Indian Recipes (Most Popular)
Quick and easy version. Adjust curry and cumin amounts to taste. Lends to variations. Experiment!
Aarti uses shreded coconut flakes and minced fresh cilantro leaves I used fresh cilantro in the tube and only used 1/2 of what she used as a garnish.
The garlic becomes sweet and mild as this chicken is slow-cooked all day long.
These pakoras taste divine with the afternoon tea but this dish is a strict no-no for diabetics and those with high levels of blood urea.
This is a wonderful Indian soup to serve with roti, rice, quinoa or tortillas.
I used about 4 tsp of sambar seasoning that you can find at an Asian market.
This is a favorite of mine. I eliminated the potatoes and peas and added cauliflower and green bell pepper. It is delish! I had this with cooked butternut squash but you can have it with brown rice or just a green salad.
Mix all together. Kneed for about 8 minutes or until smooth and elastic. Cover and let rest for about 30 minutes. Divide dough into 8 equal parts. Roll as thin as you can on a floured surface. Heat a cast iron griddle on high. Place each roti on the hot griddle and fry for about 30 seconds on each side.
A slightly lighter version. Half the oil and more servings makes each roti fewer calories.
I use whole wheat white flour by King Arthur.