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!
Aloo Bhaji (or Potato Bhaji) is an Indian side dish often served with chapati, pouri, paratha or dosa (rice pancakes). This Indian Potato dish is easy to make and very delicious and flavorful.
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.
2 TB Cumin Seeds
2 TB Cardamom Seeds
2 TB Coriander Seeds
2 TB Peppercorns
1 stick Cinnamon
1 tsp Cloves
1 tsp Nutmeg, grated
1/2 tsp Saffron
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.