Chutneys and Dressings
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Chutney or ‘chatni’ is a Sanskrit word meaning ‘for licking’ or savouring which is precisely its purpose at the dinner table together with the other dishes at a meal. This chutney is made with coconut, the basis for almost every recipe in coastal India. It can also be used as a sandwich spread. Skinned split black lentils are matt, small oval shaped lentils and are actually creamy white in colour.
Salad Dressing with British Beer
East Indian Tomato Chutney Chutneys add flavour to every Bengali lunch: they are incredibly versatile. Tamatar chatni is a good dip for savoury snacks such as pakoras or bhajis.
North Indian appetisers or snacks, pakoras are batter-fried vegetables or fish. The batter is usually made of chickpea flour known as besan that’s... Read more...
The subtle heat of the green chillies, the nuttiness of the gram flour and the cool, refreshing taste of coriander makes these fritters a delightful... Read more...
Although salsa is a Mexican sauce that is used as a relish, Indians are now open to new flavours and tastes and love this dish which can be served as... Read more...
Here's a special quick curry dish I have prepared to celebrate National Curry Week. It takes about 15 minutes. You can parboil the potatoes in ... Read more...
As we know, Asians love to cook with aubergines and although the brinjal is believed to be of Indian origin, according to the Oxford Companion to... Read more...
This is the definitive Indian biscuit. Countless recipes have all sorts of different ingredients but they all contain semolina and plain flour. Many... Read more...
Boondis are pearl drops of gram flour deep-fried in oil. They are readily available from any Asian store or can be obtained by mail order or online. Read more...
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