep-frying makes them a lot healthier.
A vibrant side, an exciting appetizer or the star of a main course plate, Indian spiced roasted eggplants are a delicious way to prepare aubergines.
This Dal Makhani is an amazing one pot meal, made with mixed spices for a delicious flavor and beluga lentils for texture. This easy vegan recipe will become a staple for your 30 minute meals that the whole family will love.
Kala chana is a famous Indian vegan and gluten free curry. Check out how to make Instant Pot kala chana with this easy recipe by soaking and without soaking.
This one-dish stew is my go-to dinner whenever anybody in the family starts to get sick. It’s warming, a bit spicy and has serious healing powers (well, at least I think so!).
Roasted cauliflower with spices in flavourful coconut tomato sauce with red lentils is a simple vegan dinner recipe. Inspired by both dal and coconut milk curries prevalent in Southeast Asian cuisine, this meal cooks up in about 40 minutes.
Kasoori methi, or dried fenugreek leaves, adds a touch of savoury nuttiness to the creamy tomato sauce of this easy one-pot baked paneer dish from Meera Sodha. A hearty vegetarian main course that is perfect for feeding a crowd.
This Indian-inspired yogurt marinade made with ginger, garlic, cumin, turmeric, crushed chilli, fennel, and lime juice, lends a wonderfully exotic and delicious flavour to a classic bone-in leg of lamb. Allowed to marinate overnight, the lamb is simply brought back to room temperature an hour before roasting at 425°F for 20 minutes. The oven is then reduced to 350°F as the lamb continues to roast for another 80 minutes and becomes gorgeous, glisteny and golden brown with a lovely pink centre. Be sure to cover it loosely with foil halfway through roasting to prevent the marinade from becoming too brown. While the lamb cooks is the ideal time to prepare a healthy and delicious Ottolenghi-inspired Lentil, Onion & Roasted Tomato Salad as well as a cool and refreshing Cucumber Raita to serve with the meal — a plate of cocktail size samosas would be a great appetizer and make a savoury and satisfying interlude between tasks. Allowing the lamb to rest for 20 minutes before carving, provides ample time to warm up some crisp pappadam and prepare the final garnishes for the Raita and Lentil Salads before dinner is served. Wildly aromatic, gloriously golden and full of fabulous flavour, this succulent Indian-style leg of lamb is a delicious alternative to a traditional Sunday roast. A thick vibrant Indian yogurt marinade of ginger, garlic, tomato purée, lime juice, cumin, turmeric, crushed chili flakes, fennel seeds, salt and pepper Small incisions are made all over the leg of lamb with a small knife The thick marinade is massaged well into the lamb, coating it liberally with the paste, then covered and chilled for 24 hours The lamb is brought to room temperature after marinating 24 hours, then roasted at 425°F for 20 minutes; the temperature is then reduced to 350°F and roasted a further 1 hr 20 min Half way through the final roast, the leg is covered loosely in tin foil the roasted until cooked through; the leg should be allowed to site 20 minutes before carving Finely sliced red onions and marinated with white wine vinegar and lemon and lime juice Olive oil, cumin, minced garlic and cilantro are added A can of lentils are combined with the mixture and allowed to marinate until the lamb is ready A day before, cherry tomatoes were halved, tossed with olive oil and placed on a foil lined baking sheet at 425°F for 45 minutes The roasted tomatoes become sweet and caramelized The cherry tomatoes roasted a day before have been chilled overnight The roasted tomatoes are added to the lentils and served on a platter with a dollop of Greek yogurt on top, garnished with chopped cilantro One English cucumber, peeled, seeded and sliced Greek yogurt, lemon juice and crushed fennel seeds are added Just before serving, fresh mint and a dash of olive oil is added to the raita Pappadams cooked in the microwave with paper towel is a low fat alternative to pan frying them Cocktail size samosas make a tasty appetizer before an Indian-inspired feast The lamb, loosely covered with foil and allowed to relax 20 minutes, is ready to be carved and served Indian Roast Leg of Lamb Serves 6 4 lb leg of lamb, bone in Marinade: 2/3 cup plain whole-milk yogurt 1 thumb-sized piece ginger, finely grated 3 large garlic cloves, crushed 1 tbsp tomato purée juice of 1/2 lime 1 tsp ground cumin 1 tsp turmeric 1 tsp crushed chilli flakes 1 tsp fennel seed, lightly crushed handful coriander, finely chopped Stir together the marinade ingredients and season with 1/2 tsp ground black pepper and 1 1/2 tsp flaky Maldon salt. Slash the lamb several times on both sides, then massage the marinade all over it. Seal in a large resealable plastic bag or non-metallic container and chill overnight, or at least 6 hours. Allow the lamb sit at room temperature for 1 hour before roasting. Score the top 2 or 3 times for an attractive final presentation. Heat oven to 425°F. Place the lamb into a foil-lined roasting pan and roast for 20 minutes. Turn the oven down to 375°F and roast for 80 minutes for lamb that’s pink near the bone. Cover loosely with foil halfway through cooking or once the marinade has charred and the meat looks golden. Leave the lamb to rest for 20 minutes before carving, then serve with Lentil & Tomato Salad, Cucumber Raita and crisp pappadam. Lentil, Tomato & Onion Salad Serves 6 1 19 oz can lentils, rinsed Juice of 1/2 lime and 1/2 lemon 1 tbsp white wine vinegar 1 red onion, thinly sliced into rings 2 tbsp extra-virgin olive oil 1 tsp ground cumin 1 small garlic clove, crushed 1/4 cup chopped cilantro 12-16 cherry tomatoes, halved and roasted 1/8 cup olive oil Preheat the oven to 400°F. Toss the tomatoes together in a large bowl with 1/8 cup of olive oil, salt and pepper, and toss to coat. Place the tomatoes, cut side up, in one layer on a foil-lined baking sheet and roast for 45 minutes, until the tomatoes are soft and lightly caramelized. Remove from the oven and allow to cool. This can be done a day before.Mix the citrus juices, vinegar and a pinch of salt in a salad bowl, then toss in the onion rings. After a few minutes they'll soften and turn pink. Whisk in the oil, cumin and garlic to the onions, then add the lentils, cilantro and roasted tomatoes. Season to taste with salt and pepper. Cucumber Raita Salad Serves 6 1 cup plain Greek yogurt 1 medium English cucumber, peeled, deseeded and sliced Juice 1/2 lemon 1/2 tsp lightly crushed fennel seeds 2 tbsp chopped mint 1 tbsp olive oil Mix the yogurt with the sliced cucumbers, lemon juice and fennel seeds. Season with salt and white pepper and chill until needed. Just before serving, fold in the chopped mint and olive oil.
Curried broccoli also known as broccoli ki sabzi, is an easy Indian broccoli stir-fry recipe. Serve it with any Indian bread like roti or as a side dish with dal and rice. This dish is vegan and gluten-free.
Recreate this Indian favorite QUICKLY and EASILY at home! This tandoori chicken is super juicy, flavorful, and you'll LOVE IT!!
💚🧡 Lightly crisped on the outside, tender on the inside, and makes use of summer's most abundant vegetable! And air frying the zucchini fritters keeps them healthier than actual frying without sacrificing taste or texture! Perfect as an appetizer, side dish, or healthy main course. Oven baking instructions also provided.
Jamie Oliver’s Chicken Tikka Masala is made with chicken breasts, onions, ginger, coriander, red chilli, groundnut or vegetable oil, plum tomatoes, coconut milk, flaked almonds, natural yogurt, lemon, and a tikka masala paste, creating a savory dish that takes an hour to prepare!
Creamy Coconut Lentil Curry made using authentic Indian vegan and gluten-free ingredients that go perfectly with rice or flat bread.
Learn more about the signature dishes of Sri Lankan cuisine in the new Culture Tuesday column and get 10 delicious vegan Sri Lankan recipes here.
10-ingredient Aloo Tikki with Simple Green Chutney. Crispy on the outside, tender on the inside, and perfectly spiced.
