All recipes from "Indian" from the blog "Awesome Cuisine"

How to Cook Pasta Perfectly: A Guide for Indian Kitchens

A delicious plate of pasta is the ultimate comfort food and can most certainly come to your rescue on some of those super busy weeknights.

Nankhatai

Made with wheat flour, a small measure of maida, and melted ghee, these nankhatai come together without a drop of water.

Masala Lobster

A straightforward Indian lobster dish that brings together turmeric, chilli powder and aromatic ginger-garlic with two textures of onion.

A deep-fried South Indian snack made from semolina soaked in sour buttermilk, mixed with onion, green chilli, ginger, grated coconut and whole spices, then shaped into small rounds and fried until crisp.

Ellu Rasam

A thin, flavourful South Indian rasam made with dry-roasted sesame seeds ground together with coconut, peppercorns and cumin.

Carrot Poriyal

A quick South Indian stir fry made with diced carrots tempered in mustard seeds, urad dal, jeera and asafoetida, then cooked with onion, green chillies, curry leaves and finished with grated coconut.

Paneer Baby Corn Chaat

A simple, satisfying chaat that brings together soft paneer, tender baby corn and boiled potato in one pan.

Thalis of India: What Each Region Puts on the Plate

The Indian thali, which literally translates to a round platter, is a flavourful assortment of the regional and seasonal delicacies.

Health Benefits of Banana: What Ripe, Raw and Flower Each Bring to Your Plate

Health benefits of banana, from IFCT 2017 nutrient data on Indian varieties to what potassium and fibre can do, with old cure claims checked against research.

Roast Chicken (Whole Masala Chicken)

A whole chicken is rubbed inside and out with a ground spice and almond paste marinade, left to rest in the fridge, then roasted until the skin is browned and the juices run clear.

Sundakkai Gothsu

A thick, tangy gothsu made with fresh sundakkai, tamarind water and a freshly ground coconut and spice paste.

Kaikari Kuruma

A South Indian mixed vegetable kurma built on a ground paste of fresh coconut, almonds, poppy seeds and green chillies.

Bhojpuri Cuisine: Sattu, Smoke and Ghee From the Bhojpur Heartland

The tummy filling Bhojpuri cuisine has subtle flavour of spices and the dishes are usually mild and are greatly influenced by the Mughalai and Awadhi cuisines.

Ribbon Pakoda

A classic South Indian deep-fried snack made with rice flour, gram flour, red chilli powder and a touch of ghee.

Vazhaithandu Mor Kootu

A South Indian kootu that brings together tender plantain stem, tangy curd and fresh coconut milk with a roasted spice paste of fenugreek, red chillies and cumin.

Aloo Paneer Chaat

A simple pan-cooked chaat that brings together lightly browned paneer, soft boiled potatoes, green peas and carrot, all tossed with chaat masala and a squeeze of lemon.

Vegetable Masala Rice

A South Indian rice dish that brings together everyday vegetables, a tamarind tang, and a freshly ground masala powder made from roasted dals and spices.