The spice-rich food of the Indian subcontinent, from Pakistan to Sri Lanka, has so much regional variety. Whether you’re after a simple dhal or a complex curry, a refreshing mango lassi or decadent dessert, here are some of my favourite Indian recipes.
How To Make Paratha (Kerala Parotta) Like this recipe? You’ll love my online Indian cooking class! India has so many delicious flatbreads, including roti, naan, puris and dosas. But Kerala parotta (called paratha in other parts of the country) is my favourite one to make. Making parotta is so easy once you see it done […]
How To Make Paneer (Indian Cottage Cheese) Like Cheese Making? Discover How Easy It Is To Make Ricotta-Style Cheese. If you’ve never made cheese before you’ll be delighted by how easy it is to make traditional Indian cottage cheese, paneer, from just milk and lemon juice. Paneer simply means ‘cheese’ in Hindi as it’s the […]
Ginger & Garlic Paste Like this recipe? You’ll love my online Thai cooking class inspired by David Thompson! Ginger and garlic paste is a base for many Indian and south east Asian dishes. This recipe is inspired by the Thai version which also includes coriander root. You can buy ginger and garlic paste already made […]
Chicken Biryani Like this recipe? You’ll love my online Indian cooking class inspired by Ajoy Joshi! Biryani is a festive Indian one-pot rice dish. Unlike a simple pilau, the rice is partially cooked then layered with the seasoned meat to finish cooking. Well caramelised onions are key to a successful biryani – cook them long […]
Coriander & Mint Sauce This slightly spicy coriander & mint sauce is a riff on hari chutney, the traditional accompaniment to that colourful crunchy Indian street-side snack, chaat. My recipe is inspired by a sauce Ajoy Joshi serves at Nilgiri’s Indian Restaurant in Cremorne. I was tempted to call it a chutney, until I remembered […]
Kerala Thattukada Prawns In Kerala, on India’s south west coast, street carts called thattukada sell deep-fried chicken coated in a spicy marinade. At Nilgiri’s Indian Restaurant in Sydney, Ajoy Joshi bakes his ‘street cart chicken’ rather than frying it and serves it with a green sauce that’s one of the tastiest things I’ve ever had […]
Churri Churri is the traditional accompaniment to Indian biryani and roasted meats, the fresh herbs and tangy yoghurt and buttermilk brighten up the slow-cooked meat and rich onion. Use a natural pot set yoghurt if possible, like the buffalo yoghurt from Vannella Cheese, and a natural buttermilk like Pepe Saya’s. Churri keeps well in the […]
Tuna Biryani Tuna biryani is my pescatarian take on the more traditional Indian classic, lamb biryani. Tuna has great flavour, but a tendency to dry out quickly, so it’s best cooked in large chunks. At the table, encourage diners to flake the tuna through their rice so they aren’t eating whole chunks of it, and […]
Lemon & Ginger Rice Like this recipe? You’ll love my online Indian cooking class! Lemon and ginger rice is a deliciously fresh side dish that’s a great accompaniment to all sorts of dishes, especially seafood or poultry. With the optional tempering mixture drizzled over the top it’s particularly good with Indian curries, but you can […]
Indian Rice Pudding (Kheer) Called payasam or kheer, this rice pudding is one of the most typical southern Indian desserts and has as many variations as there are cooks. At its simplest, it’s rice simmered in milk with a pinch of sugar and spice, though it’s often flavoured with fruits, like mango or jackfruit, or […]
