With my love for for Indian culture and cuisine, I was very excited to go on a Masala Cruise. Finding very little information on the Internet regarding Masala Cruises, I decided that I absolutely must take note of all the details of my cruise and write a Masala Cruise Review. If you have been on a Masala Cruise, definitely feel free to chime in and leave a comment below!
Masala Cruise Food:
I went on a 3 night Masala Cruise to the Bahamas. Lets start with the food on the cruise ship – it was fabulous, much better food than on a normal cruise. The Indian cuisine was authentic, some spicy foods, some less spicy foods, and a good variety of both vegetarian and non-vegetarian dishes. Continue reading →
Potato Pakoras and Vegetable Pakoras are a delicious, crispy, battered and fried Indian dish. You can serve this with a chili sauce or a yogurt mint sauce, or even on their own, this vegetable pakora recipe will not disappoint!
Papadum is a crisp, delicious Indian flatbread / cracker / wafer that could not be easier to make. Papadums (or Poppadums, Poppadoms, Papads, Happalas or Appalams) are the perfect way to serve our mango chutney recipe.
– 8 cups Lentil Flour
– 1 tsp Black Pepper
– 1 tsp Cumin
– 1/2 tsp Salt
– 1/4 cup Water
1. Mix together the flour, cumin, salt and pepper.
2. Add half of the water and knead the dough.
3. Continue adding water if needed until the dough comes together.
4. Make 15 balls out of the dough and roll out each ball until it is very thin and round.
5. Cook the papadum for an hour at 200 degrees F.
6. Fry the papadum in a pan of oil until they are crispy and crunchy.
7. Sprinkle with salt or pepper to taste.
Mango Chutney is a delicious Indian sauce that is a jam / preserve consistency and amazing with naan bread, papadums or as a sauce or side for any Indian recipe. This recipe is the perfect balance of sweet and salty, and a Mango Chutney recipe has never been easier!
While you can buy Garam Masala, a super flavorful and fragrant spice used in Indian cuisine, it is even more aromatic and fresh if you make the Indian spice blend at home. Garam Masala is one of the most commonly used spices in North Indian and Moghul cuisine.
1. In a cast iron pan, toast the cumin, cardamom, peppercorns, cinnamon, coriander and cloves. Keep the heat around medium so that the spices do not burn! Continue toasting these Indian spices until they are a bit darker in color and have a rich aroma (roughly 10-15 minutes).
2. Let the spices cool entirely.
3. Put the Indian spices through a coffee grinder to create a powder.
4. Mix in the saffron and nutmeg.
Your Garam Masala can be stored in an airtight container for up to 6 months.